If you’ve ever tried my chewy chocolate chip cookies recipe, you know how good they are—chewy, soft-baked, and studded with chocolate chips. They’re a reader favorite and pure cookie gold. These toasted s’more chocolate chip cookies begin with that same recipe—to which we add extra chocolate, graham cracker pieces, and marshmallows. Today’s cookies are similar to my s’mores chocolate chip cookies. The differences are that recipe uses my soft chocolate chip cookies as the base, and they’re topped with a full marshmallow and chocolate that sets. Same delicious campfire flavors two different ways!
These Toasted S’more Chocolate Chip Cookies Are:
Super chewy & soft-baked Extra chocolatey Just like my chewy chocolate chip cookies with roasty toasty s’mores toppings Simple to make & no mixer required Topped with graham crackers, chocolate, and marshmallows Everything you love about a s’mores in cookie form
These cookies are a summertime staple and join 25+ others on my Summer Cookie Recipes collection page.
Ingredients You Need & Why
Flour: All-purpose flour is the base of these cookies. Baking Soda: Baking soda helps the cookies rise. Cornstarch: Cornstarch helps give the cookies an ultra soft texture—the same role it plays in shortbread cookies. Plus, it helps keep the cookies beautifully thick. If you don’t have cornstarch on hand, you can simply leave it out. No other changes to the recipe needed. Butter: Use melted butter for extra chewy cookies. Sugar: In this recipe, I use more brown sugar than white granulated sugar because the moisture in brown sugar promises an extra soft and chewy cookie. Egg + Egg Yolk: 1 egg and 1 egg yolk bind everything together. The extra egg yolk adds richness and soft tenderness. Don’t skip it. Salt + Vanilla Extract: Both add flavor. Try using homemade vanilla extract. Chocolate Chips: We can’t have toasted s’more chocolate chip cookies without chocolate chips! I use semi-sweet chocolate chips, but mini chocolate chips, milk chocolate chips, or even dark chocolate chips would be excellent. S’more Toppings: To s’mores-ify these cookies, add extra chocolate (chopped semi-sweet chocolate, more chocolate chips, or chopped Hershey’s bar), broken up graham crackers, and miniature marshmallows (same kind we use for rice krispie treats).
Overview: How to Make Toasted S’more Chocolate Chip Cookies
Make the chocolate chip cookie dough. Combine the dry ingredients, whisk the wet ingredients, then mix the two together. The dough will be very soft, yet thick. You don’t need an electric mixer, though you could certainly use one if desired. Chill the cookie dough. Chilling the cookie dough helps prevent the cookies from over-spreading and also intensifies the cookie dough’s flavor. If you’re interested, here are all of my tips on how to prevent cookies from spreading. Roll the dough into balls. Use about 3 Tablespoons of dough for each cookie dough ball. These are BIG cookies! A cookie scoop is helpful here. Partially bake, then add s’more toppings. Immediately press some of the toppings into each warm cookie—the extra chocolate, graham cracker pieces, and mini marshmallows. (See photo below.) Bake for 2 to 3 more minutes. Place the cookies back into the oven for 2-3 more minutes. You can turn the broiler on for the last 30 seconds to toast the tops OR use a kitchen torch once out of the oven.
2 Ways to Toast the Marshmallows
There are two easy ways to toast the marshmallows—the very best part of a s’more!
