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Toasted S’mores Chocolate Chip Cookies

July 20, 2018 by thedomesticrebel | 6 Comments

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one toasted s'mores chocolate chip cookie slightly split in half to show marshmallow textureDitch the campfire mess and make these incredible Toasted S’mores Chocolate Chip Cookies! With the classic, quintessentially American s’mores flavor but extra toasty and delicious in one soft and chewy chocolate chip cookie!

So I got a part-time job recently and I love it!

It’s at my friend’s clothing resale store and I love it for many reasons, one of which is because it forces me to actually wear all my cute clothes instead of looking like a creature from the black lagoon.

But there’s one downfall: I also need to do my hair, which is my weakness (not good weakness… very, very bad weakness).

I somehow managed to skirt by 27 years of my life unable to do hair like 99% of the rest of the female population. I can’t braid. I can’t do a bun. I can’t curl my hair. I only recently purchased a hair brush. My hairstyle is best described as “yep, that’s hair.”

But I can’t look like pig-pen in a cute outfit, so lately I’ve been teaching myself hair tutorials on YouTube. I feel like I’m 10 years old looking up makeup tutorials, but whatever will get me to stop looking like a monster and more like a pinup, I’m all about it.

One thing I’m not completely inept at is making cookies, which is a skill I still miraculously possess after neglecting my blog for a million years (sorry again). And since it’s summer and everyone camps during the summer (for an unknown reason), I decided to do a s’mores-y cookie and boy did I deliver.

These Toasted S’mores Chocolate Chip Cookies are TO-DIE FOR, you guys. SO GOOD.

one s'more cookie on a wire cooling rackThe base of the cookies is my Ultimate Chocolate Chip Cookie but with a few tweaks to make these super s’mores-y. First up: replacing the semi-sweet and dark chocolate chips with milk chocolate, a classic s’mores component. I also added some crushed graham cracker crumbs and miniature cereal marshmallows into the dough for that authentic flavor.

a s'more cookie split in half sitting atop more cookies on a wire cooling rackNOTE: I highly recommend using only dehydrated cereal marshmallows for the cookie dough. Why? Because regular mini marshmallows will cause your cookies to be a flat, goopy, sticky mess IF they don’t completely disappear in the high heat of your oven. Marshmallows are notoriously tricky little buggers and tend to evaporate in high heat. Thus, the miniature dehydrated cereal marshmallows – which you can find at almost all grocery stores in the baking OR the hot cocoa aisle – are key. At the store, they’re called “Kraft Marshmallow Bits” in a little cylinder can.

After you make the dough, you’ll chill it for 2 hours, up to overnight, which is mandatory to keep the dough from spreading. Roll them into balls and bake – but stop short of your baking time to add a few accouterments to your cookies for a finishing touch and to drive home that s’mores flavor.

several s'mores cookies arranged randomly on a cooling rack

one s'more cookie cut in half and stacked on top of each other A few minutes before the cookies are finished baking, remove them from the oven and stick in a few mini marshmallows and milk chocolate chips and sprinkle with a little touch of crushed graham crackers. Then pop them back in the oven to soften the marshmallows and melt the chocolate into tiny puddles of heaven. You can then use a kitchen torch or the broiler to brown the marshmallows a little bit for that unmistakable toasted flavor we all love. Or, you can ditch your broken kitchen torch and use a long-neck Bic lighter like I did 🙂

several s'mores cookies arranged on parchment paper with miniature marshmallows Guys – I cannot stress this enough. These cookies are FIREEEEEE. You must try them!

Or get super meta and make a s’mores OUT OF these s’mores cookies. MIND = BLOWN.

close up of a s'mores cookie with graham cracker crumbs on top *adapted from my Ultimate Chocolate Chip Cookies

These Toasted S'mores Chocolate Chip Cookies are FANTASTIC, heavenly cookies flavored with s'mores! From the soft and chewy chocolate chip cookie base to the gooey puddles of milk chocolate and toasted sweet marshmallow, you'll love these easy, crowd-pleasing cookies!
Print Recipe
5 from 3 votes

Toasted S'mores Chocolate Chip Cookies

These Toasted S'mores Chocolate Chip Cookies are so flavorful, easy, and taste just like a gooey, toasty s'more! A must-make!
Prep Time2 hrs 10 mins
Cook Time12 mins
Total Time2 hrs 22 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 24 -28
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 3/4 cup unsalted butter softened
  • 1 cup dark brown sugar may substitute light
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 2 cups all-purpose flour
  • 1/2 cup plus 1/3 cup ground graham cracker crumbs divided
  • 1 cup plus 1/2 cup milk chocolate chips divided
  • 1 cup miniature dehydrated cereal marshmallows also known as marshmallow bits
  • 1 cup miniature marshmallows cut in half

Instructions

  • In the bowl of a stand mixer, cream together the butter, dark brown sugar, and granulated sugar until creamy and smooth, 2 minutes. Add in the egg, followed by the egg yolk, and the vanilla, mixing well after each addition. Lastly, add in the salt, baking soda, cornstarch, flour, and 1/2 cup of ground graham cracker crumbs and mix until combined. Stir in 1 cup of the chocolate chips and 1 cup of the miniature dehydrated marshmallows and mix until incorporated. Cover and refrigerate for 2 hours, up to 24 hours; this is mandatory!
  • Preheat oven to 350 degrees F. While oven preheats, allow cookie dough to soften for about 5-10 minutes. Line 2 baking sheets with parchment paper or silicone liners. Using a cookie dough scoop, scoop out Tablespoonfuls of cookie dough and place 2" apart on the prepared baking sheets.
  • Bake for 5 minutes, then rotate pans. Bake for another 4 minutes. Remove from oven but keep oven on. Place halved mini marshmallows and chocolate chips into cookies. Return to the oven and bake for an additional 2-3 minutes or until the marshmallows are toasty and puffy and cookies are set. Remove from oven and sprinkle the tops with a little pinch of graham cracker crumbs. Cool COMPLETELY on the baking sheets before removing to a wire rack or storing cookies.
  • Can be stored covered at room temperature for up to 5 days.

one s'more cookie with a bite taken out of it You are seriously going to flip for these toasty, soft and chewy cookies!

toasted s'mores chocolate chip cookies collage Have a super sweet weekend!

xo, Hayley

 

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Comments

  1. Lori says

    July 13, 2019 at 9:38 pm

    5 stars
    This is the cookie I’ve been waiting for my whole life! I tried a store bought s’mores cookie and it had a terrible aftertaste. I’m making a batch of these A.S.A.P

    Reply
  2. Claudia says

    May 23, 2020 at 7:07 pm

    I just made this cookies and they are delicious! But they spread a lot. What can I do so that they stay a little bit thick?

    Reply
    • thedomesticrebel says

      May 24, 2020 at 1:48 pm

      Hi Claudia, a few reasons why the cookies spread: did you accidentally use margarine instead of butter? Most people don’t realize they’re buying margarine sticks instead of actual butter. Two, were the leavening agents expired? Three, did it chill long enough? Four, did the cookies go on a dark or very hot pan? All of those factors can contribute to spreading.

      Reply
  3. Darby Quezada says

    July 11, 2020 at 6:34 pm

    5 stars
    This recipe is amazing!! It turned out perfect, and was a a family favorite ?

    Reply
  4. Sara Myers says

    July 11, 2020 at 10:08 pm

    5 stars
    I just finished making this recipe and it is perfect. They are delicious and gooey! Such a good cookie

    Reply
    • thedomesticrebel says

      July 12, 2020 at 8:49 am

      Sara, I am so happy you loved the cookies!

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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