Toasted S'mores Chocolate Chip Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-28
These Toasted S'mores Chocolate Chip Cookies are so flavorful, easy, and taste just like a gooey, toasty s'more! A must-make!
  • ¾ cup unsalted butter, softened
  • 1 cup dark brown sugar (may substitute light)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 3 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 2 cups all-purpose flour
  • ½ cup plus ⅓ cup ground graham cracker crumbs, divided
  • 1 cup milk chocolate chips, plus ½ cup, divided
  • 1 cup miniature dehydrated cereal marshmallows (also known as marshmallow bits)
  • 1 cup miniature marshmallows, cut in half
  1. 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 ½ 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!
  2. 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.
  3. 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.
  4. Can be stored covered at room temperature for up to 5 days.
Recipe by The Domestic Rebel at