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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!
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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.