Lemon Grove Lane

Barely Baked Toasted S’more Cookies

barley baked s'more cookies

If you’re looking for a fun summer cookie, go no farther! Toaste S’more Cookies are soft, chewy, and topped with extra chocolate, marshmallows, and graham crackers. Adults and the kiddos will love these because you are adding the delicious campfire flavors to the classic soft chocolate chip cookie. I promise .. they will become a summer tradition!

What’s the secret to the baking the best chocolate chip cookies?

Tired of cookies that go flat in the oven? Try forming the dough balls with an ice cream scoop and placing them on a parchment covered cookie tray. Freeze cookie balls for at least 40 minutes prior to baking. The chilled butter will help keep the cookies from going flat when baking!

barley baked s'more cookies

barley baked s'more cookies

Mores Cookie Overview:

  • These are very simple to put together and you don’t need a mixer. In a large bowl, add the butter (slightly melted) and other wet ingredients. Give the mixture a quick stir and then add the remaining dry ingredients. Last, stir in the chocolate chips.
  • Form dough balls (try an ice cream scoop) on a cookie pan lined with parchment paper. Chill the dough for at least an hour. I make extra “dough balls” and freeze them in a zip lock bag.
  • Bake according to instructions below.
  • Add s’more toppings: gently press in to each cookie.
  • Return to the oven for an additional 2 minutes. Bake until the chocolate begins to melt. You can turn up the oven heat to 425 degrees for a minute if you want to try toasting the top.

Barley Baked S'more Cookies

barley baked s'more cookies


  • 2 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 2 eggs
  • 2 cubes or 1 cup butter, partially melted
  • 1 TB vanilla extract
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 cups of semi-sweet chocolate chips
  • For topping: Graham cracker pieces, chocolate chunks, mini marshmallows


  1. In a large bowl, slightly melt the butter.
  2. Add wet ingredients: eggs and vanilla. Stir.
  3. Add dry ingredients: flour, sugar, baking powder. Stir to combine.
  4. Fold in chocolate chips.
  5. On a baking sheet lined with parchment paper, form dough balls using an ice cream scoop and place on baking sheet.
  6. Allow to freeze for at least 30 to 60 minutes. Remove from freezer to bake or store for a later date in a zip lock bag.
  7. Preheat oven to 350 degrees F.
  8. Bake cookies for 9 or 10 minutes or until almost set. The edges of the cookies should not be brown.
  9. Remove from the oven. Increase the oven heat to 450 degrees F. Add the toppings: graham cracker, chocolate chips, and marshmallows. Return to the oven and bake until the top is slightly melted and starting to brown.
  10. Remove from oven. Allow to sit for a few minutes before serving.
- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

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