Cookie Dough S’mores
Posted Jul 29, 2018, Updated Aug 07, 2024
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Cookie Dough S’mores! A thick layer of edible cookie dough, a toasty marshmallow and a piece of chocolate are all sandwiched between two graham crackers to make the best s’mores ever.
We have a fire pit on our deck, which means we enjoy our fair share of s’mores. and These cookie dough s’mores are seriously the most delicious variety I’ve ever made or eaten.
These cookie dough s’mores combine two of my favorite childhood treats into one amazing dessert. edible cookie dough + toasty s’mores = dessert bliss.
You can prepare the cookie dough in advance and freeze it to bring on camping trips!’
Cookie Dough S’mores: Ingredients and Substitutions
- Salted Butter. unsalted butter, vegan butter, or coconut oil work well.
- Whole Milk. heavy cream or half and half are great substitutes.
- All-purpose flour. To make these cookie dough s’mores gluten-free, substitute a 1:1 gluten-free all-purpose flour blend! Please check out this Edible Cookie Dough Recipe for instructions on heat-treating the flour.
- Mini chocolate chips. I personally prefer mini chocolate chips because they melt easier and make the texture of the whole s’more better! If you only have regular chips or chocolate chunks on hand, you can always chop them up before adding them to the dough!
- Graham Crackers. to make these cookie dough s’mores gluten-free, use your favorite variety of gluten-free graham crackers.
- Chocolate. My husband loves symphony chocolate bars, I’m a fan of dark chocolate, choose your favorite.
- Marshmallows. I suggest using large marshmallows (but not jumbo). For the best taste – make your own homemade marshmallows.
How to Make Cookie Dough S’mores
Let’s walk through the best way to make this cookie dough s’mores recipe! To make these Cookie Dough S’mores, use my favorite edible cookie dough that has no eggs but tastes exactly like the real thing. Combine it with a toasty marshmallow, melty chocolate and two grahams and you have dessert heaven.
Make the Edible Cookie Dough
Begin my baking the edible cookie dough. Check out this edible cookie dough recipe for all the tips and a video.
First, beat the butter and sugars together.
Then, add the milk and vanilla and beat to combine.
Next, beat in the dry ingredients.
Then, stir in chocolate chips!
Form & Chill Cookie Dough
I like to make sure the cookie dough fits perfectly on each graham cracker. Here’ how I do it:
- Use the graham crackers as your guide! Make a rectangle out of three, full graham crackers and put a piece of parchment or waxed paper on top. Note: these will likely be sacrificed to measure the dough, as putting heavy cookie dough on top will likely break the grahams.
- Form a rectangle to the shape of the three graham crackers. Use your hands to form the cookie dough into a rectangle and place it on top of parchment paper (on top of the graham crackers). Form the cookie dough to be the same shape as the graham cracker rectangle.
- Chill the dough. Wrap the cookie dough in the parchment paper and place it in the refrigerator for at least 15 minutes. This step just makes it easier to cut!
- Place the cookie dough on a cutting board. Remove the cookie dough from the refrigerator and place it on a cutting board.
- Cut the dough. Place three full graham crackers on top of the cookie dough and cut lengthwise then widthwise, using the grahams to measure out six squares of cookie dough.
Assemble the Cookie Dough S’mores
Put each square on a graham. When you are ready to make the s’mores, put each square of cookie dough on a graham cracker. Or, at this point you can wrap and chill or freeze the dough to use later.
Once you have the cookie dough placed on it’s half of a graham cracker, put a piece of your favorite chocolate on the other half of the graham cracker.
It’s important to have your s’mores ready to go before toasting the marshmallow, because you want to put it in between the chocolate and cookie dough when it’s still warm.
Once the cookie dough s’mores are assembled, toast the marshmallows.
If you’re making these to enjoy around a campfire, there’s no question where you will toast the marshmallows. When we make s’mores at home I turn on one of my gas burners and use the flame to toast the marshmallows. You really can’t go wrong as long as they are warm and toasty!
Serve
Serve immediately after toasting/assembling for the best melty, chocolatey, doughy gooey taste.
Cookie Dough S’mores Recipe FAQs
Yes, if you’d like to make them on a camping trip I recommend making the cookie dough and shaping it into squares. Store in an airtight container in the refrigerator or freezer so they are chilled to be transported to the camp fire.
Yes, check out our cookie recipes – you can use another cookie dough recipe and replace the eggs with milk.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Cookie Dough S’mores
Ingredients
Edible Cookie dough:
- ¼ cup salted butter (softened)
- ¼ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 Tablespoons whole milk
- ½ teaspoon pure vanilla extract
- ¾ cups all-purpose flour*
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup mini chocolate chips
S’mores:
- 6 large marshmallows
- 6 Graham Crackers (cut in half)
- 6 squares of chocolate
Instructions
Make the Cookie Dough
- In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.
- In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
- Add milk and vanilla extract and beat on medium speed until combined.
- Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined.
- Add mini chocolate chips and stir until evenly distributed.
Shape & Cut the Cookie Dough
- Note: This is the instructions for perfectly cutting the cookie dough into squares that fit one half of a full graham cracker. If you’d prefer to just eyeball it and cut it into six squares, or roll it into six circles, be my guest!
- Make a rectangle out of three, full graham crackers and put a piece of parchment or waxed paper on top.
- Form the cookie dough into a rectangle with your hands and place it on top of parchment paper (on top of the graham crackers). Form the cookie dough to be the same shape as the graham cracker rectangle.
- Wrap the cookie dough in the parchment paper and place it in the refrigerator for at least 15 minutes.
- Remove the cookie dough from the refrigerator and place it on a cutting board.
- Place three full graham crackers on top of the cookie dough and cut lengthwise then widthwise, using the grahams to measure out six squares of cookie dough.
Assemble the S'mores
- Break the graham crackers in half. Place one cookie dough square on one half, and a piece of chocolate on the other.
- Toast the marshmallows to your liking. Place it on top of the chocolate/graham cracker half, cover it with the cookie dough/graham cracker half and gentely pull out the stick (or fork or whatever apparatus you used to toast the mallow).
- Repeat for all six s’mores.
Notes
- Salted Butter. unsalted butter, vegan butter, or coconut oil work well.
- Whole Milk. heavy cream or half and half are great substitutes.
- All-purpose flour. To make these cookie dough s’mores gluten-free, substitute a 1:1 gluten-free all-purpose flour blend! Please check out this Edible Cookie Dough Recipe for instructions on heat-treating the flour.
- Graham Crackers. to make these cookie dough s’mores gluten-free, use your favorite variety of gluten-free graham crackers.
- Chocolate. My husband loves symphony chocolate bars, I’m a fan of dark chocolate, choose your favorite.
- Marshmallows. I suggest using large marshmallows (but not jumbo). For the best taste, make your own homemade marshmallows.
- Bake it. Preheat your oven to 350 degrees and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160 degrees F.
- Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160 degrees F!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m just wondering about the risk of salmonella in raw flour. I have heard this is a concern.
Hello Sarah! YES! I address this issue in this post: Edible Cookie Dough. I will make a note of it here too!
Update: Laura, these were the best s’mores I’ve ever had. 🙂 Thank you.
Ok. I am officially leaving this up on my browser until we can have cookie dough s’mores. This is a GENIUS idea. Chocolate in your cookie dough plus more chocolate and a melty marshmallow…. WOW. Thank you Laura!