Cookie Dough S’mores

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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.

a stack of 3 Cookie Dough S'mores


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!’

front view of a Cookie Dough S'more
overhead photo of the labeled ingredients in this Cookie Dough S'mores recipe
  • 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).
ingredients in this Cookie Dough S'mores recipe

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.

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.

two photos showing how to make Cookie Dough S'mores - beating butter and sugars together

Then, add the milk and vanilla and beat to combine.

two photos showing how to make Cookie Dough S'mores - adding milk and vanilla

Next, beat in the dry ingredients.

two photos showing how to make Cookie Dough S'mores - adding dry ingredients

Then, stir in chocolate chips!

two photos showing how to make Cookie Dough S'mores - adding chocolate chips

I like to make sure the cookie dough fits perfectly on each graham cracker. Here’ how I do it:

  1. 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.
  2. 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.
  3. 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!
  4. Place the cookie dough on a cutting board. Remove the cookie dough from the refrigerator and place it on a cutting board.
  5. 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.
Overhead view of graham crackers with cookie dough squares in place getting ready to be made into 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.

Overhead view of graham crackers with cookie dough squares in place and chocolate on top getting ready to be made into Cookie Dough S'mores

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.

front view of a toasted marshmallow on top of a graham cracker being ready to be made into this Cookie Dough s'mores recipe
Can I prepare these in advance?

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.

Can I use a different cookie dough?

Yes, check out our cookie recipes – you can use another cookie dough recipe and replace the eggs with milk.

front view of a stack of three Cookie Dough S'mores

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Cookie Dough S’mores

Laura
Cookie Dough S'mores! A thick layer of edible cookie dough (no eggs), a toasty marshmallow and a piece of chocolate are all sandwiched between two graham crackers to make the best s'mores ever.
5 from 1 vote
Course Dessert
Cuisine American
Servings 6 cookie dough s’mores
Calories 367.2
Prep Time10 minutes
Cook Time5 minutes
Chilling time15 minutes
Total Time15 minutes

Ingredients 
 

Edible Cookie dough:

S’mores:

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

Ingredient 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.
  • 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).
*Heat-Treating Flour
There are two methods to heat treat flour to make it safe to use in this edible cookie dough recipe. Just be sure it reaches 160 degrees F, the temperature that kills bacteria!
  1. 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. 
  2. 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

Serving: 1S’more | Calories: 367.2kcal | Carbohydrates: 54.5g | Protein: 3.7g | Fat: 17.9g | Saturated Fat: 10.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.6g | Cholesterol: 21.1mg | Sodium: 283mg | Potassium: 71.7mg | Fiber: 1.9g | Sugar: 29.3g | Vitamin A: 250IU | Calcium: 33mg | Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. 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!