Cookie Dough S’mores
Posted Jul 29, 2018, Updated Dec 21, 2022
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.
I did a thing. A really, really great thing. I created Cookie Dough S’mores. And my life (and yours) will never be the same.
I had been trying to think of a fun s’mores recipe for the summer, like these berry dark chocolate s’mores, and one day this cookie dough s’mores recipe popped into my head. I ran home and made them ASAP. Everyone in my family agreed there was no reason to ever make regular s’mores again.
These Cookie Dough S’mores combine two of my favorite childhood treats into one amazing dessert. Seriously, does raw cookie dough bring back nostalgic memories for anyone else?
My childhood best friend and I used to make batches of cookie dough and hide them in her basement freezer. Then we’d sneak in there every five minutes eat it all way faster than we probably should have, but we didn’t care. We never shared with our little sisters either. It was all for us. All it’s doughy glory.
Cookie Dough S’mores: Ingredients and Substitutions
I have been using this cookie dough recipe for 8 years now in various ways. I do not recommend tampering with it. However, there are a few substitutions that can be made to accommodate my gluten-free friends!
- Butter. The only substitution I can recommend for butter is a vegan butter substitute (like Earth Balance) if you are trying to avoid dairy! Butter is a critical component of this edible cookie dough recipe!
- Milk. I used 2% milk, because it’s what we had on hand! Any variety of milk (regular or non-dairy) should work perfectly!
- All-purpose flour. To make these cookie dough s’mores gluten-free, simply 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!
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 this recipe by making the edible cookie dough. The only step that differs from making actual cookies is using milk instead of eggs! I recommend using a standing mixer or hand beater to incorporate the ingredients together, which works best when they’re all at room temperature! Check out this edible cookie dough recipe for all the tips and a video.
Shape, Chill & Cut the Edible Cookie Dough
I am type A+ and a bit of a perfectionist…so I wanted the cookie dough squares to fit perfectly on each graham cracker. If you don’t care about that sort of thing, feel free to just shape the dough with your hands for each s’more and skip these steps! If you like the whole perfect square thing…this is how you 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.
- Again, use the grahams to measure! 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.
- Put each square on a graham. Next, put each square of edible cookie dough on a graham and get ready to make your s’mores!
Assemble the Ingredients
Once you have your cookie dough placed on it’s half of a graham cracker, grab a piece of your favorite chocolate and put it 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, for the maximum gooeyness!
Toast the marshmallows & enjoy
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!
Eat immediately for the best melty, chocolatey, doughy gooey taste!
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.
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Cookie Dough S’mores
Edible Cookie dough:
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.
- (If using a hand-held mixer, the cookie dough may look crumbly. It’s ok! Simply press it together into a ball with your hands and it will stick together nicely)!
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.
Putting the S’mores together:
- 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.
- *For a gluten-free option, substitute a 1:1 Gluten-Free All-Purpose Flour Blend!
- **For a gluten-free option, use gluten-free graham crackers!
Heat-treating the flour: There are two methods to heat treat flour to make it safe to use in this edible cookie dough recipe.
- 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!
- Just be sure it reaches 160 degrees F, the temperature that kills bacteria!
Nutrition information is automatically calculated, so should only be used as an approximation.
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