Cookie Dough S’mores

Can you handle these 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'more EVER. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Chilling time 15 minutes
Total Time 15 minutes
Servings 6 cookie dough s'mores
Calories 367.2kcal
Author Laura


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.
  • EAT!


  • *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. 
    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! 
  • Just be sure it reaches 160 degrees F, the temperature that kills bacteria!


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