I bet you didn’t realize it was possible to make s’mores even more delicious, did you? All it takes is edible cookie dough! These Cookie Dough S’mores can be made in your kitchen and are a delicious treat any time of year.
(This recipe for Cookie Dough S’mores was originally published in July 2012, but was updated with new photos and content in 2019).
If there’s one thing most of us love in life, it’s cookie dough. Long forbidden, but always so freaking tempting, cookie dough has been the best part of cookie baking for pretty much forever. We’ve always been told not to eat it, but usually allowed to lick a little bit off the spatula anyway. But not too much! Because we don’t want to get sick from that raw dough.
Well, I’ve got good news for you because in this day and age we now know how to make cookie dough that’s perfectly safe to eat! Making cookie dough treats is one of my favorite things in the world, but this cookie dough s’mores recipe is one of the first cookie dough recipes I ever posted to the blog. I got the recipe from The Cookie Dough Lover’s Cookbook (affiliate link) and I think it’s safe to say that author Lindsay Landis was way ahead of the curve as she wrote this cookbook back in 2012… Long before the cookie dough craze was such a big thing!
Before I received my copy of the book (thank you to the publisher for sending to me for free!), I wasn’t exactly sure what to think. I mean, how many things can you do with cookie dough? Answer? A LOT. And Lindsay does them all beautifully. I loved the book from the instant I saw the cover and immediately started thinking about what I’d be whipping up. Let’s hope there’s no such thing as cookie dough overload because if there is, I’ll be in trouble.
COOKIE DOUGH S’MORES RECIPE
If you’re a long-time reader of We are not Martha, you know how I feel about s’mores. I feel a lot of things about s’mores and all of them are positive. I’ve made all kinds of s’mores treats in the past. So, when I saw Lindsay’s recipe for Cookie Dough S’mores that I had permission from the publisher to share with all of you, I knew they were a go. I made a couple little alterations and can definitely see myself making these cookie dough s’mores again and again.
First you need to whip up a batch of cookie dough. Did I mention you can eat this raw? Because it has no eggs. However, it’s recently come out that it could actually be the uncooked flour that causes the most cases of salmonella. But that’s a really easy fix. You can simply bake your flour on a cookie sheet for about 5 minutes at 350 degrees and you should be good to go. I don’t usually do this, especially for cookie dough recipes with very small amounts of flour, but if you want to be as safe as possible, you should!
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
Then add in the vanilla and milk and mix in the flour and salt. Beat on low speed until incorporated.
Here is where I was really tempted to add in chocolate chips, too. Because what’s cookie dough if not chocolate chip cookie dough? But since I was already sing chocolate bars in my s’mores, I figured I should hold myself back.
Now for the assembly. Line up all your graham crackers and spread about a tablespoon of dough onto 12 of the graham cracker halves.
Break chocolate bars into 12 equal pieces and center atop each mound of cookie dough.
You will want to toast your marshmallows a bit, but how you do it is up to you. You can use a kitchen torch or toast them over the flame of a gas stove. Or just pop them in the microwave if you don’t care about getting them a bit charred. You could also place the marshmallow on the graham crackers with no cookie dough and pop them under the broiler in your oven for 30 seconds to a minute.
The first time I made these cookie dough s’mores, I used my kitchen torch to roast the marshmallows, but the second time, I just used the flame on my gas stove. It couldn’t have been easier!
I love a nice burnt marshmallow, so I was letting those babies catch on fire.
Once the marshmallows are toasted, place on top of the cookie dough and chocolate.
And then top with remaining graham cracker half. Gently press until marshmallow begins to ooze out the sides and the chocolate gets a little bit melty.
OK, I have to admit I have never met a s’more that I didn’t love… But I have to say these cookie dough s’mores are the best s’mores I’ve ever had. I never in my wildest dreams ever even imagined cookie dough on a s’more and now I can’t imagine a s’more without cookie dough on it.
Because now that I’ve experienced this magic, I will forever be dreaming of it.
In fact, I can’t stop thinking about cookie dough on EVERYTHING. From my turkey sandwich at lunch to my snack of Cheez-It and an apple, I’m going dreaming about smothering it all in cookie dough. Hummus and carrots? Try cookie dough and carrots. This perfectly safe cookie dough could end up being perfectly dangerous.
OK, maybe I’m not going that far. But I do want to keep a big tub of cookie dough in my fridge so I can just dig in whenever I want.
Did you think s’mores were just for summer?? And did you think cookie dough was only meant to be baked?? This is one time you won’t mind admitting to being wrong on both counts. Because s’mores can (and should) be made any time, even if it means using your gas stove or microwave to roast your marshmallows… And cookie dough is now being made to be consumed before baking. Isn’t this a beautiful world we live in?
What’s the best cookie dough treat you can think of?
You can see all my s’mores recipes here (though I especially love my S’mores Ice Cream!) and all my cookie dough recipes here (though I’m a huge fan of my Lemon Cookie Dough Bars). And these Chocolate Chip Cookie S’mores Bars from Averie Cooks look absolutely incredible!
Cookie Dough S’mores
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 Tbsp granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 tsp vanilla extract
- 2 Tbsp whole milk
- 1/4 cup all-purpose flour (see notes for baking info.)
- 1/8 tsp salt
- 12 graham cracker sheets, broken in half
- 2 1.55 oz. bars milk chocolate
- 12 large marshmallows
- In the bowl of a stand mixer or a large bowl with hand mixer, beat together butter and both sugars until light and fluffy, about 2-3 minutes.
- Add in vanilla and milk and then mix in the flour and salt. Beat on low speed until incorporated.
- Line up graham crackers and spread about a tablespoon of dough onto 12 of the graham cracker halves. Place a couple squares of chocolate on top of the cookie dough.
- Toast marshmallows using a kitchen torch or over the flame of a gas stove and place on top of chocolate. Alternatively, you can put the marshmallows on the graham crackers without cookie dough and place under broiler for 30-60 seconds or in the microwave (they just won’t get charred in the microwave).
- Top with remaining graham cracker halves and smoosh together a bit. Enjoy!
- If you are wary of eating raw flour, you can toast it. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes.
- Recipe slightly adapted from The Cookie Dough Lover’s Cookbook (affiliate link).