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Cookie Dough S'mores -- 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 | wearenotmartha.com

Cookie Dough S'mores

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.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cookie Dough Desserts, S'mores Recipes, Summer Desserts
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Makes: 12 s'mores
Author: Sues

Ingredients

  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 Tbsp granulated sugar
  • ¼ cup packed light brown sugar
  • ½ tsp vanilla extract
  • 2 Tbsp whole milk
  • ¼ cup all-purpose flour (see notes for baking info.)
  • tsp salt
  • 12 graham cracker sheets, broken in half
  • 2 1.55 oz. bars milk chocolate
  • 12 large marshmallows

Instructions

  • 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!

Notes

  • 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).
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