This edible s’mores cookie dough recipe is addictively good, and I’m so glad I made it. Some links in this post are affiliate links that earn me a commission if you purchase through them.
My daughter and I have a tradition. Every time we go to Naperville – and that’s usually for lacrosse tournaments – we stop at Cookie Dough Creations. Yes, it’s a store that sells edible cookie dough.
I grew up in a household where half the time we mixed up our chocolate chip cookie dough and never baked it, so the different flavors are like an ice cream parlor to me. Yes, we eat it from a cup, but it tastes just as good in an ice cream cone… or as the filling between two cookies.
When we visited a couple weeks ago, they had a new flavor – s’mores cookie dough. We tasted it and fell in love.
Unfortunately, I neither want to spend $7 for a bowl of edible cookie dough regularly, nor do we visit Naperville often. That edible s’mores cookie dough was amazing however, so we decided to recreate it.
When I’ve seen edible s’mores cookie dough in the past, it tends to be made with marshmallows, but what made this version so good was the use of marshmallow fluff instead.
Marshmallows don’t freeze well, and the texture “raw” in cookie dough just doesn’t work as well for me. Marshmallow fluff, however, provides the right taste and fluffy consistency that made this edible cookie dough a winner for us.
While we enjoyed this by itself, the edible s’mores cookie dough would be fantastic rolled into balls and dipped in chocolate to make s’mores cookie dough truffles, too.
Yes, I might have a small fascination with cookie dough truffles. I’ve made snickerdoodle cookie dough truffles, brownie batter truffles, chocolate chip cookie dough truffles, and brown sugar cookie dough truffles.
I might have an obsession – justified – with s’mores and s’mores alternatives, too.
Check the bottom of the article for more s’mores recipes and ideas.
Is it safe to use raw flour?
You can make it safe if you are concerned. A major grocery chain just had a recall of flour for possible E coli contamination.
You have three easy options, although you know growing up we never even considered this. Times change so much!
The goal is to heat flour to 160 degrees to kill E coli and other potential bacteria. Be careful, as you can burn flour if you heat it too much. And any flour you heat like this doesn’t work well for baking, so only use it for nonbaked items like edible cookie dough.
Microwave it: Place your flour into a microwave safe bowl. Heat it for 50 seconds and check the temperature. If it isn’t 160 degrees, heat again in 20 second intervals until a candy thermometer shows 160 degrees.
Bake it: Place your flour onto a cookie sheet and bake it in your oven at 250 degrees for 7 minutes. Again, make sure the temperature of the flour reaches at least 160 degrees.
Buy heat treated flour: Yes, this is totally a thing! You may not own a candy thermometer or you may not want to chance burning the flour or not getting it to 160 degrees. You can buy flour now that has already been treated to kill E coli and any other bacteria, making it safe for use in no bake recipes. Just remember to not use it in your baking recipes, as it doesn’t work right!
How to Make Edible S’mores Cookie Dough
Start just like you’re going to make traditional cookie dough. Make sure you soften your butter in advance, and gather your other ingredients.
Heat your flour using a method described above to minimize the chance of any issues. Crush your graham crackers in a zip top bag using a rolling pin to smash them.
You want to use six full size graham crackers – the ones that are four rectangles to a sheet. If the crumbs aren’t all the same size, don’t stress about it; you just need them mostly crumbled.
Chop your chocolate. Chocolate chips are too big for this, although you could use mini chocolate chips.
I prefer to use a block of chocolate and shave off pieces. If you only have chocolate chips, just chop those into smaller bits.
Cream together your butter and both the brown sugar and granulated sugar. Add the vanilla and mix again. Add salt and baking soda, and mix until incorporated. Finally, add the milk and beat.
Scrape down your bowl, and then mix again to ensure everything stays incorporated. Add the flour and your graham cracker crumbs and stir until just about mixed, then add the chopped chocolate.
After you have that incorporated, stir in your marshmallow fluff. Feel free to use store bought or make your own. I love making homemade marshmallow fluff – it’s surprisingly easy and amazingly delicious.
That’s it! We found that this tastes better after it sits for about an hour. The flavors meld, and it gets fluffier, too.
Store leftovers in a tightly sealed container in your fridge for up to a week – but I doubt it will last that long. You can also freeze it and enjoy it straight from the freezer, my daughter’s preferred method.
Have you ever had edible s’mores cookie dough?
More great s’mores alternatives:
- Grilled s’mores pizza
- S’mores bark
- S’mores cookies
- Copycat Girl Scout s’mores cookies
- S’mores brownies
- Homemade s’mores cake
- S’mores stuffed strawberries
- Banana split s’mores
- Campfire s’mores nachos
- Peanut butter s’mores cookie bars
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Nutrition Information: Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 280Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 194mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 3g
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.