Edible S’Mores Cookie Dough

I never let summer go by without eating s’mores. They’re one of my favorite treats, whether I’m sticking to the classic combo of graham cracker, marshmallow and chocolate, or getting creative with cookies and peanut butter cups instead. Either way, I love the sticky sweetness of s’mores made over a campfire. But s’mores made in the kitchen are just as welcome—especially when there’s a clever twist like in this edible s’mores cookie dough recipe from creator Elise Jesse.

Like most edible cookie dough recipes, this one omits the eggs and calls for almond flour, which can be consumed raw. It’s dressed up with chocolate chips and toasted marshmallows, and is served with graham crackers for dipping. It’s like eating s’mores, only easier.

Ingredients for Edible S’mores Cookie Dough

• Almond flour: Almond flour is safe to eat raw, making it a great option for edible cookie dough.
• Black baking cocoa: Black baking cocoa gives this cookie dough dip a rich, deep flavor. It’s a bit bolder than traditional unsweetened baking cocoa.
• Butter: Unsalted, softened butter is the key base of flavor and texture for this edible cookie dough. There are a few methods for quickly softening butter, so use one if you forgot to take the butter out of the fridge.
• Sugars: Both granulated sugar and brown sugar add sweetness and depth to the cookie dough. We used packed light brown sugar here, but you can use dark brown sugar if you prefer.
• Milk: The recipe calls for a small amount of milk, but it plays a key role in adding moisture and balancing texture. Use whole milk or swap it out for 2% milk as needed.
• Vanilla extract: Enhance the flavor of this edible cookie dough with the best vanilla extract you can afford.
• Salt: Just a touch of salt cuts the sweetness in the cookie dough.
• Chocolate chips: Incorporate semi-sweet chocolate chips into the cookie dough, or use milk chocolate chips instead.
• Miniature marshmallows: Raw and toasted marshmallows are stirred into the cookie dough for that classic s’mores flavor.
• Graham crackers: Graham crackers make the perfect dipper for edible s’mores cookie dough. Use store-bought grahams or make your own from scratch.

Directions

Step 1: Combine the dough ingredients

In a large bowl, beat together the butter and sugars until they’re light and fluffy. Add the milk, vanilla and salt until they’re combined. In a separate bowl, whisk together the almond flour and cocoa. Mix the dry ingredients into the butter mixture.

Step 2: Add chips and marshmallows

Fold in the chocolate chips and 3/4 cup of the marshmallows. Cover and refrigerate the dough for 10 minutes.

Step 3: Toast the marshmallows

Preheat the broiler on high. Place the remaining marshmallows on a parchment-lined baking sheet in an even layer. Broil the marshmallows for one to two minutes or until they’re golden brown.

Editor’s Tip: Keep a close eye on the marshmallows. The broiler will toast them very fast.

Step 4: Fold in the marshmallows

Cool the toasted marshmallows slightly, then fold them into the cookie dough. Serve the s’mores cookie dough with graham crackers for dipping.

Edible S’mores Cookie Dough Variations

• Pair it with fruit: One of my favorite additions to classic s’mores is fresh fruit. Stir in fresh raspberries or diced strawberries while adding the toasted marshmallows.
• Add nuts: Looking for a bit of crunch? Incorporating nuts will give the dough some additional texture. Chopped hazelnuts, walnuts or even pistachios would be excellent pairings.

How to Store Edible S’mores Cookie Dough

This edible s’mores cookie dough should be stored in an airtight container or zip-top storage bag to maintain its texture and flavor. Keep it in the refrigerator for up to one week.

Can you freeze edible s’mores cookie dough?

To freeze edible s’mores cookie dough, store it in an airtight container or zip-top storage bag in the freezer for up to two months. Let it thaw overnight before digging in again.

Edible S’mores Cookie Dough Tips

How do I heat-treat all-purpose flour?

All-purpose flour shouldn’t be eaten raw, so this recipe calls for almond flour, which can be eaten raw. You can heat-treat all-purpose flour to make it safe to consume in other recipes. Spread an even layer of flour onto a baking sheet and heat it in the oven for five minutes at 350°F. Once the flour has cooled, incorporate it into your cookie dough mixture.

What else can you do with edible cookie dough?

While this edible cookie dough makes for a great dip, you can utilize it in many creative ways. Consider making edible cookie dough ice cream sundaes, or even sandwiching it between two baked cookies. Form the edible cookie dough into small balls and place them in the freezer while you melt a bit of chocolate. Dip the balls in the chocolate or drizzle the melted chocolate over them.

What else can I serve with edible cookie dough?

Graham crackers are mandatory for classic s’mores, and they make the ideal dipper for this edible s’mores cookie dough. Consider adding them to a platter along with baked chocolate chip cookies, pretzels or pita chips for a touch of salty and sweet.