This delicious Edible S’mores Cookie Dough Recipe is safe to eat because there are no eggs and absolutely curbs your s’mores craving with chocolate, marshmallows, and graham crackers! No campfire needed!
Guys, I’m so excited because I’ve figured out a way to merge two of my favorite things…s’mores and cookie dough! I’ve mentioned my love of s’mores before in my Ooey Gooey S’more Bar Recipe post, but I also can’t resist taking a few bites of cookie dough before I pop a batch of cookies in the oven. This Edible S’mores Cookie Dough is the best of both foods, and it’s a favorite treat in our house!
How To Make Edible S’mores Cookie Dough
Edible s’mores cookie dough is a super easy recipe that you can whip up in a matter of minutes. You probably have most of the ingredients already in your home so it’s easy to get started.
What You Need:
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Kitchen Tools Needed:
- All-purpose flour
- Salted butter
- Vanilla extract
- Light brown sugar
- White sugar
- Chocolate chunks
- Mini marshmallows
- Graham crackers
1. Sift and Heat Treat Your Flour.
Sift your flour into a large skillet and cook the raw flour on medium heat for 5 minutes. You’re not looking to brown the flour, but you do want to kill off any bacteria so it’s safe to eat. There is more information on why this step is important below.
Alternatively, you can toast the flour on a baking sheet in the oven for 5 minutes at 350ºF/175ºC.
Once you’ve heat treated the flour, allow it to cool for a few minutes.
2. Combine Your Ingredients
Whip your butter in the bowl of a stand mixer for about 15 seconds.
Add vanilla and sugars and stir until combined.
Slowly add in your flour and mix until combined.
Start adding in the milk a little at a time and stir until it has the consistency of cookie dough.
Fold in the marshmallows, chocolate chunks, and graham crackers until well mixed.
3. Refrigerate for 15 minutes.
This step is optional, but it does give the dough a slightly thicker consistency. I like to refrigerate it if I’m going to just eat the cookie dough with a spoon, but I prefer to skip it if I’m going to use this more like a dip.
How easy is that? It’s so nice to have a delicious “no bake” recipe in your arsenal, especially in the summer! I’ll pretty much do anything not to turn on our oven when it’s hot outside.
Is It Safe To Eat Raw Cookie Dough?
It’s not just the eggs in cookie dough that can be harmful, raw flour has been linked to contamination with several types of bacteria, including E. coli. That’s why it’s super important to heat treat the flour in this recipe. It only takes a few minutes and it makes this recipe safe to eat.
Check out this article from the CDC with more information on why you shouldn’t eat raw flour.
How Do You Serve S’more’s Cookie Dough?
We love eating our s’mores cookie dough during a family movie night! Sometimes we will use a cookie scoop to put some in a bowl and eat it with a spoon, but it’s also fun to use it as a dip.
One of my favorite ways to eat it as a dip is to scoop it with pretzels. That salty/sweet combination is just out of this world! Graham crackers are another great option, but since the recipe already uses regular graham crackers, you may want to use chocolate or cinnamon graham crackers for something different.
How Do You Store Your Edible S’mores Cookie Dough?
The dough can be stored in an air-tight container for up to 5 days in refrigerator or 2 months in freezer.
Want to make your edible cookie dough for one person? Just make the full recipe and keep individual portions in a Ziploc bag in the freezer. That way you’ll always have some on hand when the craving strikes.
Other Ideas On How To Use Your Cookie Dough
One of the great things about this recipe is that it can have so many uses. If you love cookie dough the possibilities are endless. You could use it as a frosting for cupcakes or cakes. It’s easy to fill cupcakes with the cookie dough, too! It would also be great in between cheesecake layers or even as an ice cream topping! I’m sure you can think of even more ideas on how to use it.
- 1 ½ cups all-purpose flour
- 1 stick salted butter, softened
- 1 teaspoon vanilla extract
- ½ cup packed light brown sugar
- ½ cup white sugar
- 2 tablespoons milk
- ½ cup chocolate chunks
- ½ cup mini marshmallows
- ½ cup chopped graham crackers
- Sift flour into a large skillet.
- Heat on medium for 5 minutes, stirring often, and set aside to cool.*
- Chop graham crackers into small pieces, about the size of the marshmallows. In the bowl of a stand mixer with a whisk attachment, add softened butter and whip for 10-15 seconds.
- Add vanilla and both sugars, and mix until combined, about 15 seconds.
- Add flour and beat until combined.
- Add milk, a little at a time and mix until it resembles cookie dough.
- Fold in the chocolate chunks, marshmallows and graham crackers.
- Refrigerate for 15 min.
*When you make edible cookie dough, you want to make sure to heat the flour to kill any germs. You can also put flour on a baking sheet and bake for 5-7 minutes at 350ºF/175ºC.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 371 Total Fat 15g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 5g Cholesterol 33mg Sodium 132mg Carbohydrates 55g Fiber 1g Sugar 32g Protein 4g
If you try this recipe, I’d love for you to mention me on Instagram at @ahometogrowoldin so that I can see it. Don’t forget to leave the recipe a rating on the recipe card above, too! I can’t wait to hear what you think of it!
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