You don’t need a campfire to make these S’mores. All you need is chocolate, chocolate chip cookie dough, marshmallows, and an oven. This classic Summer Dessert recipe just got even more decadent!
Chocolate, Marshmallows, & (dough for) Chocolate Chip Cookies
These are the 3 basic ingredients you need for these S’mores. They’re inexpensive and easily accessible.
Switching the Graham Crackers for Chocolate Chip Cookies!
A classic S’more consists of Graham Crackers, Chocolate, and Marshmallows but for these S’mores we’re replacing the Graham Crackers with Chocolate Chip Cookie squares. And yes, it tastes just as good as it sounds.
I thought about making actual individual cookies at first, but that would just take too long in my opinion. I wanted this recipe to be as quick as possible. So I decided to just bake the dough as one and then cut it into squares afterwards. I don’t mean to toot my own horn but TOOT TOOT because that was genius! All I had to do was press the dough into the pan and bake! Plus, the squares make the S’mores look more like actual S’mores.
You’ll want to let the cookie dough sit out at room temperature for 10 minutes to let it soften so that it’s easier to press into the pan in an even layer. Don’t let it sit out for much longer though because it gets mushy and sticky and that makes it hard to get it out of the wrapper and off of your hands too.
The cookie dough needs to be slightly under baked so that it doesn’t turn out hard and tough. You want it to be soft and slightly chewy and under baking it ensures that it is just that. You know that it’s done when it’s golden brown and the edges are set. The center will still be soft but that’s okay. It will firm up as it cools.
Try to cut the cookies into equal squares so that you actually end up with enough for 10 S’mores.
How to Make these Easy Indoor Chocolate Chip Cookie S’mores at Home using the Oven method:
- Bake the cookie dough in a single layer. Cool and slice into 20 squares.
- Preheat the oven to broil.
- Assemble the base of your S’mores; 1 cookie slice with 1 square of chocolate on top.
- Broil the marshmallows until brown and toasty. Place on top of the chocolate immediately.
- Place the remaining cookie slices on top of the marshmallows and gently press down to create a sandwich.
The great thing I love about this method is that you can use it no matter what the circumstance is. You can use it if you don’t have a fire pit or you do but it’s pouring rain outside. You can make enough just for yourself or you can make a big batch to if you have a large gathering. And best of all it sure beats making them one at a time.
The marshmallows burn extremely easily! It doesn’t take long for them to brown/char, about 20 – 30 seconds to be exact. I recommend that you stay by the oven and keep an eye on them. Also, keep the oven door open just a smidgen so you can peek in and see how fast they’re browning.
If you want your marshmallows toasty all around you can flip them and broil the other side too.
Don’t be scared to handle the marshmallows as soon as they come out of the oven. They were surprisingly easy to move and not as hot as I thought they would be. I used a butter knife to lift them up off of the baking sheet and place them onto the chocolate.
A square of chocolate is 2 Hershey’s rectangles. If you’re using a different brand of chocolate just try to break or cut the chocolate into decent size squares that are two-thirds the size of your cookie slices.
Also, if you want more chocolate on your S’mores feel free to add more. The gooier the better! And if milk chocolate would be a bit too sweet for you, you can always use dark chocolate instead.
The History of S’mores
Did you know that the word “S’mores” is just a contraction of “some more”? I thought it was pretty obvious but just in case you didn’t know, that’s where the name comes from.
This campfire treat is most popular in America and Canada.
I don’t know who thought that making a sandwich out of graham crackers, a piece of chocolate, and a roasted marshmallow would be a good idea but I’m glad they did.
Apparently the popular summertime dessert has been around for over 90 years and is quite popular today, as you can see. It’s so popular that it has been the inspiration of many spin-offs. This recipe would be “exhibit A”.
They really were right to name it “some more” because after you have one you want some more.
This recipe would be perfect for National S’mores Day! That’s August 10th by the way. I did not even know about this day until this year and that it was even a thing that people celebrated. I guess you learn something new every day. The day is just basically all about honoring this popular campfire treat, making it, and eating it too of course.
Helpful Tips for making Perfect Chocolate Chip Cookie S’mores:
- Let the cookie dough sit at room temperature for 10 minutes.
This will make it softer and easier to manipulate. But don’t leave it out for too long otherwise it gets mushy and sticks to your hands.
- Do not over bake the cookie dough.
Slightly under baking it will keep it soft and moist. Also, let it cool for a while before slicing and handling.
- Assemble the base of your S’mores before you toast the marshmallows.
- Keep a close eye on your marshmallows!
Marshmallows burn extremely easily. Believe me I know because I burnt an entire batch. They can go from nice n’ toasty to volcano rocks in 5 seconds.
- Place the toasted marshmallows on top of the chocolate immediately after you take them out of the oven.
This will ensure that the chocolate melts.
- Serve them right away!
Warm S’mores are the absolute best.
Chocolate Chip Cookies taste great on their own but add a melted toasted marshmallow and some creamy milk chocolate and they are out of this world! Honestly, they’re so good.
These are definitely one of the best messy desserts. When you’re done devouring these your hands are going to be sticky and chocolate-y but you won’t be complaining, trust me!
- 1 roll (468 grams) chocolate chip cookie dough
- 125 grams (1 1/2 Hershey’s chocolate bars) milk chocolate
- 10 large white marshmallows
Place the chocolate chip cookie dough out of the refrigerator and let it sit at room temperature for 10 minutes.
Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
Remove cookie dough from wrapper and press it into the pan in an even layer.
Bake for 10 – 12 minutes.
*Done when golden brown and edges are set. Center will be soft and under baked.
Cool for 20 minutes. Slice into 20 squares (4 vertical lines & 3 horizontal lines).
Preheat oven to broil.
Assemble the base of your S’mores: Place 10 of the chocolate chip cookie slices on a large plate or tray, then top them with 10 milk chocolate squares (2 Hershey’s rectangles).
Line a baking sheet with parchment paper and place 10 marshmallows on it, spaced evenly apart.
Broil for 20 – 30 seconds. Optional: flip the marshmallows and broil for an additional 20 – 30 seconds.
*Marshmallows burn very easily so stay by the oven and keep a close eye on them.
10. Immediately place the toasted marshmallows on top of the chocolate, place the remaining cookie slices on top of the marshmallows and gently press down.
11. Serve while warm and melted.
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