This s’mores dip has rich, gooey layers of edible cookie dough (no eggs!) and crunchy graham cracker crumbs topped with melty toasted marshmallows. It’s all the flavors we love in a campfire s’more, baked in a skillet.
I haven’t met a s’mores dessert I didn’t like, from these chewy s’mores cookies to my s’mores cupcakes. But nothing brings out the flavor better than this cookie dough-filled s’mores dip!
The Best Gooey S’Mores Dip
I think this melty s’mores dip might just be the easiest, mess-free way to enjoy s’mores. It packs all the ooey-gooey goodness we love in a classic s’more into an easy skillet dip, from the crunchy graham crackers to the melty chocolate and toasty, golden marshmallows. It’s also the perfect excuse to eat s’mores year-round. Especially now, in the winter months, when an outdoor campfire isn’t exactly in the cards. Instead, I’ll drop a hot chocolate bomb into a mug of hot milk while this s’mores dip bakes in the oven!
Things to Love About This S’Mores Dip Recipe
- Classic s’mores flavors. My dessert dip has plenty of melted chocolate sandwiched between a crunchy graham cracker crumb crust and puffed toasted marshmallows, like a jumbo version of the campfire s’mores I remember from childhood.
- Cookie dough in the middle. This recipe’s “chocolate” layer takes the form of my favorite homemade edible cookie dough. Move over, Hershey’s bars. This safe-to-eat chocolate chip cookie dough bakes up warm and gooey, like deep-fried cookie dough. It takes this s’mores recipe to a whole other level.
- Quick to bake in the oven. Everything gets layered into a skillet and baked golden in the oven. There are no sticky fingers or dripping melted marshmallows, and it’s ready in about 10 minutes. Just add a side of graham crackers or cookies for dipping.
Ingredient Notes
This s’mores dip recipe has three delicious layers, and each one is easy to make with pantry ingredients. I’ve included some notes below. Scroll down to the printable recipe card where you’ll find the complete ingredients list with amounts and recipe details.
- Edible Cookie Dough – I include the recipe for my easy edible chocolate chip cookie dough. I also have edible sugar cookie dough that you can use. While the edible dough doesn’t contain eggs, it does contain flour. You’ll need to heat treat the flour before you make your cookie dough.
- Graham Cracker Crumbs – To combine with melted butter to make a quick graham cracker crust. You can buy ready-to-use graham cracker crumbs from the grocery store, or grind up whole graham crackers using a food processor. When the kids were small, I’d have them mash up the graham crackers inside a zip-seal bag using a rolling pin!
- Marshmallows – I use mini marshmallows, but any size works. You can chop up large or extra-large marshmallows into halves or quarters if needed.
How to Make S’Mores Dip in the Oven
I’ll take any chance to use my mini skillets. This recipe makes enough for two small (6”) skillets; perfect for feeding a small crowd. There’s also the option to bake this in one larger skillet, without changing the baking time too much. Follow the step-by-step below, and refer to the recipe card for printable instructions.
- Prepare a batch of cookie dough. First, make a batch of egg-free chocolate chip cookie dough (or any flavor you’d like) by creaming the butter and sugar together first, then adding your heat-treated flour and other ingredients. Fold in the chocolate chips last.
- Make the graham cracker crust. Grind up your graham cracker crumbs, then add them to a bowl with melted butter and mix well. Afterward, divide the crust mixture between two mini skillets, or add all of it to one big skillet.
- Assemble the s’more. Now, gently press a layer of cookie dough evenly over the graham cracker crumbs. I like to sprinkle an extra handful of chocolate chips over top, and then layer on the marshmallows.
- Bake. Bake the s’mores dip at 425ºF for 10-12 minutes, enough to melt the chocolate, and lightly brown the marshmallows on top. You’re ready to serve (see below). And as tempting as it is to taste-test with your fingers, I don’t recommend it. The skillet is hot!
Recipe Tips and Variations
- Heat treat the raw flour for the dough. Heat treating involves baking the flour in the oven for a few minutes or heating it in the microwave before you make your cookie dough if you’re concerned about raw flour.
- Broil the top. If the s’mores dip has baked through but the top isn’t quite browned to your liking, switch the oven to broil for a minute or two. Keep an eye on it at this stage, however. The marshmallows can go from toasted to burnt quickly under the broiler.
- Cookie dough add-ins. I have a peanut butter cup s’mores dip that’s a variation on this recipe made with Reese’s Minis and chocolate chips in the cookie dough.
- Use chocolate instead. If you’d prefer to skip the edible cookie dough, replace it with a layer of chocolate chips instead. You’ll need about 2 cups of semisweet chocolate chips. Be careful not to overheat the chocolate (switch to broil for the last 2-3 minutes of baking time, if needed, to toast the marshmallows without burning the chocolate).
Serving Suggestions
I can all but guarantee this s’mores dessert will be a hit at your next get-together. Speaking from experience! Serve s’mores dip warm from the oven with graham crackers or another type of cookie, or fruit, like strawberries. Nilla wafers, Oreos, and Biscoff cookies are good options. Or, pair this s’mores dip with Ritz crackers for a sweet-salty combination.
Storing and Reheating Leftovers
- Refrigerate. If you have leftovers, cover the cooled s’mores dip with plastic wrap and keep it in the fridge for up to 3 days.
- Reheat. Heat the leftover dip gently in the oven under foil for a few minutes until it’s warmed through.
S’mores Dip
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8-12 Servings
- Category: Dessert
- Method: Toasted
- Cuisine: American
Description
This easy s’mores dip has gooey layers of edible cookie dough, crunchy graham cracker crumbs, and toasted marshmallows baked in a skillet. Serve it with graham crackers or cookies and get dipping.
Ingredients
For the Edible Cookie Dough
- 3/4 cup all-purpose flour, heat-treated
- 1/4 cup butter, at room temperature
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- Pinch of salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 1/4 cup chocolate chips
For the S’Mores Dip
- 1/2 cup Graham cracker crumbs
- 1 tablespoon butter, melted
- 1/2 cup mini marshmallows
Instructions
- Prepare the flour. Pre-heat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper at for approximately 10 minutes, or until the temperature of the flour reaches 160°F . Stir the flour halfway through and allow the flour to cool completely. Sift the flour through a fine mesh sieve.
- Increase the oven temperature to 425° F and prepare the cookie dough.
- Microwave butter for 15 seconds to soften. Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
- Add flour and salt and mix just until combined. The mixture will be crumbly. Add vanilla extract and milk. Mix until dough is soft. Fold in chocolate chips.
- If using whole graham crackers, use a food processor to grind into a fine crumb. Mix the melted butter with graham cracker crumbs. Divide the graham cracker crumbs into two 6” skillets, using about 1/4 C of crumbs for each skillet.
- Divide cookie dough evenly and gently press on top of the graham cracker. Add additional chocolate chips on top if desired. Top with mini marshmallows. Heat at 425° F for 10-12 minutes to melt the chocolate and toast the marshmallows.
Notes
- I use my homemade edible cookie dough. Feel free to use any of the 4 variations in that recipe!
- Serve with graham crackers or cookies.
- Store leftovers covered in the fridge for up to 3 days. Reheat in the oven under foil.
Can i use one big skillet, and if so what size should it be? This looks awesome.
Hi Jamie, I only have a 12″ skillet in my house. This was designed for smaller skillets. So I don’t have a good recommendation for you. As long as it covers the bottom of the pan, you should be fine.