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.