Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A hand dipping a graham cracker into a skillet of s'mores dip.

S’mores Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julianne Dell
  • 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

  1. 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.
  2. Increase the oven temperature to 425° F and prepare the cookie dough. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.