Crispy graham crackers. Melty milk chocolate. A perfectly roasted, warm, gooey marshmallow. What could be better than a good, old-fashioned, campfire s’more?
A fluffy, chocolate cupcake dotted with chunks of graham cracker and then topped with lightly toasted marshmallows? How about cold, creamy layers of chocolate pudding and marshmallow cream topped with a sprinkle of crushed graham crackers? Salty popcorn tossed with a handful of classic s’more ingredients?
I have an idea — how about raw cookie dough, s’more-ified, and then dipped into chocolate? Yep, that might be better.
With summer winding down (and my appetite for s’mores ignoring the change of season) I decided that it was time to come up with an indoor s’more-inspired treat. Combining this classic campfire snack with cookie dough seemed like the perfect mashup. The only problem? How would I get the flavor of a toasted marshmallow into a make-ahead treat?
This recipe gets a double dose of smoky flavor — the miniature marshmallows are roasted before being wrapped in cookie dough and the all-purpose flour is gently browned in a frying pan for extra flavor. If you don’t have a kitchen blowtorch try toasting the marshmallows on a sheet pan in your broiler —just keep an eye on them, stirring every few minutes, so that they don’t burn. You many not get the gooeyness of a melted marshmallow with this treat but you’ll get the flavor of a classic s’more without the campfire.
S’mores Cookie Dough Bites
1 stick unsalted butter, room temperature
¾ cup light brown sugar, lightly packed
½ teaspoon vanilla extract
Pinch of salt
½ cup all-purpose flour
½ cup graham cracker crumbs, plus more for sprinkling
24 miniature marshmallows
1 cup chocolate chips
Beat the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the vanilla and salt and mix until combined.
Put the flour into a large frying pan over medium heat. Toast the flour, stirring constantly, until it has a light golden color and a nutty fragrance.
Add the flour and graham cracker crumbs to the butter and mix until combined. Divide the cookie dough into 24 equal portions.
Place the marshmallows on a baking sheet and gently toast them with a kitchen blowtorch. Turn the marshmallows over and toast the other side.
When the marshmallows have cooled, use your hands to wrap one piece of cookie dough around each miniature marshmallow. When all of the cookie dough bites have been rolled, place them on a waxed paper-lined sheet pan in the refrigerator to chill for 1 hour or more.
When the cookie dough bites are thoroughly chilled, melt the chocolate chips. Dip the chilled cookie dough into the chocolate, shaking off any excess. Place the chocolate-dipped bites onto the waxed paper-lined sheet pan, sprinkling the tops with graham cracker crumbs as you go. Allow the chocolate to harden in the refrigerator before serving.
Store the s’mores cookie dough bites in the refrigerator — just be sure to leave them at room temperature for 10-15 minutes before serving.