S’mores Scoop Cookie

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Not every s’mores craving comes with crackling campfire and decent weather.  Sometimes it shows up on a rainy evening, during a girls’ night in, or when you simply have a craving for chocolate and roasted marshmallows. 

That’s exactly where this s’mores scoop cookie comes in—a scoopable, easily shareable dessert that captures everything you love about a classic s’more without leaving your kitchen.

This s’mores dessert is warm, gooey, and undeniably comforting. It starts with a graham-flavored chocolate dough studded with dark chocolate chunks for that signature chocolate-and-graham cracker flavor. 

Half of the dough is pressed into a casserole dish, topped with a thick layer of marshmallow fluff filling, before being topped with another layer of chocolate graham cookie dough. A garnish of Teddy Grahams and extra chocolate chips are pressed into the dough before it’s baked to gooey, golden perfection. 

The result is a gooey, scoopable cookie dessert that’s somewhere between a giant cookie, a s’mores, and a warm skillet dessert. Perfect for summer evenings when the weather won’t cooperate, movie nights with friends, or anytime you’re looking for a cozy dessert can be shared straight from the pan!

Why You’ll Love This S’mores Scoop Cookie

• It’s gooey goodness! This cookie casserole bakes into a gooey marshmallow, chocolate masterpiece. The soft, chocolate chip dough filled with a thick layer of marshmallow fluff will keep you coming back for seconds, and maybe thirds!
• Perfect for a rainy night in or a movie night. Maybe the weather isn’t fitting for s’mores, or maybe you’re craving something cozy for a night in. You can’t go wrong with a warm baked cookie casserole.
• Easily shareable! The big cookie bake is scoopable and so easy for self-serving for a gathering or hosting. It’s one of those recipes that so fun you’ll have to remake time and time again.

How to Make This S’mores Scoop Cookie, Step by Step

Step 1. Preheat the oven and prep a casserole dish. 

Start by preheating the oven to 350ºF so that your oven is heated to bake the cookies by the time you’re done making the dough. 

It will also make things easier if you butter a casserole dish before baking. That way, when you bake your cookies, they don’t stick to the edges of the pan, and you can scrape up all those yummy bits. It will also make the edges of the cookie crispy and delicious.

Step 2. Make chocolate graham cookie dough.

We are making a s’mores cookie bake, so we had to make sure graham crackers were infused into the dough. The best way to add that flavor is to pulse the Teddy Graham crackers into a powder and mix that into the chocolate chip cookie dough. That way, you will get the Graham cracker flavor in every bite. 

Start by making the graham cracker powder. Use a food processor or high-powered blender to blend the teddy grahams into a fine powder. Pour the teddy graham powder into a medium bowl with flour, salt, baking powder, and baking soda. Whisk the dry ingredients together and set them to the side while you blend your wet ingredients in a separate bowl.

Add butter to a large bowl or the bowl of a electric stand mixer or use an electric mixer to cream the butter on medium speed until it reaches a light, whipped texture. Add sugars to the bowl and mix until they are evenly whipped and creamy. Mix in the eggs and vanilla and mix until just combined. 

Next, mix in your flour mixture a little at a time, until just combined. You want to make sure you don’t over mix the dough. It will result in a tougher cookie. Lastly, stir in the chocolate chips until they are evenly incorporated.

Step 3. Assemble the layers of cookie dough and marshmallow fluff. Bake for 20 minutes.

This scoop cookie has marshmallow fluff sandwiched between two layers of warm, chocolatey cookie dough. It’s irresistibly delicious. 

Start by pressing half the dough into an even layer at the bottom of your casserole dish. Next, spread a thick layer of marshmallow fluff on top of the cookie bottom. Lastly, roll the last half of the dough into a large rectangle the size to cover the entire marshmallow layer. Carefully transfer the rolled dough on top and gently press to seal it.

Before you pop the cookie in the oven, press some extra teddy grahams and chocolate chips into the top of the dough as a garnish. 

Bake the s’mores cookie for about 20-25 minutes until it’s baked through and golden brown. It may be a bit gooey in the center and crisp around the edges.

Step 4. Let the cookie cool for 5-10 minutes. Scoop and serve warm!

Before you dive in, let the cookie set for 5-10 minutes after baking. Use a large spoon to scoop and serve! Enjoy with a topping of extra marshmallow fluff or ice cream!

Serving option: Place some large marshmallows on top and use a kitchen torch to carefully roast the marshmallows into a gooey, bubbly topping.

Tips for Making S’mores Scoop Cookie

• Cold butter! This is essential. If your butter is too warm, the cookies can spread too much when baking. Cold butter will hepl give the cookie dough a soft center and chewy edges.
• Room temperature eggs. Make sure to set your eggs out ahead of time to get to room temperature. They will blend more easily into your batter.
• Top with flakey sea salt for a salty sweet taste. After you bake the cookie casserole, sprinkle large flakey salt on top for a bit of salty-sweet
• Freeze the marshmallow cream for a few minutes if it’s sticky. Marshmallow cream can be difficult to spread. Chilling it briefly makes it easier to layer over the cookie dough without pulling up the bottom layer.
• Leave a small border around the marshmallow layer. When spreading the marshmallow cream, keep it about ½ inch from the edges of the skillet. This helps prevent it from bubbling over during baking.

More Mix-Ins

You can definitely have fun with this cookie bake by adding more mix in’s to the dough. Mini marshmallows, peanut butter chips, white chocolate chips, chopped Reece’s, chopped hershey’s milk chocolate bars, or crushed graham crackers make fun additions to customize the skillet cookie.

How to store leftover s’mores scoop cookie

Cover and store leftovers at room temperature in an airtight container for up to 2 days. 

You can also store in refrigerator for up to 5 days. Warm individual portions in the microwave for a 15-20 seconds before enjoying.

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