You don’t need a campfire to enjoy S’mores. With just chocolate, a roll of chocolate chip cookie dough, marshmallows, and an oven, you can make an indulgent, gooey summer dessert that’s faster and easier than baking individual cookies.

Chocolate, Marshmallows, and Chocolate Chip Cookie Dough

These three ingredients are all you need to make these memorable S’mores at home. They’re inexpensive, easy to find, and turn a familiar campfire treat into a quick oven-baked dessert the whole family will love.

Using Chocolate Chip Cookie Squares Instead of Graham Crackers

Traditional S’mores use graham crackers, chocolate, and roasted marshmallows. In this version, I swap the graham crackers for squares of chocolate chip cookie baked from a single roll of cookie dough. The result is richer and more decadent, and the cookie base gives each S’more a soft, chewy texture that complements melted chocolate and toasted marshmallow perfectly.

Rather than shaping and baking individual cookies, press the cookie dough into a pan and bake as one slab. After it cools, slice it into squares. This saves time, simplifies prep, and creates uniform pieces ideal for assembling multiple S’mores at once.

Let the cookie dough warm at room temperature for about 10 minutes so it’s easier to press into the pan. Don’t leave it out too long, though; if it gets too soft and sticky it’s harder to work with. Bake the dough until the edges are golden and set but the center is still slightly soft—slightly under-baked results in a soft, chewy base once cooled and sliced.

Cut the baked slab into even squares so you’ll have enough pieces for ten sandwiches. Aim for consistent sizes so the chocolate-to-cookie ratio stays balanced across all S’mores.

Easy Oven Method for Indoor Chocolate Chip Cookie S’mores

1. Press cookie dough into a lined 9×13-inch pan and bake until golden at the edges (about 10–12 minutes). Let cool for about 20 minutes and cut into 20 squares.
2. Preheat the oven on the broil setting.
3. Arrange 10 cookie squares on a tray and top each with a square of chocolate (about two Hershey’s rectangles or equivalent).
4. On a parchment-lined baking sheet, place 10 marshmallows spaced apart and broil for 20–30 seconds until lightly browned; flip and broil the other side if you want an even toast.
5. Carefully place one toasted marshmallow onto each chocolate-topped cookie square, then top with the remaining cookie squares and press gently to make sandwiches.
6. Serve warm so the chocolate stays melted and the marshmallow is gooey.

This method works whether you’re indoors because it’s raining, you don’t have a fire pit, or you simply want to make a batch quickly. Toasting marshmallows under the broiler is fast, so stay close and watch them—marshmallows can go from perfectly toasted to burned in seconds. Leaving the oven door cracked slightly and monitoring them closely is a good idea.

If you prefer more melted chocolate, add extra pieces under the marshmallow. Swap milk chocolate for semisweet if you want to reduce sweetness—both work wonderfully.

The History of S’mores

The name “S’mores” comes from the contraction of “some more,” which makes sense: one is rarely enough. This simple campfire treat—graham crackers, chocolate, and a roasted marshmallow—has been a beloved summertime classic in North America for decades and has inspired many creative variations, this cookie-based version included. If you’re celebrating National S’mores Day (observed on August 10), these indoor cookie S’mores make a perfect treat.

Helpful Tips for Perfect Chocolate Chip Cookie S’mores

1. Let cookie dough soften for 10 minutes. It becomes easier to press into the pan but avoid leaving it out too long.
2. Under-bake slightly. Baking just until the edges are set yields a soft, chewy cookie once cooled.
3. Assemble the cookie-and-chocolate base before broiling marshmallows. That way the chocolate melts as soon as you place the hot marshmallow on top.
4. Watch the marshmallows closely. They brown quickly—20–30 seconds under the broiler is usually enough.
5. Serve immediately. These are best warm, when marshmallow and chocolate are melted and gooey.

Chocolate chip cookie bases with toasted marshmallow and melted chocolate are a delightful upgrade to classic S’mores. They’re sticky, messy, and utterly satisfying—perfect for a casual party, a cozy night in, or any time you want an easy, crowd-pleasing summer dessert.

Recipe: 3 Ingredient Chocolate Chip Cookie S’mores

Author: Beat Bake Eat

Servings: 10 S’mores | Prep: 10 mins | Cook: 10 mins | Total: 20 mins

Ingredients

• 1 roll (468 grams) chocolate chip cookie dough
• 125 grams (about 1½ Hershey’s rectangles) milk chocolate
• 10 large white marshmallows

Instructions

1. Let the cookie dough sit at room temperature for 10 minutes.
2. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
3. Remove dough from wrapper and press into the pan in an even layer.
4. Bake 10–12 minutes, until edges are golden and set but center is still slightly soft. Cool 20 minutes.
5. Slice into 20 squares (4 vertical cuts and 3 horizontal cuts).
6. Preheat oven to broil. Arrange 10 cookie squares on a tray and top each with chocolate squares.
7. Place 10 marshmallows on a parchment-lined baking sheet and broil 20–30 seconds until browned; flip and broil briefly if desired. Watch closely to avoid burning.
8. Place each toasted marshmallow onto a chocolate-topped cookie, then top with the remaining cookie squares and press gently.
9. Serve warm and enjoy.

Notes

These S’mores are best eaten immediately while warm. If you prefer less sweetness, use semisweet chocolate. Toast the marshmallows carefully—they brown very quickly under the broiler.