Description
Craving the nostalgic taste of s’mores but want a fun, oven-baked twist? Smookies (Ooey Gooey Campfire Cookies) combine the classic campfire treat with chocolate chip cookie dough for a decadent, gooey dessert.
Ingredients
Smookies use classic s’mores ingredients plus cookie dough for a rich, layered dessert. Here’s what you need and why each one matters:
- Refrigerated Nestle Tollhouse Chocolate Chip Cookie Dough (30 oz roll): Provides a sweet, chewy topping packed with chocolate chips, saving prep time.
- Graham Crackers (8 sheets, broken in half to make 16 halves): Adds the signature crunchy base of s’mores.
- Hershey’s Milk Chocolate Bars (8 bars, 1.55 oz each, cut in half): Melts into gooey, creamy chocolate, iconic for s’mores.
- Marshmallows (16, halved): Creates the sticky, toasty layer that defines s’mores.
Substitutions and Variations
- Cookie Dough: Use homemade chocolate chip cookie dough or other flavors like peanut butter or sugar cookie. Ensure it’s enough for 16 portions.
- Graham Crackers: Swap for cinnamon graham crackers, digestive biscuits, or shortbread cookies for a different crunch.
- Chocolate: Replace Hershey’s with dark chocolate, white chocolate, or chocolate chips (about 2 tablespoons per smookie).
- Marshmallows: Use mini marshmallows (about 8-10 per smookie) or marshmallow fluff for a spreadable layer.
- Add-Ins: Drizzle with caramel, sprinkle with sea salt, or add crushed pretzels for extra flavor.
Pro Tip: Let the cookie dough soften slightly at room temperature for easier slicing, and use a sharp knife for clean cuts.
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Line a large baking sheet with parchment paper to prevent sticking.
- Tip: Parchment ensures easy cleanup and even baking.
- Prepare Ingredients:
- Slice a 30 oz roll of refrigerated Nestle Tollhouse chocolate chip cookie dough into 1/2-inch thick rounds, aiming for 16 rounds.
- Break 8 graham cracker sheets in half to make 16 halves.
- Cut 8 Hershey’s milk chocolate bars (1.55 oz each) in half to make 16 pieces.
- Halve 16 marshmallows crosswise to make 32 halves.
- Tip: Use a serrated knife for clean cuts on marshmallows and chocolate.
- Assemble Smookies:
- Place 6-8 graham cracker halves on the prepared baking sheet, leaving space between them (bake in two batches if needed).
- Top each graham cracker with a half Hershey’s chocolate bar.
- Place two marshmallow halves, cut side down, on top of each chocolate bar.
- Cover each stack with a cookie dough round, gently pressing to secure but not flatten.
- Tip: Space smookies 2 inches apart to allow for spreading during baking.
- Bake:
- Bake for 16-19 minutes: 16-17 minutes for soft-baked, gooey smookies or 18-19 minutes for crispier edges.
- The cookie tops should be golden, and marshmallows may ooze slightly.
- Tip: Check at 16 minutes to avoid overbaking; ovens vary.
- Cool and Repeat:
- Let the first batch cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.
- Repeat with the remaining ingredients for the second batch.
- Tip: Reuse the parchment if clean, or replace for the second batch.
- Serve:
- Serve smookies warm for maximum gooeyness, or let cool for a firmer texture (makes 16 smookies).
- Tip: Reheat cooled smookies in the microwave for 10-15 seconds for a fresh-baked feel.
Cooking Tips:
- Even Slicing: Mark the cookie dough roll lightly to ensure 16 equal rounds.
- Prevent Oozing: Place marshmallows cut side down to minimize sticking to the cookie dough.
- Cool Slightly: Let smookies rest briefly to set, making them easier to transfer without breaking.