Giant Cookie Butter S’mores

Giant Cookie Butter S’mores

Elevate your s’mores game with this supersized version, featuring cookie butter, gooey marshmallows, and a homemade graham cracker crust. Perfect for camping or backyard gatherings, these giant s’mores will be the highlight of any outdoor adventure!
Portions:10
(plus chilling time) 1 hour
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Equipment

  • Baking sheets
  • Parchment paper
  • Rolling Pin
  • Skewer
  • knife
  • plastic wrap

Ingredients

  • 1 cup finely ground graham crackers about 7 crackers
  • 2 cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 3 sticks unsalted butter at room temperature
  • ¾ cup sugar
  • ½ cup plus 1 cup cookie butter
  • 1 teaspoon vanilla extract
  • 10 1.55-ounce rectangular chocolate bars
  • 2 10.5-ounce bags large marshmallows (48 marshmallows total)

Instructions

Prepare Dough:

  • In a medium bowl, combine the graham cracker crumbs, flour, and salt.
  • In the bowl of a stand mixer, beat the butter until smooth.
  • Add the sugar and beat until light and fluffy.
  • Add ½ cup of the cookie butter and vanilla extract, and mix until combined.
  • Gradually add the flour mixture and mix on low speed until fully incorporated, scraping down the sides as needed.

Chill Dough:

  • On a lightly floured surface, divide the dough into two pieces.
  • Wrap each piece in plastic wrap and refrigerate for at least 2 hours.

Roll and Bake:

  • Preheat the oven to 350ºF.
  • Roll out each piece of dough on parchment paper into a 14 by 10-inch rectangle, about ¼ inch thick.
  • Trim the edges and cut each rectangle in half to make two 7 by 10-inch rectangles.
  • Transfer to baking sheets and chill for 10 minutes.
  • Bake for 20 minutes, until golden brown.
  • Remove from the oven and score the cookies into graham cracker shapes by creating perforated lines for 4 rectangles and poking holes with a skewer.
  • Let cool completely on the baking sheets.

Assemble S’mores:

  • Preheat the oven to broil.
  • Invert one cooled cookie crust onto a parchment-lined baking sheet.
  • Spread with ½ cup of cookie butter, top with 5 chocolate bars, and place 24 marshmallows on top.
  • Repeat with the second cookie crust and toppings.

Broil:

  • Broil each s’more for 1 to 2 minutes, until the marshmallows are golden and the chocolate has softened.

Serve:

  • Place a second cookie crust on top of each s’more and transfer to a serving platter.
  • Slice and enjoy!

Notes / Tips / Wine Advice:

Wine Advice:
Pair these indulgent s’mores with a rich and fruity dessert wine like a Ruby Port or a sweet Riesling for a perfect end to your evening.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 22 g | Fiber: 2 g | Sugar: 40 g | Salt: 0.4 mg
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Course Dessert
Cuisine American
Holliday Fourth of July