S’mores Cobbler

I still remember the first time I made this — it wasn’t planned at all. It was one of those nights where you just want something sweet and warm, something that makes the whole house smell like happiness. I didn’t have much around, just a roll of cookie dough, a bag of marshmallows, and some chocolate chips that had been sitting in the pantry since forever. I figured, why not throw them together?

And let me tell you — it was a complete mess. I got chocolate on the counter, marshmallows stuck to the spatula, and I almost forgot the oven was on broil. But when it came out… oh my god. The top was golden and puffy, the cookie dough underneath all gooey and half-baked in the best way. It was like every campfire memory I didn’t know I missed just showed up in my kitchen.

This isn’t the kind of dessert you make to impress anyone. It’s the kind you eat right out of the dish while it’s still too hot, the kind that makes you laugh because it’s falling apart but you don’t care. It tastes like comfort. Like Friday nights with no plans. Like the world is still kind sometimes

Ingredients

2 cups semi-sweet chocolate chips
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 (16.5 oz) tube refrigerated chocolate chip cookie dough
1 (10 oz) bag large marshmallows
Graham crackers, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch or 2-quart baking dish — whatever you have.
2. Make the fudge layer. In a microwave-safe bowl, mix chocolate chips and cream. Heat in 30-second bursts, stirring each time, until smooth and silky. Add the vanilla and stir again.
3. Build the base. Pour that warm fudge into the dish. Break up the cookie dough with your hands and scatter it on top. It doesn’t have to look perfect — messy is good here.
4. Bake it. Pop it in the oven for 25–30 minutes, until the cookie dough is golden and just cooked through.
5. Add the marshmallows. Take the dish out, switch your oven to broil, and cover the top with marshmallows. Get them close together so they toast evenly.
6. Toast. Slide it back in and watch it like a hawk. It’ll go from perfect to burnt in seconds. When they’re puffed and golden brown, it’s done.
7. Cool just a bit (if you can wait). Scoop into bowls, crumble graham crackers on top, and dig in while it’s still gooey.

Prep Time: 15 minutes
Total Time: 40–45 minutes
Servings: about 6, or 3 if nobody’s watching

Recipe FAQs

1. Can I use homemade cookie dough instead of the tube?
Yeah, definitely. If you’ve got a favorite chocolate chip cookie recipe, go for it. But honestly, the store-bought dough works perfectly here — no shame in shortcuts.

2. What if I don’t have heavy cream?
Use milk or even half-and-half. The fudge won’t be quite as rich, but it’ll still be good. I’ve even used a splash of coffee once, and it added this nice depth to the chocolate.

3. How do I stop the marshmallows from burning under the broiler?
Stay right there. Don’t walk away. Not even for a second. The marshmallows go from pale to perfect to burnt real fast. I usually keep the oven door cracked open so I can see them.

4. Can I make it ahead of time?
You can bake the cookie and chocolate part ahead, but don’t add the marshmallows until you’re about to serve it. Toasting them fresh is half the fun — and half the magic.

5. What makes this dessert special?
It’s not fancy. It’s not precise. It’s just warm, messy, chocolatey joy. It reminds me that dessert doesn’t have to be pretty or perfect to be exactly what you need. Sometimes it’s enough to just melt, toast, and share something sweet.

S’mores Cobbler

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups semi-sweet chocolate chips

• 1 cup heavy whipping cream

• 1 teaspoon vanilla extract

• 1 tube refrigerated chocolate chip cookie dough

• 1 bag large marshmallows

• Graham crackers, for serving

Directions

• *Preheat the oven* to 350°F (175°C). Grease a 9×9-inch or 2-quart baking dish — whatever you have.
• *Make the fudge layer.* In a microwave-safe bowl, mix chocolate chips and cream. Heat in 30-second bursts, stirring each time, until smooth and silky. Add the vanilla and stir again.
• *Build the base.* Pour that warm fudge into the dish. Break up the cookie dough with your hands and scatter it on top. It doesn’t have to look perfect — messy is good here.
• *Bake it.* Pop it in the oven for 25–30 minutes, until the cookie dough is golden and just cooked through.
• *Add the marshmallows.* Take the dish out, switch your oven to broil, and cover the top with marshmallows. Get them close together so they toast evenly.
• *Toast.* Slide it back in and watch it like a hawk. It’ll go from perfect to burnt in seconds. When they’re puffed and golden brown, it’s done.
• *Cool just a bit* (if you can wait). Scoop into bowls, crumble graham crackers on top, and dig in while it’s still gooey.