If you love strawberries, s’mores, cookies, and summer, then I have a fun recipe just for you! This is a recipe for strawberry s’mores edible cookie dough, which combines all of those things! You’ll love this recipe because it’s hard to mess up, super quick, and great for freezing. Before you make this recipe, here are some things you should know. Let’s dive in!
How to Make This Edible Cookie Dough Recipe
Heat Treating the Flour
The first thing you have to do when making this recipe is heat-treat the flour. This means baking the flour till all the bacteria are killed. Because raw flour has bacteria, it’s not good to eat raw flour! You have to heat treat flour. Do not skip this step! This process may sound scary, so let me tell you exactly what you need to do.
First, preheat the oven to 350 degrees F. This temperature is safe because it’s hot enough to kill the bacteria, but not too hot that the flour will toast and taste bad. Line a baking sheet with parchment paper and spread the flour on it in a thin layer. Make it as thin as you can!
Next, bake the flour for 8 minutes, stirring every two minutes. Stirring is essential for two reasons:
- Flour gets lumpy as it’s being heat-treated in the oven. Mixing helps avoid these lumps. If the flour gets lumpy even after stirring, you can sift it.
- Stirring helps distribute the heat evenly so the bacteria die. This is the most important reason.
After the flour is ready, let it cool, and move on to the next step!
Making the Cookie Dough
The next step is making the cookie dough. Soften the butter by microwaving it for 8-10 seconds. Mix it with the brown sugar and regular sugar until it’s fully combined. I used a spatula to make the dough, but you can use any other spoon. I also used turbinado sugar, so the texture of your cookie dough will be different if you use another sugar.
Then, mix in the salt, baking soda, vanilla, espresso powder, and milk. If you’re confused about why I add baking soda to this cookie dough if it doesn’t have to bake, let me tell you why. Adding baking soda to edible cookie dough makes it taste more like the real thing! As for the espresso powder, it always makes chocolate desserts taste better. I wouldn’t recommend skipping it.
Once you’ve got that ready, add the flour! Again, I used a spatula because I like using them best, but use whatever spoon you want. If the cookie dough is dry and crumbly, add more milk 1/2 teaspoon at a time. Don’t add too much, though! Adding too much makes this cookie dough sticky and not that perfect cookie dough texture we all love. A sticky dough will also make the strawberries, marshmallows, and crackers soggy. Boo!
Strawberry and S’mores Cookie Dough Add-Ins!
When the dough is ready, you can add the strawberry and s’more add-ins! I premeasured them, but you don’t have to. I would recommend using a spatula for this step. If the cookies or strawberries get a bit crushed, that’s ok. In fact, you may want to crush them a bit if they’re too big.
As for the chocolate, you can use chocolate chips or a chopped-up chocolate bar. A chocolate bar would give more of a s’mores vibe, but chips are better for cookie dough in my opinion.
I would recommend using mini marshmallows instead of any other sized ones. Ok, that’s all for the add-ins. Now, here’s how to serve and store!
Serving and Storing the Cookie Dough
I used a cookie scoop to serve the cookie dough. It’s pretty and makes serving easier, but any old spoon will work just as well. I’d say that this cookie dough makes about 10 scoops, but that all depends on how big the cookie scoop is and how packed it is.
You can store this cookie dough out for a couple of days, but I would recommend freezing it if you aren’t planning to use it the day you make it. I would not recommend storing it in the fridge because the crackers, strawberries, and marshmallows could get soggy.
I froze this cookie dough. A few hours later, I decided to try it frozen. It’s so good frozen, so eating them frozen on a hot summer day is the way to go! Ok, that’s all you need to know about making this edible cookie dough! Now, let me answer some FAQs!
Frequently Asked Questions
Do I have to use the oven to heat-treat the flour? There are other ways to heat-treat flour, but using the oven has always worked best for me. The microwave is really unreliable because of hot spots. Heat-treating in a pan caused the flour to get too toasty for me. The oven is really the best.
Can I use browned butter? I don’t like using browned butter for edible cookie dough because it makes the dough greasy and sticky. If you really want to use browned butter, let it set up in the fridge until it’s no longer liquid.
If you want a browned butter chocolate chip cookie recipe, click here to see one!
Can I use crushed graham crackers? Of course! You’ll just need more than two crackers.
Is using fresh or frozen strawberries ok? For fresh strawberries, dry them really well! Chop them into cubes, and then pat them with a paper towel until there is no liquid remaining. For frozen, you can use them as long as you’re planning to eat the cookie dough frozen.
What do I do if my cookie dough is dry and crumbly after I add add-ins? You can still add extra milk after adding add-ins. That’s what I had to do, and it worked! My cookie dough had a nice texture! Just try to avoid pouring the milk over the spots with a lot of toppings.
Can I freeze these into edible cookie dough pops? That’s a great idea!
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Make This Strawberry S’mores Edible Cookie Dough Today!
That’s all you need to know to make this recipe! I think you’ll love this strawberry s’mores edible cookie dough recipe because it’s easy to make, easy to freeze, and easy to enjoy! It’s the perfect summer treat for people who love strawberries, s’mores, chocolate chip cookies, and frozen desserts. Are you ready to make this recipe? Let’s make it, girlies!
Strawberry S’mores Edible Cookie Dough Recipe
Ingredients
- 1 cup flour
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon espresso powder
- 2 teaspoons milk plus more if needed
- 1/2 cup chocolate chips or chopped chocolate bar
- 1/2 cup mini marshmallows
- 1/2 cup graham cracker pieces two crackers
- 1/2 cup freeze dried strawberries 3.5 oz
Instructions
- First, heat treat the flour. Spread it in a thin layer on a baking sheet with parchment paper. Bake at 350 for 8 minutes, stirring every two minutes. Do not skip heat-treating!1 cup flour
- Next, mix the softened butter, brown sugar, sugar, salt, baking soda, vanilla, espresso powder, and milk in a mixing bowl until fully combined. Add the heat-treated flour and stir until just combined. If the cookie dough is dry and crumbly, add more milk 1/2 teaspoon at a time. Remember not to add too much milk because that will make the dough sticky and cause the add-ins to get soggy.3/4 cup brown sugar, 1/4 cup sugar, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 teaspoon vanilla, 1/2 teaspoon espresso powder, 2 teaspoons milk, 1/2 cup softened butter
- Fold in the chocolate chips, mini marshmallows, graham cracker pieces, and freeze-dried strawberries. Scoop into a bowl with a cookie scooper. The recipe makes about 10 scoops. If you don't plan on eating the cookie dough the day you make it, freeze it. Enjoy!1/2 cup chocolate chips or chopped chocolate bar, 1/2 cup mini marshmallows , 1/2 cup graham cracker pieces, 1/2 cup freeze dried strawberries
Thank you so much for trying out my Strawberry S’mores Edible Cookie Dough Recipe! If you liked this recipe, please let me know in the comments section below. I’d love to hear from you! Thanks for reading. That’s all. Bye, girlies!
About Danya Grace
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