Hickory Smoked Sea Salt S’mores Cookies
S’mores have always been about more than dessert. They are about smoke on your clothes, sticky fingers, and that first bite when melted chocolate and toasted marshmallow come together just right. This recipe started as a simple pantry shortcut using store bought cookie dough, but it quickly turned into something more thoughtful once smoke entered the conversation. Adding Revolution Barbecue Hickory Wood Smoked Salt brought a savory edge that most sweet treats never touch.
The flavor lives in contrast. Soft chocolate chip cookie dough creates a rich, buttery base while marshmallows melt into creamy pockets that stretch when warm. Teddy Grahams add structure and a subtle honey note that mirrors the graham crackers we grew up with around the fire. Then the smoked salt steps in quietly. It sharpens the chocolate, reins in the sweetness, and introduces a gentle campfire character that feels natural rather than forced.
This recipe is rooted in barbecue instincts. Smoke is used with restraint. Balance comes before excess. Just like great barbecue, the goal is not to overwhelm but to deepen flavor. These cookies respect the original idea of a s’more while letting smoke do what it does best.
Easy Smoked S’mores Cookie Hack with Hickory Smoked Salt
24 Cookies
10 minutes
13 minutes
290
American
Dessert
What makes this recipe work is intention rather than effort. Starting with prepared cookie dough keeps the focus where it belongs, on flavor and texture. Pressing the dough before baking creates space for the marshmallows to melt inward instead of sliding off the cookie, allowing each bite to stay balanced from edge to center. The short rest after baking lets the sugars settle, keeping the centers soft while the edges hold their shape.
The defining element is Revolution Barbecue Hickory Wood Smoked Salt. Applied before baking, it melts into the cookie rather than sitting on the surface. That timing matters. The salt amplifies the chocolate, tempers the sweetness, and delivers a subtle smoky note that feels familiar, like a real s’more pulled from the fire. It does not dominate. It supports.
These cookies are proof that smoke belongs outside the smoker too. When used with care, it brings depth and memory to even the simplest desserts.
Ingredients
blank
1 tub Toll House chocolate chip cookie dough
blank
- 72 mini marshmallows
- 24 Teddy Grahams
- 1/2 teaspoon Revolution Barbecue Hickory Wood Smoked Salt
Directions
- Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Portion the Dough: Scoop 2 tablespoons of cookie dough per cookie and place 8 portions on each baking sheet with even spacing.
- Press the Cookies: Gently press each portion of dough to slightly flatten and create a shallow center.
- Add the Toppings: Place 3 mini marshmallows and 1 Teddy Graham into the center of each cookie.
- Season with Smoked Salt: Sprinkle a small pinch of Revolution Barbecue Hickory Wood Smoked Salt over each cookie, focusing on the marshmallows and exposed chocolate.
- Bake and Rotate: Bake for 7 minutes, rotate the pan, then continue baking for another 6 minutes until the cookies are set with soft centers.
- Rest the Cookies: Remove the baking sheet from the oven and allow the cookies to rest for 5 minutes to set.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool before serving.
