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.