"If anyone objects to the addition of cookie butter, into the campfire they go!" jokes the Dish This host about the "supersize" dessert featured in his new Basic Bitchen cookbook

By People Staff
August 14, 2020 11:13 AM
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Photographer: Jennifer Causey Food Stylist: Rishon Hanners Prop Stylist: Audrey Davis
| Credit: Jennifer Causey

"If anyone objects to the addition of cookie butter, into the campfire they go!" jokes the Dish This host about the "supersize" dessert featured in his new Basic Bitchen cookbook

Joey Skladany's Sheet Pan S'mores with Cookie Butter

1 cup (4 1/4 oz.) all-purpose flour

1/2 cup finely ground graham crackers (about 3 to 4 crackers)

1/4 tsp. fine sea salt

3/4 cup (6 oz.) unsalted butter, at room temperature

6 Tbsp. granulated sugar

1/2 tsp. vanilla extract

3/4 cup cookie butter (from 1 [14-oz.] jar, such as Biscoff), divided

5 (1.55-oz.) chocolate bars

1 (10 1/2-oz.) pkg. large marshmallows

1. Stir together flour, graham crackers and salt in a bowl; set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add sugar; beat until light and fluffy, about 2 minutes. Add vanilla and 1/4 cup cookie butter; beat until combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Gradually add flour mixture, beating on low until incorporated and mixture forms a dough, about 30 seconds, stopping to scrape down sides as needed. Wrap dough in plastic wrap. Chill at least 2 hours or up to 24 hours.

2. Preheat oven to 350° with racks in upper and lower-third positions. Remove dough from fridge, and unwrap. Roll out on a large sheet of parchment paper into a 14x10-inch rectangle (about 1/4 inch thick). Cut dough in half crosswise to create 2 (7-inch-wide) dough sheets. Place parchment paper with dough sheets on a large baking sheet; transfer 1 of the dough sheets onto a separate parchment-paper-lined baking sheet. Chill both dough sheets 10 minutes.

3. Bake chilled dough until golden brown, about 20 minutes, rotating between top and bottom racks halfway through bake time. Remove from oven. Poke small holes all over cookie sheets using a skewer or fork. Let cool completely on baking sheets, about 15 minutes.

4. Preheat oven to broil with rack 6 to 7 inches from heat source. Place 1 of the cooled cookie sheets on a parchment-paper-lined baking sheet. Spread cookie evenly with 1/2 cup cookie butter; top with chocolate bars, then top with marshmallows to cover surface. Broil until chocolate softens and marshmallows are golden brown; 1 to 2 minutes. Remove from oven, and top with second cookie sheet. Cut and serve immediately.

Quick tip! If you're out of cookie butter, "swap in other decadent spreads like dulce de leche, peanut butter or chocolate-hazelnut Nutella," says Skladany

Serves: 6

Active time: 1 hour, 30 minutes

Total time: 4 hours