Cookies and Cream Smores Crescent Rolls – Easy 5-Ingredient Dessert

The first time I bit into one of these cookies and cream s’mores crescent rolls, I had to pause and just soak in the moment. Flaky, buttery dough, melting chocolate, gooey marshmallow, and those crunchy cookie bits—it’s the kind of dessert that makes you grin like a kid at a campfire (without all the sticky fingers). Honestly, these easy baked treats have taken over my weekend baking routine, and I can’t remember the last time leftovers made it past breakfast the next day.

So, why cookies and cream s’mores crescent rolls? Well, during a spontaneous movie night, I craved s’mores but had zero patience for building a fire. I scrounged up crescent dough, Oreos, and some mini marshmallows—boom, kitchen magic happened. After testing this recipe about a dozen times (with various chocolates and cookies, trust me), I can promise you: these are more than just a fun twist on classic s’mores. They’re a little messy, a lot nostalgic, and oh-so-shareable for family gatherings, girls’ nights, or when you just need something sweet, fast.

This recipe is perfect if you’re after that cookies and cream flavor mash-up, but don’t want to fuss with a ton of ingredients or complicated steps. Whether you’re baking with the kids, treating yourself, or trying to impress your brunch guests, cookies and cream s’mores crescent rolls deliver big flavor and instant comfort. Plus, with only five ingredients and a 10-minute prep, you’ll have more time for what matters (like licking the chocolate off your fingers—don’t judge until you’ve tried it!).

If you love quick, irresistible desserts with a playful twist, or need a Pinterest-worthy treat that never fails to wow, these cookies and cream s’mores crescent rolls are going to be your new obsession. Let’s get rolling—literally!

Why You’ll Love This Cookies and Cream S’mores Crescent Rolls Recipe

• Quick & Easy: These come together in less than 20 minutes, start to finish. Perfect for last-minute dessert cravings, late-night snacks, or impromptu get-togethers.
• Simple Ingredients: Just five everyday items—no fancy shopping required! Chances are, you’ve got them lurking in your pantry or fridge right now.
• Perfect for Any Occasion: These are a hit at potlucks, birthday parties, holiday brunches, or cozy nights in front of the TV. I’ve even brought them to family picnics and watched them disappear faster than you can say “s’mores.”
• Crowd-Pleaser: Kids and adults both go wild for the combo of creamy chocolate, pillowy marshmallow, and that signature cookies and cream crunch.
• Unbelievably Delicious: The texture is everything—crisp on the outside, ooey-gooey on the inside, and a hint of nostalgia in every bite. Honestly, it’s like a campfire classic meets bakery showstopper.

What really sets these cookies and cream s’mores crescent rolls apart is the way the cookie bits soften just enough inside the dough, while the marshmallows melt to create pockets of goo. I learned (the delicious way) that crushing the cookies a little coarser gives you better texture—don’t blitz them to dust. And using crescent dough makes these foolproof, even if baking isn’t your strong suit. If you’re like me and appreciate a dessert that’s as fun to make as it is to eat, you’ll appreciate how this recipe brings everyone to the kitchen (and back for seconds).

There’s just something about that combo of cookies, chocolate, and marshmallow that feels like a celebration—even if it’s just a Tuesday night. Whether you want to relive campfire memories, add a show-stopping treat to your party spread, or simply brighten your day, these cookies and cream s’mores crescent rolls check all the boxes. You know, sometimes dessert should just be uncomplicated, playful, and downright delicious—and that’s exactly what you get here.

What Ingredients You Will Need

This recipe uses simple, everyday ingredients that come together for maximum flavor and texture—no trip to a specialty store needed! Here’s what you’ll need for cookies and cream s’mores crescent rolls:

• 1 can refrigerated crescent roll dough (8 ounces / 226g): I usually grab Pillsbury, but any brand works. The dough is the shortcut to buttery, flaky layers. (If you want to go the extra mile, you can use homemade crescent dough, but store-bought keeps things easy!)
• 8 sandwich cookies (like Oreos), crushed: For that cookies and cream kick! I like to crush them by hand for a mix of fine crumbs and bigger cookie chunks—adds awesome texture. Store brands work fine, but classic Oreos are my go-to.
• 8 marshmallows (regular size) or 1 cup (50g) mini marshmallows: Minis are easier to distribute, but a standard marshmallow cut in half does the trick. I’ve even used vegan marshmallows—works great for plant-based eaters.
• 1/2 cup (85g) milk chocolate chips or chopped chocolate bar: Use your favorite chocolate! I often use Hershey’s or Ghirardelli chips. Dark chocolate or white chocolate are tasty swaps, depending on your mood.
• 2 tablespoons (28g) unsalted butter, melted (for brushing): This helps the crescent rolls turn golden and adds extra flavor. If you’re dairy-free, substitute with coconut oil or vegan butter.

Optional but fun add-ins:

• Pinch of flaky sea salt (sprinkled on top before baking boosts flavor!)
• Powdered sugar (for dusting after baking, if you want a pretty finish)

Ingredient Tips: If you want to make these gluten-free, swap in a gluten-free crescent roll dough and gluten-free sandwich cookies. For a richer flavor, try using dark chocolate chips or even peanut butter chips for a fun twist on the classic s’mores vibe. And don’t worry about perfection—roughly crushed cookies and uneven chocolate chunks just make these more rustic and fun.

Equipment Needed

• Baking sheet: Any sturdy baking tray will do. If yours is prone to sticking, line it with parchment paper or a silicone baking mat for easy cleanup. I’ve used both, and honestly, parchment is a lifesaver.
• Small mixing bowl: For melting butter or mixing any extra toppings.
• Pastry brush: Not essential, but it makes brushing melted butter on the rolls a breeze. If you don’t have one, just use the back of a spoon.
• Knife or kitchen scissors: For cutting marshmallows if you’re not using minis.
• Rolling pin (optional): Only needed if you want to stretch the dough a bit thinner. I rarely bother—straight from the can works!

Honestly, you don’t need fancy tools. I’ve made these in a friend’s tiny kitchen with nothing but a butter knife and a battered old tray—still turned out irresistible. A well-lined baking sheet makes cleanup a breeze, and if you bake often, a reusable silicone mat is worth the investment.

How to Make Cookies and Cream S’mores Crescent Rolls

1. Preheat your oven: Set to 375°F (190°C). Line your baking sheet with parchment paper or a silicone mat for easy lifting (and less stuck-on goo!). This step takes about 5 minutes, including lining.
2. Prepare the dough: Unroll the crescent dough and separate into 8 triangles. If the dough tears, just pinch it back together—no biggie! Arrange the triangles on the lined baking sheet.
3. Add the cookies and chocolate: Sprinkle each triangle with about 1 tablespoon (7g) of crushed sandwich cookies and a generous tablespoon (7g) of chocolate chips or chopped chocolate. Try to keep the filling towards the wider end of the triangle for easier rolling.
4. Add the marshmallows: Place one marshmallow (or a small handful of minis) near the wide end of each triangle. If using large marshmallows, cut them in half with a sharp knife or kitchen scissors—this helps prevent oozing.
5. Roll them up: Starting at the wide end, roll each triangle up towards the point, tucking in the sides as you go. Pinch the ends slightly to help keep the filling inside. Don’t worry if some marshmallow pokes out—it’ll caramelize deliciously!
6. Brush with butter: Use your pastry brush (or back of a spoon) to lightly coat each roll with melted butter. This gives the rolls that pretty, golden-brown finish. If you love a salty-sweet hit, sprinkle a pinch of flaky sea salt on top now.
7. Bake: Slide the tray into the preheated oven. Bake for 10–12 minutes, or until the crescent rolls are puffed and golden. The marshmallows should be gooey and the cookies just softened. If you notice the tops browning too quickly, loosely tent with foil for the last couple of minutes.
8. Cool slightly: Let the crescent rolls cool on the tray for 5 minutes. The filling will be hot and molten—trust me, I’ve burned my tongue in my rush to taste-test!
9. Finish and serve: Dust with powdered sugar if you like, then serve warm. The chocolate and marshmallow should be perfectly gooey, with a hint of crunch from the cookies.

Troubleshooting: If your rolls leak a little marshmallow, don’t stress. The caramelized bits on the baking sheet are delicious (and honestly, my favorite part to nibble on). If the dough unravels while baking, try pinching the seams a bit tighter next time and place the rolls seam-side down on the tray.

Efficiency tip: Set up an assembly line—one person sprinkles, one person rolls, one person butters. It’s a fun group activity, especially with kids helping out!

Cooking Tips & Techniques

• Don’t overfill the dough: I learned the hard way that too much filling makes these harder to roll (and you’ll lose precious chocolate as it oozes out!). Stick to about a tablespoon each of cookies and chocolate per roll.
• Chill the dough if it gets sticky: If your kitchen is warm and the crescent dough gets soft, pop it in the fridge for 5-10 minutes before rolling. This makes handling so much easier—less mess, neater rolls.
• Seal the seams well: Pinch the dough edges together to help hold in the gooey insides. I sometimes tuck the ends under a bit, too, for extra insurance.
• Keep an eye on baking time: Every oven is different, and these can go from golden to too-brown fast. Start checking at the 10-minute mark. If the tops are browning but the dough isn’t done, cover loosely with foil.
• Let them cool before serving: The filling is basically molten lava straight from the oven. Give the rolls a few minutes to set so you get that perfect stretchy marshmallow pull (and save your taste buds!).

I’ve had a few mishaps—like forgetting to line the tray (hello, stuck-on marshmallow) or getting distracted and letting the rolls get a little too crispy. But honestly, even the “mistakes” taste pretty darn good! If you’re baking with little ones, let them help crush cookies or sprinkle chocolate—just be ready for a little mess (and lots of giggles).

Variations & Adaptations

• Gluten-Free: Use a gluten-free crescent dough (like the ones from Immaculate Baking) and gluten-free sandwich cookies. The rest of the ingredients are naturally gluten-free!
• Different Chocolates: Switch out milk chocolate for dark, white, or even peanut butter chips. I love using half dark chocolate, half cookies and cream bars for a double cookie hit.
• Seasonal Flavors: Around the holidays, I’ll add a pinch of cinnamon or peppermint chips for a festive twist. In summer, try swapping half the chocolate for chopped strawberries—it’s like a strawberry shortcake s’more!
• Nut-Free: As long as your cookies and chocolate are nut-free, the whole recipe is safe for nut allergies. Always check your labels, especially if you’re baking for a group.
• Vegan: Use a plant-based crescent roll dough (many are accidentally vegan!), vegan marshmallows, and dairy-free chocolate. I’ve made these vegan for friends and they turn out just as gooey and delicious.

One of my personal favorite spins: I swap the cookies for crushed graham crackers and add a smear of peanut butter inside each roll—absolute heaven. The options are endless, so don’t be afraid to get creative based on what you have in your pantry!

Serving & Storage Suggestions

These cookies and cream s’mores crescent rolls are at their best fresh from the oven—warm, gooey, and melting. If you want to get a little fancy, serve them on a pretty platter with extra crushed cookies and a drizzle of melted chocolate on top. I’ve even stuck a few on skewers for a party dessert “campfire” vibe!

Pair them with a cold glass of milk, hot cocoa, or coffee for the ultimate cozy treat. For a full dessert board, add some fresh berries or a scoop of vanilla ice cream on the side (trust me, that warm/cold combo is next level).

Storage: Let leftovers cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge—they’ll keep for about 4 days, but the dough does firm up a bit. To freeze, wrap each roll individually in plastic wrap and freeze for up to 2 months.

Reheating: Warm in the oven at 325°F (160°C) for 5-7 minutes, or microwave for 10-15 seconds. They’ll never be quite as gooey as fresh, but they’re still totally snackable! In fact, some folks like them cold for a firmer, almost fudge-like texture.

The flavors mellow and meld after a day, so if you’re planning ahead, you can even make these the night before and reheat just before serving.

Nutritional Information & Benefits

Each cookies and cream s’mores crescent roll (based on 8 servings) is roughly:

• Calories: 210
• Total fat: 9g
• Carbohydrates: 30g
• Protein: 2g
• Sugar: 11g

Health benefits? Well, this one’s a treat, but you do get a little calcium from the chocolate and marshmallows. If you make swaps like dark chocolate or vegan ingredients, you can tailor them to fit your dietary needs. The recipe is easy to make dairy-free, nut-free, or gluten-free with a few simple switches. Just watch out for allergens in your cookie and dough choices if you’re serving a crowd.

I’m a big believer that joyful food is part of wellness, and these just make people happy—sometimes, that’s the best benefit of all!

Conclusion

If you’re looking for a dessert that’s easy, fun, and seriously addictive, these cookies and cream s’mores crescent rolls are calling your name. They’re perfect for customizing, sharing, or sneaking by yourself late at night (don’t worry, I won’t tell). The combo of gooey marshmallow, creamy chocolate, and that cookies and cream crunch is just unbeatable.

I keep coming back to this recipe because it’s a guaranteed crowd-pleaser and fits any occasion—no campfire needed. Try your own twist, mix up the fillings, or stick to the classic—either way, you’ll be hooked after one bite. If you give these a go, let me know how they turned out in the comments, or share your own creative variations. Happy baking, and may your rolls always be golden and gooey!

Frequently Asked Questions

Can I make cookies and cream s’mores crescent rolls ahead of time?

Yes, you can assemble them a few hours ahead and keep them covered in the fridge. Just bake right before serving for the best gooey texture.

What other cookies work besides Oreos?

Any chocolate sandwich cookie, graham crackers, or even Biscoff cookies taste great. Just crush them to a similar size for even baking.

How do I stop the marshmallow from leaking out?

Try tucking the marshmallow inside the dough and pinching the seams tight. Some leaking is normal and gets caramelized (honestly, it’s delicious!).

Are these safe for nut allergies?

As long as your dough and cookies are nut-free, the recipe is safe. Always check the labels if you’re baking for someone with allergies.

What’s the best way to reheat leftover crescent rolls?

Pop them in a 325°F (160°C) oven for 5-7 minutes, or microwave for 10-15 seconds. They’ll be gooier from the oven, but either way works!

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