This S'mores Cookie Cake is a giant cookie filled with graham crackers, mini marshmallows and chocolate chips, baked and topped with some extra large marshmallows and more chocolate. It's the perfect way to get all the gooey taste of a s'more without a fire.
S'mores cookie cake came about because I was craving some s'mores and didn't feel like my usual graham cracker s'more cookies that we eat on repeat all summer. I decided to experiment with a giant s'more cookie and I think it was the best decision I could have ever made. All the gooey marshmallow on top is my absolute favorite!
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Why You Will Love This Recipe
- S'mores: Who couldn't love a s'mores, and even better when you don't have to start a fire.
- One Pan: I love a simple one pan recipe that can be made and served within an hour.
- Perfect for a Celebration: Throw some candles in this and you've got the perfect summer birthday cake!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always love using salted butter, if you've got unsalted on hand, just throw in an extra pinch of salt.
- Dark Brown Sugar: I love the extra richness the dark sugar gives, along with the extra moisture, but light will work great as well.
- Graham Cracker Crumbs: You will use these in the dough to help give a graham cracker flavor, but you can also save a few extra to sprinkle on top.
- Chocolate: You will use chocolate chips in the cookie cake dough, and then some chopped chocolate bars to place on the top.
- Marshmallows: You will be using a combination of mini and large marshmallows.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3-4 minutes. Add egg, and vanilla extract and mix on low until smooth, about 30 seconds.
- Step 2: Slowly mix baking soda, salt, graham cracker crumbs and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in the chocolate chips and mini marshmallows.
- Step 3: Spread cookie dough evenly into baking pan and press a few extra chocolate chips and marshmallows into the top.
- Step 4: Bake for 16 minutes or until lightly browned on top. Remove from the oven and top with large marshmallows. Broil for 1-2 minutes until the marshmallows are puffed and toasted. Top with pieces of hershey bars and another sprinkle of graham cracker pieces or crumbs.
Expert Baking Tips
- You can also bake this in a 9x9 baking pan and cut into bars.
- The mini marshmallows that you press into the top will get extra toasty from baking, so skip placing those on top if you don't like the extra toasty ones.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, I would bake it in an 8x8 pan and place the large marshmallows evenly across the top instead of in the center.
Peanut Butter S'more Cookies
S'more Cookie Bars
Chocolate Chip Marshmallow Cookies
Storing & Freezing
This s'mores cookie cake is best stored on the counter at room temperature, and will remain fresh for 2-3 days. If you want to prep it ahead of time, I would make the dough and wait to bake until you're going to eat it.
You can make this in advance, wrap tightly with plastic wrap and freeze for up to 2 months in the freezer. You can also wrap up leftover pieces and store them individually.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
S'mores Cookie Cake
Ingredients
- ½ cup (113.5 g) salted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) dark brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon cinnamon
- ½ cup (60 g) graham cracker crumbs 4 sheets of graham crackers
- 1 cup (140 g) all-purpose flour
- ½ cup (90 g) semi-sweet chocolate chips
- ½ cup (30 g) mini marshmallows
- 1 large (1) hershey bar for topping
- 8-10 large (8 large) marshmallows for topping
Instructions
- Preheat oven to 350 F. Spray a 9" spring form pan, cake pan or pie plate with cooking spray. Set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3-4 minutes. Add egg, and vanilla extract and mix on low until smooth, about 30 seconds.
- Slowly mix baking soda, salt, graham cracker crumbs and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in the chocolate chips and mini marshmallows.
- Spread cookie dough evenly into baking pan and press a few extra chocolate chips and marshmallows into the top.
- Bake for 16 minutes or until lightly browned on top. Remove from the oven and top with large marshmallows. Broil for 1-2 minutes until the marshmallows are puffed and toasted. Top with pieces of hershey bars and another sprinkle of graham cracker pieces or crumbs.
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