S'mores Cookie Cake
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.
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.
Notes
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.
Nutrition
Calories: 242kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 240mgPotassium: 75mgFiber: 1gSugar: 20gVitamin A: 263IUCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!