S’mores Cookie Cake
A graham cracker-based cookie cake, covered with a layer of melted milk chocolate and toasted marshmallows, this S’mores Cookie Cake is just like the real deal. No campfire necessary — make this nostalgic childhood treat anytime in your own oven!
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Labor Day is next week. Can you even believe it? Yes, yes, summer technically goes until September 21st, but for all intents and purposes, what we think of as summer really ends with Labor Day. The last hoorah.
So even though I’ve already shared two other s’mores desserts with you this summer (gooey s’mores bars and s’mores pie), we’re sending out summer with one more. Because you can never have too many s’mores.
Especially when they come in the form of a chewy, crispy, gooey, chocolatey, marshmallow-covered cookie cake.
Easy Cookie Cake Recipe
Let’s get right into the nitty-gritty of how to make this s’mores cookie cake.
It starts with an easy chocolate chip cookie cake, except we’re replacing some of the regular flour with graham cracker crumbs. That’s right — because every good s’more starts with a graham cracker!
I like to bake this in a springform pan — this 9″ Nordic Ware springform pan is my favorite. The springform pan allows you to easily remove the sides with no risk of the cookie cake falling apart. But if you don’t have a springform pan, a 9″ cake pan or pie plate works, too!
Once the cookie cake is done baking, immediately add some milk chocolate to the top of the cake.
The heat from the cookie will melt the chocolate within a minute or two. Grab a knife or an offset spatula and spread the chocolate out towards the edges.
Toasting Marshmallows Indoors
Once the chocolate is spread around the cake, it’s time to top it with marshmallows.
There are a couple of options here for getting marshmallows toasted, depending on what you have available and how toasty you like them.
- Using the broiler of your oven. Put the cookie cake 5-6″ underneath the broiler and slowly move the pan from side to side to ensure even toasting. This ensures a nice golden, even toasty color.
- Kitchen torch/welding torch. Kitchen torches, also called creme brûlée torches, have a very moderate flame and will allow you to get a nice golden color.
- Long-Reach Butane Lighter. You know, the long stick-like lighters people use to light birthday candles? Just be prepared for this to take a long time because the flame is so small. But you won’t run the risk of burning your marshmallows – it’s just not a strong enough flame.
The Science of Toasting Marshmallows
While we’re talking about toasting marshmallows, why do they toast and burn anyway? It’s time for my favorite subject… kitchen chemistry!
Marshmallows are made predominantly out of sugar, which is composed of carbon, hydrogen, and oxygen. Carbon, hydrogen, and oxygen are the primary components of fuel! So basically, marshmallow is a piece of fuel, just waiting to catch fire and burn.
If you keep the flames at bay and instead toast a marshmallow slowly over the heat, the sugar begins to caramelize. This results in that nice toasty brown color and flavor.
This heat also breaks down the chemical bonds of the gelatin in the marshmallows, which is why toasted marshmallows turn deliciously gooey as they melt.
Tips and Tricks for the Best S’mores Cookie Cake
- Use room-temperature butter and eggs for the cookie base. Room temperature ingredients incorporate better and result in a better cookie cake texture.
- Cover the cookie cake with chocolate as soon as it comes out of the oven. We need the heat from the cookie to melt the chocolate so we can spread it across the surface of the cookie.
- For an authentic s’mores experience, use milk chocolate. (But of course, semisweet or dark chocolate will work as well.)
- Cool the cookie cake before serving for easier, neater slices while cutting. To enjoy a slice warm, reheat in the microwave for 20 seconds.
More Cookie Cake Recipes:
- M&M Cookie Cake
- Chocolate Chip Cookie Cake
- Leftover Candy Cookie Cake
- Peanut Butter Cup Cookie Cake
- All Cake Recipes »
- 1/2 cup (113 grams) unsalted butter, room temperature
- 3/4 cup (160 grams) brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 cup (100 grams) graham cracker crumbs (approximately 7 full-sized sheets)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (85 grams) semisweet chocolate chips
- 10 ounces (283 grams) milk chocolate bars
- 1 1/2 cups (65 grams) miniature marshmallows
- Preheat oven to 350 °F. spray a 9″ springform pan (or cake pan or pie plate) with nonstick cooking spray.
- Make the cookie cake dough. Using an electric mixer, cream together the butter and sugar until light and fluffy. Add in the egg and vanilla, continuing to beat together until well combined. Slowly mix in the flour, graham cracker crumbs, baking powder, and salt until just combined, scraping down the sides of the bowl. Mix in the chocolate chips by hand.
- Bake the cookie cake. Transfer the dough into the prepared baking dish. Bake for 25 minutes, or until the top is golden brown and the dough is set.
- Add the chocolate. Remove from the oven and cover with the milk chocolate. Allow the chocolate to sit for 2-3 minutes to soften, then spread in an even layer using a knife or offset spatula. Allow the cookie to cool for at least 1 hour.
- Toast the marshmallows. Before serving, top with the miniature marshmallows. Toast marshmallows using either a broiler or a kitchen torch, until desired doneness.
S'mores cookie cake can be stored at room temperature for up to a week or frozen for up to 3 months.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 372Total Fat: 18.0gCarbohydrates: 50.0gProtein: 4.1g