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!
This post may include affiliate links. As an Amazon Associate I earn a fee from qualifying purchases.
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.
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.
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.
While we’re talking about toasting marshmallows, why do they toast and burn anyway? It’s time for my favorite subject… kitchen chemistry!
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.
A graham cracker-based cookie cake, covered with a layer of melted milk chocolate and toasted s’mores, this S’mores Cookie Cake tastes just like the real deal.
S'mores cookie cake can be stored at room temperature for up to a week or frozen for up to 3 months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.