A graham cracker-based cookie cake, covered with a layer of melted milk chocolate and toasted s’mores, this S’mores Cookie Cake is just like the real deal. No campfire necessary — make this nostalgic childhood treat anytime in your own oven!
Labor Day is next week. Can you even believe it? Yes, yes, summer techincally 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.
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! We’ll also toss some chocolate chips into the cookie cake base, because if you like a s’more, you’re bound to also like a little extra chocolate in the cookie part.
I like to bake this in a springform pan — this 9″ Nordic Ware springform pan is my favorite. The springform pan allows yu 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. You can, of course, use semisweet or dark chocolate, but since this is replicating the s’mores straight out of my childhood, I always use Hershey’s milk chocolate. The heat from the cookie will melt the chocolate within a minute or two. Grab a knife or an offset spatula and spread around the chocolate out towards the edges.
Let the chocolate cool for a few minutes, then top with marshmallows and toast away!
There are a couple of options here for getting marshmallows toasted, depending on what you have available and how toasty you like your marshamallows.
While we’re talking about toasting marshmallows, why do they toast and burn anyway? It’s time for a little… 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… you guessed it.. 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 over the heat, the sugar begins to caramelize, which 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 soft, pillowy graham cracker chocolate chip cookie cake. A thick layer of melted milk chocolate. Toasted (or burnt – your choice!) marshmallows. Yep – this s’mores cookie cake is the perfect way to send out another great summer.
Next step: apple pie, pumpkin bread, and all things fall!
A graham cracker-based cookie cake, covered with a layer of melted milk chocolate and toasted s’mores, this S’mores Cookie Cake is just like the real deal.
A Bunsen Burner Bakery Original Protocol