Introducing S’mores Cookie Cake, complete with lots of chocolate + chocolate chips, graham crackers and a gooey toasted marshmallow creme. Uh, drool!!
This easy S’mores Cookie Cake recipe is the perfect spin on your classic cookie cake with a little extra (delicious) pizzaz. This recipe has all the things you want in a s'mores - graham crackers, gooey marshmallow and melty chocolate. Deliciously reimagined for celebrations and sharing!
If you're a cookie cake lover too? Check out my sweet and salty Salted Caramel Chocolate Pretzel Cookie Cake or my Funfetti Chip Cookie Cake recipes!
Why You'll Love this Recipe
- Simple and quick (no need to roll out/bake a bunch of individual cookies)
- Super soft and chewy
- Loaded with all the s'mores fixins'
- Great for sharing (serves 8-10)
- Easy to slice and serve
- Essentially a really big cookie!
Ingredients
Cookie Cake Ingredient Notes
- Shortening: room temperature, makes the cookie cake super tender and tall.
- Butter: room temperature, helps crisp up edges and gives the cookie cake a buttery taste.
- Brown and Granulated Sugar: to give our cookie cake that classic cookie taste. I like dark brown sugar for a more rich caramel flavor.
- Vanilla Extract: extra flavor. I recommend using a pure vanilla extract.
- Milk: keeps the dough moist and adds color to cookie cake.
- Ground cinnamon - Optional. I like it to emphasize the cinnamon in the graham crackers.
- Flour: I always use all-purpose flour. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much or use a small scale. See my expert tip below.
- Graham Crackers: I use some crushed graham cracker into the the dough.
- (Marsh)Mallow Bits: These are so freaking cute! These are completely optional but I love the look of these on the cookie cake. Plus, they don't melt in the oven.
- Chocolate: Chopped chocolate or chocolate chips work. For a real s'mores flavor, I topped the cookie cake with some Hershey's milk chocolate.
- Marshmallow Creme ( I use Sally's Baking Addiction's recipe, it ALWAYS works for me and is super easy and delicious)
Step-by-Step Instructions
- Line and pre-heat: Pre-heat the oven to 350° Fahrenheit. Line a 9-inch springform pan with aluminum foil. Use 4 pieces. 1 square for the bottom and then 3 smaller ones that I used on the side. Then "lock-in" the foil with the springform. Spray with non-stick spray. Set aside.
- Start the base: Cream together butter and shortening together with a stand mixer for roughly 1 minute. Next, add in brown sugar and granulated sugar and beat again. Scrap bowl the bowl as need.
- Add in wet ingredients: Add in egg to the stand mixer. Beat it together until everything is combined. Then, add in vanilla and milk and beat again.
- Add in dry ingredients: Add in salt, cinnamon, baking soda, baking powder and flour to the stand mixer and mix until just combined (it's okay if there's are a couple of streaks of flour).
- Add-in mix-ins: Chop graham cracker on a cutting board with a knife and add them to the cookie cake batter along with the chocolate chips. Gently fold into the cookie cake dough with a wooden spoon or silicone spatula. Then, press the dough into the prepared 9-inch springform pan. Gently press marshmallow bits and Hershey milk chocolate on top.
- Bake for 20-25 minutes in the pre-heated oven, until the edges turn a golden brown. Then, cool: in the pan on a cooling rack until completely cooled. Make marshmallow creme or frosting of your choice while cookie cake cools.
- Carefully Remove: the springform pan, then the foil from the cookie cake. Place on serving plate or platter. Make sure all foil is remove from the bottom and sides of the cookie cake.
- Decorate: as you desire with marshmallow creme (or frosting of your choice). Optionally, you can torch the marshmallow creme using a kitchen torch (read and use as the instructions direct). Then, slice and serve.
Expert Tips
- Foil is our friend! If there is too much browning on the top of your cookie cake, add foil to cover the top of the pan.
- Cool it completely! Make sure to let the cookie cake cool completely before you frost it. It takes about 90 minutes - 2 hours roughly for my cookie cake to completely cool. But you can make this cookie cake the night before serving, let it cool completely overnight, and frost it the next day.
- Homemade is the best! With homemade cookie cake, why not go all the way and make homemade marshmallow creme too as the frosting! Homemade tastes way better than store-bought and use basic store bought ingredients for exceptional flavor.
- Measure Flour Correctly! Don't just scoop flour out from the bag. It will usually weight much more than what you need. I have a small digital scale, I like to use when I measure flour. But you can also try using the spoon and level method to more accurately measure flour. Learn how to measure your flour properly here!
Recipe FAQs
Add the frosting to a ziplock bag, snip off the corner, and use it to pipe the frosting around the edges.
I like to use both shorting and butter in my cookie cake. Shortening is made up of 100% hydrogenated vegetable oil and contains no water while butter contains 80% butterfat and 20% water. Shortening traps more air bubbles and produces a soft interior texture along with holding its shape during baking.
Technically, yes you can use just one if you have it on hand BUT for best results I do recommend both shortening and butter.
You could use a pizza pan or a 9x13 pan in a pinch you will just need to adjust your baking time.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
S'mores Cookie Cake
Ingredients
- ¼ cup shortening, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 egg large, room temperature
- ½ teaspoon vanilla extract
- ⅜ cup brown sugar, packed I used dark brown sugar
- ⅜ cup granulated sugar
- 1 tablespoon whole milk, heavy cream or water
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 & ⅜ cups all-purpose flour
- ¾ cup chocolate chips
- 6 sheets graham crackers
- 1 Hershey's chocolate bar or replace with ¼ cup of chocolate chips
- 2 tablespoons marshmallow bits optional
Marshmallow Creme
- 4 egg whites, large
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Line and pre-heat: Pre-heat the oven to 350° Fahrenheit. Line a 9-inch springform pan with aluminum foil. Use 4 pieces. 1 square for the bottom and then 3 smaller ones that I used on the side. Then "lock-in" the foil with the springform. Spray with non-stick spray. Set aside.
- Start the base: Cream together butter and shortening together with a stand mixer for roughly 1 minute. Next, add in brown sugar and granulated sugar and beat again. Scrap bowl the bowl as need.
- Add in wet ingredients: Add in egg to the stand mixer. Beat it together until everything is combined. Then, add in vanilla and milk and beat again.
- Add in dry ingredients: Add in salt, cinnamon, baking soda, baking powder and flour to the stand mixer and mix until just combined (it's okay if there's are a couple of streaks of flour).
- Add-in mix-ins: Chop graham cracker on a cutting board with a knife and add them to the cookie cake batter along with the chocolate chips. Gently fold into the cookie cake dough with a wooden spoon or silicone spatula. Then, press the dough into the prepared 9-inch springform pan. Gently press marshmallow bits and Hershey milk chocolate on top.
- Bake for 20-25 minutes in the pre-heated oven, until the edges turn a golden brown. Then, cool: in the pan on a cooling rack until completely cooled. Make marshmallow creme or frosting of your choice while cookie cake cools.
- Carefully Remove: the springform pan, then the foil from the cookie cake. Place on serving plate or platter. Make sure all foil is remove from the bottom and sides of the cookie cake.
- Decorate: as you desire with marshmallow creme (or frosting of your choice). Optionally, you can torch the marshmallow creme using a kitchen torch (read and use as the instructions direct). Then, slice and serve.
Did you make this recipe? Let me know!