S'mores Cookie Cake

You'll fall in love with this S'mores Cookie Cake. It's super soft & chewy, with lots of chocolate chips and that classic hershey's milk chocolate, crushed graham cracker in the cookie cake dough and topped with toasted marshmallow creme.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 20

Cooling Time 1 30

Total Time 2 25

Servings people

Calories 519kcal

Author Mara

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.

Notes

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.

What do I do if I don't have a springform pan? You could use a pizza pan or a 9x13 pan in a pinch you will just need to adjust your baking time.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition