Please welcome Danielle from Live Well Bake Often as she shares this S’mores Cookie Cake recipe perfect for summer! Be sure to check out her delicious blog for me! -Tessa
When the weather starts to warm up, there’s almost nothing I crave more than a homemade s’more. I’m always dreaming up any way possible that I can eat them too, so I decided to cross a s’more with another favorite dessert of mine. That’s right, today we’re turning it into a S’mores Cookie Cake!
The base of this cookie cake is a graham cracker cookie, which is filled with actual graham cracker crumbs. There’s an entire cup of graham cracker crumbs in this recipe, so you can definitely tastes hints of the graham cracker in the cookie cake.
For the chocolate in this recipe, I love to use chocolate chunks. Chocolate chips would work just fine too, so feel free to use whatever you have on hand.
This cookie cake does take a little bit of prep time, just because you need to wait for it to cool before cutting into it. Even though I love this cookie cake when it’s warm, it’s easier to slice and holds up better once it’s cooled. But when you pop it into the oven to broil the marshmallows, it will warm the cake up just a little.
Speaking of the marshmallows, I suggest topping adding them and broiling it right before you plan to serve the cookie cake. You can easily prep everything else ahead of time and have it ready to go right before you serve it.
For a fun touch, I melted a little extra chocolate and used a ziplock bag with the corner snipped off to drizzle it on top. You can never go wrong with a little extra chocolate, right? Between the gooey marshmallows, the chunks of chocolate, and the soft graham cracker cookie, this cookie cake is hard to resist. Any s’mores lover is guaranteed to love this S’mores Cookie Cake!
How to make
S’mores Cookie Cake
Recipe By Danielle Rye, Handle the Heat
Yield: One 9" cookie cake
1 hour 25 minutes (includes cooling time)
1 and 1/4 cups all-purpose flour
1 cup graham cracker crumbs (about 6-7 full-sheets)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chunks
1 and 1/2 cups mini marshmallows
Optional: 1/4 cup semi-sweet chocolate chunks or chips, melted
Preheat oven to 350°F. Spray a 9″ pie plate (or cake pan or springform pan) with nonstick cooking spray and set aside.
In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the egg and vanilla, making sure to mix well after each ingredient. Slowly mix in the dry ingredients until just combined, scraping down the sides of the bowl as needed. Add in the chocolate chunks and mix until just combined. Scoop the cookie dough into the prepared baking dish and smooth it out into one even layer.
Bake at 350°F for about 25 minutes or until the top is set and lightly browned. Remove from the oven and transfer to a wire rack to cool for at least one hour, but it’s best to let it cool completely.
Just before serving, top with the mini marshmallows, return to the oven and broil until the marshmallows are lightly golden brown. Remove from the oven, slice, and enjoy.
Adapted from: All Recipes