Easy S’mores Cookie Cake Recipe for Perfect Dessert

Easy S’mores Cookie Cake is the ultimate dessert for any occasion. After making this many times, I’ve discovered the trick to the perfect golden edges and gooey marshmallow center. This cookie cake is crispy on the outside, soft and chewy on the inside, and full of melty chocolate and marshmallow. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Italian Grinder Salad Sandwich Recipe for Quick Lunch and Easy Caramel Apple Slices with Chocolate Drizzle Recipe.

What You'll Need for Easy S'mores Cookie Cake Recipe for Perfect Dessert

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 1/2 cups crushed graham crackers
• 1 1/2 cups miniature marshmallows
• 1/2 teaspoon salt
• 1/2 cup milk
• Optional: Additional chocolate chips and marshmallows for topping

How to Make Easy S'mores Cookie Cake Recipe for Perfect Dessert

1. Preheat oven: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add egg and vanilla: Beat in egg and vanilla extract until well combined.
5. Add dry ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Add chocolate chips and graham crackers: Fold in chocolate chips and crushed graham crackers.
7. Press dough into pan: Press dough evenly into prepared pan. Bake for 20-25 minutes or until edges are golden and center is set.
8. Add marshmallows: Remove from oven and top with marshmallows. Return to oven and bake for an additional 2-3 minutes or until marshmallows are golden.
9. Cool and serve: Allow to cool completely before slicing and serving. Top with additional chocolate chips and marshmallows if desired.

Storing & Reheating Easy S'mores Cookie Cake Recipe for Perfect Dessert

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. Make-ahead tip: The cookie cake dough can be made ahead of time and refrigerated for up to 2 days. Bring to room temperature before baking.

Freezing Easy S'mores Cookie Cake Recipe for Perfect Dessert

Freeze individual slices for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-10 minutes or until warmed through. Microwave: Reheat in the microwave for 15-20 seconds or until warmed through. Be careful not to overheat and make the marshmallows melt too much.

Recipe Notes

• Chef tip: For a fun twist, try adding peanut butter chips or butterscotch chips instead of chocolate chips.
• Best substitution: Substitute the graham crackers with crushed Oreo cookies for a chocolate cookie cake.
• Make-ahead: This recipe can be made ahead of time and served at room temperature or reheated in the oven.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger cookie cake.
• Troubleshooting: If the cookie cake is browning too quickly, tent it with aluminum foil.

Easy S'mores Cookie Cake Recipe for Perfect Dessert

⏱

Prep

15 mins

🍳

Cook

25-30 mins

⏳

Total

40-45 mins

🍽

Serves

12 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 1/2 cups crushed graham crackers
• 1 1/2 cups miniature marshmallows

Seasonings

• 1/2 teaspoon salt
• 1/2 cup milk

Optional Toppings

• Additional chocolate chips and marshmallows for topping

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add egg and vanilla: Beat in egg and vanilla extract until well combined.
5. Add dry ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Add chocolate chips and graham crackers: Fold in chocolate chips and crushed graham crackers.
7. Press dough into pan: Press dough evenly into prepared pan. Bake for 20-25 minutes or until edges are golden and center is set.
8. Add marshmallows: Remove from oven and top with marshmallows. Return to oven and bake for an additional 2-3 minutes or until marshmallows are golden.
9. Cool and serve: Allow to cool completely before slicing and serving. Top with additional chocolate chips and marshmallows if desired.

Notes

• Chef tip: For a fun twist, try adding peanut butter chips or butterscotch chips instead of chocolate chips.
• Best substitution: Substitute the graham crackers with crushed Oreo cookies for a chocolate cookie cake.
• Make-ahead: This recipe can be made ahead of time and served at room temperature or reheated in the oven.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger cookie cake.
• Troubleshooting: If the cookie cake is browning too quickly, tent it with aluminum foil.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze individual slices for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 15-20 seconds or until warmed through. Be careful not to overheat and make the marshmallows melt too much.
• Make ahead: The cookie cake dough can be made ahead of time and refrigerated for up to 2 days. Bring to room temperature before baking.

Nutrition Per Serving

• Calories: 270
• Protein: 3g
• Fat: 12g
• Carbs: 39g
• Fiber: 1g
• Sugar: 21g
• Sodium: 160mg
• Cholesterol: 35mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy S'mores Cookie Cake Recipe for Perfect Dessert FAQs

A Warm Final Note

I can’t wait for you to try Easy S'mores Cookie Cake Recipe for Perfect Dessert and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!