This s’mores cookie cake is super chewy, filled with graham cracker crumbs, chocolate chips, marshmallows, and topped with chocolate buttercream! A sweet & salty, perfectly sliceable treat for s’more lovers!
Don’t have a round cookie cake pan? Snag one on Amazon, make a DIY foil cookie cake pan, or bake in a 9×13 pan (will be a bit thinner).
Out of all my giant cookie cake flavors, this s’mores cookie cake recipe is currently at the top of my list. Using the same base as my S’more Cookie Bars, this cookie cake is the ultimate birthday, summer, or just-because treat!
Why I love this s’mores cookie cake
- Super Chewy: The combination of melted butter and mini marshmallows inside the dough makes this s’more cookie super chewy. It’s as if a chocolate chip cookie cake and a s’more had a child.
- Sweet & Salty: The combination of marshmallows, chocolate chips and graham cracker crumbs (in the dough!) makes this the perfect combination of s’more flavors.
- Tastes amazing with or without frosting: If you don’t feel like whipping up the chocolate buttercream, you can totally leave it off (or top it with canned frosting!).
Tips for Success
- Use mini marshallows: While you could technically break up larger marshallows, the smaller ones will melt into the dough easier and give the cookie the iconic flat cookie cake texture.
- Don’t overbake: The trick to a soft, super chewy texture is to only bake until the edges are very lightly brown. Overbaking will result in a drier, less chewy texture.
- Mix by hand: Because this uses melted butter, you don’t need a high-powered mixer (you will need one for the frosting, though!). The trick to a chewy texture is to just mix the cookie dough ingredients until just incoporated!
Decorating tip: If you’re feeling fancy, you can also press mini Hershey bars into the dough after baking or on top of the frosting!
Ingredients for S’mores Cookie Cake
- Cookie Dough: Unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, baking soda, baking powder, all-purpose flour, salt.
- Graham Crackers (crushed)
- Mini Marshmallows
- Semi-Sweet Chocolate Chips (milk chocolate work too)
- Chocolate Frosting: Butter, Powdered Sugar, Unsweetened cocoa powder (I use Hershey’s brand), Vanilla Extract, Salt, Milk
How to Make S’more Cookie Cake
Unlike a lot of s’more cookie cakes that require you to make time-consuming layers, this smores cookie recipe is a no-fuss, all-in-one-bowl type of dough!
Step 1: Crush Graham Crackers
Add 8 graham cracker squares (i.e. 4 double rectangles) to a large ziploc bag. Use a rolling pin or metal pan to crush the crackers until you get graham cracker crumbs. This will equal ½ cup. Set aside 1 tablespoon of crumbs for decorating later, then set bag of crumbs aside.
Step 2: Make Cookie Dough
In a small microwave-safe bowl, melt the butter for 30-60 seconds until JUST melted (you don’t want it piping hot).
Transfer butter to a large bowl and add white sugar and brown sugar. Use a spatula (don’t use a mixer!) to stir by hand until combined. Mix in egg. Next, mix in baking soda, baking powder, and salt.
Add flour and graham cracker crumbs, then mix until all the flour disappears into the dough. Mix in chocolate chips and mini marshmallows.
Step 3: Spread Dough Into Pan
Drop dough into a greased or parchment-lined pan, then use a spatula or your hands to press down the dough into a smooth layer. You can also turn this into a s’mores skillet pie by baking it in a cast-iron skillet, just be sure to watch the baking time.
Tip: If you plan to invert this cookie cake onto a tray for serving, I would highly suggest greasing the pan and lining the bottom of the pan with parchment paper (since the marshmallows can tend to stick).
Step 4: Bake & Cool
Bake at 350ºF for 12-14 minutes or until the top is a light golden brown and marshmallows are lightly toasted. Do not overbake or your cookie cake will not be soft and chewy.
Allow to cool before decorating and slicing.
Step 5: Decorate & Serve
Once the cookie cake is fully cooled, use a piping bag and large star tip to create a simple buttercream border. Immediately after piping, top with mini marshmallows and the 1 tablespoon of reserved graham cracker crumbs.
Tip: This frosting develops a crust quickly, so be sure to add your toppings immediately after piping!
Frequently Asked Questions:
What if I don’t have a cookie cake pan? Can I use a round pizza pan?
If you don’t have a 11.5-inch metal cookie cake pan, you can use a 9×13-inch metal pan for a rectangular cookie cake (because it will be a slightly thinner cake, only bake it for 12-14 minutes). You can also make a DIY cookie cake pan or make a thicker cookie in a smaller 8″ or 9″ pan (you’ll just need to bake it longer).
Can I make this s’mores cookie without graham crackers?
The graham crackers do help add that iconic s’mores flavor but you can omit them or replace them with Golden Grahams cereal (instead of fully crushing them, just gently break them up into the dough).
Can I use milk or dark chocolate chips?
Yes, you can use whatever type of chocolate chips you like best!
Chewy S’mores Cookie Cake
This s’mores cookie cake is super chewy, filled with graham cracker crumbs, chocolate chips, marshmallows, and topped with chocolate buttercream! A sweet & salty, perfectly sliceable treat for s’more lovers!
Ingredients
- 8 graham cracker squares
- 1/2 cup unsalted butter (you will be melting this)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1.5 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter slightly softened of microwaved for 10 seconds
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder I used Hershey brand
- 2 cups powdered sugar
- 2-3 tablespoons milk
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe sucess.
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Place graham crackers in a plastic ziploc bag. Use a rolling pin or metal pan to crush the crackers until you get graham cracker crumbs. This will equal ½ cup. Set aside 1 tablespoon of crumbs for decorating later, then set bag of crumbs aside.
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Warm the butter in a microwave-safe bowl or saucepan until it’s just melted.
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In a large mixing bowl, combine the butter with the brown sugar and granulated sugar. Stir until combined. (I recommend mixing this by hand rather than a mixer.)
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Stir in the egg and vanilla extract, followed by the baking soda, baking powder and salt.
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Mix in crushed graham cracker crumbs and flour, followed by the chocolate chips & mini marshallows. Mix the dough until well-combined.
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Generously grease a cookie cake pan. If you plan to invert the cake onto a tray (rather than serving in the pan), I highly recommend lining the bottom with parchment paper in order for the cookie cake to invert out of the pan easily.
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Spread dough into an even layer in pan. Bake for 14 to 16 minutes, or until edges are slightly golden brown. Do not overbake; it might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven. Cool completely.
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Use a piping bag and large star tip to create a simple buttercream border. Immediately after piping, top with mini marshmallows and the 1 tablespoon of reserved graham cracker crumbs.
To Make Chocolate Buttercream Frosting:
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Beat the softened butter, vanilla, and salt on medium-high speed for 1 minute until smooth. Turn the mixer to low speed then slowly add the cocoa powder and powdered sugar. You may need to stop and scrape down the sides. One tablespoon at a time, add milk.
Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. This will make just enough frosting to pipe a border along the edges. If you plan to write or decorate the center of the cake, double the recipe. Makes 1.5 cups frosting.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Recipe Notes
Cookie Cake Pan: If you don’t have a 11.5-inch metal cookie cake pan, use a 9×13-inch metal pan for a rectangular cookie cake; this will result in a thinner cake, so it will finish baking a bit earlier. You can also make a DIY cookie cake pan or make a thicker cookie in a smaller 8″ or 9″ pan (you’ll just need to bake it longer).
Removing the cookie cake from the pan: When the s’mores cookie cake is cool to the touch, run a knife along the edges of the pan to help loosen it. Then, place a flat platter or cutting board on top of the pan and quickly flip it over to release the cookie cake. Put your serving platter over the cookie cake and flip it again. Now you’re ready to decorate!
Nutrition
If you make this s’mores chocolate chip cookie cake), be sure to leave a comment below and tag me on Instagram @designeatrepeat. I LOVE seeing what you made!
Barbara becker says
I am in love with your cookie cakes even though I haven’t made one yet. But I do have a question. Your s’mores recipe calls for an 11 1/2” cookie pan. You also have a link for the wilton pan that is 10 1/2”. Do different flavors use different pans? Soooo many amazing recipes can’t wait!
Melissa says
Hi Barbara! I use the same sized pan for all my cookie cakes; Wilton has just changed what they call it over the past couple of years (even though the size hasn’t changed). On Amazon, they say it makes a 10.5″ cookie but the actual packaging on the product says 11.5″, so it’s a bit confusing. I think they call it 10.5 because that’s the bottom diameter but since the sides slope up, the top diameter is 11.5″.