• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Craft Room
  • FAQ
  • Work with Me
  • Contact
  • Homemade Cookie Cakes

Design Eat Repeat

Food Crafting, Free Printables, Recipes, Paper Crafting, Graphic Design and more!

Display Search Bar
  • Printables
  • Recipes
  • Food Crafts
  • Holiday Ideas
  • Party Themes
  • About
  • Blog View

Chewy S’mores Cookie Cake

Share
Comments 2
Last Updated:January 30, 2022Published:January 30, 2022
This Post May Contain Affiliate Links
Jump to RecipeRate this Recipe

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).

s'mores chocolate chip cookie cake with chocolate buttercream and mini marshmallows
Click Here to Pin this Recipe for Later!

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

  1. 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.
  2. Sweet & Salty: The combination of marshmallows, chocolate chips and graham cracker crumbs (in the dough!) makes this the perfect combination of s’more flavors.
  3. 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!).
smores cookie cake cut to show chewy texture

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!

s'mores chocolate chip cookie cake with chocolate buttercream and mini marshmallows

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.

crushing graham crackers into crumbs in ziploc bag with rolling pin

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 by step photos on how to make s'more cookie bars

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).

pressing smores cookie dough into round pan

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!

s'mores chocolate chip cookie cake with chocolate buttercream and mini marshmallows

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!

Click Here to Pin this Recipe for Later!

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!

Author: Melissa Rose
Prep Time: 10 minutes
Total Time: 22 minutes
Course: Dessert
Category: Cookie
Keyword: cookie cake recipe, homemade cookie cake, s’mores cookie cake, smores cookie
Servings: 12
Print this Recipe
5 from 1 vote
Did you make this recipe?
Leave us a review

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

  1. Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe sucess.

  2. 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.

  3. Warm the butter in a microwave-safe bowl or saucepan until it’s just melted.

  4. 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.)

  5. Stir in the egg and vanilla extract, followed by the baking soda, baking powder and salt.

  6. Mix in crushed graham cracker crumbs and flour, followed by the chocolate chips & mini marshallows. Mix the dough until well-combined.

  7. 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.

  8. 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.

  9. 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:

  1. 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

Calories: 293kcal
Fat: 14g
Saturated fat: 8g
Trans fat: 1g
Polyunsaturated fat: 1g
Monounsaturated fat: 4g
Cholesterol: 35mg
Sodium: 139mg
Potassium: 136mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 22g
Protein: 3g
Vitamin A: 264%
Calcium: 31%
Iron: 2%

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!

Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
  • DIY Cookie Cake Pan
  • Chewy Funfetti Cookie Cake
  • Sheet Pan Cookie Cake
Previous Post
Sheet Pan Cookie Cake
Next Post
Red Velvet Cookie Cake

Reader Interactions

2 Comments

  1. Barbara becker says

    02/02/2022 at 2:08 pm

    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!

    Reply
    • Melissa says

      02/02/2022 at 2:44 pm

      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″.

      Reply

Leave a Comment Cancel reply

Recipe Rating




Primary Sidebar

Trending Now

Homemade Cosmic Brownies

Homemade Cosmic Brownies

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Homemade Star Crunch Cookies

Homemade Star Crunch Cookies

30 Minute Homemade Soft Pretzels

30 Minute Homemade Soft Pretzels

Homemade Shamrock Shake

Homemade Shamrock Shake

Reeses Peanut Butter Cup Cookies

Reeses Peanut Butter Cup Cookies

Favorites

Chewy M&M Cookie Cake

Chewy M&M Cookie Cake

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Quick 1 Hour Cinnamon Rolls

Quick 1 Hour Cinnamon Rolls

Homemade Cookie Cake Recipe

Homemade Cookie Cake Recipe

Copycat Panera Chocolate Chip Cookies

Copycat Panera Chocolate Chip Cookies

The Best White Wedding Cupcakes

The Best White Wedding Cupcakes

Trending Recipes

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Quick 1 Hour Cinnamon Rolls

Quick 1 Hour Cinnamon Rolls

Homemade Cookie Cake Recipe

Homemade Cookie Cake Recipe

Homemade Cheese Crackers

Homemade Cheese Crackers

Little Debbie Remakes!
Browse All!
Back to Top

Footer

Melissa is a graphic designer & craft stylist living in the Midwest, specializing in easy food and paper crafts for holidays, parties, and everyday.
Read More
  • Contact
  • Image Usage Policy
  • Privacy Policy
  • Terms of Use
  • Contact
  • About
  • Recipe Index
  • Free Printables
  • Work with Me
Copyright © 2022 Design Eat Repeat Site Credits Designed by Me Developed by Once Coupled