Easy S’mores Cookie Cake Recipe for Dessert

Easy S’mores Cookie Cake is the ultimate no-fuss dessert that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to the perfect golden marshmallows. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Cowboy Potato Casserole for Dinner and Refreshing Lemon Tiramisu Recipe Perfect for Summer Dessert.

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

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

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1 cup crushed graham crackers
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• Optional: Additional chocolate chips and marshmallows for topping

How to Make Easy S’mores Cookie Cake Recipe for Dessert

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
2. Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
4. Step 4: Fold in the chocolate chips, marshmallows, and crushed graham crackers. Press the dough evenly into the prepared pan.
5. Step 5: Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Allow the cookie cake to cool in the pan for 10 minutes before removing it and topping with additional chocolate chips and marshmallows if desired.

Storing & Reheating Easy S’mores Cookie Cake Recipe for Dessert

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: The cookie cake dough can be made ahead and refrigerated for up to 24 hours.

Freezing Easy S’mores Cookie Cake Recipe for Dessert

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Not recommended for reheating in the microwave as it may make the cookie cake soggy.

Recipe Notes

• Chef tip: For a fun twist, try adding peanut butter chips or crushed pretzels to the dough.
• Best substitution: You can substitute the graham crackers with crushed cookies or leave them out entirely.
• Make-ahead: The cookie cake can be made up to 1 day ahead and stored at room temperature.
• 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 to prevent burning.

Easy S’mores Cookie Cake Recipe for Dessert

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1 cup crushed graham crackers

Seasonings

• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Optional Toppings

• Additional chocolate chips and marshmallows for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
2. Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
4. Step 4: Fold in the chocolate chips, marshmallows, and crushed graham crackers. Press the dough evenly into the prepared pan.
5. Step 5: Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Allow the cookie cake to cool in the pan for 10 minutes before removing it and topping with additional chocolate chips and marshmallows if desired.

Notes

• Chef tip: For a fun twist, try adding peanut butter chips or crushed pretzels to the dough.
• Best substitution: You can substitute the graham crackers with crushed cookies or leave them out entirely.
• Make-ahead: The cookie cake can be made up to 1 day ahead and stored at room temperature.
• 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 to prevent burning.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
• Microwave reheat: Not recommended for reheating in the microwave as it may make the cookie cake soggy.
• Make ahead: The cookie cake dough can be made ahead and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 380
• Protein: 4g
• Fat: 18g
• Carbs: 50g
• Fiber: 2g
• Sugar: 28g
• Sodium: 120mg
• Cholesterol: 55mg
• Sat. Fat: 11g

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

Easy S’mores Cookie Cake Recipe for Dessert FAQs

A Warm Final Note

I can’t wait for you to try Easy S’mores Cookie Cake Recipe for 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!