Easy S’mores Cookie Cake Recipe for Dessert
Make the easiest S’mores Cookie Cake with a crispy edge, gooey center, and a chocolatey twist. Perfect for dessert and better than takeout! If you love recipes like this, you’ll also enjoy Easy Goat Cheese Stuffed Mini Peppers for Appetizers and Refreshing Peach Ginger Lemonade Recipe for Summer.
Why This Easy S'mores Cookie Cake Recipe for Dessert Is Pure Comfort
- Crispy edges with a gooey center
- Chocolatey twist on the classic campfire treat
- Easy to make and better than takeout
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 unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 4 graham crackers, broken into pieces
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: Additional chocolate chips and marshmallows for topping
📝 Ingredient Notes
- all-purpose flour: You can use gluten-free flour for a gluten-free version.
- unsweetened cocoa powder: Use natural unsweetened cocoa powder for the best flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing the dough a breeze → See on Amazon
- Silicone Baking Mat — Prevents the cookie cake from sticking and makes cleanup easy → See on Amazon
How to Make Easy S'mores Cookie Cake Recipe for Dessert
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Step 2: In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
- Step 3: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in chocolate chips, marshmallows, and graham cracker pieces.
- Step 5: Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 6: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Top with additional chocolate chips and marshmallows if desired.
Cook's Tips for Perfect Easy S'mores Cookie Cake Recipe for Dessert
- Common mistake and fix: Avoid overmixing the dough to prevent a tough cookie cake. Mix just until combined.
- Pro tip: For a gluten-free version, use gluten-free flour and ensure all other ingredients are certified gluten-free.
- Pro tip: For a gooier center, reduce baking time by 1-2 minutes.
Storing & Reheating Easy S'mores Cookie Cake Recipe for 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 and refrigerated for up to 2 days. Bring to room temperature before baking.
Freezing Easy S'mores Cookie Cake Recipe for Dessert
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For a fun twist, try adding a layer of peanut butter cups or caramel sauce.
- Best substitution: Substitute the graham crackers with crushed cookies or leave them out for a chocolate-only cookie cake.
- Make-ahead: The cookie cake can be made up to 2 days ahead and stored at room temperature in an airtight container.
- 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 the pan with aluminum foil to prevent burning.
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Easy S'mores Cookie Cake Recipe for Dessert
Ingredients
Main Ingredients
- 1 cup 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
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 4 graham crackers, broken into pieces
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Optional Toppings
- Additional chocolate chips and marshmallows for topping
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Step 2: In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
- Step 3: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in chocolate chips, marshmallows, and graham cracker pieces.
- Step 5: Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 6: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Top with additional chocolate chips and marshmallows if desired.
Notes
- Chef tip: For a fun twist, try adding a layer of peanut butter cups or caramel sauce.
- Best substitution: Substitute the graham crackers with crushed cookies or leave them out for a chocolate-only cookie cake.
- Make-ahead: The cookie cake can be made up to 2 days ahead and stored at room temperature in an airtight container.
- 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 the pan with aluminum foil to prevent burning.
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 overnight in the refrigerator before serving.
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 5-7 minutes.
- Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
- Make ahead: The cookie cake dough can be made ahead and refrigerated for up to 2 days. Bring to room temperature before baking.
Nutrition Per Serving
- Calories: 330
- Protein: 4g
- Fat: 14g
- Carbs: 48g
- Fiber: 2g
- Sugar: 22g
- Sodium: 220mg
- Cholesterol: 45mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy S'mores Cookie Cake Recipe for Dessert FAQs
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. You can also bake the cookie cake ahead of time and store it at room temperature for up to 3 days.
Overbaking is the most common reason for a dry cookie cake. Make sure to check the cookie cake at the minimum baking time and use the toothpick test to ensure it's not overbaked.
Yes, you can freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer. The air fryer is not designed to bake cakes and will not produce the same results.
You can substitute the graham crackers with crushed cookies or leave them out for a chocolate-only cookie cake.
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!
