Easy S’mores Cookie Cake Recipe for Dessert
Easy S’mores Cookie Cake is the ultimate no-fuss dessert. After making this many times, I discovered the trick to a perfect, gooey center every time. The golden, toasted marshmallows and melty chocolate between two soft, chewy cookies will make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Cajun Sweet Potato Rice Bowl with Black Beans and Easy Summer Peach Chia Pudding with Almonds.
Why This Easy S'mores Cookie Cake Recipe for Dessert Is Pure Comfort
- Perfect for busy weeknights
- Better than takeout
- Crowd-pleasing dessert
- Easy to customize with add-ins
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.
- graham crackers
- chocolate chips
- marshmallows
- butter
- sugar
- eggs
- flour
- baking soda
- salt
- vanilla extract
- pinch of salt
- Optional: sprinkles
- Optional: crushed nuts
- Optional: coconut flakes
📝 Ingredient Notes
- marshmallows: You can use mini marshmallows or cut regular ones in half.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes cookie dough in minutes → See on Amazon
- Parchment Paper — Prevents cookies from sticking → See on Amazon
How to Make Easy S'mores Cookie Cake Recipe for Dessert
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract and a pinch of salt.
- Step 3: In a separate bowl, combine flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in graham cracker crumbs and chocolate chips.
- Step 4: Press half of the dough into the prepared pan or onto the baking sheet. Top with marshmallows, then crumble the remaining dough over the marshmallows.
- Step 5: Bake for 18-20 minutes, or until the edges are golden brown. Allow to cool before slicing and serving.
Cook's Tips for Perfect Easy S'mores Cookie Cake Recipe for Dessert
- Common mistake and fix: Don't overmix the dough to prevent tough cookies. Mix just until combined.
- Pro tip: For a more even distribution of marshmallows, you can press them into the dough slightly before adding the remaining cookie dough on top.
- Pro tip: To make ahead, bake the cookie cake, let it cool completely, then store in an airtight container at room temperature for up to 3 days.
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: Can be made up to 1 day ahead and stored at room temperature.
Freezing Easy S'mores Cookie Cake Recipe for Dessert
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: No need to reheat; serve at room temperature. Microwave: No need to reheat; serve at room temperature.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free graham crackers and ensure all other ingredients are certified gluten-free.
- Best substitution: You can substitute the graham crackers with crushed cookies or cereal for a different flavor.
- Make-ahead: This recipe can be made up to 1 day ahead. Store 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 marshmallows are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Want to level up this recipe?
Springform Pan — Makes it easy to remove the cookie cake from the pan → Check price on Amazon
Easy S'mores Cookie Cake Recipe for Dessert
Ingredients
Main Ingredients
- graham crackers
- chocolate chips
- marshmallows
- butter
- sugar
- eggs
- flour
- baking soda
- salt
Seasonings
- vanilla extract
- pinch of salt
Optional Toppings
- sprinkles
- crushed nuts
- coconut flakes
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract and a pinch of salt.
- Step 3: In a separate bowl, combine flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in graham cracker crumbs and chocolate chips.
- Step 4: Press half of the dough into the prepared pan or onto the baking sheet. Top with marshmallows, then crumble the remaining dough over the marshmallows.
- Step 5: Bake for 18-20 minutes, or until the edges are golden brown. Allow to cool before slicing and serving.
Notes
- Chef tip: For a gluten-free version, use gluten-free graham crackers and ensure all other ingredients are certified gluten-free.
- Best substitution: You can substitute the graham crackers with crushed cookies or cereal for a different flavor.
- Make-ahead: This recipe can be made up to 1 day ahead. Store 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 marshmallows are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: No need to reheat; serve at room temperature.
- Microwave reheat: No need to reheat; serve at room temperature.
- Make ahead: Can be made up to 1 day ahead and stored at room temperature.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 15g
- Carbs: 45g
- Fiber: 1g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 55mg
- Sat. Fat: 9g
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 this up to 1 day ahead. Store at room temperature in an airtight container.
If the marshmallows are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Yes, you can use a 9×13-inch pan for a larger cookie cake. Bake for an additional 5-10 minutes or until the edges are golden brown.
For a gluten-free version, use gluten-free graham crackers and ensure all other ingredients are certified gluten-free.
While you can freeze the cookie cake, the texture may not be as good as when fresh.
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!
