Easy S’mores Cookie Cake Recipe for Dessert
Easy S’mores Cookie Cake is a quick and delicious dessert recipe that’s perfect for satisfying your sweet tooth. After making this many times, I’ve discovered the trick to getting the perfect golden, gooey, and crispy edges. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No Bake Orange Creamsicle Truffles Recipe and Easy Sticky Char Siu Chicken Recipe for Dinner.
Why This Easy S'mores Cookie Cake Recipe for Dessert Is Pure Comfort
- Golden, gooey, and crispy edges
- Better than takeout
- Easy to make with simple ingredients
- Perfect for satisfying your sweet tooth
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
- Vanilla extract
- Salt
- Optional: Whipped cream
- Optional: Ice cream
📝 Ingredient Notes
- Graham crackers: Use the whole graham cracker sheet for the crust.
- Marshmallows: Use the mini marshmallows for even distribution.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing the dough a breeze → See on Amazon
- Parchment Paper — Prevents the cookie cake from sticking to the pan → See on Amazon
How to Make Easy S'mores Cookie Cake Recipe for Dessert
- Step 1: Preheat your oven to 350°F (180°C).
- Step 2: Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix in the melted butter, sugar, and salt until well combined. Press the mixture into a 9-inch springform pan lined with parchment paper. Bake for 10 minutes.
- Step 3: While the crust is baking, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: Fold in the flour, baking powder, and salt. Mix in the chocolate chips and marshmallows.
- Step 5: Spread the batter evenly over the pre-baked crust. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Step 6: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with whipped cream or ice cream if desired.
Cook's Tips for Perfect Easy S'mores Cookie Cake Recipe for Dessert
- Common mistake and fix: Don't overbake the cookie cake. The center should still be slightly soft when you take it out of the oven. It will continue to cook as it cools.
- Pro tip: For a gooier cookie cake, use more marshmallows. For a crispier cookie cake, use less marshmallows.
- Pro tip: To easily remove the cookie cake from the pan, run a knife around the edges before removing the springform pan sides.
- Pro tip: Store any leftovers 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 in an airtight container at room temperature for up to 3 days. Make-ahead tip: The cookie cake can be made up to 2 days ahead and stored in an airtight container at room temperature.
Freezing Easy S'mores Cookie Cake Recipe for Dessert
Freeze individual slices for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For a fun twist, add a layer of peanut butter or caramel sauce before adding the marshmallows.
- Best substitution: You can substitute the graham crackers for crushed cookies or even crushed cereal for a different flavor.
- Make-ahead: The cookie cake can be made up to 2 days ahead and stored in an airtight container 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.
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
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Whipped cream
- Ice cream
Instructions
- Step 1: Preheat your oven to 350°F (180°C).
- Step 2: Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix in the melted butter, sugar, and salt until well combined. Press the mixture into a 9-inch springform pan lined with parchment paper. Bake for 10 minutes.
- Step 3: While the crust is baking, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: Fold in the flour, baking powder, and salt. Mix in the chocolate chips and marshmallows.
- Step 5: Spread the batter evenly over the pre-baked crust. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Step 6: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with whipped cream or ice cream if desired.
Notes
- Chef tip: For a fun twist, add a layer of peanut butter or caramel sauce before adding the marshmallows.
- Best substitution: You can substitute the graham crackers for crushed cookies or even crushed cereal for a different flavor.
- Make-ahead: The cookie cake can be made up to 2 days ahead and stored in an airtight container 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: Freeze individual slices for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds.
- Make ahead: The cookie cake can be made up to 2 days ahead and stored in an airtight container at room temperature.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 45g
- Fiber: 1g
- Sugar: 20g
- Sodium: 150mg
- Cholesterol: 60mg
- 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 the cookie cake up to 2 days ahead and store it in an airtight container at room temperature.
The cookie cake may have been overbaked. Make sure to take it out of the oven when the center is still slightly soft.
Yes, you can freeze individual slices for up to 2 months. Thaw in the refrigerator overnight before serving.
No, this recipe is not suitable for the air fryer.
You can substitute the graham crackers for crushed cookies or even crushed cereal for a different flavor.
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!
