Easy S’mores Cookie Cake Recipe for Dessert
Easy S’mores Cookie Cake is the ultimate gooey, chocolatey dessert. After making this many times, I’ve discovered the secret to a perfect golden marshmallow top. This recipe is perfect for cozy winter nights or holiday gatherings. Start by preparing the cookie dough, then press it into a 9-inch pan. Bake until golden, then top with chocolate chips and marshmallows. Broil until golden and bubbly. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Vegan Salami Recipe for Plant-Based Dinner and Easy High Protein Grilled Chicken Cobb Salad for Summer.
Why This Easy S’mores Cookie Cake Recipe for Dessert Is Pure Comfort
- Gooey marshmallow and chocolate in every bite
- Crispy cookie crust for the perfect texture
- Easy to make with simple ingredients
- Impress your family and friends with this show-stopping 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.
- Graham crackers
- Butter
- Sugar
- Eggs
- Flour
- Chocolate chips
- Marshmallows
- Vanilla extract
- Salt
- Baking powder
- Optional: Whipped cream
- Optional: Ice cream
- Optional: Chopped nuts
📝 Ingredient Notes
- Graham crackers: Use 9 full sheets for the crust.
- Marshmallows: Use large marshmallows and cut them in half.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of crushing graham crackers. → See on Amazon
- 9-inch springform pan — Ensures easy removal of the cookie cake. → See on Amazon
How to Make Easy S’mores Cookie Cake Recipe for Dessert
- Prepare the crust: Crush graham crackers and mix with melted butter. Press into a 9-inch pan. Bake at 350°F for 7 minutes.
- Make the dough: Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients. Fold in chocolate chips.
- Bake the base: Press dough into the pan. Bake at 350°F for 15-20 minutes until golden.
- Add toppings: Top with chocolate chips and marshmallows. Broil until golden and bubbly.
Cook's Tips for Perfect Easy S’mores Cookie Cake Recipe for Dessert
- Common mistake and fix: Don't overbake the crust. It will continue to cook when you add the toppings.
- Pro tip: Chill the dough for 15 minutes before pressing into the pan for easier handling.
- Pro tip: Use a kitchen torch to toast the marshmallows for a more even golden color.
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 crust can be made ahead and stored in the fridge 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 350°F oven for 5-10 minutes. Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: Use a combination of milk and dark chocolate chips for a balanced flavor.
- Best substitution: Substitute the graham crackers with an equal amount of crushed cookies or biscuits.
- Make-ahead: The crust can be made ahead, but the toppings should be added just before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the marshmallows are browning too quickly, move the pan to a lower rack in the oven.
Want to level up this recipe?
Kitchen torch — Gives you control over toasting marshmallows for a perfect golden color. → Check price on Amazon
Easy S’mores Cookie Cake Recipe for Dessert
Ingredients
Main Ingredients
- Graham crackers
- Butter
- Sugar
- Eggs
- Flour
- Chocolate chips
- Marshmallows
Seasonings
- Vanilla extract
- Salt
- Baking powder
Optional Toppings
- Whipped cream
- Ice cream
- Chopped nuts
Instructions
- Prepare the crust: Crush graham crackers and mix with melted butter. Press into a 9-inch pan. Bake at 350°F for 7 minutes.
- Make the dough: Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients. Fold in chocolate chips.
- Bake the base: Press dough into the pan. Bake at 350°F for 15-20 minutes until golden.
- Add toppings: Top with chocolate chips and marshmallows. Broil until golden and bubbly.
Notes
- Chef tip: Use a combination of milk and dark chocolate chips for a balanced flavor.
- Best substitution: Substitute the graham crackers with an equal amount of crushed cookies or biscuits.
- Make-ahead: The crust can be made ahead, but the toppings should be added just before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the marshmallows are browning too quickly, move the pan to a lower rack in the oven.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-10 minutes.
- Microwave reheat: Not recommended for reheating.
- Make ahead: The crust can be made ahead and stored in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 450
- Protein: 4g
- Fat: 20g
- Carbs: 60g
- Fiber: 1g
- Sugar: 35g
- Sodium: 250mg
- Cholesterol: 70mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy S’mores Cookie Cake Recipe for Dessert FAQs
The crust can be made ahead, but the toppings should be added just before serving.
Move the pan to a lower rack in the oven if the marshmallows are browning too quickly.
Yes, you can use a 9×13-inch pan, but the baking time may need to be adjusted.
Yes, you can use any type of chocolate chip or even chopped chocolate bars.
No, this recipe contains graham crackers and all-purpose flour. Use gluten-free alternatives for a gluten-free version.
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!
