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 secret to perfectly crispy edges and a gooey center. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Chocolate Rolls with Creamy Vanilla Filling and Easy Strawberry Cinnamon Rolls with Cream Cheese Glaze.
Why This Easy S’mores Cookie Cake Recipe for Dessert Is Pure Comfort
- Crispy edges and gooey center
- Ready in 20 minutes
- Better than takeout
- Perfect for parties and camping
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
- Flour
- Baking soda
- Salt
- Graham cracker crumbs
- Vanilla extract
- Salt
- Optional: Additional chocolate chips
- Optional: Extra marshmallows
📝 Ingredient Notes
- Graham crackers: Crush graham crackers into fine crumbs.
- Marshmallows: Use mini marshmallows for even distribution.
🛒 Tools & Equipment I Recommend
- Food Processor — Easily crush graham crackers and mix dough. → See on Amazon
- Parchment Paper — Prevents cookie cake from sticking to the pan. → See on Amazon
How to Make Easy S’mores Cookie Cake Recipe for Dessert
- Prepare pan: Line a 9-inch springform pan with parchment paper.
- Make crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan. Bake at 350°F for 8 minutes.
- Add toppings: Sprinkle chocolate chips and marshmallows over crust. Press down gently.
- Make batter: Mix flour, baking soda, salt, butter, sugar, eggs, and vanilla. Pour over toppings.
- Bake: Bake at 350°F for 20-25 minutes. Let cool before slicing.
Cook's Tips for Perfect Easy S’mores Cookie Cake Recipe for Dessert
- Crispy edges: Press down on marshmallows to ensure even baking.
- Common mistake and fix: Don't overbake. The center should still be slightly jiggly.
- Gooey center: Let cookie cake cool completely before slicing for cleaner cuts.
- Make-ahead: 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: Prepare crust and toppings up to a day ahead. Bake before serving.
Freezing Easy S’mores Cookie Cake Recipe for Dessert
Not recommended. Marshmallows can become hard and icy.
How to Reheat Without Drying It Out
Oven: Warm slices in a 300°F oven for 5 minutes. Microwave: Not recommended. Can make cookie cake soggy.
Recipe Notes
- Chef tip: Use a spatula to gently press down on marshmallows before baking to ensure even baking.
- Best substitution: Substitute graham crackers with crushed cookies or digestive biscuits.
- Make-ahead: Prepare crust and toppings up to a day ahead. Bake before serving.
- Scaling: This recipe can be halved or doubled depending on your pan size.
- Troubleshooting: If cookie cake is browning too quickly, tent with aluminum foil.
Want to level up this recipe?
Springform Pan — Perfect for making this easy S’mores Cookie Cake. → Check price on Amazon
Easy S’mores Cookie Cake Recipe for Dessert
Ingredients
Main Ingredients
- Graham crackers
- Chocolate chips
- Marshmallows
- Butter
- Sugar
- Eggs
- Vanilla extract
- Flour
- Baking soda
- Salt
Seasonings
- Graham cracker crumbs
- Vanilla extract
- Salt
Optional Toppings
- Additional chocolate chips
- Extra marshmallows
Instructions
- Prepare pan: Line a 9-inch springform pan with parchment paper.
- Make crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan. Bake at 350°F for 8 minutes.
- Add toppings: Sprinkle chocolate chips and marshmallows over crust. Press down gently.
- Make batter: Mix flour, baking soda, salt, butter, sugar, eggs, and vanilla. Pour over toppings.
- Bake: Bake at 350°F for 20-25 minutes. Let cool before slicing.
Notes
- Chef tip: Use a spatula to gently press down on marshmallows before baking to ensure even baking.
- Best substitution: Substitute graham crackers with crushed cookies or digestive biscuits.
- Make-ahead: Prepare crust and toppings up to a day ahead. Bake before serving.
- Scaling: This recipe can be halved or doubled depending on your pan size.
- Troubleshooting: If cookie cake is browning too quickly, tent with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Not recommended. Marshmallows can become hard and icy.
- Oven reheat: Warm slices in a 300°F oven for 5 minutes.
- Microwave reheat: Not recommended. Can make cookie cake soggy.
- Make ahead: Prepare crust and toppings up to a day ahead. Bake before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 12g
- Carbs: 40g
- Fiber: 1g
- Sugar: 20g
- Sodium: 180mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy S’mores Cookie Cake Recipe for Dessert FAQs
Prepare crust and toppings up to a day ahead. Bake before serving.
Overbaking can cause the cookie cake to dry out. Check for doneness at 20 minutes.
Not recommended. Marshmallows can become hard and icy.
No, this recipe requires an oven for even baking.
Crushed cookies or digestive biscuits can be used as a substitute.
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!
