S’mores Chocolate Chip Cookie Cake.

Soft & chewy chocolate chip cookie cake, flavored with crushed graham crackers in the cookie dough, and layered with gooey marshmallow and sweet chocolate chips. 

S'MORES Chocolate Chip Cookie Cake recipe-- soft-baked and ready for you to dig in!

Given my overdose of sugar this week, I’m sure you were expecting a healthy or savory recipe on my blog today. Well today is not that day. It’s s’mores week! And it’s Kevin’s birthday tomorrow. His last birthday before he marries me. Dun dun dun.

The happiest of birthdays to you, Kevin!!

Kevin and I have roasted s’mores together more times than I can count. In fact, he was with me the first time I ever went camping. And the only thing that saved me from losing my mind were s’mores. He likes to go heavy on the chocolate and I double up on the toasted marshmallows.

S'MORES Chocolate Chip Cookie Cake recipe-- soft-baked and ready for you to dig in!

A dessert the birthday boy may love more than s’mores is this gigantic chocolate chip cookie. Kevin may have eaten half of this cookie cake himself one time. For anyone wondering how he is not 500 lbs… I do not know. But the 1000000 miles of biking he does might have something to do with it.

Anyway. For a little pre-birthday celebration, I made today’s s’mores chocolate chip cookie cake. Combining two of his favorites (and, well, mine). This cake recipe was adapted from my s’more cookie bars. It’s the exact same recipe, but with more marshmallow creme. I also added some mini marshmallows which sort of disappeared in the cookie cake as it baked. They always do that. Oh well, their taste is still there.

The bottom line? This recipe is EPIC. Like a giant s’more in a pie dish.

I love the base of this cookie cake. It’s like a soft, thick graham cracker that melts in your mouth. The chocolate chip cookie dough is made with half flour and half crushed graham cracker crumbs, along with butter and brown sugar. I like to use all brown sugar in this cookie cake and my cookie bar version because it really adds depth of flavor to the grainy, slightly sweet graham cracker taste. You’ll love it.

I always have graham crackers in the pantry. I love them with a smear of peanut butter. Topped with banana slices. And a cup of coffee–> my Sunday afternoons right there. I simply crushed 9 graham crackers into crumbs, but if you have a box of graham cracker crumbs already on hand – you will need 1 cup.

Assembling the cookie cake is a cinch. Layer the cookie dough, the marshmallow creme, the chocolate chips, the marshmallows, and more cookie dough. Like so:

S'MORES Chocolate Chip Cookie Cake recipe-- soft-baked and ready for you to dig in!

Bake, slice, eat your heart out. Fork optional.

S'MORES Chocolate Chip Cookie Cake recipe-- soft-baked and ready for you to dig in!

S’mores baked into a cookie cake has got to be one of the best things to come out of my oven. And if you try one new dessert this weekend to celebrate National S’mores Day, it has to be this! And if you read this after s’mores day, you still have to try it. The marshmallow goo should be enough to convince you. =)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

S'mores Chocolate Chip Cookie Cake

Yield: one 9-inch cake

Prep Time: 20 minutes

Total Time: 45 minutes, plus cooling

Print Recipe

Soft & chewy chocolate chip cookie cake, flavored with crushed graham crackers in the cookie dough, and layered with gooey marshmallow and sweet chocolate chips.

Ingredients:

  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 cup (100g) graham cracker crumbs (9 graham crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 heaping cup marshmallow creme (Fluff)
  • 3/4 cup (135g) semi-sweet chocolate chips
  • 3/4 cup (70g) mini marshmallows

Directions:

  1. Preheat oven to 350F degrees. Spray a 9-inch pie or cake pan with nonstick spray. Set aside.
  2. In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
  3. Toss the flour, graham cracker crumbs, baking powder, and salt together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined.
  4. Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. Sometimes I spray the bottom of a spatula with nonstick spray to spread it around. Sprinkle the marshmallow creme with chocolate chips and marshmallows. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won't have enough dough to make one single layer, so some chocolate chips and marshmallow creme will be exposed. That is ok! You want to see the marshmallow on top. Sprinkle the top of the cookie cake with a few more chocolate chips on top, if you prefer.
  5. Bake the cookie cake for 25 minutes, or until the top is very lightly golden brown. Allow to cool for at least 30 minutes before digging in.
  6. The cookie cake looks and tastes best on the same day. I do not suggest making this dessert ahead of time for an event because the marshmallow becomes too hard overtime. If you need to make it ahead, leave out the marshmallows. They tend to expand and then deflate underneath the dough, which isn't very pretty after several hours.

Additional Notes:

Adapted from S'mores Cookie Bars

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Grab the Marshmallow Swirl S’mores Fudge recipe in my cookbook!

Sally's Baking Addiction Cookbook Recipe

 

Q: What will you be making for National S’mores Day?

S'MORES Chocolate Chip Cookie Pie recipe-- soft-baked and ready for you to dig in!

 

 

 

   

80 Responses to “S’mores Chocolate Chip Cookie Cake.”

  1. #
    41
    Hayley @ The Domestic Rebelposted August 15, 2014 at 10:53 am

    How INSANE is this cookie cake?! I am dying over that marshmallow goo!

    Reply

    • Sallyreplied on August 15th, 2014 at 12:03 pm

      Hahahaha Hayley, you would LOVE this cookie cake. Has your name written allllll over it girl.

      Reply

  2. #
    42
    Deborahposted August 16, 2014 at 10:18 am

    Can this be prepared in the morning and stored in the refrigerator until you bake it after dinner? Thanks!

    Reply

    • Sallyreplied on August 17th, 2014 at 10:37 am

      It’s really not best prepared ahead of time as explained in the recipe. And it’s always best at room temperature.

      Reply

    • Melissareplied on July 13th, 2016 at 8:04 am

      That’s a really good idea! Prepare it, stick it in the fridge, then bake it right before serving! I will do that. I was trying to figure out how to serve it hot and fresh. 

      Reply

  3. #
    43
    Amy @ Amy's Healthy Bakingposted August 18, 2014 at 9:16 pm

    Aww you’re so sweet to make Kevin something he loves with so many “fun” camping memories! 🙂 I hope he had an amazing birthday. If only my guy would taste test as many sweet recipes for me as Kevin does for you… I wouldn’t have to run quite so many miles myself!

    Reply

  4. #
    44
    Mateaposted September 19, 2014 at 4:11 pm

    I love all of your s’mores recipe! Not sure which I like better, this cookie cake or those S’mores Nutella Crepes….I’ll take both!

    Reply

  5. #
    45
    Jennyposted February 7, 2015 at 8:13 pm

    Hey sally! I made this today in my 9 in cast iron skillet! Oh it was amazing! I believe my friends words were *mother of god* lol
    Thanka for a awesome recipe!

    Reply

  6. #
    46
    Danaposted March 30, 2015 at 11:41 pm

    Hi, sally! I’m a super huge fan of your blog. I know this recipe was posted ages ago, but is it okay if i leave out the marshmallow fluff and just put the marshmallows in it instead??? Its quite difficult to find it here in the Philippines. I was planning on doing this s’mores cookie cake for my sister’d b-day, and I was wondering what would happen if i leave out the fluff.

    Reply

  7. #
    47
    Lauraposted June 6, 2015 at 10:08 pm

    So this is my 2nd time making this amazing cookie!  I forgot to add the marshmallows at the right time but it was a beautiful mistake, lol. I baked it for 20 minutes, added another 1/4 cup choc chips and the marshmallows the last 5 minutes…then quickly broiling the top to a toasty brown. It turned out soooo very tasty and was perfect the next day as well!  Making it this time I accidentally discovered a trick I do with rice Krispy treats…..wet your hands and press out the marshmallow cream later. Works like a charm without the stickiness 🙂 Thanks for the AWESOME recipe, it’s my absolute fave!

    Reply

    • Sallyreplied on June 8th, 2015 at 10:01 am

      Great tip on the marshmallow cream! Thanks for reporting back Laura.

      Reply

  8. #
    48
    Nikiposted July 27, 2015 at 9:10 pm

    My daughter requested this as her birthday cake this year. It was amazing, even more so because we made it together. 

    Reply

  9. #
    49
    Sweetimaposted August 7, 2015 at 10:02 am

    I need this now! It looks fantastic and i am sure it tastes wonderful.I need to give it a try 😉

    Reply

  10. #
    50
    Meganposted August 17, 2015 at 1:38 pm

    Just for information I have made this three times now and every time it has been perfectly good as much as a week later! I don’t know why because I fully expected the marshmallows to turn chewy but I tested it ahead of a baby shower and it stayed good so the day before the baby shower I made it and you couldn’t tell it was old the next day! I’m eating the last piece now and it’s a Monday. I made it a week ago last Friday! It’s not optimal freshness today but the marshmallows are not chewy in the least. I think you can very well do same day or even day before prep and it turns out. Maybe test your bag of marshmallows in advance. The only problem you might have is waiting to eat it until your event! 😀

    Reply

  11. #
    51
    Kelley @ Chef Savvyposted August 22, 2015 at 7:33 pm

    Sally! 

    I made this for my family today and they loved it. It turned out so well! The cookie melted in your mouth! Thank for sharing such and awesome recipe!!

    Kelley

    Reply

  12. #
    52
    Abbyposted February 4, 2016 at 1:51 pm

    Sally – guess what!
    I made 2 wonderful discoveries while making this cake: 1) You can assemble it (layer dough + Fluff + dough) and then freeze it ahead of time, then thaw and bake as needed.
    2) It tastes great with the addition of your two favorite food groups: peanut butter and sprinkles! I added a swirl of 2 Tbsp salted natural pb atop the Fluff layer, and folded about 1/4 cup of rainbow sprinkles into the graham cracker cookie dough before assembling and freezing.

    Reply

    • Sallyreplied on February 5th, 2016 at 8:24 am

      Great tips Abby! Thanks so much for sharing your creation.

      Reply

  13. #
    53
    Jillposted February 21, 2016 at 1:33 pm

    Just made this ….. omg!
    That has certainly cheered up a wet and windy afternoon here in the UK.

    Reply

  14. #
    54
    Eden Passanteposted May 7, 2016 at 7:38 pm

    S’mores are the BEST!! This looks so good!

    Reply

  15. #
    55
    Julieposted May 23, 2016 at 8:32 am

    This is sooo good!! Made it twice & both times devoured quickly by my family & friends. Any idea if recipe can be doubled & made into a bigger cookie cake?

    Reply

    • Sallyreplied on May 24th, 2016 at 7:14 pm

      Hey Julie! Doubling or tripling the recipe for a larger size works.

      Reply

  16. #
    56
    kimberleyposted July 22, 2016 at 11:35 pm

    Sally,
    I love this recipe.  I wanted to let you know that I replaced the marshmallows with vegan marshmallows (no gelatin) and they were awesome.  They stayed soft, even days later with this bar.  
    Love this recipe… already a family favorite!
    <3

    Reply

  17. #
    57
    Avposted July 25, 2016 at 8:02 pm

    Oh my goodness. I just made this last night for my family and it is soooooo soo good. I did try to reduce the sweetness but it still came out super delicious and cannot get enough of it. Thank you! You are amazing and I have never been disappointed with your recipes!!!

    Reply

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