Easy S’mores Cookie Cake Recipe for Dessert

Easy S’mores Cookie Cake is the ultimate dessert recipe for any occasion. After making this many times, I’ve discovered the trick to the perfect golden, gooey center. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sausage Gravy Enchiladas for a Cozy Dinner and Easy Red Velvet Brownies with White Chocolate Drizzle.

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.

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups marshmallows
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: Graham cracker crumbs for topping

How to Make Easy S’mores Cookie Cake Recipe for Dessert

1. Step 1: Preheat oven to 375°F (190°C). Grease a 9-inch springform pan or line a baking sheet with parchment paper.
2. Step 2: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
3. Step 3: In a separate bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
4. Step 4: Fold in chocolate chips and marshmallows. Press dough evenly into prepared pan or onto baking sheet.
5. Step 5: Bake for 18-22 minutes, or until edges are golden brown and center is set. Allow to cool before slicing and serving.

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: You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Bring to room temperature before baking.

Freezing Easy S’mores Cookie Cake Recipe for Dessert

Freeze individual slices for up to 2 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat and make the chocolate chips melt too much.

Recipe Notes

• Chef tip: For an extra gooey center, underbake the cookie cake by a minute or two.
• Best substitution: Substitute semisweet chocolate chips with milk chocolate or dark chocolate chips for a different flavor profile.
• Make-ahead: This recipe can be made ahead and frozen for up to 2 months. Thaw overnight in the fridge before serving.
• 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.

Easy S’mores Cookie Cake Recipe for Dessert

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

12 servings

🥗

Diet

Gluten-free option: use gluten-free flour

Ingredients

Main Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups marshmallows

Seasonings

• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional Toppings

• Graham cracker crumbs for topping

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease a 9-inch springform pan or line a baking sheet with parchment paper.
2. Step 2: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
3. Step 3: In a separate bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
4. Step 4: Fold in chocolate chips and marshmallows. Press dough evenly into prepared pan or onto baking sheet.
5. Step 5: Bake for 18-22 minutes, or until edges are golden brown and center is set. Allow to cool before slicing and serving.

Notes

• Chef tip: For an extra gooey center, underbake the cookie cake by a minute or two.
• Best substitution: Substitute semisweet chocolate chips with milk chocolate or dark chocolate chips for a different flavor profile.
• Make-ahead: This recipe can be made ahead and frozen for up to 2 months. Thaw overnight in the fridge before serving.
• 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 leftovers in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat slices in a 350°F (175°C) oven for 5-7 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat and make the chocolate chips melt too much.
• Make ahead: You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Bring to room temperature before baking.

Nutrition Per Serving

• Calories: 350
• Protein: 3g
• Fat: 15g
• Carbs: 48g
• Fiber: 1g
• Sugar: 28g
• 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

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!