Ultimate Chewy S’mores Cookie Cake with Decadent Chocolate Buttercream
Get ready to indulge in the most incredible treat: a **S’mores Cookie Cake** that’s wonderfully chewy, bursting with classic s’mores flavors, and incredibly easy to make! This isn’t just any cookie cake; it’s loaded with crushed graham cracker crumbs, gooey mini marshmallows, and rich chocolate chips, all baked into one giant, perfectly sliceable dessert. Crowned with a luscious chocolate buttercream frosting, it’s a sweet and salty masterpiece that will have everyone reaching for a second slice. Whether you’re celebrating a birthday, hosting a summer gathering, or simply craving that nostalgic campfire taste, this s’mores cookie cake is the ultimate crowd-pleaser.
Don’t have a round cookie cake pan? No problem! You can easily snag one on Amazon, craft a DIY foil cookie cake pan, or bake this delightful recipe in a standard 9×13-inch pan (it will be slightly thinner, so adjust baking time accordingly). We’ll cover all the options to ensure your s’mores cookie cake dreams come true, regardless of your bakeware collection!
Among all the delightful giant cookie cake flavors I’ve created, this s’mores cookie cake recipe has quickly soared to the top of my favorites list. It uses the same beloved, reliable base as my popular S’more Cookie Bars, but transforms it into an impressive, shareable cake format. This makes it the perfect centerpiece for any celebration – be it a casual summer get-together, a memorable birthday party, or simply a spontaneous treat to brighten your day. It’s truly the ultimate way to enjoy the classic s’mores experience without the need for a campfire!
Why You’ll Adore This Chewy S’mores Cookie Cake
This isn’t just another dessert; it’s a culinary experience designed for maximum enjoyment. Here’s why this s’mores cookie cake stands out from the rest and is sure to become your new go-to recipe:
- Unbelievably Chewy Texture: The secret to this cookie cake’s sensational chewiness lies in the perfect combination of melted butter and plenty of mini marshmallows baked directly into the dough. As it bakes, the butter creates a rich, tender crumb, while the marshmallows melt, then cool into wonderfully gooey pockets. It’s like a classic chocolate chip cookie cake and a s’more had a delicious, soft, and utterly irresistible child.
- Perfect Balance of Sweet & Salty: The ingenious inclusion of finely crushed graham cracker crumbs directly within the cookie dough provides that iconic crunchy, slightly salty, and earthy base flavor of a s’more. Paired with sweet melted chocolate chips and toasted marshmallows, every bite delivers a harmonious blend of flavors that keeps you coming back for more.
- Delicious With or Without Frosting: While the decadent chocolate buttercream takes this s’mores cookie cake to an extra level of indulgence, the cookie itself is so flavorful and moist that it tastes incredible on its own. If you’re short on time or prefer a simpler treat, feel free to skip the homemade frosting (or use your favorite canned variety for a quick fix!). It’s delicious either way, offering flexibility for your baking needs.
- Effortlessly Impressive: Despite its show-stopping appearance and complex flavor profile, this s’mores cookie cake is remarkably straightforward to prepare. With an all-in-one-bowl dough method, you’ll spend less time on dishes and more time enjoying your creation. It’s the perfect dessert to impress guests without breaking a sweat!
Essential Tips for a Perfect S’mores Cookie Cake
Achieving that ideal chewy texture and authentic s’mores flavor is easier than you think with these expert tips:
- Opt for Mini Marshmallows: While larger marshmallows might seem tempting, mini marshmallows are crucial for this recipe. They melt more evenly and seamlessly into the cookie dough, creating those delightful pockets of gooey sweetness without causing the cookie cake to puff up too much. This ensures you get that classic, flat cookie cake texture and prevents uneven baking.
- Do Not Overbake: This is perhaps the most important rule for any chewy cookie. The key to a soft, super chewy texture is to bake the cookie cake *just* until the edges are very lightly golden brown. The center might still look slightly underdone, but don’t worry! The residual heat from the pan will continue to cook the cookie as it cools, resulting in a perfectly soft, gooey center. Overbaking will lead to a drier, more crumbly, and less chewy cookie cake.
- Mix by Hand for Best Texture: Because this recipe utilizes melted butter, you won’t need a high-powered stand mixer for the cookie dough itself (though you will for the fluffy buttercream!). Hand-mixing prevents over-developing the gluten in the flour, which can lead to a tough cookie. The trick is to mix the cookie dough ingredients only until they are just combined and no streaks of flour remain. This gentle approach ensures maximum chewiness.
- Prepare Your Pan Properly: Marshmallows, when melted, can be quite sticky. To ensure your beautiful s’mores cookie cake comes out of the pan easily, always generously grease your pan. For extra insurance, especially if you plan to invert the cake for serving, lining the bottom with parchment paper is highly recommended. This step will save you potential frustration later!
Decorating Boost: If you’re aiming for an extra touch of decadence, consider pressing mini Hershey’s chocolate bars into the warm cookie cake immediately after baking, or even on top of the frosting for a truly authentic s’mores look!
Key Ingredients for Your Homemade S’mores Cookie Cake
Gathering your ingredients is the first step to s’mores cookie cake bliss. Here’s what you’ll need for both the incredibly chewy cookie base and the rich chocolate buttercream:
- For the Ultimate Cookie Dough:
- Unsalted Butter: Melted butter is crucial for that signature chewy texture.
- Brown Sugar & Granulated Sugar: A blend of sugars provides moisture, chewiness, and classic cookie sweetness.
- Egg & Vanilla Extract: For binding, richness, and depth of flavor. Use high-quality vanilla for the best taste!
- Baking Soda & Baking Powder: The perfect leavening agents for a soft, slightly risen cookie.
- All-Purpose Flour: The structural foundation of our delicious cookie cake.
- Salt: Essential for balancing sweetness and enhancing all the flavors.
- Graham Crackers (crushed): The star ingredient for that unmistakable s’mores flavor and a delightful texture.
- Mini Marshmallows: These melt into gooey pockets of sweetness, contributing significantly to the chewy texture.
- Semi-Sweet Chocolate Chips: (Milk chocolate chips work wonderfully too!) Choose your favorite to get those irresistible melty chocolate pools.
- For the Decadent Chocolate Buttercream Frosting:
- Unsalted Butter: Slightly softened, it forms the creamy base of our frosting.
- Powdered Sugar: Gives the buttercream its smooth texture and sweetness.
- Unsweetened Cocoa Powder: (I love Hershey’s brand for a rich chocolate flavor) This adds the deep, satisfying chocolatey goodness.
- Vanilla Extract: Enhances the chocolate flavor beautifully.
- Salt: A pinch of salt cuts through the sweetness and rounds out the flavor profile.
- Milk: Used to achieve the perfect piping consistency for your buttercream.
Step-by-Step Guide: How to Make This Irresistible S’mores Cookie Cake
Unlike some s’mores desserts that demand intricate layering and multiple steps, this s’mores cookie cake recipe is designed for simplicity and maximum enjoyment. It’s a no-fuss, all-in-one-bowl type of dough that brings all those amazing flavors together effortlessly. Follow these easy steps to create your perfect s’mores masterpiece!
Step 1: Prepare Your Graham Cracker Crumbs
Begin by preheating your oven to 350ºF (175ºC). While the oven warms up, take 8 graham cracker squares (equivalent to 4 double rectangles) and place them into a sturdy large Ziploc bag. Using a rolling pin or the bottom of a heavy metal pan, gently but firmly crush the crackers until they transform into fine crumbs. You should aim for approximately ½ cup of crumbs. Once crushed, measure out 1 tablespoon of these crumbs and set them aside in a small bowl; these will be used for decorating your finished cookie cake later. Set the remaining bag of crumbs aside for the cookie dough.
Step 2: Craft the Delicious Cookie Dough
In a small microwave-safe bowl, melt the unsalted butter for about 30-60 seconds until it is *just* melted. Be careful not to let it get piping hot; we want it warm and liquid, not boiling. Transfer the melted butter to a large mixing bowl. Add the granulated sugar and brown sugar to the butter. Using a sturdy spatula (avoid using an electric mixer for this step to maintain chewiness), stir these ingredients together by hand until they are well combined and smooth. Next, mix in the egg and vanilla extract until fully incorporated. Finally, add the baking soda, baking powder, and salt, mixing until just blended.
Now, add the all-purpose flour and the prepared graham cracker crumbs to the wet ingredients. Mix carefully until all the flour streaks disappear and a cohesive dough forms. Finish by folding in the semi-sweet chocolate chips and mini marshmallows. Mix just enough to distribute them evenly throughout the dough without overworking it.
Step 3: Prepare Pan & Spread the Dough
Generously grease your chosen pan – whether it’s an 11-inch round cookie cake pan, a 9×13-inch rectangular pan, or a cast-iron skillet for a s’mores skillet pie. If you intend to invert the cookie cake onto a serving platter after baking, I highly recommend greasing the pan *and* lining the bottom with parchment paper. This crucial step will prevent the sticky, melted marshmallows from adhering to the pan, ensuring a clean release. Once prepared, drop the cookie dough into the pan and use a spatula or your hands to gently press it down into an even, smooth layer.
Pro Tip: For effortless removal and a beautifully presented cookie cake, always ensure your pan is adequately greased and, ideally, lined with parchment paper, especially since those delicious marshmallows love to stick!
Step 4: Bake to Perfection & Cool Thoroughly
Place your prepared cookie cake into the preheated 350ºF (175ºC) oven and bake for 14-16 minutes. You’re looking for the edges to be lightly golden brown and the marshmallows on top to be slightly toasted and puffy. The center might still appear a little soft or underbaked, but resist the urge to bake longer! Overbaking will lead to a dry, less chewy cookie cake. The residual heat from the hot pan will continue to cook the cookie as it cools, resulting in that perfect gooey center. Once baked, remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack before attempting to decorate or slice. This cooling time is essential for the cookie to set and solidify.
Step 5: Decorate and Serve Your S’mores Cookie Cake
Once your s’mores cookie cake has cooled completely, it’s time for the fun part! Prepare your chocolate buttercream frosting (recipe below). Transfer the frosting to a piping bag fitted with a large star tip. Pipe a simple, elegant border of buttercream around the edges of the cookie cake. Immediately after piping, generously sprinkle the remaining mini marshmallows and the 1 tablespoon of reserved graham cracker crumbs over the top of the frosting. The frosting develops a crust quickly, so swift action ensures the toppings adhere beautifully. Slice and serve this delightful, chewy s’mores cookie cake to rave reviews!
Decoration Tip: Speed is key when adding toppings to the frosting! Chocolate buttercream tends to form a slight crust quickly, so have your mini marshmallows and graham cracker crumbs ready to go the moment you finish piping.
Frequently Asked Questions About S’mores Cookie Cake
Absolutely! While an 11-inch metal cookie cake pan is ideal for the perfect thickness and shape, you have several flexible options. You can use a 9×13-inch metal pan to create a rectangular cookie cake; just remember it will be a bit thinner, so reduce your baking time to about 12-14 minutes. Alternatively, you can follow our guide to make a clever DIY foil cookie cake pan for that round shape. If you prefer a thicker cookie, bake it in a smaller 8-inch or 9-inch pan, but be prepared to extend the baking time significantly (check for doneness as described in the recipe steps).
The graham crackers are a signature component, adding that distinct, slightly earthy and spiced flavor that makes a s’more, well, a s’more! While you *could* technically omit them, the cookie cake wouldn’t have that iconic s’mores taste. For a delicious alternative that still provides a similar texture and flavor profile, consider replacing the crushed graham crackers with Golden Grahams cereal. Instead of crushing them into fine crumbs, simply break them up gently and mix them into the dough for a wonderful, crunchy twist.
Absolutely! This recipe is incredibly adaptable to your chocolate preferences. Semi-sweet chocolate chips offer a balanced sweetness that complements the other s’mores elements perfectly, but feel free to substitute with milk chocolate chips for a sweeter, creamier profile, or dark chocolate chips for a richer, more intense chocolate flavor. You can even use a mix of different chocolate chips to add complexity to each bite. Enjoy customizing your cookie cake!
To keep your s’mores cookie cake fresh and chewy, store any leftovers in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if your frosting is very soft, you can store it in the refrigerator for up to a week. Just be aware that refrigeration can sometimes slightly alter the chewiness of the cookie; bringing it to room temperature before serving will help restore its soft texture.
Yes, you can! You can prepare the cookie dough up to 2-3 days in advance. Simply make the dough as instructed, then press it into your greased and/or parchment-lined pan. Cover the pan tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the pan from the refrigerator and let it sit at room temperature for about 15-20 minutes while your oven preheats, then bake as directed. This is a great way to save time when entertaining!
Chewy S’mores Cookie Cake
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Ingredients
- 8 graham cracker squares
- ½ cup unsalted butter (you will be melting this)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Chocolate Buttercream Frosting:
- ½ cup unsalted butter slightly softened of microwaved for 10 seconds
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder I used Hershey brand
- 2 cups powdered sugar
- 2-3 tablespoons milk
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat your oven to 350ºF (175ºC). While the oven is preheating, take a moment to review the essential tips & tricks mentioned in the post above for the best recipe success.
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Place graham cracker squares (8 sqaures) into a large plastic ziploc bag. Use a rolling pin or the base of a metal pan to firmly crush the crackers until fine graham cracker crumbs are achieved. This will yield approximately ½ cup of crumbs. Reserve 1 tablespoon of these crumbs specifically for decorating the finished cookie cake later, then set the bag of remaining crumbs aside.
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Warm the unsalted butter (½ cup, i.e. 1 stick) in a small microwave-safe bowl or saucepan until it is just melted and liquid, ensuring it’s not boiling hot.
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In a large mixing bowl, combine the melted unsalted butter with the light brown sugar (½ cup) and granulated sugar (¼ cup). Using a sturdy spatula, stir these ingredients vigorously by hand until they are fully combined and smooth. (Mixing by hand rather than with a mixer is highly recommended for a chewier cookie texture.)
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Next, stir in the egg (1 large) and vanilla extract (1 ½ teaspoons) until well blended. Follow this by mixing in the baking soda (½ teaspoon), baking powder (¼ teaspoon), and salt (¼ teaspoon).
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Gradually mix in the crushed graham cracker crumbs (½ cup) and all-purpose flour (1 ¼ cups) until no dry streaks of flour remain. Finally, gently fold in the semi-sweet chocolate chips (1 cup) and mini marshmallows (1 cup) until they are evenly distributed throughout the dough. Avoid overmixing.
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Generously grease an 11″ cookie cake pan. If your intention is to invert the cake onto a serving tray (rather than serving it directly from the pan), I highly recommend lining the bottom of the pan with parchment paper. This will ensure the sticky marshmallows don’t adhere, allowing the cookie cake to release easily from the pan.
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Evenly spread the prepared cookie dough into the greased (and possibly parchment-lined) pan. Bake for 14 to 16 minutes, or until the edges appear slightly golden brown. The center might still look a little soft or under-baked; this is perfectly normal and desired for a soft, chewy texture. The residual heat will continue to cook the cookie as it cools. Allow the cookie cake to cool completely in the pan on a wire rack before attempting any decorating or slicing.
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Once the cookie cake is fully cooled, prepare the chocolate buttercream frosting (instructions below). Transfer the frosting to a piping bag fitted with a large star tip. Pipe a simple, attractive buttercream border around the edge of the cookie cake. Immediately after piping, generously top with the remaining mini marshmallows and the 1 tablespoon of reserved graham cracker crumbs, as the frosting will set quickly.
To Make Chocolate Buttercream Frosting:
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In a medium mixing bowl, beat the softened unsalted butter (½ cup, i.e., 1 stick), vanilla extract (2 teaspoons), and salt (¼ teaspoon) on medium-high speed for about 1 minute until the mixture is light and smooth. Reduce the mixer speed to low, then gradually add the unsweetened cocoa powder (½ cup) and powdered sugar (2 cups) a little at a time, mixing until just combined. You may need to stop the mixer periodically to scrape down the sides of the bowl. Slowly add milk (2-3 tablespoons total), one tablespoon at a time, until the frosting reaches your desired consistency.
Increase the mixer speed to high and beat for 2-3 minutes until the frosting is creamy, light, and perfectly fluffy for piping. If the frosting appears too runny, incorporate more powdered sugar, one tablespoon at a time. If it’s too stiff, add a tiny bit more milk (half a teaspoon at a time) until you achieve the ideal consistency. This recipe yields approximately 1 ½ cups of frosting, which is just enough for a generous border. If you plan to write a message or decorate the entire center of the cake, consider doubling the frosting recipe.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Effortlessly Removing the Cookie Cake from the Pan: Once the s’mores cookie cake is cool to the touch (it’s important to let it cool completely to firm up), run a thin knife carefully along the entire edge of the pan to help loosen any sticky bits. Then, place a flat serving platter or cutting board upside down over the pan and, with a swift and confident motion, quickly flip both the pan and platter over to release the cookie cake. If needed, you can then place your final serving platter over the inverted cookie cake and flip it one more time to have it right-side up. Now your beautiful cookie cake is ready to be decorated and admired!
Storage and Make-Ahead Tips: Store any leftover s’mores cookie cake in an airtight container at room temperature for up to 3-4 days to maintain its optimal chewiness. If you need to store it longer, or if your frosting is particularly prone to melting, it can be refrigerated for up to a week. For making ahead, prepare the cookie dough and press it into your pan, then cover tightly and refrigerate for up to 2 days before baking. Let it sit at room temperature for 15-20 minutes before baking as usual.
Nutrition
If you bake this incredible s’mores chocolate chip cookie cake, please don’t hesitate to leave a comment below and share your delicious creation by tagging me on Instagram @designeatrepeat. I absolutely LOVE seeing what you make and hearing your feedback!