Filed Under: cake | Cookies

S’mores Cookie Cake

Recipe By Danielle Rye
July 18th, 2016

This S'mores Cookie Cake features a graham cracker cookie cake filled with chocolate chunks and topped with gooey marshmallows.

Yield: 1 - 9" cookie cake

Prep Time: 10 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Just like a s’more, but in cookie form.
Texture: The cookie cake is so soft and the marshmallows on top are gooey and delicious!
Ease: Not too difficult to mix up and bake.
Appearance: The marshmallow and chocolate on top make this a beautiful dessert!
Pros: Delicious and not too hard to make.
Cons: You do need to wait for it to cool and it’s best to broil the marshmallows right before serving.
Would I make this again? Yes, I’ve already made it twice!

Please welcome Danielle from Live Well Bake Often as she shares this S’mores Cookie Cake recipe perfect for summer! Be sure to check out her delicious blog for me! -Tessa

When the weather starts to warm up, there’s almost nothing I crave more than a homemade s’more.  I’m always dreaming up any way possible that I can eat them too, so I decided to cross a s’more with another favorite dessert of mine.  That’s right, today we’re turning it into a S’mores Cookie Cake!

S'mores Cookie Cake

The base of this cookie cake is a graham cracker cookie, which is filled with actual graham cracker crumbs. There’s an entire cup of graham cracker crumbs in this recipe, so you can definitely tastes hints of the graham cracker in the cookie cake.

For the chocolate in this recipe, I love to use chocolate chunks.  Chocolate chips would work just fine too, so feel free to use whatever you have on hand.

S'mores Cookie Cake

This cookie cake does take a little bit of prep time, just because you need to wait for it to cool before cutting into it.  Even though I love this cookie cake when it’s warm, it’s easier to slice and holds up better once it’s cooled.  But when you pop it into the oven to broil the marshmallows, it will warm the cake up just a little.

Speaking of the marshmallows, I suggest topping adding them and broiling it right before you plan to serve the cookie cake.  You can easily prep everything else ahead of time and have it ready to go right before you serve it.

S'mores Cookie Cake

For a fun touch, I melted a little extra chocolate and used a ziplock bag with the corner snipped off to drizzle it on top.  You can never go wrong with a little extra chocolate, right?  Between the gooey marshmallows, the chunks of chocolate, and the soft graham cracker cookie, this cookie cake is hard to resist.  Any s’mores lover is guaranteed to love this S’mores Cookie Cake!

How to make
S’mores Cookie Cake

Yield: 1 - 9" cookie cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This S'mores Cookie Cake features a graham cracker cookie cake filled with chocolate chunks and topped with gooey marshmallows.


  • 1 and 1/4 cups all-purpose flour
  • 1 cup graham cracker crumbs (about 6-7 full-sheets)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chunks
  • 1 and 1/2 cups mini marshmallows
  • Optional: 1/4 cup semi-sweet chocolate chunks or chips, melted


  1. Preheat oven to 350°F. Spray a 9″ pie plate (or cake pan or springform pan) with nonstick cooking spray and set aside.
  2. In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the egg and vanilla, making sure to mix well after each ingredient. Slowly mix in the dry ingredients until just combined, scraping down the sides of the bowl as needed. Add in the chocolate chunks and mix until just combined.  Scoop the cookie dough into the prepared baking dish and smooth it out into one even layer.
  4. Bake at 350°F for about 25 minutes or until the top is set and lightly browned. Remove from the oven and transfer to a wire rack to cool for at least one hour, but it’s best to let it cool completely.
  5. Just before serving, top with the mini marshmallows, return to the oven and broil until the marshmallows are lightly golden brown. Remove from the oven, slice, and enjoy.

Recipe Notes

Adapted from: All Recipes
Course: Dessert
Cuisine: American

Tessa Arias

About Danielle...

Danielle is a self-taught baker and the blogger behind Live Well, Bake Often. She loves spending time in the kitchen creating new recipes to share with her readers as well as sharing tips to help them along the way. When she's not in the kitchen baking, she's usually spending time with her husband and three dogs.

Find Danielle on  

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Recipe Rating

  1. #
    Amy — July 18, 2016 at 7:22 am

    Can I replace the brown sugar with the Splenda brown sugar and or the granulated sugar with raw/agave or Splenda or coconut sugar.
    Only because of a special diet plan

  2. #
    Platt College — July 19, 2016 at 6:31 pm

    Love smores and love cake. Extra Good!

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