A toasted marshmallow pressed between two graham crackers and a square of half-melted milk chocolate…nope, there’s nothing quite like a campfire S’more. But in a pinch, this baked S’mores cookie will have you in melted marshmallow heaven without the smokey fire and sticky fingers.
If you’ve ever found yourself desperately trying to roast a marshmallow over the open flame of your stovetop (or even worse, a lit candle) then you know the struggle of an out-of-season S’mores craving. Luckily, there’s a simple and safe solution: a baked s’mores cookie cake! Stay cozy inside and kick off December with this simple recipe.
This cookie cake can be as easy or as complicated as you would like. We recommend going the easy route with a pre-made refrigerated chocolate chip cookie dough as your base, though you can use your favorite chocolate chip cookie dough recipe. From there, it’s just folding in your classic S’mores ingredients and pressing the dough into your oven-safe baking dish.
That’s right, no gathering roasting sticks and not a single burnt marshmallow in sight!
Some things to remember when you’re perfecting your S’mores cookie cake—don’t overbake your cookie. We tend to fear under-baked baked goods (yet were we not the ones eating raw cookie dough before?) but the fact is, the cookie will retain heat and continue to bake even after the dish comes out of the oven.
Bake your S’mores cookie cake until the edges are golden and then let it rest until the center is near room temperature. Or if you just can’t wait (we won’t judge) grab a big spoon and dig in while it’s hot and deliciously gooey.
Michigan Baked S’mores Cookie Cake Recipe
- 1.5 tubes Refrigerated Chocolate Chip Cookie Dough
- 1 bar Hershey’s Milk Chocolate, broken into pieces
- 1 cup Mini Marshmallows, plus more to top
- 2 Graham Crackers
- Heat oven to 350F and break the graham cracker squares into small pieces. In a large bowl combine the cookie dough, half of the graham cracker pieces, and 1 cup of mini marshmallows and fold until the pieces are evenly mixed throughout.
- Press the cookie dough into the baking dish making sure to keep the center and edges an even thickness. Top the cookie with the remaining graham cracker pieces, Hershey’s chocolate bar pieces, and a few extra mini marshmallows; gently press the pieces into the dough.
- Bake the cookie cake for 15-20 minutes or until the edges are golden. Let rest for 10 minutes before cutting.