Chewy S'mores Cookie Cake
Serves 12
10 mins prep
22 mins total
This s’mores cookie cake is super chewy, filled with graham cracker crumbs, chocolate chips, marshmallows, and topped with chocolate buttercream! A sweet & salty, perfectly sliceable treat for s’more lovers!
Chocolate Buttercream Frosting:
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe sucess.
Place 8 graham cracker squares in a plastic ziploc bag. Use a rolling pin or metal pan to crush the crackers until you get graham cracker crumbs. This will equal [adjustable]½ cup[/adjustable]. Set aside 1 tablespoon of crumbs for decorating later, then set bag of crumbs aside.
Warm the ½ cup unsalted butter i.e. 1 stick[/adjustable] in a microwave-safe bowl or saucepan until it’s just melted.
In a large mixing bowl, combine the unsalted butter with the ½ cup light brown sugar and ¼ cup granulated sugar. Stir until combined. (I recommend mixing this by hand rather than a mixer.)
Stir in the 1 large egg and 1 ½ teaspoon vanilla extract, followed by the ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt.
Mix in crushed graham cracker crumbs ([adjustable]½ cup) and 1 ¼ cups all-purpose flour, followed by the 1 cup semi-sweet chocolate chips and 1 cup mini marshmallows. Mix the dough until well-combined.
Generously grease a 11" cookie cake pan. If you plan to invert the cake onto a tray (rather than serving in the pan), I highly recommend lining the bottom with parchment paper in order for the cookie cake to invert out of the pan easily.
Spread dough into an even layer in pan. Bake for 14 to 16 minutes, or until edges are slightly golden brown. Do not overbake; it might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven. Cool completely.
Use a piping bag and large star tip to create a simple buttercream border. Immediately after piping, top with mini marshmallows and the 1 tablespoon of reserved graham cracker crumbs.
To Make Chocolate Buttercream Frosting:
Beat the softened ½ cup unsalted butter, 2 teaspoons vanilla extract, and ¼ teaspoon salt on medium-high speed for 1 minute until smooth. Turn the mixer to low speed then slowly add the ½ cup unsweetened cocoa powder and 2 cups powdered sugar. You may need to stop and scrape down the sides. One tablespoon at a time, add 2-3 tablespoons milk total.
Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. This will make just enough frosting to pipe a border along the edges. If you plan to write or decorate the center of the cake, double the recipe. Makes [adjustable]1 ½ cups[adjustable] frosting.