Today’s recipe is a twist to a favorite summer treat! I made a s’mores chocolate chip cookie cake!
Yup. Pure chocolatey marshmallowey (<–yes, I just made up that word) goodness.
Once I took a bite of this, my summer couldn’t have gotten any better.
Don’t get me wrong, I love a traditional s’more near a campfire. But this is made with chewy chocolate chip graham cracker cookie dough, marshmallow fluff, and extra mini marshmallows and chocolate chips. Can’t really get any better than that.
Just ask the army of kids in my neighborhood who gobbled this cake up.
Don’t worry, I had my share of the cake too ;).
This cookie cake is made with a bottom layer of the cookie dough, then topped with marshmallow fluff. Then just sprinkle the mini marshmallows and chocolate chips and top it off with some more cookie dough and more chocolate chips.
After you baked the cake, you can cut yourself a nice big slice and start eating!
Reason #1783 why I love to bake.
This cake is best eaten on the same day that you bake it, so I highly suggest not making this days in advance.
Summer is coming to end, but that doesn’t mean you can’t bake this delectable dessert. This dessert will please your taste buds anytime of the year!
Here is a picture tutorial on how to make it!
Step number one is to cream the brown sugar and butter for a couple of minutes with an electric mixer.
Next, beat in the egg and pure vanilla extract. Make sure to use pure vanilla extract and not imitation vanilla extract.
Then crush some graham crackers in a plastic bag and whisk the crumbs with flour, baking powder, and salt in a separate bowl.
While having your mixer running on low, slowly add the flour mixture into the butter mixture. Then your cookie dough is complete!
Now take your cake or pie pan (I used a glass pie pan) and grease it with cooking spray or butter so that the cookie dough and marshmallow does not stick. Then take 2/3 of your cookie dough and press it into the bottom of your pan.
Then add your marshmallow creme on top and spread with a spatula. I greased my spatula with a bit of cooking spray so that the marshmallow wouldn’t stick. Same with my measuring cup.
Next, top the creme with the mini marshmallows and chocolate chips.
Take your remaining cookie dough and mold pieces together and place on top of the marshmallow and chocolate chip layer. Don’t worry if you don’t have enough, it is okay if some of the marshmallow creme is seen. If you want, you can sprinkle extra chocolate chips on top.
Place the pan into an oven which is preheated at 350 degrees F. for about 25 minutes. Take it out of the oven and let it cool for 30 minutes and then you can start eating it!
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S’mores Chocolate Chip Cookie Cake
Makes 1 8in. Or 9in. Cookie Cake
½ stick of unsalted butter (room temperature)
¾ cup of light brown sugar
1 cup of all purpose flour
½ tsp. of baking powder
¼ of a tsp. of salt
¾ cup of mini marshmallows
¾ cup of chocolate chips
1 cup of marshmallow creme
1 cup graham cracker crumbs
1. Whisk together graham cracker crumbs, flour, baking powder, and salt in a medium sized bowl.
2. With an electric mixer, beat butter until nice and creamy. Then add sugar mixing well for about 2 minutes.
3. Then add egg and vanilla extract and beat until combined.
4. Then slowly add flour mixture to butter mixture with the mixer on low.
5. Take 2/3 of the cookie dough and press into a greased 8 or 9 inch pie or cake pan.
6. Then, using a greased spatula, spread marshmallow creme on top.
7. Evenly sprinkle mini marshmallows and chocolate chips.
8.Take leftover cookie dough and mold pieces together to cover the marshmallow layer. It’s okay if some of the marshmallow creme is exposed. If you want, sprinkle more chocolate chips on top.
9. Bake cake in a 350 degree F. oven for about 25 minutes.
10. Once cookie cake is baked, let cool for ½ an hour before cutting into slices and eating.
Recipe from Sally’s Baking Addiction.