Tittle : S’mores Chocolate Chip Cookie Cake.
link : S’mores Chocolate Chip Cookie Cake.
S’mores Chocolate Chip Cookie Cake.
Soft & chewy chocolate chip cookie cake, flavored with crushed graham crackers in the cookie dough, and layered with gooey marshmallow and sweet chocolate chips.
Given my overdose of sugar this week, I’m sure you were expecting a healthy or savory recipe on my blog today. Well today is not that day. It’s s’mores week! And it’s Kevin’s birthday tomorrow. His last birthday before he marries me. Dun dun dun.
The happiest of birthdays to you, Kevin!!
Kevin and I have roasted s’mores together more times than I can count. In fact, he was with me the first time I ever went camping. And the only thing that saved me from losing my mind were s’mores. He likes to go heavy on the chocolate and I double up on the toasted marshmallows.
A dessert the birthday boy may love more than s’mores is this gigantic chocolate chip cookie. Kevin may have eaten half of this cookie cake himself one time. For anyone wondering how he is not 500 lbs… I do not know. But the 1000000 miles of biking he does might have something to do with it.
Anyway. For a little pre-birthday celebration, I made today’s s’mores chocolate chip cookie cake. Combining two of his favorites (and, well, mine). This cake recipe was adapted from my s’more cookie bars. It’s the exact same recipe, but with more marshmallow creme. I also added some mini marshmallows which sort of disappeared in the cookie cake as it baked. They always do that. Oh well, their taste is still there.
The bottom line? This recipe is EPIC. Like a giant s’more in a pie dish.
I love the base of this cookie cake. It’s like a soft, thick graham cracker that melts in your mouth. The chocolate chip cookie dough is made with half flour and half crushed graham cracker crumbs, along with butter and brown sugar. I like to use all brown sugar in this cookie cake and my cookie bar version because it really adds depth of flavor to the grainy, slightly sweet graham cracker taste. You’ll love it.
I always have graham crackers in the pantry. I love them with a smear of peanut butter. Topped with banana slices. And a cup of coffee–> my Sunday afternoons right there. I simply crushed 9 graham crackers into crumbs, but if you have a box of graham cracker crumbs already on hand – you will need 1 cup.
Assembling the cookie cake is a cinch. Layer the cookie dough, the marshmallow creme, the chocolate chips, the marshmallows, and more cookie dough. Like so:
Bake, slice, eat your heart out. Fork optional.
S’mores baked into a cookie cake has got to be one of the best things to come out of my oven. And if you try one new dessert this weekend to celebrate National S’mores Day, it has to be this! And if you read this after s’mores day, you still have to try it. The marshmallow goo should be enough to convince you. =)
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
S'mores Chocolate Chip Cookie Cake
Yield: one 9-inch cake
Prep Time: 20 minutes
Total Time: 45 minutes, plus cooling
Soft & chewy chocolate chip cookie cake, flavored with crushed graham crackers in the cookie dough, and layered with gooey marshmallow and sweet chocolate chips.
Ingredients:
1/2 cup (115g) unsalted butter, room temperature
3/4 cup (150g) packed light brown sugar
1 teaspoon vanilla extract
1 large egg, room temperature
1 cup (125g) all-purpose flour (measured correctly)
1 cup (100g) graham cracker crumbs (9 graham crackers)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 heaping cup marshmallow creme (Fluff)
3/4 cup (135g) semi-sweet chocolate chips
3/4 cup (70g) mini marshmallows
Directions:
Preheat oven to 350F degrees. Spray a 9-inch pie or cake pan with nonstick spray. Set aside.
In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
Toss the flour, graham cracker crumbs, baking powder, and salt together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined.
Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. Sometimes I spray the bottom of a spatula with nonstick spray to spread it around. Sprinkle the marshmallow creme with chocolate chips and marshmallows. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won't have enough dough to make one single layer, so some chocolate chips and marshmallow creme will be exposed. That is ok! You want to see the marshmallow on top. Sprinkle the top of the cookie cake with a few more chocolate chips on top, if you prefer.
Bake the cookie cake for 25 minutes, or until the top is very lightly golden brown. Allow to cool for at least 30 minutes before digging in.
The cookie cake looks and tastes best on the same day. I do not suggestmaking this dessert ahead of time for an event because the marshmallow becomes too hard overtime. If you need to make it ahead, leave out the marshmallows. They tend to expand and then deflate underneath the dough, which isn't very pretty after several hours.
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