I still remember the first time I adapted my grandma’s campfire s’mores into a giant, gooey dessert in the kitchen. That warm graham, chocolate melt, and marshmallow fluff hugging each bite made my heart happy—and led me down a life-long baking adventure. In this article you’ll discover what sets this dessert apart, the must-have ingredients, step‑by‑step method, tools that make it easy, fun adaptations, and smart tips to bake a perfect cookie cake every time—plus answers to top FAQs.
Table of Contents
What Is a Smore Cookie Cake and Why It’s a Must‑Try Dessert
The nostalgic flavor combination: graham, chocolate, and marshmallow
There’s just something about the first bite of a s’more—crispy graham cracker, gooey toasted marshmallow, and silky melted chocolate—that immediately transports you to a glowing firepit. That same joy is packed into every bite of a smore cookie cake. Instead of assembling s’mores one by one, you get all that gooey magic baked into a sliceable dessert that feels rustic, homey, and cozy. The graham cracker crumbs give it a slightly nutty crunch, the chocolate melts into every bite, and those toasted marshmallows bubble into golden perfection.
When I started experimenting with this dessert in my Sweet Magnolia kitchen, I wanted to recreate that firepit feeling for friends indoors—no flame needed. The result was better than I expected: a graham cracker crust dessert that’s chewy in the center and golden around the edges.
What makes a smore cookie cake different from traditional cookies or cakes
While a cookie cake shares ingredients with classic cookies, its structure is totally different. It bakes in one big pan, like a sheet cake, but has the texture of a soft chocolate chip cookie—made extra fun with the addition of marshmallows and graham. It doesn’t crumble like a cookie nor fluff up like cake. Instead, it’s a chewy, gooey hybrid that holds together beautifully when sliced.
It’s ideal for parties or casual get-togethers, especially if you’re craving easy smores bake vibes without the mess. I often recommend it as a fun twist on the typical cookie cake—like this alternative to my chocolate chip cookie cake recipe, but with marshmallow magic added.
For more gooey campfire-style treats, check out my best smore cookies—they’re bite-sized cousins to this indulgent cookie cake!
Essential Ingredients for the Perfect Smore Cookie Cake
Key ingredients and their roles
To bake a rich and gooey smore cookie cake, you’ll need just a handful of pantry staples. Each ingredient helps recreate that cozy, toasted flavor of a campfire treat—without the campfire.
Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened – adds moisture and richness to the cookie base.
- 1 cup brown sugar (packed) – brings warm, molasses-like depth and chewiness.
- ½ cup granulated sugar – balances the brown sugar with lighter sweetness.
- 2 large eggs – binds the dough and adds structure.
- 2 teaspoons vanilla extract – rounds out the flavor.
- 2 cups all-purpose flour – gives the cookie cake its soft, dense crumb.
- 1 cup graham cracker crumbs – essential for that nostalgic graham cracker crust dessert flavor.
- 1 teaspoon baking soda + ½ teaspoon salt – leavens and balances sweetness.
- 1½ cups chocolate chips – use milk, semi-sweet, or a mix to customize your flavor.
- 1½ cups mini marshmallows, divided – half go into the dough, half on top. They puff and toast beautifully in the oven.
- Optional: 4 oz chopped chocolate bar – melt on top for extra chocolatey finish.
Together, these ingredients create a chewy, layered dessert that melts in your mouth—like a chocolate chip smore cake, but with better texture and structure.
Substitutes and allergy-friendly swaps for each component
Making it gluten-free or dairy-free? No problem:
- Vegan/dairy-free: Swap in plant-based butter, use vegan chocolate chips, and replace marshmallows with a brand like Dandies. For the eggs, try flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).
- No graham crackers? Use crushed Golden Grahams cereal, or try Biscoff cookies for a caramel twist.
- Gluten-free: Use a cup-for-cup GF flour and certified gluten-free graham crackers.
- Nut-free: This recipe is naturally nut-free, but check labels to avoid traces.
Want to see how this cookie cake compares nutritionally? You’ll find a full breakdown in my guide on how many calories in a smores cookie.
And if you’re after a bakery-style twist with a soft center and crispy edges, take a peek at my smores crumbl cookies for another version of this chewy chocolate dessert.
Step-by-Step Guide to Baking a Homemade Smore Cookie Cake
Preparing the dough base and graham cracker layer
- Preheat your oven to 350°F (175°C).
- Prepare your pan: Line a 9-inch springform pan, cookie cake pan, or oven-safe skillet with parchment paper or grease it lightly.
- Cream the butter and sugars: In a large bowl, beat 1 cup (2 sticks) softened unsalted butter, 1 cup packed brown sugar, and ½ cup granulated sugar until light and fluffy (about 2–3 minutes).
- Add the eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons of vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk 2 cups all-purpose flour, 1 cup graham cracker crumbs, 1 teaspoon baking soda, and ½ teaspoon salt.
- Combine wet and dry: Slowly mix the dry ingredients into the butter mixture just until a thick dough forms.
- Fold in the mix-ins: Stir in 1½ cups chocolate chips (milk, dark, or a mix) and ¾ cup mini marshmallows until evenly combined.
- Spread the dough evenly into the prepared pan, smoothing the top with damp hands or a spatula.
Layering chocolate and marshmallows for maximum gooeyness
- Bake for 20–25 minutes until the edges are golden and the center is soft but set.
- Top with chocolate: Immediately place 4 oz chopped milk chocolate (or more chocolate chips) over the hot cookie. Let it melt for 1–2 minutes, then spread it gently.
- Add the marshmallows: Sprinkle the remaining ¾ cup mini marshmallows over the melted chocolate.
- Broil carefully for 30–60 seconds until marshmallows are golden brown. Keep a close eye—marshmallows toast quickly!
- Cool for 15–20 minutes before slicing. For the cleanest cuts, wipe your knife between slices.
This layered dessert has that perfect campfire cookie cake vibe and tastes just as good as it looks.
Print
Smore Cookie Cake
- Total Time: 40 mins
- Yield: 1 9-inch cookie cake (8–12 slices) 1x
Description
A chewy, gooey s’more cookie cake packed with graham cracker crumbs, melted chocolate, and toasted marshmallows. Perfect for parties, cozy nights in, or anytime you’re craving a slice of campfire nostalgia.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
½ teaspoon salt
1½ cups chocolate chips (milk, dark, or mixed)
1½ cups mini marshmallows, divided
Optional: 4 oz chopped milk chocolate bar for topping
Instructions
1. Preheat oven to 350°F. Grease or line a 9-inch springform pan.
2. In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla; mix well.
3. In a separate bowl, whisk flour, graham crumbs, baking soda, and salt.
4. Gradually mix dry ingredients into wet until a thick dough forms.
5. Fold in 1½ cups chocolate chips and ¾ cup marshmallows.
6. Press dough into the prepared pan and smooth the top.
7. Bake for 20–25 minutes until edges are golden and center is soft.
8. While hot, top with chopped milk chocolate and let melt.
9. Spread chocolate gently and add remaining ¾ cup marshmallows.
10. Broil for 30–60 seconds until toasted. Cool 15–20 mins before slicing.
Notes
Use a mix of milk and dark chocolate for balanced flavor.
Store in an airtight container for up to 3 days or refrigerate for a week.
Microwave slices for 15–20 seconds to reheat and restore gooeyness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12)
- Calories: 330
- Sugar: 23g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
And if you love layered bakery treats, try my almond croissant cookie bars next—they’re rich, flaky, and perfect with coffee.
Tools You’ll Need to Bake Your Smore Cookie Cake Right
Must-have baking tools: cookie cake pans, mixers, and parchment paper
Having the right tools on hand makes baking a gooey smore cookie cake both easier and more enjoyable. Start with a 9-inch springform pan or cookie cake pan—these allow for even baking and easy slicing. If you prefer a more rustic presentation, a cast iron skillet gives great texture and heat retention.
A hand mixer or stand mixer helps cream your butter and sugars to the perfect consistency. Mixing by hand is possible, but it takes longer to achieve that light, fluffy texture. Use a sturdy rubber spatula for folding in marshmallows and chocolate without deflating your dough.
Don’t forget parchment paper—this prevents sticking and makes lifting the cookie cake out of the pan a breeze. If you’re going for that toasted marshmallow finish, a kitchen torch or oven broiler gives you golden tops without overbaking.
To help your guests slice neatly without marshmallow sticking, keep a paper towel nearby to wipe the knife between cuts. That small step keeps slices clean and photogenic—perfect for your next gathering or rustic dessert table.
Can you use a pizza pan or skillet instead of a cookie cake pan?
Absolutely. If you don’t have a springform or cookie cake pan, a round pizza pan or oven-safe skillet works just fine. The cookie cake may bake a little faster since these pans are shallower, so start checking around the 18-minute mark.
Using these alternative pans gives the dessert a more skillet smores cookie look—crispy at the edges, gooey in the middle. It’s a great option for casual family nights or if you’re just working with what you’ve got.
Variations of the Classic Smore Cookie Cake Recipe
Mini smore cookie cakes for parties or gifts
Sometimes you don’t need a whole cake—just bite-sized servings that still pack that gooey punch. To make mini smore cookie cakes, divide your prepared dough into greased muffin tins or ramekins. Fill each cavity about three-quarters full, then press chocolate and marshmallows on top before baking.
These minis take only 10–12 minutes to bake and are perfect for school parties, holiday gifts, or dessert trays. They hold their shape well, offer rich flavor in smaller portions, and still deliver that signature toasted marshmallow cake texture you love.
You can even wrap them individually and gift them as part of a homemade cookie bundle—a rustic and thoughtful treat that always gets rave reviews.
Gluten-free, vegan, or nut-free recipe tweaks
You can easily adjust this recipe for dietary needs without compromising on that chewy chocolate dessert texture:
- For gluten-free, use a 1:1 all-purpose gluten-free flour blend and certified GF graham crackers.
- For vegan, swap the eggs for flax eggs (1 tbsp flax + 2.5 tbsp water per egg), use vegan butter, and choose plant-based chocolate chips and marshmallows.
- For nut-free, the standard recipe is already safe, but double-check all packaged ingredients—some chocolates and grahams are processed in nut facilities.
Experimenting with these variations is part of the fun—and who says you have to stick to just one version? Try baking a half-batch of minis and a full-sized cookie cake for your next gathering. You’ll be surprised how quickly both disappear!
Tips and Tricks to Get That Perfect Gooey Texture
Baking time and temperature secrets
If you want your smore cookie cake to hit that sweet spot between soft and structured, timing is everything. Bake at 350°F (175°C) and aim for 20–25 minutes in a standard 9-inch pan. The edges should be lightly golden while the center remains soft.
To enhance that smore cookie cake texture, pull the cake out of the oven when the middle still looks slightly underdone. It will continue to set as it cools, locking in moisture without overbaking the marshmallows or chocolate.
Using a dark-colored metal pan? Reduce baking time slightly—those pans heat faster and can crisp the edges before the center is done. A glass dish may require a couple of extra minutes.
How to avoid overbaking and drying out the marshmallows
Marshmallows can go from toasted to charred in seconds, especially under the broiler. Once you’ve added your final marshmallow topping, broil for no more than 30–60 seconds. Keep the oven light on and watch closely—the moment they turn golden, pull it out.
You can also use a kitchen torch if you prefer more control over your toasted marshmallow cake finish. Hold it a few inches away and sweep in circles for even browning without melting the structure.
To prevent dryness overall, don’t skip the resting period. Let your cookie cake cool in the pan for at least 15–20 minutes before slicing. This gives it time to firm up and hold together—especially important when gooey chocolate and marshmallow are involved.
Serving and Presentation Ideas to Wow Your Guests
How to cut, plate, and top your smore cookie cake
Once your smore cookie cake has cooled slightly, it’s time to serve it up. Use a sharp knife for clean slices and wipe the blade between cuts to avoid gooey buildup from marshmallows and melted chocolate. If you want a dramatic, gooey pull with every slice, serve it warm—but for neater presentation, wait until it’s cooled completely.
Top each slice with a drizzle of chocolate syrup or caramel, a sprinkle of crushed graham crackers, or even a dusting of powdered sugar for a rustic touch. Want to level up the look? Add a few torched mini marshmallows to each plated piece for that ultimate firepit dessert idea vibe.
To make it centerpiece-worthy, slice it into wedges like a pie and arrange them on a wooden board or slate platter. This keeps the casual campfire charm while giving it that “wow” factor.
Great pairings: ice cream, coffee, or milk
This dessert shines on its own, but pairing it with the right companion makes it unforgettable. For a classic combo, serve with a scoop of vanilla ice cream—the contrast between warm cookie and cold cream is irresistible.
For adults, a strong cup of black coffee or an espresso cuts through the sweetness and makes for a well-balanced dessert course. Kids and chocolate lovers? A tall glass of cold milk complements every bite of this chocolate marshmallow cake.
These pairings help turn a simple dessert into a full experience—one that feels thoughtful, cozy, and absolutely unforgettable.
Storing, Freezing, and Reheating Your Smore Cookie Cake
How long it keeps at room temperature or in the fridge
If you somehow manage to have leftovers (hard to believe!), your smore cookie cake stores beautifully. At room temperature, keep it in an airtight container for up to 3 days. This helps preserve that soft, chewy texture without letting the marshmallows get too sticky or stale.
Want to extend the shelf life? Store it in the fridge for up to a week. Just make sure it’s fully cooled before refrigerating to prevent condensation from softening the top. Wrap it in plastic wrap or foil before placing it in a sealed container for best results.
For the best of both worlds, you can even slice it first and store individual portions—easy to grab when cravings hit!
Best ways to reheat while keeping the center gooey
The key to reheating a smore cookie cake is gentle warmth. If you stored it at room temperature, pop a slice in the microwave for 10–15 seconds. It’ll soften just enough to bring back that melty chocolate and marshmallow texture.
From the fridge, give it 20–30 seconds in the microwave or place it in a low-temperature oven (300°F) for about 5 minutes. This keeps the outside crisp and the center soft.
Avoid reheating too long or the marshmallows may melt completely or turn rubbery. If you’re serving guests, reheating in the oven also gives you a slightly crispy top—like it was just baked fresh.
Nutritional Facts and Calorie Breakdown
How many calories in a smore cookie cake slice
f you cut your cookie cake into 12 even slices, each serving delivers a cozy combo of gooey, chewy goodness and indulgent richness. Based on standard ingredients and proportions, here’s a nutritional estimate for one slice:
| Nutrient | Per Slice (1/12 of cake) |
|---|---|
| Calories | 330 kcal |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Carbohydrates | 38g |
| Sugar | 23g |
| Protein | 4g |
These values will vary based on the exact brands and chocolate used. Dark chocolate tends to reduce sugar slightly, while using a chopped chocolate bar instead of chips may increase total fat.
Comparing homemade vs. store-bought smores cookies
Compared to store-bought smores cookies, this recipe comes out ahead in both taste and nutrition. A single Crumbl smores cookie clocks in at 550+ calories with nearly double the sugar. With homemade, you control the portion size and ingredients—swapping in whole wheat flour, cutting back on sugar, or using dark chocolate to boost nutrition.
Homemade also skips unnecessary additives, making it a smarter and more satisfying choice for your next chocolate marshmallow cake craving.
Frequently Asked Questions
What if I don’t have a cookie cake pan? Can I use a round pizza pan?
Yes, a round pizza pan or even a cast iron skillet works great as an alternative. Just note that thinner pans may bake faster, so start checking around the 18-minute mark. These options still deliver that same skillet smores cookie effect with crispy edges and a soft center.
Can I make this s’mores cookie without graham crackers?
Absolutely. If you’re out of graham crackers, crushed digestive biscuits or Golden Grahams cereal make solid substitutes. While it may lose a bit of that signature graham flavor, the result is still a chewy, buttery marshmallow cookie bar that satisfies the same craving.
Can I use milk or dark chocolate chips?
Both options work! Milk chocolate gives a sweeter, creamier flavor—closer to the classic s’more—while dark chocolate adds richness and cuts the sweetness. I recommend using a mix for layered flavor and a well-balanced chocolate chip smore cake experience.
Conclusion
A smore cookie cake brings all the nostalgic joy of campfire treats into a cozy, sliceable dessert you can bake anytime. From its graham cracker base to its gooey marshmallow topping, every bite is rich, chewy, and made to share. Whether you stick to the classic recipe or try one of the gluten-free, vegan, or mini variations, this dessert always delivers.
So if you’re craving something sweet, rustic, and a little melty, don’t wait for a camping trip—make this gooey cookie cake part of your next weekend bake. Embrace the mess, enjoy the warmth, and slice into that soft, chocolate-filled center. It’s the kind of homemade treat your whole table will talk about long after the last bite.
Want more sweet inspiration? Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one. Every bite is a warm hug. Let’s bake something beautiful together.