Cozy S’mores Cookie Cake Recipe
You guys, I’ve fulfilled a lifelong dream: I bought a kitchen torch. To be fair, you can find them for fairly cheap, so I don’t know why it took me this long. Once I got it, I knew I needed to make something I could light on fire. Enter this s’mores cookie cake.
There’s just something forever cozy about a s’more in any form. One of my favorite ways to enjoy them is deconstructed. AKA melt some chocolate in a mug, top with marshmallows, pop it back in the microwave until they puff a little, and eat with sticks of graham crackers.
It never fails to scratch the craving.
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S’MORES COOKIE CAKE
One of my absolute favorite treats is a s’more. And you can never have just one (if you can, I’m not sure we can be friends). The combo of mild but crunchy graham crackers with melted chocolate and a toasted marshmallow… It just always does the trick.
For this cookie cake, we’re making a big graham cracker cookie base. Baking it in a springform pan so it’s easy to remove. Once it’s cool, quickly whip up your ganache – which is just milk chocolate and steamy heavy cream – and pour over. We’re finishing this baby with Swiss meringue and a light torching (though not required, just cool and adds a little toasty flavor).
When sliced, you can see each layer, and I absolutely love it.
How do I toast my meringue? While you don’t have to toast the meringue, it looks cool, let’s be honest. You’ll need a kitchen torch like this one, so you toast just the meringue without melting the chocolate.
INGREDIENTS
- All-purpose flour: Provides structure and body for the cookie base.
- Crushed graham crackers: Adds classic s’mores flavor.
- Baking soda: Helps the cookie base rise slightly and stay soft.
- Salt: Balances the sweetness and enhances the other flavors.
- Unsalted butter: Adds richness and moisture to the cookie layer.
- Brown sugar: Gives the cookie a soft, chewy texture and deep flavor.
- Granulated sugar: Adds sweetness and helps with structure and crispness.
- Egg: Binds the dough and adds moisture.
- Vanilla extract: Enhances the overall flavor with a warm, sweet note.
- Milk chocolate: Creates a smooth, classic ganache layer with nostalgic s’mores flavor.
- Heavy cream: Blends with the chocolate to form a creamy, pourable ganache.
- Egg whites: Whipped into meringue for a light, fluffy topping.
- Cream of tartar: Stabilizes the egg whites for a smooth, glossy meringue.
What is Swiss meringue? Swiss meringue is made with egg whites and sugar, gently heated over a double boiler, and beaten into smooth, glossy peaks. It gives an almost marshmallow-y vibe and is ideal for frosting, piping, or torching!
HOW TO MAKE A S’MORES COOKIE CAKE
Preheat your oven to 325°F, then grease and line an 8.5-inch springform pan with parchment paper.
To make the cookie base, whisk together the flour, crushed graham crackers, baking soda, and salt in a medium bowl. In a separate large bowl, cream the softened butter with both sugars until light and fluffy—this should take about a minute. Beat in the egg and vanilla extract, then add the dry ingredients and mix until just combined. Press the dough evenly into your prepared pan and bake for about 32 minutes. Let the cookie base cool completely in the pan, then remove and transfer it to your serving plate.
Next, make the milk chocolate ganache. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium-low until it’s steamy with small bubbles forming around the edges. Pour the hot cream over the chocolate, making sure it’s mostly covered, then cover the bowl and let it sit for 5 minutes. Stir until smooth—if there are still lumps, microwave the mixture in 5-second intervals, stirring in between, until fully melted. Pour the ganache over the cooled cookie base and spread it into an even layer. Chill in the fridge for about 15 minutes, just until the ganache is set but still soft.
For the Swiss meringue, fill a medium to large saucepan with about two inches of water and bring it to a simmer. In a medium glass or metal bowl, whisk together the egg whites and sugar. Then place the bowl over the simmering water, making sure the bottom doesn’t touch the water. Whisk constantly until the mixture reaches 160°F. Remove from heat, add the cream of tartar, and beat with a mixer on high speed until stiff, glossy peaks form—you should be able to lift the beaters and see stable peaks that hold their shape.
Dollop the meringue over the chilled ganache and spread it into an even layer. You can enjoy it as is or take it one step further by lightly toasting the meringue with a kitchen torch for that classic s’mores marshmallow finish.
3 reasons you’ll love this cookie cake
TIPS & VARIATIONS
- Make sure your graham crackers are finely crushed. I pulse mine in a food processor, but you can smash them in a zip-seal bag as long as you get them fine. This will make for a cohesive dough.
- For your ganache, use quality milk chocolate. Cheaper chocolate doesn’t melt as well and can mess up your final result. If all of your chocolate isn’t melting, pop your bowl into the microwave and heat in 5-second intervals, stirring in between, until smooth.
- Chill your ganache just so it sets, making it stable to top with your Swiss meringue. You don’t want to leave it too long in the fridge, otherwise it will be hard to slice.
- Whisk your egg whites and sugar continuously while heating. We don’t want scrambled eggs!
STORING YOUR S’MORES COOKIE CAKE
Once assembled, you can keep your cookie cake in an airtight container at room temperature or in the fridge for up to 2 days. Good thing this cookie cake is so delicious, there won’t be a need to store it (cause it’ll be gone)!
MORE COZY RECIPES
For something savory, try these individual Chicken Hand Pies. The most delicious way to use up chicken leftovers and some frozen puff pastry. One of my favorite bakes is these Pimento Cheese Biscuits. Packed with cheesy flavor, a little bit of spice, and just the right balance of flaky layers to tender biscuit. For another quirky take on a classic, try my Cinnamon Roll Pie!
EQUIPMENT YOU’LL NEED
Equipment
- 9" Springform Pan
- Digital Scale
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Spatulas
- Medium Pot
- Whisk
- Mixer
- Digital Thermometer
- Kitchen Torch, optional
Ingredients
- 1 cup all-purpose flour
- 2 tbsp all-purpose flour
- ¾ cup finely crushed graham crackers about 6 sheets
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 180 g milk chocolate chips or chop a bar in chunks
- 80 ml heavy cream
- 2 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
Instructions
- Preheat oven to 325°F. Grease and line an 9″ springform pan with parchment
- Start by making your cookie. In a bowl, whisk together flour, graham cracker crumbs, baking soda, and salt
- In a large bowl, cream butter and sugars until light and fluffy (about a minute). Then beat in the egg and vanilla
- Add dry ingredients and mix until just combined
- Press dough evenly into the prepared pan using a spatula, or lightly wet your finger tips and press with your hands
- Bake for 32 minutes. Cool completely in the pan, then remove and set on your desired cake plate
- For the milk chocolate ganache, place the chopped chocolate in a heatproof bowl
- Separately, add your cream to a small pot and heat over medium-low until steamy with a few little bubbles around the edge
- Pour the heated cream over the chocolate, making sure most of the chocolate is covered. Cover and let sit for 5 minutes, then stir until smooth. If not smooth, pop in the microwave for 5-second intervals, stirring in between
- Pour over the cooled cookie base and spread evenly
- Chill the cookie cake in the fridge for 15 minutes, until the ganache is set but not rock hard
- For the Swiss meringue, fill a medium-sized pot with about 2 inches of water and bring to a simmer over medium heat
- Then, briefly whisk together egg whites and sugar in a medium-sized glass bowl
- Set your bowl over the pot of simmering water (don’t let the bowl touch the water!)
- Whisk constantly until the mixture reaches 160°F
- Remove from heat, add cream of tartar, and whip with your mixer on high speed until you have stiff, glossy peaks. You should be able to turn off the mixer, lift the beaters up, and create mountain tops that don’t collapse
- Dollop your Swiss meringue over your set ganache and spread into an even layer
- Enjoy as is or use a kitchen torch to lightly toast the meringue for that toasted marshmallow vibe
