By Caroline Gentile ’17
When I think of s’mores, I think of summer, of sitting around a campfire with friends and family, stuffing my face with toasted marshmallows and Hershey’s chocolate sandwiched between two graham crackers. Even though summer is drawing to a close, and there probably won’t be many bonfires once school rolls around, that doesn’t mean that the delicious combination of marshmallows, chocolate, and graham crackers cannot still be enjoyed (read: stuffed into one’s face). This s’mores cookie cake recipe allows us have our s’mores— and eat a chocolate chip cookie, too!
– A hand mixer (or a stand mixer fitted with a paddle attachment)
– A 9-inch pie or cake pan
Makes 1 9-inch cake
- ½ cup unsalted butter, room temperature
- ¾ cup light brown sugar
- 1 tsp. vanilla extract
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs (9 graham crackers)
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 heaping cup marshmallow crème (Fluff)
- ¾ cup chocolate chips (either semi-sweet or milk chocolate, or both!)
- ¾ cup mini marshmallows, or 6 large marshmallows ripped into small pieces
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, as the marshmallow becomes too hard overtime.
(Recipe from sallysbakingaddiction.com)