S'mores Cookie Cake Recipe

Butter: Provides richness and moisture to the cookie cake.

Brown sugar: Adds a deep, caramel-like sweetness and helps keep the cake moist.

Granulated sugar: Adds sweetness and helps with the structure of the cake.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the flavor of the cookie cake.

All-purpose flour: Forms the base of the dough, providing structure.

Baking soda: Helps the cookie cake rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Chocolate chips: Add rich, melty chocolate pockets throughout the cake.

Mini marshmallows: Provide gooey, sweet bursts that mimic the classic s'mores experience.

Graham cracker crumbs: Add a crunchy texture and the signature s'mores flavor.

When creaming together the butter, brown sugar, and granulated sugar, ensure the butter is at room temperature. This allows it to incorporate air more effectively, resulting in a lighter and fluffier cookie cake. If the butter is too cold, it won't mix well, and if it's too warm, it can make the dough greasy.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, giving the cookie cake a slight coconut flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in equal amounts.

• granulated sugar - Substitute with honey: Honey adds moisture and sweetness, but reduce the amount slightly to avoid excess liquid.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, but may make the texture denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but note that it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a slightly different mineral content.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative with a similar texture and sweetness.

• mini marshmallows - Substitute with marshmallow fluff: Marshmallow fluff can be used in a similar quantity, though it may make the mixture stickier.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor, making them a good alternative.

• Once the cookie cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to maintain its freshness and prevent it from drying out.
• For added protection, place the wrapped cookie cake in an airtight container or a resealable plastic bag. This will help keep out any unwanted moisture or odors from other foods in your pantry or refrigerator.
• Store the cookie cake at room temperature for up to 3 days. If you prefer a longer shelf life, you can refrigerate it for up to a week. Just make sure it’s well-wrapped to avoid it absorbing any fridge smells.
• To freeze the cookie cake, first cut it into individual slices or portions. This makes it easier to thaw and enjoy later without having to defrost the entire cake.
• Wrap each slice or portion in plastic wrap, then place them in a single layer on a baking sheet. Freeze for about an hour, or until the slices are firm.
• Once the slices are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they’ve been stored.
• The cookie cake slices can be frozen for up to 3 months. When you’re ready to enjoy a slice, simply remove it from the freezer and let it thaw at room temperature for about 30 minutes, or warm it in the microwave for a few seconds for a gooey, freshly-baked taste.
• For an extra treat, serve the thawed or warmed cookie cake with a scoop of vanilla ice cream or a drizzle of chocolate syrup.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the leftover s'mores cookie cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove from the oven, unwrap, and let it cool slightly before serving.

• Microwave Method:

  1. Place a slice of the s'mores cookie cake on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in additional 10-second intervals if necessary.
  5. Let it sit for a minute to allow the heat to distribute evenly before enjoying.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the s'mores cookie cake on a piece of aluminum foil or a small baking tray.
  3. Heat for about 8-10 minutes, checking occasionally to ensure it doesn't overheat.
  4. Once warmed, remove from the toaster oven and let it cool slightly before serving.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place a slice of s'mores cookie cake in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Warm for about 3-5 minutes, flipping halfway through to ensure even heating.
  5. Remove from the skillet and let it cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the s'mores cookie cake in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overheat.
  4. Once warmed, remove from the air fryer and let it cool slightly before serving.

• Oven: Used to bake the cookie cake at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the ingredients, both wet and dry.

• Hand mixer: Useful for creaming together the butter and sugars until light and fluffy.

• Spatula: Handy for scraping down the sides of the mixing bowl and folding in the chocolate chips, mini marshmallows, and graham cracker crumbs.

• Whisk: Used to whisk together the flour, baking soda, and salt in a separate bowl.

• 9-inch cake pan: The baking vessel where the dough is pressed into and baked.

• Measuring cups: Necessary for accurately measuring the ingredients like flour, sugars, and graham cracker crumbs.

• Measuring spoons: Used for measuring smaller quantities like baking soda, salt, and vanilla extract.

• Toothpick: Helps to check if the cookie cake is done by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the cookie cake to cool evenly before slicing and serving.

Pre-measure ingredients: Measure out all ingredients like butter, sugar, and flour before starting. This will streamline your process.

Use a stand mixer: A stand mixer can quickly cream the butter and sugar, saving you time and effort.

Chill the dough: If you're in a rush, chill the dough for just 10 minutes to make it easier to handle and press into the cake pan.

Line the pan: Use parchment paper to line your cake pan. This makes removing the cookie cake easier and saves on cleanup time.