This ooey-gooey Caramel S’mores Cookie Cake has a buttery graham cracker/sugar cookie base, and is topped with melted chocolate and caramel, then topped with delicious toasted marshmallows! It’s the summer dessert you just can’t resist!
This S’mores Cookie Cake is such a fun, easy dessert, and SO delicious! We love quick and easy desserts, like my Bourbon Vanilla Ice Cream (no churn), and Oreo Poke Cake. This is one of my Dessert recipes you’ll definitely want in your collection!
S’MORES COOKIE CAKE
This Salted Caramel S’mores Cookie Cake is our favorite summer treat! We love to bring this to any BBQ or gathering to share with our friends and family.
It brings all the elements of everyone’s favorite campfire treat and elevates it with some delicious salted caramel. It is a fun, sweet, little twist to a classic summer snack.
There’s just something so nostalgic about the combination of buttery graham crackers, sweet melted chocolate and toasted marshmallows. Childhood memories combined in a single delicious bite! But when you add some silky salted caramel, it’s a whole other level of amazingness.
I love how quickly this dessert comes together with minimal prep and taking some handy shortcuts from the grocery store.
HOW TO MAKE A S’MORES COOKIE CAKE
- Combine cookie ingredients in a bowl. Using sugar cookie mix cuts down on a lot of ingredients and time. By mixing in the graham crackers, butter and a pinch of salt, it makes the cookie taste like a giant buttery graham cracker!
- Transfer dough to baking pan. I like to use a rubber spatula to press the dough into an even layer, but your greased fingers work well too.
- Bake. Bake for about 25-30 minutes until it’s set in the middle.
- Add caramels. By baking the cookie cake with caramels on top for a minute or two, they should be soft and melted/spreadable. If not, just use a fork to flip them over and return them to the oven for another 30 seconds to a minute.
- Add chocolate. Adding the chocolate chips to the hot caramels should make them soft enough to spread. If not, add the pan back to the oven for another 30 seconds to melt.
- Spread and salt. Use a rubber spatula to spread the caramel and chocolate around the top of the cookie cake. Sprinkle with sea salt. Alternately, you could add the salt before spreading the chocolate all around, which mixes it in.
- Add marshmallows. Broiling the marshmallows adds some nice toasted flavor and color, just be careful, they can burn quickly.
ADDITIONAL BAKING TIPS
- COOKIE BAKING TIME – when you bake the cookie layer, you don’t need to be super precise about the cookie being baked through 100%. The cookie cake will be going back in the oven for a minute or two, plus the broiling time. And when you let this cookie cake cool slightly before digging in, it’s also continuing to cook in the hot pan before it cools.
- GRAHAM CRACKER CRUMBS – you can certainly add some graham crackers to a food processor and make your own crumbs, but I usually buy a box of pre-made crumbs from the grocery store to save on time and clean up.
VARIATIONS OF THIS RECIPE
- NO CARAMEL – for a classic s’mores cookie cake, omit the caramel from the recipe. However, in my opinion, chocolate and caramel are just made for each other!
- CHOCOLATE – we’re dark chocolate fans around here, so that’s what I use, but feel free to use milk chocolate chips, or your favorite variety.
- NO SALT – I love the sea salt in this recipe, as it really brings home that sweet/salty combo we all love. But if you’re not a huge fan, you can omit it.
- BAKING DISH – for a fun twist, bake this cookie cake in a 9 inch pie pan (deep dish), or 9″ springform pan and slice the cake like you would a pie!
MAKING S’MORES COOKIE CAKE AHEAD OF TIME
I find this cookie cake is best when made fairly close to serving, so it’s still a little warm and ultra gooey.
You CAN make it ahead of time, and this cookie cake is still delicious at room temperature. It’s just my personal preference to make it fresh 🙂
Leftovers should be stored at room temperature in an airtight container for 3-5 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- 9″ square baking pan – these pans are non-stick and work really well!
- Mixing Bowl – no fancy tools here, just a lightweight and economical mixing bowl.
- Rubber Spatula – I like to use spatulas like these that are all one piece, as they seem to hold up better.
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- 17.5 oz bag sugar cookie mix (Betty Crocker brand is my personal fave)
- 1 cup graham cracker crumbs
- 1 cup unsalted butter melted
- pinch kosher salt
- 11 oz bag soft chew caramels cut in half
- 12 oz bag dark chocolate chips
- 2 tsp sea salt
- 16 oz bag mini marshmallows
- Preheat oven to 375°F. Then add the sugar cookie mix and graham cracker crumbs to a mixing bowl.
- Stir in the melted butter and kosher salt until a soft dough forms.
- Transfer dough to un-greased 9x9 inch baking pan and press into an even layer.
- Bake 25-30 minutes or until golden brown and set in the middle.
- Add the caramels to the top and return to the oven for 1 minute.
- Top with chocolate chips and let sit for a minute or until melted enough to spread. Alternately, you could return the pan to the oven for another 30 seconds or so.
- Spread melted chocolate and caramel all over the top of the cookie cake. Sprinkle sea salt over the top.
- Top with marshmallows and broil for approximately 1-2 minutes, until marshmallows are toasted to your liking. Be careful, they can burn fast!
- Remove from oven and enjoy!
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- For the soft chew caramels, I like to use Kraft Baking Caramels.
- Instead of adding the pinch of kosher salt, you can use salted butter if you prefer.
- Depending on your oven, the caramel can be a little tricky. If it’s not melted within a minute or two, use tongs or a fork and flip the caramels over and melt the other side (that usually does the trick!).