S’mores Cookie Cake
A toss between a big cookie and a cake, this yummy treat brings you back to sitting around a campfire, roasting marshmallows with sticky fingers and a messy chocolate face. Filled with semi-sweet chocolate chips, graham cracker bits, and topped with rich marshmallow buttercream frosting, this recipe takes s’mores to a whole new level.
Cookie Cake
Ingredients:
2 sticks (227 grams) unsalted butter, melted
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) lightly packed brown sugar
1 tbsp buttermilk
2 tsp vanilla extract
2 large eggs, plus 1 egg yolk, at room temp
1-1/2 cups (191 grams) all-purpose flour
1-1/4 cups (159 grams) bread flour
1 tsp baking soda
1 tsp baking powder
1 tsp cornstarch
1 tsp fine Himalayan salt
2 cups (340 grams) semi-sweet chocolate chips
1 cup graham crackers, chopped
Instructions:
Preheat oven to 350 degrees. Spray 9-inch spring-form pan with nonstick cooking spray. In a large mixing bowl, stir together the butter, sugar and brown sugar until well combined. Stir in the eggs, buttermilk and vanilla until well combined. Gradually beat in the flours, baking soda, baking powder, cornstarch and salt. Fold in the chocolate chips and graham crackers. Press the cookie dough into the bottom of the prepared pan and bake for 30-35 minutes. This makes for a nice, gooey center. Let cool on wire rack for 10 minutes prior to removing the outside rim of the pain. Cool completely prior to frosting.
Marshmallow Buttercream Frosting
Ingredients:
1 stick unsalted butter, room temp
3-1/2 ounces marshmallow fluff
1 tsp vanilla extract
3/8 tsp Himalayan salt
1-1/4 tbsp heavy cream
2 to 2-1/2 cups powdered sugar
Instructions:
Beat the butter and marshmallow fluff in the bowl of a stand mixer, with paddle attachment, until creamy. Add the vanilla extract and salt, and mix again. Slowly add the powdered sugar and heavy cream a little bit at a time until it is all mixed in . Use a spatula to scrape down the sides of the bowl from time to time. Beat the marshmallow frosting on medium speed for an additional few minutes until it is light and fluffy. Spread all over the cooled cookie cake, then garnish with graham cracker powder.
