A few months ago, I told you guys that my older sister moved her whole family up here to Atlanta from our hometown of Orlando, FL. It’s been so great to have some of my family here and to spend more time with my nieces and nephews.
Since they moved, we’ve started a tradition for birthdays: on your birthday, you get a personalized birthday cake made by yours truly. They’ve already had 3 since they moved here in August and will have 3 more before the year is up. Needless to say, this time of the year is packed-full of birthday celebrations!
The most recent celebration was for my nephew, Chris. He really loved these s’mores chocolate chip cookies that I made for Labor Day so he asked if I could make them into a cookie cake. Of course I could! In fact, I already had a s’mores cookie in my repertoire.
This s’mores cookie cake is one of my favorites because of the amazing cookie crust. It’s made with your typical brown sugar cookie dough but with smashed graham crackers added. Those crackers are the key to making the cake taste amazing. You need to make sure not to crush the crackers into crumbs, but rather into small chunks (the size of grapes). That way, you get a bit of cracker in every bite. I made it with crumbs once and you could barely taste the graham cracker.
Oh and let’s not forget the gooey center…That’s another amazing part of this cookie cake. Thank you, marshmallow fluff.
This isn’t just a cookie cake for kids, folks. I first made this cookie cake for a room full of adults who were over for a barbecue. And they loooooved it.
Here are a few tips to help you make this cake come out perfectly:
- Like I said above, don’t use graham cracker crumbs for the cookie crust. It tastes much better when you break the graham crackers into chunks instead.
- When spreading the marshmallow fluff over the crust, spray your spatula with a little cooking spray so that the fluff won’t stick to the spatula.
- When topping the filling with the top crust, you don’t want to cover the filling completely. It makes for a better presentation if you spread the crust to the edge and let the center break and crack slightly. That way you can see some of the marshmallows and chocolate chips poking through.
- Now this next step is gonna be tough, but trust me…you gotta let the cake cool about 15 minutes before serving. I know, it’s gonna be torture! But the fluff turns into hot lava so if you try to eat it right out of the oven, your mouth will turn to fire.
You are going to love this cookie cake! Let me know how yours turns out in the comments below.
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