S’MORES COOKIE CAKE

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Labor Day is next week.  Can you even believe it?  Yes, yes, summer techincally goes until September 21st, but for all intents and purposes, what we think of as summer really ends with Labor Day.  The last hoorah.

So even though I’ve already shared two other s’mores desserts with you this summer (gooey s’mores bars and s’mores pie), we’re sending out summer with one more.  Because you can never have too many s’mores.

Let’s get right into the nitty gritty of how to make this s’mores cookie cake.  It starts with an easy chocolate chip cookie cake, except we’re replacing some of the regular flour with graham cracker crumbs.  That’s right — because every good s’more starts with a graham cracker!  We’ll also toss some chocolate chips into the cookie cake base, because if you like a s’more, you’re bound to also like a little extra chocolate in the cookie part.

INGREDIENTS:

• 1/2 cup unsalted butter, room temperature
• 3/4 cup brown sugar, packed
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup graham cracker crumbs (approximately 7 full-sized sheets)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 10 ounces milk chocolate
• 1 1/2 cups miniature marshmallows

DIRECTIONS:

1. Preheat oven to 350 °F.  spray a 9″ springform pan (or cake pan or pie plate) with nonstick cooking spray.
2. Using an electric mixer, cream together the butter and sugar until light and fluffy.  Add in the egg and vanilla, continuing to beat together until well combined.  Slowly mix in the flour, graham cracker crumbs, baking powder, and salt until just combined, scraping down the sides of the bowl.  Mix in the chocolate chips by hand.
3. .................................

for full recipes please see : www.bunsenburnerbakery.com

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