By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 36
81 cal · 25 min
Chocolate Cake S'mores Cookies
Recipe GLPR2387ba629ca27f
Decadent chocolate cake cookies loaded with classic s'mores toppings—melted chocolate, toasted marshmallows, and crunchy graham crackers. Soft, fudgy cake-cookie base studded with all your campfire favorites, baked until the edges set while marshmallows turn golden. Perfect for dessert lovers who can't choose between cookies and campfire treats.
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Ingredients
18.25 ounce box devil's food cake mix
2 large eggs
8 tablespoons unsalted butter, melted
1/4 cup packed light brown sugar
1 1/2 cups roughly chopped graham crackers
3 Hershey's chocolate bars (1.55 ounces each), cut into rectangles
1 1/2 cups mini marshmallows
Directions
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
In a large mixing bowl, combine the devil's food cake mix, melted butter, eggs, and light brown sugar. Stir until the mixture is fully combined and no dry cake mix remains visible.
Using a medium cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing them about 1 inch apart. Gently press each cookie with the palm of your hand to flatten to roughly 1/2 inch thick.
Top each flattened cookie with one piece of chocolate bar, approximately 2 mini marshmallows, and 2 pieces of chopped graham cracker, pressing gently so they adhere to the warm dough.
Bake for 11 to 13 minutes, until the cookies are set around the edges and the centers appear just cooked through. The marshmallows should be light golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. This helps them firm up. Transfer to a wire cooling rack to cool completely.
Comments
This is a weeknight winner: all mainstream ingredients available at any Charlotte grocery chain, total cost around $12–14 for 36 cookies (roughly 35–40 cents per serving), and genuinely doable in 25 minutes once the oven preheats. The stated time is honest for mixing, scooping, and baking. The real caveat is shelf stability—these are best eaten the same day or next morning; after that, the marshmallow turns tough and the graham cracker loses its snap. If you're feeding a family crowd on a Thursday night or stocking a bake sale, this delivers big texture and flavor for almost no fuss. They do not travel or reheat well, so plan to consume fresh.
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