Recipe: S’Mores Cookie Cake

May 1, 2017 11:07 pm Last Updated: May 1, 2017 11:32 pm

On your next camping trip, give the classic s’mores a cake treatment with this recipe.

S’Mores Cookie Cake

(Courtesy of Time Inc)
(Courtesy of Time Inc. Books)

Introduction

This giant cookie is a sweet, indulgent treat that tastes like a traditional campfire s’more. The cookie base is soft and gooey when warm, but firms up after cooling. Bonus: Little kids will be spared a scorched marshmallow or burned fingers.

Prep and Cook Time

Hands-on: 10 minutes | Total: 1 hour, 20 minutes | Serves 10

Ingredients

  • 6 graham cracker sheets, divided
  • 1 (17.5-ounce) package sugar cookie mix
  • 4 ounces (1/2 cup) salted butter, softened
  • 1 large egg, lightly beaten
  • 1 (12-ounce) package milk chocolate chips
  • 3 cups miniature marshmallows

Directions

1. Heat a camping stove to medium (about 350 to 375 F), or fit a grilling grate over the direct heat of glowing embers. Tear or cut 8 (12-inch) squares of aluminum foil. Crumple each foil square into a 2-inch ball. Flatten each slightly, and arrange on bottom of a 7 1/2-quart cast-iron Dutch oven. Cover with the lid, and preheat on the camping stove or grilling grate directly over the heat source 10 minutes. Reduce the heat to medium-low (about 300 to 325 F).

2. Line the bottom and sides of a 9-x-2-inch round cake pan with 2 layers of aluminum foil, allowing the foil to extend about 1 inch above the rim of the cake pan. Fold the edges of the foil down to create an even 1/2-inch collar above the rim of the pan. Coat the foil with cooking spray.

3. Finely crush 4 graham crackers in a zip-lock plastic freezer bag. Stir together the crushed graham crackers, cookie mix, butter, and egg until a soft dough forms. Press the dough into the prepared cake pan. Using tongs, lower the pan onto the foil balls in the Dutch oven. Cover and cook on the camping stove over medium-low until a knife inserted in the center comes out clean and the edges are golden, about 1 hour. Remove the Dutch oven from the heat.

4. Sprinkle the chocolate chips evenly over the top of the cookie in the Dutch oven; top evenly with the marshmallows. Cover with the lid, and let stand 10 minutes or until the chocolate melts and the marshmallows slightly soften. Coarsely crush the remaining 2 graham crackers, and sprinkle over the marshmallows. Lift the cookie out of cake pan using the foil collar as handles; cut into 10 wedges.

Getting Geared Up:

With a Dutch oven and a roll of aluminum foil, you can make baked desserts you might not think would be doable on a camping trip. A 7 1/2-quart cast-iron Dutch oven with a snug-fitting lid—Coleman makes one—is the most versatile.

Reprinted from “The Outdoor Adventure Cookbook” by Coleman. Copyright 2017 Oxmoor House. With permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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