Layers of delicious peanut butter cookies, rich chocolate ganache and toasted marshmallow frosting all layered together to create this decadent dessert!
How I created this Peanut Butter Cookie S’more Cake recipe
I am obsessed with this cookie cake. It’s seriously crazy messy and oh so good (Most messy things are quite delicious!) DANG so good!
So the FIRST time I made this cake I got ambitious and made it 8 inches, with thick cookies and gobs of marshmallow fluff… and the weight of it was insane and the marshmallow fluff couldn’t hold it and it totally cracked and collapsed!
BUT it was still delicious, I lived off of the mess for a few days! so this time around I made 6 inch cookies, and used less marshmallow fluff frosting, also let the marshmallow set a bit before stacking.
Look at that slice! GAH drooling over here, so hard to write these posts after the food is already gone!
I’m going to make it in tart form next time – cause who doesn’t need a tart version of this with EXTRA marshmallow fluff and more chocolate? So tell me – what’s YOU favorite way to eat s’mores?
Just take me to the Peanut Butter Cookie S’more Cake Recipe already!
If you’d rather skip my tips and tricks for cookie cakes, along with links to other cookie and s’more recipes and get straight to this delicious (recipe title) – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect S’more Peanut Butter Cookie Cake
First step is picking your size – I’d stick with 6 inches or smaller for this. The heaviness of the cookies and the lightness of the marshmallow frosting fight with each other, any bigger and the filling will squish out
Baking the cookies – don’t go too thick or it will take too long to bake, too thin and the cookie could break. I found that about 1/3 of inch of batter was perfect for me
Ganache – For this I use a 2 to 1 ratio – it’s great for that thick filling between the layers, but it’s a little too thick for a pretty drip. If I was going to make it again I’d add a little extra hot cream before the final layer to get prettier drips.
Marshmallow frosting – This is never a thick frosting, and it takes awhile to set, so I actually adding the ganache and the marshmallow topping to each layer, THEN stacked them after all 4 layers had a moment for the frosting to set – vs frosting and stacking while you go.
Finally toast the whole thing with a kitchen torch. I kept the torch further away to just get the edge colored, but you can torch as much or as little as you’d like.
To make this cookie cake you’ll need
- Good hand mixer or stand mixer – I use a Bosch
- 4 6-inch cake pans
- parchment circles
- Piping bags
- star tip
- kitchen torch
Peanut Butter Cookie S’more Cake
If you love this peanut butter cookie s’more cake as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love cookie cakes, you’ll love these other cookie recipes!
If you love s’mores you’ll love these other marshmallow recipes!
To watch me make this peanut butter cookie cake play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
S’more Peanut Butter Cookie Cake
- 1 1/2 cup butter at room temperature
- 1 1/2 cup packed light brown sugar packed
- 1 cup granulated sugar
- 2 cup peanut butter
- 4 lrg eggs
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 C heavy whipping cream
- 24 oz chocolate
- 3 lrg egg whites
- 1/2 tsp cream of tartar
- 2 Tbsp granulated sugar
- 1/3 C water
- 3/4 C light corn syrup
- 2/3 C granulated sugar
- 1 tsp vanilla
- In a large mixing bowl us an electric mixer to cream the butter.
- Add the brown sugar and sugar and cream together.
- Beat in the peanut butter.
- Add the eggs one at a time, mixing until combined.
- Mix in the vanilla extract.
- Add half the flour, baking soda, baking powder and salt and combine well.
- Add the rest of the flour and combine
- Press into the bottom of five 6 inch cake pans (make some cookies with remaining dough – you want the batter to be about 1/3 of an inch thick
- Bake at 350 for 16-19 mins
- Let cool
- bring the cream to a simmer
- pour over chocolate and let sit for 5 mins (for the warm cream to permeate the chocolate)
- Stir it smooth (if you still have chuncks you can warm your bowl up over a saucepan of boiling water – double broiler style – and heat to melt the chuncks)
- let cool to room temperature, it will be thick but spreadable
- in a mixer with a metal bowl beat the egg whites and cream of tarter
- when it starts to get foamy slowly pour the 2 Tbsp sugar and continue to beat until soft peaks form
- at the same time in a saucepan heat the water, corn syrup and sugar and bring to a boil
- heat to 242 degrees F (sea level – adjust according to your elevation) and remove from heat
- with the mixer on low slowly pour the hot syrup into the egg whites (in the area between the whisks and the edge of the bowl)
- once it’s all added turn the mixer up to high, add the vanilla and mix until the mixture is stiff peaks, thick and looks like marshmallow fluff 92-3 mins)
- add a thin layer of ganache to each cookie
- pipe on the marshmallow fluff onto four cookies, let set for 15 mins
- Stack the cookies with the plain ganache one on top
- melt some of the ganache until runny
- pipe over the sides and top to create a runny mess
- pipe decorative marshmallow fluff on top
- (optional) toast the marshmallow kisses on top and the marshmallow sides!
- let set completely, cut and enjoy!
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