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Home » Recipes

S’more Peanut Butter Cookie Cake

Published: July 17, 2019 | Updated: July 17, 2019 | By Ashlee

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Layers of delicious peanut butter cookies, rich chocolate ganache and toasted marshmallow frosting all layered together to create this decadent dessert!

peanut butter cookie smore cake

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.

peanut butter cookie smore cake recipe

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.

peanut butter smore cake

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!

peanut butter smore cake recipe

If you love cookie cakes, you’ll love these other cookie recipes!

  • chocolate marshmallow cookie recipe video
  • peanut butter cookies
  • thick pecan chocolate chip cookies

Marshmallow Shortbread Cookies | Peanut Butter Cookies | Pecan Chocolate Chip Cookies

If you love s’mores you’ll love these other marshmallow recipes!

  • chocolate dipped homemade caramel marshmallows
  • smore ice cream recipe
  • s'mores cupcakes

Chocolate-Covered Caramel Marshmallow | S’mores Ice Cream | S’more Cupcakes

Connect with Ashlee Marie Online!

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.

peanut butter s'more cookie cake

S’more Peanut Butter Cookie Cake

S'mores, Peanut Butter Cookies, and Cake! This triple threat is a real treat!
5 from 1 vote
Print Pin Rate
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 1283kcal
Author: Ashlee Marie
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Ingredients

Cookie Layers

  • 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

Ganache

  • 1 1/2 C heavy whipping cream
  • 24 oz chocolate

Marshmallow Fluff

  • 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
US Customary – Metric

Instructions

Cookie Layers

  • 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

Ganache

  • 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

Marshmallow Fluff

  • 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 (2-3 mins)

Assembly

  • 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!

Video

Nutrition

Calories: 1283kcal | Carbohydrates: 149g | Protein: 18g | Fat: 76g | Saturated Fat: 37g | Cholesterol: 103mg | Sodium: 632mg | Potassium: 608mg | Fiber: 7g | Sugar: 106g | Vitamin A: 1145IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 4.5mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. MaryJo

    August 13, 2016 at 7:04 am

    Ganache made with 3 POUNDS of chocolate?? Whoo-eee!!! =0)

    Reply
    • Ashlee

      October 15, 2016 at 12:56 am

      well make whatever size you want! that’s the best part about ganache – I always make a huge batch cause I use it for about 3 cakes at a time. but you can make less of course.

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