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!
Course Dessert
Cuisine American
Servings 12 slices
Calories 1283kcal
Author Ashlee Marie


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


  • 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


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


  • 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 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!



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