Soft & chewy chocolate chip cookie cake

Soft & chewy chocolate chip cookie cake, flavored with crushed graham crackers in the cookie dough, and layered with gooey marshmallow and sweet chocolate chips.

Yield: one 9-inch cake

Prep Time: 20 minutes

Total Time: 45 minutes, plus cooling

Ingredients:

1/2 cup (115g) unsalted butter, room temperature
3/4 cup (150g) packed light brown sugar
1 teaspoon vanilla extract
1 large egg, room temperature
1 cup (125g) all-purpose flour (measured correctly)
1 cup (100g) graham cracker crumbs (9 graham crackers)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 heaping cup marshmallow creme (Fluff)
3/4 cup (135g) semi-sweet chocolate chips
3/4 cup (70g) mini marshmallows

Directions:

Preheat oven to 350F degrees. Spray a 9-inch pie or cake pan with nonstick spray. Set aside.
In a large bowl using a handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
Toss the flour, graham cracker crumbs, baking powder, and salt together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined.
Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. Sometimes I spray the bottom of a spatula with nonstick spray to spread it around. Sprinkle the marshmallow creme with chocolate chips and marshmallows. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won’t have enough dough to make one single layer, so some chocolate chips and marshmallow creme will be exposed. That is ok! You want to see the marshmallow on top. Sprinkle the top of the cookie cake with a few more chocolate chips on top, if you prefer.
Bake the cookie cake for 25 minutes, or until the top is very lightly golden brown. Allow it to cool for at least 30 minutes before digging in.
The cookie cake looks and tastes best on the same day. I do not suggest making this dessert ahead of time for an event because the marshmallow becomes too hard over time. If you need to make it ahead, leave out the marshmallows. They tend to expand and then deflate underneath the dough, which isn’t very pretty after several hours.

Picture credit to wellplated