Description
This red velvet cookie cake takes classic s’mores to a whole new level. It is rich, gooey, chocolatey, and made for sharing.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) red food coloring
- 1 1/2 cups (188 g) all-purpose flour
- 1/4 cup (21 g) unsweetened cocoa powder
- 1 tablespoon (8 g) cornstarch
- 1/2 teaspoon (2.5 g) baking soda
- 1/4 teaspoon salt
- 3/4 cup (130 g) semi-sweet chocolate chips
- 4 graham crackers, about 28 g, roughly crushed
- 1 cup (50 g) mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch (23 cm) round cake pan.
- Beat softened butter, granulated sugar, and brown sugar until creamy.
- Mix in the egg, vanilla extract, and red food coloring until smooth.
- Whisk flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl.
- Gradually combine the dry ingredients with the wet mixture until just incorporated.
- Fold in the chocolate chips and half of the crushed graham crackers.
- Press the dough evenly into the prepared pan and add remaining graham crackers and extra chocolate chips.
- Bake for 18 to 22 minutes, until the edges are set and the center remains slightly soft.
- Add mini marshmallows and bake for another 3 to 5 minutes until puffy and lightly golden.
- Cool for 15 to 20 minutes, slice, and serve warm.
- Prep Time: 15
- Category: Baking
- Cuisine: American