Birthday Cake S’mores Cookies

Have your cake and s’mores too in these birthday cake s’mores cookies – with cake mix, sprinkles, marshmallows, chocolate and graham crackers mixed in.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

I don’t shop very often these days due to financial constraints the past two months, but the most recent excursions I have had resulted in the purchase of primarily navy blue and coral colored items.

I cannot explain this gravitation as I am not doing do on purpose. Yet I have actually experienced this many times before where I find myself standing in the checkout line with a handful of similarly colored items.

I suppose my brain just gets stuck on one color when looking around it only allows me to see that color.

And then when it comes to food, I am all over the place most of the time. Take cake batter for example.

I’ve combined cake batter with all kinds of things, including peanut butter, but today is the first time I’ve paired it up with s’mores and I think they compliment each other quite well.

These birthday cake s’mores cookies have a cake batter cookie dough base with chocolate, miniature marshmallow bits, and grahams cracker pieces mixed in. And more sprinkles. Because why have just cake batter or just s’mores when you can have both!?

One year ago: Corn Chowder with Zucchini and Orzo

BIRTHDAY CAKE S’MORES COOKIES

Print

Yield: 2 Dozen Prep Time: 2 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup white or yellow dry cake mix
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 1 Tbsp vanilla extract
• 1-1/2 cups semisweet chocolate chips
• 1-1/2 cups white chocolate chips
• 1/2 cup sprinkles
• 1/2 cup Marshmallow Bits (or regular mini marshmallows, but be aware they may ooze)
• 1/2 cup coarsely chopped graham crackers

Directions

1. Sift together the flour, cake mix, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips, sprinkles, marshmallows, and graham crackers by hand.
3. Roll 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

*You can also use a 1/4 cup scoop and cook them another 2-4 minutes (will yield less obviously). ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Source: Adapted from Cookies and Cups, Averie Cooks. and my Favorite Chewy Chocolate Chip Cookies.

Post updated 6/9/2024, photo above is the original.