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Smores Coc Chip Cake


Chocolate Layer
Meurisse Milk Chocolate Creamy Milk

6 tablespoons unsalted butter, room temperature 
1/3 cup packed dark-brown sugar 
1/2 cup granulated sugar 
1 large egg 
1 teaspoon pure vanilla extract 
1 cup all-purpose our (spooned and leveled) 
1/2 teaspoon baking soda 
1/2 teaspoon coarse salt 
1 cup Meurisse Creamy Milk Chocolate, finely chopped

For Serving:
Milk Chocolate Roasted Hazelnuts or Milk Chocolate Caramel & Sea Salt, finely chopped


Step 1
Preheat oven to 350 degrees.

In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in our, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.

Step 2
Bake until cookie is golden brown and just set in the center, 18 to 20 minutes.

Step 3
Let cool 5 minutes.

Step 4
Remove giant chocolate chip cookie from the cake mold and add marshmallows on the top of the cake.

Step 4
Use a kitchen torch to toast the marshmallows.

Step 5
Sprinkle pieces of Meurisse Milk Chocolate with Roasted Hazelnuts on the top.

Recipe by Barbara Jacops

Inspired by Martha Stewart

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