Easy Smores Cobbler
Easy Smores Cobbler with chocolate, marshmallows, and graham crackers. A simple, warm dessert recipe for busy evenings.
The marshmallows go on last, not at the start. This cobbler bakes its cake-mix base with chocolate chips and graham cracker crumbs first, then gets a marshmallow topping for the final few minutes. That gives the cake time to cook through without leaving the marshmallows in the oven for the whole bake.
Use the 13.25-ounce box of dry yellow cake mix listed below, and mix it with the measured milk only. The melted butter goes into the baking dish separately. Do not add the eggs, oil, or water from the cake-box directions, and do not stir the batter into the butter once the layers are in the dish.
This is a spoonable dessert to serve warm, with melted chocolate and toasted marshmallow on top. Check the cake itself for doneness before adding that topping: a smear of chocolate on the skewer is different from liquid batter. The ten-minute rest matters too, because the melted filling can be very hot.
Questions you may have about this recipe
Do I need graham crackers for this recipe?
Yes. They give the cobbler its classic smores flavor.
Can I use large marshmallows?
Yes. Cut enough large marshmallows into small pieces to measure 2 cups, and add them at the end of baking just as you would the mini marshmallows.
Can this be made ahead?
It is best served warm because the marshmallow topping firms as it cools. Refrigerate leftovers covered within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat portions to 165°F.
What kind of chocolate works best?
Standard chocolate chips melt smoothly and taste great.
Can I add extras?
Yes. Try peanut butter chips or chopped nuts.
What you need to make Easy Smores Cobbler
1 (13.25 oz) box yellow cake mix, dry
1 1/2 cups milk
1/2 cup unsalted butter, melted
1 cup chocolate chips
2 cups mini marshmallows
1 cup crushed graham crackers
How to make Easy Smores Cobbler
Preheat the oven to 350°F (175°C).
Pour the melted butter into a 9-by-13-inch baking dish.
Whisk the dry cake mix with the milk until evenly combined. Use only the ingredients listed here; do not add the eggs, oil, or water listed on the box.
Pour the batter evenly over the melted butter without stirring the layers together.
Scatter the chocolate chips over the batter.
Sprinkle the crushed graham crackers over the top.
Bake for about 30 to 35 minutes, until the cake layer is set and a skewer inserted into the cake near the center, avoiding a chocolate chip, has no liquid batter on it. Continue baking if necessary before adding marshmallows.
Scatter the marshmallows over the hot cobbler. Bake for about 5 to 10 minutes more, watching closely, until puffed and lightly golden. Total baking time is about 35 to 45 minutes, but use the doneness cues rather than the clock alone.
Let rest for 10 minutes before serving warm. The melted chocolate and marshmallows will be very hot.
Tips
Allow about 1 hour 5 minutes: 10 minutes prep, up to 45 minutes baking and a 10-minute rest. The cake base may need longer to cook through. Serve warm for the best texture.
Add a scoop of vanilla ice cream when serving if desired.
Use dark chocolate chips for a richer flavor.
Do not stir the layers in the pan. Check the cake base before adding the marshmallows: melted chocolate on a skewer is different from liquid cake batter. Add the marshmallows only near the end and watch closely so they do not burn.
A pan for the layered cobbler
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The listed amounts are intended for a 9-by-13-inch pan. The USA Pan 9-by-13-inch baking pan on Amazon (paid link) is one option for this 350°F bake. Pour in the melted butter and layer the batter as directed without stirring them together. Use a silicone or nylon serving utensil to protect the nonstick surface, and check the cake layer for doneness before adding the marshmallows.
Reader reviews
⭐⭐⭐⭐⭐ “Warm, gooey, and full of chocolate. Everyone asked for more.” Linda P
⭐⭐⭐⭐ “Very easy to make and perfect for a weekend treat.” George N
⭐⭐⭐⭐⭐ “Tasted like a campfire dessert without the mess.” Carol B
⭐⭐⭐⭐ “Nice and sweet with a soft texture.” Robert D
⭐⭐⭐⭐⭐ “Simple ingredients and big flavor.” Susan M
Printable Recipe
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Easy Smores Cobbler
Smores Cobbler with melted chocolate, soft marshmallows, and a tender cake base. A warm, easy dessert for family nights.
Ingredients
- 1 (13.25 oz) box yellow cake mix, dry
- 1 1/2 cups milk
- 1/2 cup unsalted butter, melted
- 1 cup chocolate chips
- 2 cups mini marshmallows
- 1 cup crushed graham crackers
Instructions
- Preheat the oven to 350°F (175°C).
- Pour the melted butter into a 9-by-13-inch baking dish.
- Whisk the dry cake mix with the milk until evenly combined. Use only the ingredients listed here; do not add the eggs, oil, or water listed on the box.
- Pour the batter evenly over the melted butter without stirring the layers together.
- Scatter the chocolate chips over the batter.
- Sprinkle the crushed graham crackers over the top.
- Bake for about 30 to 35 minutes, until the cake layer is set and a skewer inserted into the cake near the center, avoiding a chocolate chip, has no liquid batter on it. Continue baking if necessary before adding marshmallows.
- Scatter the marshmallows over the hot cobbler. Bake for about 5 to 10 minutes more, watching closely, until puffed and lightly golden. Total baking time is about 35 to 45 minutes, but use the doneness cues rather than the clock alone.
- Let rest for 10 minutes before serving warm. The melted chocolate and marshmallows will be very hot.
Notes
Allow about 1 hour 5 minutes, including 10 minutes prep, up to 45 minutes baking and a 10-minute rest; the base may need longer to cook through. Use a 13.25 oz yellow cake mix. Large marshmallows can be cut into small pieces to measure 2 cups and added at the end. Check the cake base before topping: melted chocolate on a skewer differs from liquid cake batter. Dark chocolate chips, a little peanut butter chips or chopped nuts are optional variations; vanilla ice cream is optional for serving. Best served warm because the topping firms as it cools. Refrigerate leftovers covered within 2 hours (1 hour above 90°F), use within 3 to 4 days and reheat portions to 165°F.
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