S’mores Cobbler

If you ask me, there’s never a bad time for s’mores. This Easy S’mores Cobbler has everything I love about the classic campfire dessert, but you don’t have to light a fire or roast a single marshmallow. Instead, rich melted chocolate, a buttery graham cracker cobbler topping, and golden toasted marshmallows bake together in one pan until warm, gooey, and impossible to resist.

It’s one of those desserts that’s just as perfect for summer cookouts as it is for a cozy movie night at home. Add a scoop of homemade vanilla ice cream, grab a spoon, and serve it straight from the baking dish while it’s still warm.

The Dessert Everyone Goes Back For

This is one of those desserts that never seems to last very long around here.
Someone always asks for “just one more scoop,” and before I know it, the baking dish is scraped clean. I think it’s because it has everything people love about classic s’mores without any of the work. You still get gooey chocolate, toasted marshmallows, and buttery graham cracker flavor, but everything bakes together in one pan instead of over a campfire.

If I’m making dessert for a barbecue, family gathering, or summer holiday, this is one I know won’t come home with leftovers.

• Everything you love about classic s’mores. Gooey chocolate, toasted marshmallows, and buttery graham cracker flavor in every bite.
• Easy to make. Simple pantry ingredients and one baking dish are all you need.
• Perfect for feeding a crowd. It’s easy to scoop and serve at cookouts, birthday parties, and holiday gatherings.
• No campfire required. Enjoy all the flavors of homemade s’mores any time of year.
• Even better with ice cream. A scoop of vanilla ice cream melts right into the warm chocolate filling.

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Heavy Cream – Creates a rich, silky chocolate filling that stays smooth and fudgy while the cobbler bakes.
• Espresso Powder – A small amount deepens the chocolate flavor without making the dessert taste like coffee.
• Semi-Sweet Chocolate Chips – Melt into a rich chocolate layer that’s the heart of this cobbler. Milk chocolate also works if you prefer a sweeter dessert.
• Vanilla Extract – Adds warmth and rounds out the chocolate flavor.
• All-Purpose Flour – Gives the cobbler topping structure while keeping it soft and tender.
• Graham Cracker Crumbs – Add the classic buttery graham cracker flavor that makes this taste just like a traditional s’more.
• Granulated Sugar – Sweetens the cobbler topping without overpowering the chocolate.
• Baking Powder – Helps the topping bake up light and fluffy.
• Kosher Salt – Balances the sweetness and enhances the chocolate.
• Ground Cinnamon – Adds just a hint of warmth that pairs beautifully with the graham crackers.
• Cold Butter – Creates a buttery, tender topping with crisp golden edges.
• Buttermilk – Adds moisture while keeping the topping soft and fluffy.
• Large Marshmallows – Toast into that classic golden layer every great s’more needs.
• Homemade Vanilla Ice Cream (Optional) – My favorite way to serve this cobbler while it’s still warm.

• Flour: Use gluten-free 1.1 flour to make this gluten-free. 
• Graham Crackers: Use gluten-free graham crackers if needed to be GF.
• Buttermilk: Substitute with ¾ cup milk + 2 tsp vinegar or lemon juice. Let sit 5 minutes before using. 
• Butter: Can use vegan butter for a dairy-free variation; 
• Chocolate Chips: Swap semi-sweet with dark or milk chocolate based on preference. 
• Marshmallows: Use mini marshmallows or cut large ones in half. Vegan marshmallows can be used as a substitute.
• Espresso powder: If you don’t have it, you can leave it out. It just helps intensify the chocolate flavor, but it’s not necessary!

1. Preheat your oven and grease your baking dish.
2. Melt the chocolate with espresso powder, cream and vanilla until smooth, then pour it into the dish.

3. Mix the dry topping ingredients in a bowl.
4. Cut in the butter until the mixture looks crumbly.
5. Stir in the vanilla and buttermilk until combined.
6. Drop spoonfuls of the topping over the chocolate, leaving some space between.
7. Tuck some marshmallows in between the topping.

8. Bake until the top is golden and cooked through.
9. Add the rest of the marshmallows on top and bake a little longer until they’re toasted.
10. Let it rest before serving warm.

If you love the flavor of traditional campfire s’mores but don’t love standing over a fire making them one at a time, this recipe is for you.

Instead of layering chocolate, graham crackers, and marshmallows by hand, everything bakes together in one dish. The chocolate becomes rich and spoonable, the cobbler topping adds buttery graham cracker flavor, and the marshmallows toast until golden and gooey. It’s less messy, easier to serve, and perfect for feeding a crowd.

• Use good-quality chocolate chips for the richest, smoothest chocolate filling.
• Don’t overmix the cobbler topping. Stir just until everything comes together to keep it light and tender.
• Leave small gaps between the scoops of cobbler topping so the chocolate can bubble up while it bakes.
• Add only half of the marshmallows before baking. The second half goes on near the end so they stay perfectly golden instead of burning.
• Let the cobbler rest for about 10 minutes before serving. This gives the chocolate filling a chance to thicken slightly.
• Serve it warm with vanilla ice cream for the ultimate s’mores experience.
• If your marshmallows need more color, place the cobbler under the broiler for 30 to 60 seconds, watching closely so they don’t burn.

• Store leftover S’mores Cobbler tightly covered in the refrigerator for up to 3 days. The marshmallows will soften as they sit, but the chocolate filling stays rich and delicious.
• To reheat, warm individual servings in the microwave for 20 to 30 seconds or place the baking dish in a 300°F oven until heated through.
• For the best texture, I don’t recommend freezing the fully baked cobbler since marshmallows can become chewy after thawing. If you’d like to prep ahead, you can make the chocolate filling and cobbler topping up to 24 hours in advance, store them separately in the refrigerator, then assemble and bake when you’re ready to serve.

S’mores Cobbler

Danielle Cochran

This S’mores Cobbler mixes melted chocolate chips, buttery graham cracker topping, and gooey marshmallows into one warm, no-fuss dessert you’ll want to make again and again.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 10

Calories 410 kcal

Equipment

• 12” round baking dish (2″ deep) or 9×11″ dish (2″ deep)
• Mixing bowls (2)
• Double boiler or heat-safe bowl over a pot
• Measuring cups and spoons
• Pastry cutter or fork
• Spatula or spoon
• Cookie scoop or large spoon

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Ingredients

 

US CustomaryMetric

 

1x2x3x

Chocolate Filling

• 2 ½ cups heavy cream
• 1 tsp espresso powder
• 2 cups chocolate chips semi-sweet or milk chocolate preferred
• 1 tsp vanilla extract

Cobbler

• 1 cup all-purpose flour or 1.1 GF Flour
• ½ cup finely ground graham crackers about 4–5 full sheets
• ½ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 6 tbsp cold butter
• ¾ cup buttermilk

Topping

• 3 cups large marshmallows halved if desired
• homemade vanilla ice cream {Optional}

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Instructions

 

• Preheat oven to 375°F (190°C). Butter a 12” round or 9×11” baking dish (at least 2” deep).

Make chocolate filling:

• In a double boiler or heatproof bowl over a simmering pot, combine heavy cream, espresso powder, chocolate chips, and vanilla. Stir until fully melted and smooth.
• Pour into the base of the prepared baking dish.

Make cobbler topping:

• In a large bowl, whisk together flour, graham cracker crumbs, sugar, baking powder, salt, and cinnamon.
• Cut in the butter using a pastry cutter or your fingers until mixture resembles pea-sized crumbs.
• Stir in vanilla and buttermilk until just combined (do not overmix).

Assemble cobbler:

• Scoop cobbler topping over the chocolate layer using a spoon or scoop, leaving space between for expansion.
• Tuck half the marshmallows in between the cobbler topping.

Bake

• Bake for 35–40 minutes, or until cobbler topping is golden brown.
• Remove, top with remaining marshmallows, and bake for an additional 2–3 minutes until marshmallows are golden and gooey.

Rest and Serve:

• Let cobbler rest for 10 minutes to allow the chocolate to thicken. Serve warm and enjoy!

Notes

Note: Nutrition varies depending on type of chocolate and flour used.

Substitutions & Variations

• Flour: Use gluten-free 1.1 flour to make this gluten-free.
• Graham Crackers: Use gluten-free graham crackers if needed to bee GF.
• Buttermilk: Substitute with ¾ cup milk + 2 tsp vinegar or lemon juice. Let sit 5 minutes before using.
• Butter: Can use vegan butter for a dairy-free variation.
• Chocolate Chips: Swap semi-sweet with dark or milk chocolate based on preference.
• Marshmallows: Use mini marshmallows or cut large ones in half. Vegan marshmallows can be used as a substitute.

Nutrition

Calories: 410kcalCarbohydrates: 38gProtein: 4gFat: 27gFiber: 1gSugar: 26g

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