It was one of those long Thursday evenings when the day just wouldn’t end. The house buzzed with noise, kids wrapping up homework, my husband tinkering with a loose door hinge, and me scanning the pantry for something sweet. A box of graham crackers and a forgotten bag of marshmallows caught my eye, and suddenly dessert plans were underway.
As the chocolate pudding simmered on the stove, its aroma drifted through the kitchen, calling everyone closer. My youngest peeked over the counter with curious eyes and asked, “Is it like brownies?” I just smiled and kept whisking, knowing it would be even better, rich, gooey, and full of warmth.
When the cobbler came out of the oven, the marshmallows had turned golden and soft, and the chocolate was bubbling at the edges. We didn’t wait long; spoons dove in straight from the pan. It was messy, melty, and sweet in the best possible way, one of those desserts that makes an ordinary night feel like something worth remembering.
Short Description
Easy Smores Cobbler Recipe turns the classic campfire treat into a warm, oven-baked dessert layered with chocolate pudding, graham crackers, and toasted marshmallows. Perfect for busy families, it’s quick, comforting, and guaranteed to make your kitchen smell like happiness.
Key Ingredients
For the Cobbler
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5 oz box of cook-and-serve chocolate pudding mix
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3 cups whole milk
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12 full graham cracker squares (about 1 sleeve), broken or left whole
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¾ cup miniature semi-sweet chocolate chips, divided
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15 oz box chocolate cake mix (used dry)
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½ cup (1 stick / 113g) cold unsalted butter, thinly sliced
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10 oz miniature marshmallows
Optional Toppings
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Whipped cream
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Crushed graham crackers
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Chocolate syrup drizzle
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Toasted marshmallows for garnish
Tools Needed
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Medium saucepan
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9×13-inch baking dish
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Mixing whisk
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Spatula
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Measuring cups and spoons
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Oven mitts
Cooking Instructions
Step 1: Make the Chocolate Pudding Base
In a medium saucepan, whisk together the chocolate pudding mix and 3 cups of whole milk. Heat over medium heat, stirring constantly for 8–10 minutes until thickened. Remove from heat and let cool for 15 minutes. Tip: Use cook-and-serve pudding for a deeper, more luscious chocolate flavor and velvety texture.
Step 2: Layer the Base
Grease your 9×13-inch baking dish with butter or nonstick spray. Spread the warm chocolate pudding evenly in the dish. Lay graham cracker squares over the pudding in a single layer, breaking some to fit if needed. Sprinkle ½ cup of chocolate chips evenly over the top.
Step 3: Add the Cake Mix Topping
Sprinkle the entire box of dry chocolate cake mix evenly over the graham layer. Do not stir. Arrange slices of cold butter across the surface, this will melt during baking, creating a rich cobbler topping.
Step 4: Bake the First Layer
Preheat your oven to 350°F (175°C). Bake the cobbler for 25 minutes, until edges are bubbling and the topping looks partially set. Remove it from the oven and gently stir the top to mix any dry cake spots into the pudding layer.
Step 5: Add the Marshmallow Layer
Scatter the remaining ¼ cup of chocolate chips on top, followed by the miniature marshmallows. Return to the oven for 5–8 minutes until marshmallows are puffed and golden. For a toasted campfire finish, broil for 1–2 minutes, just watch closely so they don’t burn.
Step 6: Cool and Serve
Let the cobbler rest for 15 minutes before serving. Enjoy warm, topped with whipped cream, a scoop of vanilla ice cream, or an extra drizzle of chocolate syrup.
Why You’ll Love This Recipe
Family-friendly and easy enough for weeknights
Brings the flavor of s’mores indoors, no campfire needed
Budget-friendly ingredients you probably already have
Layers of rich, gooey, crunchy textures in every bite
Crowd-pleasing dessert that looks and smells irresistible
Mistakes to Avoid & Solutions
Using instant pudding instead of cook-and-serve
Instant pudding won’t thicken properly and makes the cobbler too soft.
Solution: Use cook-and-serve pudding for a richer flavor and stable, velvety texture.
Overbaking the marshmallows
They brown quickly and can burn within seconds under the broiler.
Solution: Watch closely and remove from the oven as soon as they puff and turn light golden.
Mixing the cake mix too early
Stirring before baking turns the topping dense instead of crumbly.
Solution: Bake first, then gently stir only the dry spots after 25 minutes for the perfect fudgy texture.
Using warm butter
Soft butter melts unevenly, leaving dry cake areas.
Solution: Slice cold butter thinly and space evenly over the cake mix so it melts perfectly through.
Skipping the resting time
Cutting too soon makes the pudding layer runny and messy.
Solution: Let the cobbler rest for 15 minutes before serving so the layers set beautifully.
Serving and Pairing Suggestions
Serve warm with vanilla ice cream for a creamy contrast.
Add whipped cream and drizzle chocolate syrup for extra indulgence.
Pair with coffee or hot cocoa for a cozy evening dessert.
For parties, bake in small ramekins and serve individually.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To reheat, place portions in the microwave for 20–30 seconds or warm in a 300°F oven for 8–10 minutes to keep the topping soft and gooey.
Avoid freezing, the marshmallows lose their texture once thawed.
FAQs
1. Can I use instant pudding instead?
Not recommended, instant pudding won’t thicken the same way and changes the cobbler’s texture.
2. Can I make it ahead of time?
You can prepare the pudding and graham layer a few hours ahead, but add the cake mix and marshmallows right before baking.
3. How do I make this less sweet?
Use dark chocolate chips or bittersweet chocolate cake mix to balance the sweetness.
4. Can I make this in a slow cooker?
Yes! Cook on low for 2½–3 hours, then top with marshmallows and broil briefly in the oven.
5. What can I use instead of graham crackers?
Crushed digestive biscuits or vanilla wafers work beautifully if you’re out of grahams.
Tips & Tricks
Chill the butter before slicing, it melts slower and distributes better.
Want cleaner layers? Let the pudding cool slightly before assembling.
Broil briefly for that toasty marshmallow flavor, but never walk away!
For a richer taste, mix a few dark chocolate chunks with the chips.
Recipe Variations
Peanut Butter S’mores Cobbler: Add ¼ cup of creamy peanut butter swirled into the pudding layer before baking for a nutty twist.
Salted Caramel S’mores Cobbler: Drizzle caramel sauce between layers and sprinkle sea salt before baking for sweet-salty contrast.
Mint Chocolate Cobbler: Add ½ teaspoon of peppermint extract to the pudding and top with crushed mint candies for a festive variation.
Final Thoughts
Baking this Easy Smores Cobbler fills the kitchen with a kind of joy that instantly draws everyone close. It’s simple, nostalgic, and just playful enough to turn an ordinary evening into something special. After a long day, this warm dessert greets you with layers of soft chocolate, golden marshmallows, and the sweet buzz of family laughter around the table.
Over time, it’s become a small family ritual, one that turns our weeknights into cozy moments worth savoring. When you’re in the mood for something heartwarming and fuss-free, this cobbler delivers all the flavor and fun you could ask for. Every bite carries that familiar campfire charm, a taste of togetherness you’ll want to share again and again.
Easy Smores Cobbler Recipe
Ingredients
For the Cobbler
- 5 oz box of cook-and-serve chocolate pudding mix
- 3 cups whole milk
- 12 full graham cracker squares about 1 sleeve, broken or left whole
- ¾ cup miniature semi-sweet chocolate chips divided
- 15 oz box chocolate cake mix used dry
- ½ cup 1 stick / 113g cold unsalted butter, thinly sliced
- 10 oz miniature marshmallows
Optional Toppings
- Whipped cream
- Crushed graham crackers
- Chocolate syrup drizzle
- Toasted marshmallows for garnish
Instructions
- Cook pudding mix with milk until thick, then cool 15 minutes.
- Spread pudding in a greased dish, layer graham crackers, add ½ cup chocolate chips.
- Top with dry cake mix and sliced cold butter.
- Bake at 350°F for 25 minutes, then stir lightly.
- Add remaining chips and marshmallows, bake 5–8 minutes or broil until golden.
- Let rest 15 minutes, serve warm with cream or ice cream.
