Quick Summary
S’mores Skillet Cookie- a big, gooey skillet cookie loaded with chocolate, graham crackers, and toasted marshmallows! This simple pizookie is the ultimate s’mores dessert!
A giant, gooey skillet cookie is the best dessert EVER! My classic chocolate chip skillet cookie is my all-time favorite, I make on a regular basis and every time it is pure bliss!
Well, I decided to branch out and make a S’mores Skillet Cookie. Oh man, you guys are going to love this one. It is the ultimate s’mores dessert!
This special s’mores skillet cookie has crushed graham crackers, marshmallows, and chocolate chips in the big cookie. PLUS, it has toasted marshmallows, mini Hershey’s bars, and graham cracker pieces on top! If you like s’mores, you will LOVE this dessert!
S’mores Skillet Cookie Ingredients
This recipe is pretty straightforward, you need all of the basic baking ingredients like:
- butter
- brown sugar and granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- sea salt
- chocolate chips
Ok, and now is where the FUN comes in! Since this is a s’mores cookie situation we add graham cracker crumbs, mini marshmallows, and Hershey’s chocolate bars. You get all of the classic s’mores flavors in one BIG cookie! It’s pretty epic!
For the graham cracker crumbs, you can use a food processor or place them in a sealed Ziploc bag and pound them with a rolling pin. The kids like to help with this step:)
How to Make S’mores Skillet Cookie
Now that we have all of our ingredients, let’s get this s’mores party started!
- You will need a 12-inch skillet, I prefer cast iron, but a non-stick skillet will work too, just make sure your skillet is oven safe.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth. Add the eggs and vanilla and mix until combined.
- Add the flour, graham cracker crumbs, baking soda, and salt. Stir until flour disappears. Stir in the chocolate chips and mini marshmallows.
- Spread batter evenly in prepared cast iron skillet. Sprinkle the top with a little sea salt. I am always into a salty kick!
- Bake for 20 minutes or until golden brown. Remove from the oven and top with the mini marshmallows. Return to the oven and bake for 4 to 5 more minutes, until marshmallows are puffy and soft. Turn the broiler on and broil just until the marshmallows are toasted. Don’t walk away, watch them closely. They will brown quickly.
- Remove from the oven and gently place the graham cracker pieces and Hershey’s squares on top of the cookie for the perfect finishing touch!
- Let cool for 10 to 15 minutes on a cooling rack. Cut and serve!
- You can serve warm with ice cream, if you wish! There is no wrong way to enjoy this dessert.
How to Store
I think this skillet is best served the day it is made, warm and gooey from the oven. But of course it’s ok to eat on day 2 or three. Just let the cookie cool and cover it in the skillet with plastic wrap. You can also cut it up and place the pieces in an air tight container.
More S’mores Recipes
- S’mores Puppy Chow
- Ultimate S’mores Cookies
- Peanut Butter S’mores Bars
- S’mores Energy Bites
- S’mores Ice Cream Pie
S’mores Skillet Cookie
Ingredients
- For the cookie:
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup chocolate chips
- 1/2 cup mini marshmallows
- Flaky sea salt, for sprinkling on top
- For the topping:
- 1 1/2 cups mini marshmallows
- 2 graham crackers, broken into pieces
- 1 Hershey’s candy bar, broken into pieces
Instructions
- Preheat oven to 350° F. Grease a 12-inch cast iron skillet and set aside.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth. Add the eggs and vanilla and mix until combined.
- Add the flour, graham cracker crumbs, baking soda, and salt. Stir until flour disappears. Stir in the chocolate chips and ½ cup of the mini marshmallows.
- Spread batter evenly in prepared cast iron skillet. Sprinkle the top with a little sea salt.
- Bake for 20 minutes or until golden brown. Remove from the oven and top with the mini marshmallows. Return to the oven and bake for 4 to 5 more minutes, until marshmallows are puffy and soft. Turn the broiler on and broil just until the marshmallows are toasted. Don’t walk away, watch them closely. They will brown quickly.
- Remove from the oven and gently place the graham cracker pieces and Hershey’s squares on top of the cookie. Let cool for 10 to 15 minutes on a cooling rack. Cut into triangles and serve!
Nutrition
Have you tried this recipe?
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Photos by Olive & Mango
This looks sooooo good! I don’t have a cast iron skillet though, can I bake it in a metal pan?
Hi, Do you use semi sweet or milk chocolate chips? Thanks!
This is so ridiculously good! My kids and I made it and we all agree that eating it was an amazing experience.
We crumbled the graham crackers in a food processor. Used bitter sweet chocolate chips. Couldn’t find flaky sea salt so just sprinkled a little sea salt on top. I greased the skillet with coconut oil, but more experienced chefs will have their own methods.
Make sure to note that the half cup of mini marshmallows is for the cookie and 1.5 cups is for the topping. Helps to look at the image to see how the author decorated the cookie with the toppings, although I suppose you can ad-lib it cuz you probably can’t go wrong.
Don’t forget to mix wet ingredients into dry. Also, takes a lot longer to bake because of all the butter, sugar and marshmallows.