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+ servings

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!

Recipe from Two Peas & Their Pod

5 from 1 vote


  • 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


  • 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 1/2 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!


Calories: 467kcal, Carbohydrates: 67g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 382mg, Potassium: 79mg, Fiber: 1g, Sugar: 43g, Vitamin A: 546IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 2mg