Irresistible S’mores Cookie Skillet in Just 30 Minutes

Picture this: the crackling campfire, sticky fingers from melted chocolate, and that perfect char on your marshmallow. That’s the magic of s’mores—but who says you need a fire pit to enjoy it? My s’mores cookie skillet brings all that nostalgic goodness right to your kitchen. It’s the ultimate mashup—chewy cookie base, melty chocolate, and toasty marshmallows in every bite. Trust me, this dessert disappears faster than marshmallows in a campfire. Whether you’re craving a cozy night in or need a showstopper for game day, this skillet is your new best friend.

Why You’ll Love This S’mores Cookie Skillet

Oh, where do I even start? This skillet is basically happiness in cast-iron form. First off, it’s stupid easy—no fancy techniques, no fussy steps. Just mix, bake, and broil (and try not to eat all the chocolate chips before they make it into the dough). The texture? Pure magic. Crispy edges, gooey center, and those marshmallows toasted just right—like mini campfire clouds. Plus, it’s made for sharing (or not, no judgment here). And let’s be real: graham crackers + chocolate + marshmallows? A combo that never gets old. You’re basically 30 minutes away from dessert heaven.

Ingredients for S’mores Cookie Skillet

Here’s the beautiful part – you probably have most of this in your pantry already! For the dry team, grab 1 cup all-purpose flour (spoon and level it, don’t pack it!), 1/2 cup graham cracker crumbs (I crush mine right in the bag with a rolling pin), 1/2 teaspoon baking soda, and 1/4 teaspoon salt. The wet crew needs 1/2 cup unsalted butter (melted but not hot – we’re not scrambling eggs here), 1/2 cup packed brown sugar (dark or light, your call), 1/4 cup granulated sugar, 1 large egg (room temp works best), and 1 teaspoon vanilla extract. And for the magic makers: 1 cup chocolate chips (I use semi-sweet but go wild with your favorite) and 1 cup mini marshmallows (the tiny ones toast perfectly).

Equipment You’ll Need

Okay, let’s talk gear—you won’t need much! The star is obviously an 8-inch cast-iron skillet (mine’s my trusty kitchen sidekick). Grab two mixing bowls—one for dry stuff, one for wet—and a whisk or fork for combining. A rubber spatula helps scrape every last bit of that glorious dough into the skillet. That’s it! No fancy gadgets, just good old-fashioned tools that probably already live in your kitchen drawers.

How to Make a S’mores Cookie Skillet

Alright, let’s get to the fun part – making this gooey masterpiece! Don’t worry, it’s easier than keeping marshmallows from catching fire on a stick. Just follow these simple steps, and you’ll have everyone begging for seconds (or thirds).

Step 1: Prep the Dough

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your dry ingredients bowl and whisk together the flour, graham cracker crumbs, baking soda, and salt. In your other bowl, whisk the melted butter with both sugars until it looks like caramel sauce. Crack in the egg and vanilla, and whisk until it’s all best friends. Now, here’s the key – gently fold the dry mix into the wet mix. Don’t overdo it! Some flour streaks are fine at first. Then, fold in those chocolate chips (try to save a handful for topping if you can resist eating them).

Step 2: Bake to Perfection

Grease your skillet lightly (I use butter or cooking spray) and press that delicious dough evenly across the bottom. Pop it in the oven for 15-18 minutes – you’ll know it’s ready when the edges turn golden brown but the center still looks slightly underdone. Now the magic happens! Sprinkle those mini marshmallows across the top (be generous!) and broil for just 1-2 minutes. Watch them like a hawk – they go from perfectly toasted to charcoal briquettes in seconds! Let it cool for about 5 minutes (if you can wait that long) before diving in with spoons.

Tips for the Best S’mores Cookie Skillet

Listen up – I’ve burned enough marshmallows (and cookie skillets) to know these tricks make all the difference! First, don’t overmix that dough – a few flour streaks are better than tough cookies. When broiling those marshmallows, stand guard like a marshmallow sentinel – they’ll burn faster than you can say “s’more.” And here’s my golden rule: let the skillet cool for 5 minutes before serving. That wait gives the chocolate time to set slightly so you get perfect gooey pulls instead of molten lava burns!

Ingredient Substitutions & Notes

No graham crackers? No problem! Crushed digestive biscuits or even vanilla wafers work in a pinch for that same cozy flavor. If you’re gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend (I like Bob’s Red Mill). Dairy-free? Use plant-based butter and dairy-free chocolate chips—the texture stays perfect. And here’s a secret: I sometimes use chopped chocolate bars instead of chips for those melty pockets. Just don’t skip the mini marshmallows—their tiny size means they toast evenly without turning into a sticky puddle!

Serving and Storing Your S’mores Cookie Skillet

Oh, you have to serve this warm—that’s when the chocolate is gloriously gooey and the marshmallows are at their pillowy best! My move? Plop a scoop of vanilla ice cream right in the center and watch it melt into the cracks. Leftovers? (As if!) Just cover the skillet with foil and keep it at room temp for up to 2 days. To revive that fresh-from-the-oven magic, pop it in a 300°F oven for 5 minutes. Pro tip: Eat any remaining marshmallows straight from the fridge—they turn into chewy little clouds!

S’mores Cookie Skillet Nutrition

Okay, let’s be real—this isn’t health food, but everything’s fine in moderation, right? For a single slice (about 1/6 of the skillet), you’re looking at around 320 calories, 25g of sugar (worth every gram!), and 14g of fat. The mini marshmallows bring most of that sugar, while the butter and chocolate chips handle the fat content. Remember, these numbers are just estimates—your actual skillet might have more chocolate chips (no judgment here) or less marshmallow coverage. Either way, it’s pure joy in every bite!

FAQs About S’mores Cookie Skillet

Can I use a regular pan if I don’t have a cast-iron skillet?
Absolutely! Any oven-safe 8-inch pan will work—just keep an eye on baking time since materials like ceramic or glass conduct heat differently. My metal cake pan works great in a pinch!

How do I keep the marshmallows from burning?
Oh, I’ve learned this the hard way! Set your broiler to low if possible, and stand right there watching like it’s the most interesting show ever. They’ll puff and turn golden in about 60 seconds—pull it out the moment they look like toasted clouds.

Can I freeze leftover cookie skillet?
Honestly? I wouldn’t. The marshmallows turn weirdly chewy when frozen, and the cookie loses that perfect texture. But let’s be real—leftovers rarely happen with this dessert! If you must, wrap tightly and reheat gently in the oven.

Why mini marshmallows instead of large ones?
The little guys toast evenly without creating sticky lakes in your cookie! Large marshmallows melt too much and can make the top soggy. Though… I won’t stop you if you want to add a few big ones for dramatic effect!

Print