Name: Irresistible S’Mores Skillet Cookie in 30 Minutes Flat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup unsalted butter, melted; 1 egg; 1 tsp vanilla extract; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup graham cracker crumbs; 1 cup chocolate chips; 1 cup mini marshmallows

Jump to Recipe

Oh my gosh, guys – have you ever tasted summer campfire nostalgia in cookie form? That’s exactly what you get with this S’Mores Skillet Cookie! I still remember the first time I made this for my nieces during a sleepover – their eyes lit up brighter than the marshmallows toasting on top. The best part? It comes together quicker than you can sing “Kumbaya.” Just imagine sinking your spoon into warm, gooey chocolate and toasted marshmallow nestled in a buttery graham cracker cookie crust. Seriously, it’s like someone bottled up childhood happiness and baked it in a cast iron skillet.

Why You’ll Love This S’Mores Skillet Cookie

Trust me, this isn’t just another cookie recipe – it’s pure magic in a skillet! Here’s why it’ll become your new go-to dessert:

That gooey center with melty chocolate and toasted marshmallows? Absolute perfection.

Ready in under 30 minutes – faster than building an actual campfire!
Total crowd-pleaser – kids and adults go wild for that nostalgic s’mores flavor.
One-pan wonder means minimal cleanup (my favorite kind of baking!).

Smells like childhood summers while it bakes – instant mood booster!

Ingredients for S’Mores Skillet Cookie

Here’s everything you’ll need to whip up this dreamy dessert. I promise, it’s all pantry staples and a few special touches that make it shine:

Dry ingredients: 1 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1 cup graham cracker crumbs (trust me, these are the secret to that campfire flavor!).

Wet ingredients: 1/2 cup unsalted butter (melted and slightly cooled), 1/2 cup granulated sugar, 1/4 cup packed brown sugar (for that rich caramel depth), 1 large egg, and 1 tsp vanilla extract.
Mix-ins: 1 cup chocolate chips (I like semi-sweet, but milk chocolate works too!) and 1 cup mini marshmallows (divided – save some for the grand finale!).

See? Nothing too fancy, just pure, delicious ingredients that come together to create something magical.

Equipment You’ll Need

You probably have most of this stuff already, but let’s make sure before we dive in! The real MVP here is a 10-inch cast iron skillet – it gives that perfect golden crust. No skillet? Any oven-safe pan works in a pinch. You’ll also need:

A couple mixing bowls (one for dry, one for wet ingredients)
Measuring cups and spoons
A sturdy spatula or wooden spoon
Oven mitts (hot skillet alert!)

That’s it – no fancy gadgets required. Just good old-fashioned baking tools!

How to Make a S’Mores Skillet Cookie

Okay, let’s get baking! I promise this is easier than roasting marshmallows over an open flame (and way less smoky). Just follow these simple steps, and you’ll have a gooey, golden masterpiece in no time.

Preparing the Dough

First things first – preheat that oven to 350°F (175°C). While it’s warming up, let’s make magic happen in two bowls:

In your large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until it looks like liquid gold. Add the egg and vanilla, and beat until everything’s smooth and shiny.

In another bowl, whisk the flour, baking soda, and salt together. This is crucial – we want those leaveners evenly distributed!
Now, gently mix the dry ingredients into the wet mixture. Don’t go crazy here – a few flour streaks are fine! Overmixing makes tough cookies, and we want tender, gooey perfection.
Fold in the graham cracker crumbs and chocolate chips (save a handful of chips for topping if you’re feeling fancy). The dough will be thick and smell like childhood summers – that’s how you know it’s right!

Baking the S’Mores Skillet Cookie

Time for the main event! Here’s how to get that perfect golden-brown crust with melty marshmallow clouds:

Grease your skillet really well – I use butter or nonstick spray, getting into all those nooks. Press the dough evenly across the bottom (it’ll seem thin, but it puffs up beautifully).
Bake for 15-20 minutes until the edges are golden and the center looks set. Do the toothpick test – a few moist crumbs are good, but no wet batter!

Now the fun part: pull it out and quickly scatter those mini marshmallows on top. Pop it back in for 2-3 minutes until they’re toasted and puffy. Watch closely – they go from golden to black in seconds!
Let it cool for 5 minutes (if you can resist). The marshmallows will deflate slightly, creating that perfect gooey layer. Grab spoons and dig in while it’s warm – that’s when the chocolate is at its melty best!

See? I told you it was easy. Now try not to eat the whole skillet in one sitting (no judgment if you do!).

Tips for the Perfect S’Mores Skillet Cookie

Alright, let me spill my best secrets for skillet cookie success! These little tricks make all the difference:

Grease that skillet like your life depends on it! I use butter and a pastry brush to get into every groove – nothing worse than half your cookie sticking.
The toothpick test is your friend. Pull it out when the edges are golden and the center just barely springs back – it’ll keep cooking as it cools.

Want epic toasted marshmallows? After baking, switch to broil for 30 SECONDS MAX. Stand right there watching – they’ll go from golden to charcoal faster than you can say “s’more!”
Let it rest! I know it’s hard, but 5 minutes cooling means cleaner slices (and no burnt tongues).
Extra chocolate never hurts. I always sprinkle extra chips on the hot cookie right after baking – they melt into pools of heaven.

There you go – my hard-earned wisdom from many (delicious) trial runs!

Variations for Your S’Mores Skillet Cookie

Feel like mixing things up? This recipe is super flexible! Swap the semi-sweet chocolate chips for dark chocolate or even white chocolate for a sweeter twist. Want to get crazy? Add a swirl of peanut butter to the dough before baking – it’s like a Reese’s s’more! For a gluten-free version, just use your favorite gluten-free flour blend and gluten-free graham crackers. Feeling fancy? Top it with crushed pretzels for that salty-sweet combo. The possibilities are endless – make it your own!

Serving and Storing Your S’Mores Skillet Cookie

Oh sweet mercy, you’ve gotta serve this bad boy warm – that’s when the marshmallows are still gooey and the chocolate is downright sinful! My favorite way? Straight from the skillet with big spoons and a scoop of vanilla ice cream melting on top. If you’ve got leftovers (miraculous!), just pop ’em in an airtight container for up to 3 days. To revive that fresh-baked magic, warm slices in a 300°F oven for 5 minutes. Trust me, it’ll taste like you just made it!

Nutrition Information

Just a heads up – these nutritional values are estimates and can vary based on your specific ingredients. Each delicious slice packs about 320 calories, with all that gooey chocolate and marshmallow goodness. Enjoy every bite!

Frequently Asked Questions

I get tons of questions about this recipe – here are the ones that pop up most often (along with my tried-and-true answers!):

Can I make this without a cast iron skillet? Absolutely! Any oven-safe 10-inch pan works – I’ve used cake pans and pie dishes in a pinch. Just keep an eye on baking time since materials conduct heat differently. No oven-safe pans? Bake the dough as drop cookies at 375°F for 8-10 minutes, then top with marshmallows.

How do I stop my marshmallows from burning? The trick is adding them at the very end! Bake the cookie first, then just 2-3 minutes for the marshmallows. If they’re not toasted enough, use your oven’s broiler for 30 seconds – but stand right there watching like a hawk!

Can I use large marshmallows instead of minis? You bet! Just tear them into smaller pieces first (kitchen shears work great). Whole large marshmallows won’t melt evenly and can create sticky hot spots.

Why did my cookie turn out cakey? Probably overmixed the batter – always stir just until combined. Also, make sure your baking soda is fresh! Old leaveners won’t give you that perfect chewy texture.

Can I make this ahead of time? The dough keeps covered in the fridge for 2 days – just bring to room temp before baking. For leftovers, reheat slices in a 300°F oven to revive that gooey magic!

Rate This Recipe

Tried this gooey masterpiece? I’d love to hear how yours turned out – give it a star rating below and share your s’mores success story!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me