Gooey S’mores Skillet Chocolate Chip Cookie

S’mores are one of my favorite summer treats that remind me so much of warm nights by the campfire. The classic flavors of chocolate, marshmallow, and graham crackers go so well together that making desserts like S’mores Milano Cookies, S’mores Chia Pudding, and Fudgy S’mores Brownies are a regular occurrence in my kitchen, so it’s only natural that I would turn those flavors into a delicious cookie skillet version! 

This unique twist takes everything you love about s’mores (crispy graham crackers, gooey marshmallows, and creamy chocolate) and combines it with a classic chocolate chip cookie. The result is a single dessert made in one pan that offers the best of both worlds! 

Serve it at barbecues, pool parties, birthday parties, or as a fun weeknight dessert. Pair it with vanilla ice cream, whipped cream, or chocolate sauce for an extra indulgent treat! 

Ingredient Notes

• Melted Butter – Gives the cookie richness and moisture, which makes the cookie soft and chewy.
• Sugar (white and dark brown) – Both sweetness and help with the cookie’s texture, with dark brown sugar adding a hint of molasses flavor and chewiness.
• Eggs – Act as a binder to hold the ingredients together and give cookie structure and softness.
• Vanilla Extract – Gives the overall flavor with a warm, aromatic note.
• All Purpose Flour – Forms the base of the cookie dough, giving it structure. You can use regular or gluten-free flour. 
• Graham Cracker Crumbs – Adds a classic s’mores flavor and a slight crunch to the cookie.
• Baking Powder – Helps the cookie rise, making it light and fluffy.
• Salt – Balances the sweetness and enhances the flavors of the other ingredients.
• Chocolate Chips – Adds bursts of melty chocolate in every bite.
• Topping (broken graham crackers, chopped chocolate, mini marshmallows) – Creates a textured topping that mimics traditional s’mores and adds even more flavor.

Equipment Needed

• Cast Iron Skillet
• Large Mixing bowl
• Whisk
• Rubber Spatula (or wooden spoon)
• Measuring cups
• Measuring spoons

Step by Step Instructions

• Prepare for baking: Turn the oven to 350F. Grease a 9 inch cast iron skillet on the bottom and sides and set aside while you make the cookie dough. 

In a large mixing bowl, whisk the melted butter and sugar together until combined

Add the eggs and vanilla extract and beat with a hand mixer until incorporated.

Gently mix in the flour, graham cracker crumbs, baking powder, and salt with a rubber spatula or wooden spoon until combined without overworking.

Fold in the chocolate chips and mini marshmallows until evenly distributed.

Bake in the oven: Transfer the cookie dough to the greased skillet. Press in an even layer of graham cracker pieces on top. Bake for 35-40 minutes.

Add toppings: Remove from the oven and evenly top with the chopped chocolate and mini marshmallows. Return to the oven for 3 minutes to melt the chocolate and marshmallows. To toast the marshmallows, broil in the oven for one minute or use a kitchen torch to make them toasty. 

Cool and serve: Let the skillet cool for 15-20 minutes before serving with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy! 

Flavor Variations and Substitutions

• Substitute dark chocolate chips with milk chocolate or white chocolate chips for a different flavor.
• Add chopped nuts like pecans or walnuts to the dough for a crunchy texture and nutty taste.
• Replace graham crackers with gingersnaps for a unique holiday twist with a hint of spice.
• Add a teaspoon of cinnamon to the dough for a warm, spiced variation.
• Swap the marshmallows for marshmallow fluff for an extra gooey texture.
• Add in dried fruit such as cranberries or raisins for a sweet and chewy addition.
• Add a swirl of caramel or peanut butter to the dough before baking for extra richness and flavor.
• Mix in a tablespoon of instant coffee to enhance the chocolate flavor and add a subtle coffee note.

Storing & Freezing

Storing: The cooled skillet cookie can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Freezing: Freeze the baked and cooled skillet cookie by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will keep well in the freezer for up to three months. Let it thaw on the counter or in the fridge before serving.

Reheating: Reheat by placing it in a 350°F (175°C) oven for 10-15 minutes or until warmed through. Or, microwave individual slices for 20-30 seconds until warm.

Frequently Asked Questions