Gooey S’mores Skillet Chocolate Chip Cookie
Gooey marshmallows, melty chocolate, and a perfectly baked cookie crust come together in this S’mores Cookie Skillet recipe! This pizookie recipe has all the classic flavors of a s’more paired with a chocolate chip cookie for the ultimate summer dessert with a taste of nostalgia!
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!
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Why You’ll Love This Recipe
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.
Be sure to check out the recipe card for the full ingredient list below
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!
Tip: Ensure all ingredients are well combined, but don’t overmix the dough to avoid a tough texture.
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.
expert Tips
- Use a cast iron skillet. To achieve crispy, buttery edges, and a soft gooey center, bake this cookie in a cast iron skillet. If you don’t have one, you can still bake this recipe in an oven-safe pan. Please note that the edges will not be as crispy, but it will still be 100% delicious.
- Use high-quality chocolate. Using high-quality chocolate will fill your skillet cookie with melty puddles of chocolate that add to the experience.
- Measure ingredients accurately. Use measuring cups and spoons for precise measurements to get the best results.
- Grease the skillet. Don’t forget to lightly grease your skillet to prevent the cookie from sticking and to make it easier to serve.
- Let the skillet cookie cool slightly. Allow the cookie to cool for 15-20 minutes before digging in. This will give the center some time to set up a bit, which will make it easier to serve.
- Monitor baking time. Keep an eye on the cookie towards the end of the baking time to avoid overcooking. Keep marshmallows from burning: If you’re broiling marshmallows, keep an eye on them as they can burn very quickly.
Frequently Asked Questions
If you don’t have a cast iron skillet, you can use any oven-safe pan or a baking dish. Just note that the edges might not be as crispy. You also may need to change the baking time to make sure it’s cooked properly.
Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator for up to 24 hours. When ready, transfer it to a greased skillet and bake as directed.
The skillet cookie is done when the edges are golden brown, and the center is slightly soft. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
Yes, you can use marshmallow fluff instead of mini marshmallows for an extra gooey texture. Just swirl it into the dough before baking.
More Summer Recipes
If you loved this s’mores cookie skillet, check out these other great recipes.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
S’mores Skillet Chocolate Chip Cookie (Pizookie)
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Cast iron skillet
Ingredients
- 1 cup butter melted
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 2 3/4 cups all-purpose flour
- 6 1/2 sheets graham crackers crushed to fine crumbs
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup chocolate chips
- 1 cup mini marshmallows
- 2 sheets graham crackers broken into pieces, for topping
- 1/4 cup chocolate chopped, for topping
- 1/2 cup mini marshmallows for topping
Instructions
- Preheat oven to 350 degrees F. Grease a 9-in cast iron skillet and set aside.
- Whisk melted butter and sugars in a large bowl. Beat in eggs and vanilla.
- Mix in flour, graham cracker crumbs, baking powder, and salt using a rubber spatula or wooden spoon.
- Fold in chocolate chips and mini marshmallows.
- Transfer mixture to greased skillet. Press into an even layer and top with graham cracker pieces. Bake for 35-40 minutes.
- Remove from oven and top with chopped chocolate and mini marshmallows. Return to the oven for 3 minutes. Then, broil or remove the pan from the oven and torch the marshmallows until toasty.
- Allow cookie skillet to cool for 15-20 minutes before serving. Enjoy with ice cream, if desired.
Notes
- Use a cast iron skillet. To achieve crispy, buttery edges and a soft gooey center, bake this cookie in a cast iron skillet. If you don’t have one, you can still bake this recipe in an oven-safe pan. Please note that the edges will not be as crispy, but it will still be 100% delicious.
- Use high quality chocolate. Using a high quality chocolate will ensure that your skillet cookie is filled with irresistible melty puddles of chocolate.
- Gluten free. To make this recipe gluten free, use a 1:1 all-purpose gluten free baking flour and gluten free graham crackers.
- Let the skillet cookie cool slightly. Allow the cookie to cool for 15-20 minutes before digging in (I know it’s hard to resist!) This will give the center some time to set a bit, so you don’t end up with a messy dessert.
- Serving your skillet cookie. This cookie skillet is topped with roasted marshmallows and chocolate, but don’t let that stop you from embracing more toppings! I like to serve it with a scoop of vanilla ice cream, although whipped cream would all also be delicious.
- Storage. Store any leftover in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat leftovers in the microwave before serving, if desired.
Nutrition
Photos by Liz @ Buuck Farms Bakery
This S’mores Cookie Skillet was so dang good! The whole fam smashed it on movie night!