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+ servings
S'mores skillet cookie topped with ice cream.

S'mores Skillet Cookie (Pizookie)

Angelina Papanikolaou
The BEST S’more Chocolate Chip Skillet Cookie (Pizookie) recipe! This s’mores skillet cookie has all the flavors of a classic chocolate chip cookie, partnered with the nostalgic flavors of everyone’s favorite campfire treat, making it your new all-time favorite recipe.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Cooling time 15 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 485 kcal


  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Cast iron skillet


  • 1 cup butter melted
  • 1 cup dark brown sugar
  • ¾ cup granulated sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 6 ½ sheets graham crackers crushed to fine crumbs
  • 1 tsp baking powder
  • ½ tsp salt
  • cup chocolate chips
  • 1 cup mini marshmallows
  • 2 sheets graham crackers broken into pieces, for topping
  • ¼ cup chocolate chopped, for topping
  • ½ cup mini marshmallows for topping


  • 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.


  1. 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.  
  2. Use high quality chocolate. Using a high quality chocolate will ensure that your skillet cookie is filled with irresistible melty puddles of chocolate.
  3. Gluten free. To make this recipe gluten free, use a 1:1 all-purpose gluten free baking flour and gluten free graham crackers.
  4. 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.
  5. 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.
  6. 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.


Serving: 1scoopCalories: 485kcalCarbohydrates: 72gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 357mgPotassium: 100mgFiber: 1gSugar: 42gVitamin A: 512IUCalcium: 57mgIron: 2mg
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