S’mores Skillet Cookie
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This S’mores Skillet Cookie is loaded with graham cracker cookie dough, layered with chocolate and marshmallow fluff, and baked to perfection. You’ll be eating this one straight out of the skillet!
Honestly, what is better than a giant cookie baked in a cast-iron skillet? The only thing that comes to mind is if it’s a S’MORES skillet cookie!
We are talking graham cracker cookie dough, layered with chocolate bars and marshmallow fluff, topped with more cookie dough, and baked until the edges are crispy but the center is still soft and chewy. DROOL.
If you love s’mores-flavored desserts, be sure to try my Mini S’mores Pies! If you’re more of a skillet person, you need to give my Skillet Peach Crisp or Apple Crisp a try.
Why You Need This S’mores Skillet Cookie
- It’s the perfect way to make s’mores without a campfire!
- It has a great graham cracker taste right in the cookie dough.
- It’s perfect for a large group or family to share.
- Serve with vanilla or another flavor of ice cream for a melty treat.
- A perfect dessert any time of the year!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Butter- unsalted room temp butter makes the perfect cookies. if you only have salted butter, just omit the salt called for in the recipe!
- Graham cracker crumbs- I used regular graham crackers and pulsed them in my blender in order to get a fine crumb! You can also use a food processor.
- Chocolate bars- I like using Hershey’s because they give you the perfect little squares to break off and place around your skillet.
- Marshmallow fluff- any marshmallow fluff works great here. I typically just spoon out a tbsp at a time from the container to plop on my cookie dough!
Step-by-Step Instructions
Step 1: In a medium-sized bowl, combine the flour, graham cracker crumbs, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and the brown sugar until light and fluffy. Add the eggs and vanilla. Gradually mix in the dry ingredients. Mix until just combined.
Separate your dough, using ¾ of it for the bottom of your skillet, and saving the other ¼ for the top. This doesn’t need to be exact!
Step 2: Press the ¾ of your cookie dough evenly into the bottom of your skillet. Break up 2 chocolate bars and press them into the dough all around. Spoon your fluff on top of the chocolate and spread evenly. Finish it up by breaking up and sprinkling the rest of the cookie dough on top of the fluff. Break up the last chocolate bar and place it on top of the cookie dough.
Step 3: Bake for about 30 minutes, until the edges are golden brown and the center is no longer jiggly. You can always cut in the middle to see if the cookie dough is still too raw for your liking and put it back in the oven for another 5-7 minutes. Let your cookie skillet rest for about 10 minutes to cool and continue to cook in the center.
What type of pan should I make this in?
Since it is a skillet cookie, I suggest a high-quality cast iron skillet. You can use a 10 or 12-inch skillet. You could also make this in a 9×13 pan for more of a s’mores cookie bar.
Tips and Tricks
- spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it’s full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Add your favorite ice cream flavor to your scoop of skillet cookies for an extra treat!
- If you don’t have a cast-iron skillet, you can make this in a 9×13 baking dish to make cookie bars, or in muffin tins to make my S’mores Cookie Cups
Storing & Freezing
If this cookie isn’t consumed after baking, remove it from the cast iron skillet and place it in an air-tight container. It will stay fresh at room temperature for 3-4 days. You can also freeze it for up to 3 months. Leave at room temperature to defrost, and reheat in the microwave to warm.
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S’mores Skillet Cookie
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2 cups (168 g) graham cracker crumbs , about 2 sleeves
- 1 tsp (1 tsp) baking powder
- ¼ tsp (0.25 tsp) salt
- 2 sticks (2 sticks) unsalted butter, softened to room temperature
- 1½ cups (330 g) light brown sugar, packed
- 2 tsp (2 tsp) vanilla extract
- 1 (1) large eggs, at room temperature
- 4 (3 ) chocolate bars , I used hersheys
- 12 tbsp (12 tbsp) (¾ cup) marshmallow fluff
Equipment
Instructions
- Preheat your oven to 350°. Butter the sides and bottom of a 10" large cast-iron skillet and set aside.
- In a medium-sized bowl, combine the flour, graham cracker crumbs, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and the brown sugar until light and fluffy. Add the eggs and vanilla. Gradually mix in the dry ingredients. Mix until just combined.
- Separate your dough, using ¾ of it for the bottom of your skillet, and saving the other ¼ for the top. This doesn't need to be exact!
- Press the ¾ of your cookie dough evenly into the bottom of your skillet. Break up 2 chocolate bars and press into the dough all around. Spoon your fluff on top of the chocolate- you can spread it out with your measuring spoon. Finish it up by breaking up and sprinkling the rest of the cookie dough on top of the fluff. Break up the last chocolate bar and place it on top of the cookie dough.
- Bake for about 30 minutes, until the edges are golden brown and the center is no longer jiggly. You can always cut in the middle to see if the cookie dough is still too raw for your liking and put it back in the oven for another 5-7 minutes. Let your cookie skillet rest for about 10 minutes to cool and continue to cook in the center.
Notes
- cover and store for up to 5 days
- you can also place in a freezer-safe dish and freeze for up to 3 months. To defrost, just allow it to sit at room temperature.
- Reheat in the microwave and add some vanilla ice cream!
- If you don’t have a cast-iron skillet, you can make this in a 9×13 dish or in muffin tins to make my S’mores Cookie Cups
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
