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 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.
You cannot go wrong with this S'mores Skillet Cookie. It's so good you'll want to eat it right out of the skillet, maybe with a few scoops of ice cream on top. It also makes for a great cookie cake, so you can slice it up with a knife and serve to your friends and family.
Ingredients you need:
- All-purpose flour
- Graham cracker crumbs- I used regular honey graham crackers and pulsed them in my blender in order to get a fine crumb! You can also use a food processor or smash them in a ziplock bag. I used about 2 sleeves of graham crackers.
- Baking powder & salt
- Butter- unsalted room temp butter makes the perfect cookies. if you only have salted butter, just omit the salt called for in the recipe!
- Brown sugar- using only brown sugar for this recipe instead of a mix of brown and granulated.
- Vanilla extract
- 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!
- Large cast-iron skillet- I use a 10" cast iron skillet. If you only have a smaller one, try halving the recipe and making it in the smaller skillet! This is the one I have and LOVE.
How to make:
- Butter your cast iron skillet- When cooking I typically season my skillet with olive oil, but because we are making a baked good in it I liked to use butter. It works great! I usually just cut off a chunk of butter and rub it all along the sides and bottom until it's nice and coated.
- Make the cookie dough- This is a typical cookie dough recipe, just with some extra graham cracker crumbs. Add dry ingredients into wet and mix. Your cookie dough will be thick!
- Assemble the skillet- ¾ of the dough goes on the bottom, then a layer of chocolate bars, a layer of marshmallow fluff, and finish it off with the rest of the cookie dough.
- Bake and eat!
Give these recipes a try!
S'mores Skillet Cookie
- 2 cups all-purpose flour
- 2 cups (about 2 sleeves) graham cracker crumbs
- 1 tsp baking powder
- ¼ tsp salt
- 2 sticks unsalted butter, room temperature
- 1½ cups light brown sugar
- 2 tsp vanilla extract
- 1 large eggs
- 3 chocolate bars
- 12 tbsp (¾ cup) marshmallow fluff
- Preheat your oven to 350°. Butter the sides and bottom of a 10" large cast-iron skillet and set aside.
- Make the dough: 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!
- Assemble your skillet: 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.
- 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 9x13 dish or in muffin tins to make my S'mores Cookie Cups