S’mores Skillet Cookie

This s’mores skillet cookie is one of the best desserts I’ve made in a while. It’s warm, gooey, and tastes like a campfire treat – but made entirely in your oven.

Think of it as a giant cookie baked in a cast iron skillet, topped with melted marshmallows and graham cracker pieces. It’s as good as it sounds.

The base is a soft, chewy cookie dough with chocolate chips and graham cracker crumbs mixed right into the batter. So every bite has that classic s’mores flavor.

It comes together quickly too. No fancy equipment or techniques needed – just one bowl, a skillet, and about 25 minutes in the oven.

Serve it warm with a scoop of ice cream and you’ve got a dessert that everyone at the table will love.

Why You’ll Love It

Campfire Flavor Without the Campfire – You get all the gooey s’mores magic right from your oven without needing a fire pit or skewers.

That Broiled Marshmallow Top Is Unreal – The mini marshmallows puff up and turn golden under the broiler just like a perfectly toasted campfire marshmallow.

Graham Cracker Crumbs Built Into the Dough – The cookie base itself tastes like graham crackers because the crumbs are mixed right into the batter.

Recipe Ingredients

• 1/2 cup Unsalted Butter, melted
• 3/4 cup Light Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 1/4 cups All-Purpose Flour
• 1/2 cup Graham Cracker Crumbs
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 1/2 cups Mini Marshmallows
• 2 Full Graham Crackers, broken into rough pieces

Directions

Step 1

Preheat your oven to 350F. Lightly grease a 10-inch oven-safe cast iron skillet.

Step 2

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and whisk until well combined and slightly thick.

Step 3

Add the flour, graham cracker crumbs, baking soda, and salt. Fold with a spatula until just combined. Fold in 3/4 cup of the chocolate chips.

Step 4

Press the dough evenly into the prepared skillet. Scatter the remaining 1/4 cup of chocolate chips over the top.

Step 5

Bake for 20 to 23 minutes, until the edges are golden and set but the center still looks slightly soft. Remove the skillet from the oven.

Step 6

Immediately scatter the mini marshmallows and broken graham cracker pieces evenly over the top. Return the skillet to the oven and switch to the broiler on low. Broil for 1 to 2 minutes, watching constantly, until the marshmallows are puffed and golden.

Remove from the oven and let it cool for 5 minutes before serving warm with scoops of ice cream.

My Tips

Don’t Skip the Graham Cracker Crumbs in the Dough

The graham cracker crumbs mixed into the dough are doing a lot of work here. They absorb some of the moisture from the butter and egg, which gives the cookie a slightly sandy, tender texture that’s different from a regular cookie.

If you swap them out for more flour, the cookie will be denser and chewier and you’ll lose that graham flavor running through the whole thing. Crush them fine so they blend evenly into the dough.

You can make your own crumbs by putting graham crackers in a zip-lock bag and rolling over them with a rolling pin. You want a fine, sand-like texture – not chunky pieces.

Watch the Broiler Like a Hawk

The broiler step is where most people mess this up. Marshmallows go from perfectly golden to black and burnt in literally 10 to 15 seconds under a broiler.

Stay right there with the oven door cracked open and watch the entire time. Pull the skillet the second the marshmallows puff up and turn golden brown on top.

If your broiler only has a high setting, move the oven rack down one position so the marshmallows aren’t sitting right under the flame. This gives you a little more time to react before they burn.

Let the Melted Butter Cool a Bit

After you melt the butter, let it sit for about 5 minutes before you mix it with the sugars and egg. If the butter is too hot when you add the egg, it can partially cook the egg and leave you with little scrambled bits in your dough.

You want the butter warm but comfortable to the touch. It should still be liquid – just not steaming hot.

More Recipes

• Biscoff Fudgy Brownies
• Molten Chocolate Lava Cakes

Frequently Asked Questions

Can I make this in a regular baking pan instead of a cast iron skillet?

Yes, you can use a 9-inch or 10-inch round cake pan or even an 8×8 square baking pan. Just make sure to grease it well or line it with parchment paper so the cookie doesn’t stick.

Keep in mind that the bake time might change slightly depending on the pan. A thinner spread will bake faster, so start checking around the 18-minute mark. The cast iron does give you a crispier edge though, so the texture will be a little different.