S’mores Skillet Cookie

Why This S’mores Skillet Cookie Tastes Like Campfire Bliss

There’s nothing quite like a warm, gooey skillet cookie fresh from the oven. I love making this s’mores version on lazy weekends, the whole kitchen smells like toasted marshmallows and chocolate. The graham cracker crumbs in the dough give it that classic s’mores flavor, and the broiler toasts the top marshmallows in seconds. This easy s’mores recipe feels special but comes together in under 30 minutes.

Three Reasons to Love This Gooey Skillet Cookie

• The graham cracker crumbs stirred into the batter add a subtle toasty note that makes the cookie taste like an actual s’more.
• Baking in a cast iron skillet creates crispy edges and a soft, almost molten center that stays warm at the table.
• The final step under the broiler gives you perfectly browned marshmallows with a soft, pillowy interior.

Key Ingredients for a S’mores Dessert Cookie

• Graham cracker crumbs: You can either crush whole graham crackers in a food processor or place them in a zip-top bag and crush with a rolling pin. The crumbs add texture and that classic s’mores flavor to the cookie base.
• Hershey’s chocolate bar: The original s’mores chocolate. You can use milk or dark. Break the bar into squares and place them on the hot cookie right after baking so they melt slightly.
• Mini marshmallows: Use the standard store-bought mini marshmallows. They puff up under the broiler and create a gooey, browned top. Regular marshmallows cut in half also work.

Essential Tools for Making a S’mores Skillet Cookie

• 12-inch cast iron skillet (essential for even heating and crisp edges)
• Large mixing bowl
• Whisk or spatula
• Measuring cups and spoons
• Cooling rack
• Broiler-safe oven (most are)

Tips for a Perfectly Gooey Skillet Cookie

Don’t overbake the cookie base. It should be golden brown around the edges but still soft in the center when you pull it out. The residual heat will continue to cook it as you add the toppings. When broiling the marshmallows, stay close to the oven. They can go from golden to burnt in seconds. After baking, let the cookie rest for 10 to 15 minutes so the chocolate and marshmallows set slightly. This makes it easier to cut into wedges without everything sliding off.

S’mores Skillet Cookie Variations to Try

Swap the chocolate chips for peanut butter chips or white chocolate chips for a different flavor. If you prefer dark chocolate, use a dark chocolate Hershey’s bar. For a crunchy twist, add chopped pecans or walnuts to the batter. You can also replace the mini marshmallows with large marshmallows cut in half for a gooier topping.

What to Serve with Your S’mores Skillet Cookie

A scoop of vanilla ice cream is the classic pairing. The cold creaminess balances the warm, gooey cookie. For extra indulgence, drizzle some hot fudge or caramel sauce over the top. If you’re serving a crowd, set out bowls of extra marshmallows, crushed graham crackers, and chocolate bars so everyone can customize their slice.

Freezing Your S’mores Skillet Cookie for Later

Let the cookie cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw at room temperature or reheat in a 350°F oven for 10 minutes. Do not freeze with marshmallow topping; add fresh marshmallows after reheating.

Best Way to Reheat Leftover S’mores Skillet Cookie

For the best texture, reheat individual slices in a 350°F oven for 5 to 7 minutes. This restores the crispy edges and warms the center. You can also use the microwave for 15 to 20 seconds, but the edges will be softer. If you want to refresh the marshmallow topping, a quick pass under the broiler works wonders.

Frequently Asked Questions About This S’mores Skillet Cookie