S'mores Chocolate Chip Skillet Cookie

Why you'll love this s'mores chocolate chip cookie skillet!

• No mixer required! All you'll need is 2 large bowls, one for wet ingredients and one for dry ingredients. Then the entire thing is baked in a skillet.
• Simple Ingredients - you probably already have all the ingredients needed in your pantry!
• Easy to make - all you need to do is whisk wet ingredients with dry, then fold in the mini marshmallows, crushed graham crackers and chocolate chips.

Ingredient Notes

Marshmallows: I used mini marshmallows in this recipe but you could use regular marshmallows too if you prefer.

Butter: I'm using unsalted European style butter. European style butter has a higher butterfat content leading to a richer and creamier cookie!

Chocolate Chips: you can use milk chocolate or dark chocolate chips, or use a combination! If you want bigger puddles of chocolate then I recommend using chocolate wafers.

Cornstarch: this helps make our cookie skillet a bit softer.

Flour: I have only tested this with regular all purpose flour, I haven't tested this with gluten free flour.

Graham Crackers: if you don't have graham crackers then you can use digestive biscuits or just omit them entirely.

Step by Step Instructions

Step One: In a large bowl, whisk together the cooled melted butter with the sugar and light brown sugar until smooth.

Step Two: Add your two eggs and egg yolk along with your vanilla extract, whisking until smooth.

Step Three: In another large mixing bowl, whisk together the flour, baking powder, baking soda, salt and cornstarch until smooth.

Step Four: Fold the dry ingredients into the wet ingredients using a rubber spatula, making sure there are no pockets of flour left.

Step Five: Pour in the crushed graham crackers, chocolate chips and marshmallows. Fold everything together. I recommend keeping a small handful of marshmallows, chocolate chips and graham crackers to the side to put on later though!

Step Six: Pour the dough into a greased 9 inch cast iron skillet and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 45-55 minutes. In the last five minutes of baking, carefully take the skillet out and place those extra marshmallows, chocolate chips and graham crackers on top! The edges of the cookie skillet should be set and a deep golden brown. Let the cookie set for another 15 minutes before digging in!

Recipe Tips & Tricks

• Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake.
• Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then this cookie might be too dry!
• Room Temperature – Make sure all of your ingredients are at room temperature before you start baking.
• Baking Time - the baking time I've given does give a very gooey skillet cookie. If you prefer your cookie to be more baked, then cover the top with aluminum foil and bake for an extra 10-15 minutes!
• Adding extra marshmallows - I recommend not having any 'naked' marshmallows on top before baking as they can burn in the oven! Add on extra marshmallows to the top of the skillet cookie in the last 5 minutes of baking.

Frequently Asked Questions