Get ready for this extra gooey s’mores chocolate chip skillet cookie! A giant chocolate chip marshmallow cookie baked in a cast iron pan, this is the perfect s’mores dessert. You don’t need a mixer to make this recipe!
Melting marshmallows, crushed graham crackers and chocolate puddles makes for the perfect cookie skillet. Sprinkle over some extra flaky sea salt and you are golden. I feel like you can never have enough s’mores based desserts!
While this skillet cookie is perfect on it’s own, I also think it would be delish with a few scoops of vanilla ice cream on top!
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.
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
The skillet cookie is best eaten on the day of, but any leftovers you should cover the (cooled!) pan with foil and keep in the fridge for up to 3 days.
Swap out chocolate chips for peanut butter chips or butterscotch chips! Use regular sized marshmallows instead of mini, and you can leave out the graham crackers to make this a regular chocolate chip skillet cookie.
Using a cast iron pan means you’ll have crunchy edges but a soft, gooey center. If you don’t have a cast iron pan then use any other oven safe skillet!
Try these recipes next!
S’mores Chocolate Chip Skillet Cookie
- 1 9 inch cast iron pan
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 2 cups mini marshmallows
- 1 ½ cups chocolate chips
- 2 graham crackers crushed
- Preheat the oven to 350°Fahrenheit/175°Celsius and butter a 9 inch cast iron skillet.
- In a large bowl, whisk together the cooled melted butter with the two sugars until smooth. Add the eggs, egg yolk and vanilla extract and whisk until smooth
- In another large bowl, whisk together the flour with the baking powder, baking soda, salt and cornstarch.
- Pour the dry ingredients into the wet ingredients and fold everything together using a rubber spatula, making sure there are no flour pockets. Pour the chocolate chips, marshmallows and graham crackers (though keep a small handful of each to the side!) until everything is evenly combined.
- Pour the cookie dough into the greased pan and bake for 50-55 minutes. Take the skillet out 5 minutes before baking and sprinkle over the reserved marshmallows, chocolate chips and graham crackers. Place it back in the oven and bake for another 5 minutes. The sides should be a deep golden brown but the middle will still be gooey. If you want the cookie more cooked through then I recommend baking it for another 10 minutes, or until a toothpick inserted comes out with just a few crumbs.