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S’mores Skillet Cookie Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

This decadent S’mores Skillet Cookie combines the rich flavors of chocolate, marshmallows, and graham crackers baked into a large, shareable cookie. Featuring a buttery cookie base studded with chocolate chips and mini marshmallows, topped with toasted marshmallows and chunks of Hershey’s chocolate bars, it’s an irresistible dessert perfect for gatherings or cozy nights in. Serve warm with vanilla ice cream for an extra indulgent treat.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup graham cracker crumbs (about 3 1/2 full crackers crushed)
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • 2/3 cup mini marshmallows

Toppings

  • 4 graham crackers (broken into pieces)
  • 1 cup mini marshmallows
  • 2 Hershey’s milk chocolate bars (broken into pieces)
  • Vanilla ice cream (for serving, optional)

Instructions

  1. Preheat the oven: Set your oven temperature to 350 degrees Fahrenheit. Arrange one rack in the center of the oven and another rack in the upper third position to prepare for both baking and broiling steps.
  2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar on high speed using an electric mixer until the mixture is smooth, creamy, and fluffy, approximately 2 minutes.
  3. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract until combined.
  4. Combine dry ingredients: In a separate medium bowl, mix together the all-purpose flour, graham cracker crumbs, salt, baking soda, and cornstarch. Gradually add this dry mixture to the wet ingredients on low speed in two parts, mixing just until combined to avoid overmixing.
  5. Incorporate chocolate chips: Fold the chocolate chips gently into the dough by hand to distribute evenly without breaking them.
  6. Assemble the cookie in the skillet: Press half of the cookie dough evenly into the bottom of a 12-inch cast iron skillet. Sprinkle 2/3 cup of mini marshmallows evenly over this layer. Then, add the remaining cookie dough in scoops over the marshmallows and press gently to form a large, solid cookie dough layer.
  7. Bake the cookie: Place the skillet in the oven on the center rack and bake for 25 to 30 minutes until the edges are golden brown and the cookie is set.
  8. Add s’mores toppings: Carefully remove the skillet from the oven. Evenly sprinkle the graham cracker pieces, 1 cup of mini marshmallows, and broken Hershey’s chocolate bar pieces over the top of the baked cookie.
  9. Broil the toppings: Move the skillet to the upper rack in the oven. Turn on the broiler to high and broil for 1 to 3 minutes until the marshmallows are toasted golden brown. Watch closely to prevent burning unless desired.
  10. Cool and serve: Remove the skillet from the oven and allow the cookie to cool for 10 minutes on a wire rack. For an extra indulgence, serve warm topped with scoops of vanilla ice cream in the center.

Notes

  • Use a 12-inch cast iron skillet for even heat distribution and traditional presentation.
  • Room temperature eggs ensure better incorporation and a smoother batter.
  • Monitor closely during broiling to avoid burning the marshmallows.
  • Vanilla ice cream is optional but adds a delightful contrast to the warm, gooey cookie.
  • This recipe serves about 6 people, perfect for sharing.
  • You can substitute Hershey’s bars with any milk or semi-sweet chocolate bar of your choice.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/smores-skillet-cookie-recipe/