S’more Cookie Skillet
Who doesn’t love s’mores? This cookie skillet takes that classic campfire treat and turns it into a delicious, shareable dessert. A soft, chocolatey cookie base is topped with gooey marshmallow fluff, melty chocolatey, and a little extra graham cracker crunch for the perfect balance of sweet, chocolatey, and toasty. It’s cozy, fun, and perfect for enjoying straight out of the oven with family, friends, or just because!
Tip for the Perfect Toasty Marshmallow Top
The secret to a perfectly toasty marshmallow topping? Marshmallow fluff, not whole marshmallows! Fluff melts more evenly, toasts beautifully under the broiler, and gives you that ideal crackly top with an ooey-gooey center underneath. For even better control, add the fluff partway through baking, this way the cookie has time to cook without burning the marshmallow, and you end up with a perfectly gooey, golden finish every time!
The best part about s’mores? It’s not just for camping trips! That dreamy combo of chocolate, graham cracker, and toasted marshmallow works for any occasion, birthday parties, cozy nights in, or even just a midweek treat. It’s a nostalgic, crowd-pleasing flavor that feels special and gives you the perfect excuse to bake something sweet whenever you want something delicious!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly toasty!
Once you have all of the ingredients ready to go, you’re officially set up for S’more Cookie Skillet success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookie skillet possible!
S’more Cookie Skillet
Ingredients
- 1 cup butter
- 3/4 cup of packed brown sugar
- 1/3 cup white granulated sugar
- 1 large egg
- 2 tsp of vanilla extract
- 1 tbsp molasses optional
- 5 crushed graham crackers
- 1 3/4 cups of All-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp of salt optional if you used salted butter
- 1 1/4 cup chocolate chips
- 1 container marshmallow fluff
- 2-3 scoops vanilla ice-cream
- 2 tbsp chocolate syrup
Method
- Preheat oven to 350°F (convection). Butter a medium 8-inch cast iron skillet or your preferred oven-safe pan.
- In a stand mixer or by hand, beat room-temperature butter, brown sugar, and white sugar for 1–2 minutes until slightly off-white and fluffy.
- Mix in the large egg, vanilla extract, and molasses (optional) until fully combined.
- Fold in flour, baking soda, baking powder, crushed graham crackers, and salt until a cookie dough forms.
- Mix in chocolate chunks until evenly distributed throughout the dough.
- Spread the cookie dough evenly in the prepared skillet.
- Bake at 350°F for 22–24 minutes, until the edges are set and the center is soft.
- Spread marshmallow fluff evenly on top of the warm cookie. Toast under a broiler on low for 1–2 minutes, or use a kitchen torch if you don’t have a broiler.
- Top with ice cream scoops and drizzle with chocolate syrup if serving immediately. If storing for later, skip the ice cream until ready to enjoy.
Nutrition
Private Notes
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