S'mores Cookie Skillet

The classic campfire treat gets a skillet cookie makeover! This s'mores cookie skillet features a graham cracker chocolate chip cookie dough layered with gooey marshmallow creme and baked to perfection in a skillet. The edges are light and crisp and the middle is so unbelievably gooey, soft, and chewy!

s'mores cookie skillet

Let's talk about what makes this s'mores cookie skillet SO incredible.

• Graham cracker cookie dough: This cookie dough has all the lovable features of a classic chocolate chip cookie but with graham cracker crumbs added into the mix. The graham cracker crumbs add some crispiness and make the cookie dough taste a little extra warm and cozy (like a s'more!)
• DARK brown sugar: In addition to the graham cracker crumbs, we're adding dark brown sugar to the cookie dough. This recipe also includes some granulated sugar, but we're using slightly more brown sugar for that added warm campfire feel. Using dark brown sugar also makes the cookie extra moist and soft.
• LOADED with chocolate chips: It's not a s'more without chocolate and this cookie is packed with them for melty pockets of goodness in every bite! I also HIGHLY recommend sprinkling more chocolate chips on top while the cookie is fresh from the oven so they melt into even more deliciously gooey bites on top.
• Ooey gooey marshmallow creme: Using marshmallow creme here instead of actual marshmallows also adds to the gooey factor. It creates a soft and sticky layer in the center and is EXTRA gooey when it first comes out of the oven. It will solidify slightly as it cools, but the marshmallow creme is still perfectly gooey and soft even after the cookie fully cools and sets.
• Texture (thanks to the skillet): There's something so special about baking a cookie in a cast iron skillet. The surface and edges of the cookie get golden brown and crispy while the middle remains so unbelievably gooey and soft.

how to make s'mores skillet cookie

This recipe starts with the cookie dough. And not just any cookie dough: a graham cracker chocolate chip cookie! Mixing graham cracker crumbs directly into the actual dough gives it a hint of that warm and toasty s'mores flavor.

To start, the graham cracker crumbs are mixed into the other dry ingredients to evenly distribute everything. Next up are the wet ingredients. We're using melted butter for this cookie dough for a perfectly dense, chewy, and almost fudgy cookie that's also easier to whip up by hand.

The melted butter is first whipped with the sugars until glossy. The butter will initially try to separate from the sugars, but just keep whisking until they hold together (like in the lefthand image above).

Once the butter and sugars are combined, the eggs and vanilla are all added in at once and mixed together. Then all that's left is to mix in the dry ingredients and fold in the chocolate chips to complete the cookie dough.

layering the skillet cookie

Layering this skillet cookie starts with about ⅔ of the dough being dropped into a lightly greased skillet and then pressed into an even layer. Next, the marshmallow creme is spread on top of this first layer of dough.

When spreading out the marshmallow layer, stop about ½ an inch away from the edges of the pan. The marshmallow will puff and expand as it bakes. So leaving a little border helps account for that and will keep the marshmallow from sticking to the sides of the pan.

After the marshmallow layer is on, it's time to crumble the remaining cookie dough on top. The cookie dough won't fully cover the marshmallow layer but just try to get it evenly dotted on top.

The cookie dough will be a little sticky but should still be easy to work. If you find it's a little too difficult for you to handle, pop it into the fridge for 10-15 minutes to allow it to firm up slightly. Once it's chilled, it'll be easier to crumble on top.

tips for skillet cookie success

What's especially great about making a cookie in a skillet (aside from the amazing texture!) is that it's a lot more fail proof. You don't really need to worry about the cookie overspreading and it's much less likely to overbake. That being said, there are still some things to keep in mind to ensure this cookie bakes up perfect:

1. Measure flour carefully: Flour is one of the easiest ingredients to accidentally overmeasure and it can instantly ruin an otherwise amazing treat. Measuring flour by weight is always your best bet for accurate results. But if you do prefer to measure using cups, make sure to use the spoon and level method: use a spoon to scoop the flour into your cup then level off any excess with a butter knife.

2. Allow the butter to cool: If you try to mix the butter into the sugar while it's still hot, it can negatively impact the final texture of the cookie. Hot melted butter can partially melt the sugars, making it more difficult whip them together and incorporate enough air needed to create a light and tender cookie with an evenly risen top.

3. Mix until just combined: This cookie is very tender and soft, but an overmixed cookie dough will bake up tougher and denser. Overmixing the dough will overwork the gluten in the flour (and less gluten work = more tender desserts). So just mix the cookie dough until everything is evenly combined.

4. Baking the skillet cookie: You can slightly under bake this cookie for an even gooier treat or slightly over bake the cookie for something firmer / more set. As the cookie cools in the skillet, the residual heat will continue to bake it and firm it up. So to account for that, aim to take the cookie out of the oven when it's just shy of where you want it.

FAQs

Can you substitute dark brown sugar?
You technically could use light brown sugar instead, but I really recommend using dark brown for the best flavor and texture.

Can you use marshmallow fluff instead of creme?
Yes! They're interchangeable in this recipe. Marshmallow Fluff is simply a specific brand of marshmallow creme. They use a slightly different process to make their creme, but it can easily be substituted in most recipes (this one included).

How do you serve this s'mores skillet cookie?
If you want an extra gooey treat, this cookie is best served warm and fresh from the oven. Just wait at least 10-20 minutes or until it's cooled enough to handle. If you like the cookie to be a bit more set, let it cool completely to room temperature before digging in.

How do you store this skillet cookie?
Once the cookie has fully cooled, cover it with plastic wrap and keep stored at room temperature for about 4-5 days.

check out these other cookie recipes!

• Eggless Chocolate Chip Cookies
• Giant Chocolate Chip Cookie Cake
• Giant Nutella Stuffed Chocolate Chip Cookie
• Chocolate Chip Cookie Brownies
• Chocolate Chip Cookie Sheet Cake

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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