Name: S'mores Skillet Cookie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup unsalted butter (melted); 1 cup brown sugar; 0.5 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 2 cup all-purpose flour; 1 cup graham cracker crumbs; 1 tsp baking soda; 1 tsp sea salt; 1 cup chocolate chips; 0.5 cup mini marshmallows; flaky sea salt (for sprinkling on top); 1.5 cup mini marshmallows; 2 graham crackers (broken into pieces); 1 Hershey's candy bar (broken into pieces)

This s'mores skillet cookie is a gooey, shareable dessert with chocolate, graham crackers, and toasted marshmallows. Ready in 30 minutes, perfect for any night.

There’s nothing quite like a warm, gooey skillet cookie fresh from the oven. I love making this s’mores version on lazy weekends, the whole kitchen smells like toasted marshmallows and chocolate. The graham cracker crumbs in the dough give it that classic s’mores flavor, and the broiler toasts the top marshmallows in seconds. This easy s’mores recipe feels special but comes together in under 30 minutes.

The graham cracker crumbs stirred into the batter add a subtle toasty note that makes the cookie taste like an actual s’more.
Baking in a cast iron skillet creates crispy edges and a soft, almost molten center that stays warm at the table.
The final step under the broiler gives you perfectly browned marshmallows with a soft, pillowy interior.

Graham cracker crumbs: You can either crush whole graham crackers in a food processor or place them in a zip-top bag and crush with a rolling pin. The crumbs add texture and that classic s’mores flavor to the cookie base.
Hershey’s chocolate bar: The original s’mores chocolate. You can use milk or dark. Break the bar into squares and place them on the hot cookie right after baking so they melt slightly.
Mini marshmallows: Use the standard store-bought mini marshmallows. They puff up under the broiler and create a gooey, browned top. Regular marshmallows cut in half also work.

12-inch cast iron skillet (essential for even heating and crisp edges)
Large mixing bowl
Whisk or spatula
Measuring cups and spoons
Cooling rack
Broiler-safe oven (most are)

Don’t overbake the cookie base. It should be golden brown around the edges but still soft in the center when you pull it out. The residual heat will continue to cook it as you add the toppings. When broiling the marshmallows, stay close to the oven. They can go from golden to burnt in seconds. After baking, let the cookie rest for 10 to 15 minutes so the chocolate and marshmallows set slightly. This makes it easier to cut into wedges without everything sliding off.

Swap the chocolate chips for peanut butter chips or white chocolate chips for a different flavor. If you prefer dark chocolate, use a dark chocolate Hershey’s bar. For a crunchy twist, add chopped pecans or walnuts to the batter. You can also replace the mini marshmallows with large marshmallows cut in half for a gooier topping.

A scoop of vanilla ice cream is the classic pairing. The cold creaminess balances the warm, gooey cookie. For extra indulgence, drizzle some hot fudge or caramel sauce over the top. If you’re serving a crowd, set out bowls of extra marshmallows, crushed graham crackers, and chocolate bars so everyone can customize their slice.

Let the cookie cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw at room temperature or reheat in a 350°F oven for 10 minutes. Do not freeze with marshmallow topping; add fresh marshmallows after reheating.

For the best texture, reheat individual slices in a 350°F oven for 5 to 7 minutes. This restores the crispy edges and warms the center. You can also use the microwave for 15 to 20 seconds, but the edges will be softer. If you want to refresh the marshmallow topping, a quick pass under the broiler works wonders.

Frequently Asked Questions About This S’mores Skillet Cookie

Can I use a different pan if I don’t have a cast iron skillet?

Yes, you can use a 10-inch oven-safe skillet or a 9-inch round cake pan. The edges won’t get as crispy, but it will still taste great.

Can I make the dough ahead of time?

Yes. Prepare the dough, press it into the skillet, cover, and refrigerate for up to 24 hours. Add the marshmallows and broil just before serving.

Can I use gluten-free flour?

You can substitute a 1:1 gluten-free baking flour blend. The texture may be slightly different, but it will still be delicious.

How do I know when the cookie is done?

The edges should be golden brown and the center should look set but still soft. A toothpick inserted near the center should come out with a few moist crumbs.