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S Mores Skillet Cookie Recipe

So the first time I tried making this S Mores Skillet Cookie Recipe, it was a total disaster. I was trying to impress some friends at a last-minute gathering and I was so rushed. I just dumped everything into the skillet, didn’t even think about the temperature, and threw it in the oven. What came out was a burnt, sad puddle on the edges with a completely raw, goopy center. We ended up eating the marshmallows straight from the bag while laughing at my cookie soup. But that failure is what made me obsessed with getting it right, and now it’s my go-to for any cozy night in.

Recipe Card

Recipe Title	S Mores Skillet Cookie Recipe
Servings	6-8
Prep Time	15 minutes
Cooking Time	20-25 minutes
Calories	Approx. 480

Ingredients

• 1/2 cup unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1/2 cup graham cracker pieces

Let’s talk butter. I once used salted butter because it was all I had and it made the whole thing way too salty. It totally clashed with the sweet marshmallows. And the brown sugar is key for that chewy texture; using all white sugar makes it thin and crispy, which I learned the hard way. Don’t be like me, use the brown sugar!

Directions

1. Preheat your oven to 350°F (175°C). Grease a 10-inch cast iron skillet really well.
2. In a big bowl, whisk together the melted butter, brown sugar, and granulated sugar until it’s all combined.
3. Beat in the egg and vanilla extract until the mixture looks smooth.
4. In a separate bowl, whisk the flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients. Don’t overmix!
6. Fold in the chocolate chips, saving a handful for the top.
7. Press the cookie dough evenly into your greased skillet.
8. Bake for about 15 minutes, then pull it out.
9. Quickly top with the marshmallows, graham cracker pieces, and the rest of the chocolate chips.
10. Put it back in the oven for another 5-10 minutes, until the top is golden.
11. Let it cool for at least 10 minutes before you dive in. It will be molten!

The step where you pull it out to add toppings is crucial. One time I was talking on the phone and forgot that step. I just baked it the whole time with the marshmallows on top. They completely melted into a weird, hard candy shell and the graham crackers burnt. It was a mess. Now I set a timer for the first bake, no excuses.

I love this recipe because it feels like such a treat. It’s the ultimate comfort food that makes my whole house smell amazing. It’s become a family favorite for movie nights, and honestly, the leftovers (if there are any!) are almost better the next day, slightly warmed up.

The best part is it’s a one-pot wonder. Well, one skillet. I hate doing a mountain of dishes, so this recipe is a lifesaver for that. I’ve tried making a “healthier” swap with whole wheat flour once, and it was just too dense. Some things are just meant to be indulgent, you know?

If I were to change one thing next time, I might try adding a tiny sprinkle of sea salt on top right when it comes out. I think that salty-sweet thing could be next level. But honestly, it’s pretty perfect as is.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
480	68g	22g	5g

Okay, look, the nutrition info is what it is. This is a dessert, not a salad! I’ve tried to make it lighter by using less sugar, but it just doesn’t taste the same. For anyone with dietary needs, I’ve got some swaps coming up that might help, but this is definitely a sometimes food for me.

Ingredient Swaps

Ingredient	Substitution
All-Purpose Flour	1-to-1 Gluten-Free Flour
Semi-Sweet Chips	Dark Chocolate or Milk Chocolate Chips
Mini Marshmallows	Large Marshmallows, halved

I’ve tried a bunch of these swaps. The gluten-free flour works surprisingly well, no real change in texture. Swapping for dark chocolate is my personal favorite, it cuts the sweetness a bit. But using large marshmallows is risky. They don’t melt as evenly and can create big gooey pockets that are hard to eat. Stick with the minis if you can.

Tips

• Don’t skip greasing the skillet. Seriously, it’s a nightmare to clean if you do.
• Let it cool! I know it’s hard, but that 10-minute rest makes it set up perfectly.
• Use a mix of chocolate chip sizes – some regular, some mini – for better chocolate distribution.
• If the top is browning too fast, just lay a piece of foil loosely over the top.

I wish I knew the foil trick earlier. I had one batch where the marshmallows on top were getting really dark, really fast. I just panicked and pulled the whole thing out too early, leaving a raw dough center. My friend called it “deconstructed s’mores dip.” It was a kind way of saying I messed up.

FAQ

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

Yeah, you can use a regular oven-safe skillet or even a 9-inch cake pan. The cast iron just gives you those nice crispy edges, but it’ll still be delicious in anything else. Just keep an eye on the baking time as it might cook a little faster.

My cookie came out really cakey, what did I do wrong?

Oh, I’ve done that! That usually means you over-mixed the dough after adding the flour. You just want to mix until the flour disappears, no more. It feels wrong, but it’s right. Over-mixing develops the gluten and makes it puff up like a cake.

Can I make the dough ahead of time?

For sure! You can mix the dough, press it into the skillet, cover it with plastic wrap, and stick it in the fridge for up to 24 hours. Just let it sit out for 20 minutes or so before you bake it. I do this all the time when I have people coming over, it makes things so easy.

That’s everything I know about making this S Mores Skillet Cookie Recipe! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just grab a spoon and call it a dip, no one will complain.

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