This giant S’mores Cookie Skillet is everything you love about chocolate chip cookie skillet, stuffed with pieces of crushed biscuit, sticky sweet marshmallows, and puddles of melted chocolate! Enjoy this giant cookie warm, right out of the oven, with big scoops of ice cream, every bite is insanely delicious!
Say hello to this giant s’mores cookie skillet! If you love s’mores, you’re going to love this cookie skillet too. The ultimate simple dessert that’s crispy around the edges, soft and gooey in the middle, and packed with melty chocolate and toasted marshmallows. Inspired by the classic campfire treat, this skillet cookie has all the flavors of s’mores in one warm, comforting dessert that’s perfect for sharing. The best part? The entire cookie dough is made right in the skillet, so there’s no need for a separate mixing bowl and barely any cleanup afterward. In about 35 minutes, you’ll have a golden, freshly baked cookie with crisp edges, a chewy center, and plenty of chocolate in every bite. Serve it straight from the skillet with a few scoops of vanilla ice cream, grab some spoons, and dig in while it’s still warm and gooey!
WHY YOU’LL LOVE THIS S’MORES COOKIE SKILLET
- Made in one skillet – The cookie dough comes together right in the pan, which means fewer dishes and less cleanup.
- Ready in under 30 minutes – From start to finish, this dessert is quick enough for weeknight cravings but impressive enough for guests.
- Everything you love about s’mores – Think buttery cookie dough, crunchy biscuit crumbs, melty chocolate chips, and golden toasted marshmallows in every bite.
- The perfect texture – Crispy around the edges, soft and gooey in the center, just like the best skillet cookies should be.
- Perfect for sharing – Serve it straight from the skillet with a few scoops of vanilla ice cream and let everyone dig in.
INGREDIENTS NEEDED & NOTES
Butter – I always use unsalted butter when baking because it gives me more control over the salt level in the recipe. If all you have is salted butter, feel free to use it, just consider reducing the added salt slightly.
Eggs – Use large eggs at room temperature for the best results. If you forgot to take them out of the fridge, simply place them in a bowl of warm water for 5–10 minutes to bring them to room temperature quickly.
Vanilla Extract – A splash of vanilla extract enhances all the other flavors and adds warmth to the cookie dough.
Sugar – This recipe uses a combination of granulated sugar and brown sugar. The granulated sugar helps create crisp edges, while the brown sugar adds moisture and chewiness. Both light and dark brown sugar work well here.
Salt – Just a little salt helps balance the sweetness and brings out the chocolate flavor.
Flour – Regular all-purpose flour is all you need for this recipe. No specialty flours required.
Baking Soda – Baking soda helps the cookie spread slightly while creating a soft, chewy texture.
Chocolate Chips – You can use any chocolate chips you like, but I recommend semi-sweet chocolate chips to keep the dessert from becoming overly sweet.
Digestive Biscuits – Crushed digestive biscuits add that classic s’mores inspired flavor and texture. Graham crackers are a great substitute if that’s what you have on hand.
Marshmallows – I use about 15 medium marshmallows, but feel free to adjust the amount to your liking. Add more for extra gooeyness or less if you prefer a more balanced cookie-to-marshmallow ratio.
TOOLS & EQUIPMENT YOU’LL NEED
9-inch cast iron skillet
a whisk
rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS S’MORES COOKIE SKILLET
(Be sure to check the printable recipe card below)
226g (2 sticks) unsalted butter, melted
110g (1/2 cup) brown sugar
66g (1/3 cup) granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
250g (2 cups, spoon and level method) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
170g (1 cup) semi-sweet chocolate chip
60g (3/4 cup) crushed digestive biscuit
about 15 medium marshmallows
Instructions:
Preheat the oven to 350°F. Melt the butter in a 9-inch cast iron skillet over low heat, making sure it melts completely without browning. Remove the skillet from the heat and let it cool for a few minutes, you want it warm, not hot, so the eggs don’t scramble when you add them later. A slightly warm skillet is perfectly fine.
Add the brown sugar, granulated sugar, eggs, and vanilla extract, then whisk until smooth and well combined. Add the flour, baking soda, and salt, stir until a soft dough forms and no dry flour remains.
Fold in the chocolate chips and crushed biscuits, then spread the dough into an even layer. Top with the marshmallows and a few extra chocolate chips, if desired.
Bake on the middle rack of the oven for about 25 minutes, or until the cookie is golden brown and the edges are set.
Let the skillet cookie cool for a few minutes before serving. Enjoy it warm with a few scoops of vanilla ice cream for the ultimate s’mores dessert!
TIPS FOR MAKING THE BEST
Don’t let the butter brown. It’s important to melt the butter gently over low heat. Browned butter can slightly change the texture of the cookie.
Let the skillet cool slightly before adding the eggs. A warm skillet is perfectly fine, but if it’s too hot, the eggs can start to cook when they’re added. Give the skillet a few minutes to cool after melting the butter.
Measure the flour correctly. Too much flour can make the cookie dry and cakey. For the most accurate results, use a kitchen scale. If measuring by cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. 1 cup = 125grams.
Don’t overmix the dough. Once you add the flour, mix just until no dry streaks remain. Overmixing can lead to a tougher cookie.
Watch the cookie closely near the end of baking. Every oven is different, so start checking a few minutes early. The cookie is ready when the edges are golden brown and set, while the center still looks slightly soft.
Serve it warm. This skillet cookie is at its best fresh from the oven when the chocolate is still melty and the marshmallows are gooey. Add a few scoops of vanilla ice cream for the ultimate dessert experience.
HERE’S HOW TO STORE THE LEFTOVERS
Room Temperature – Cover the skillet tightly with plastic wrap or transfer the cookie to an airtight container. It will stay fresh at room temperature for up to 3 days. Keep in mind that the marshmallows will become less gooey over time.
Refrigerator – For longer storage, place the cookie in an airtight container and refrigerate for up to 1 week.
Freezer – This cookie skillet freezes well too! It will stay good for up to 3 months. Once completely cooled, cut it into portions and wrap each piece tightly in plastic wrap before placing them in a freezer safe container or bag. This makes it easy to thaw and enjoy a single serving whenever a craving strikes.
Reheating – For the best texture, warm leftovers in the microwave for 15–30 seconds or in a 350°F oven for a few minutes until heated through. Add a scoop of vanilla ice cream, and it will taste almost as good as freshly baked.
S'mores Cookie Skillet
This giant S'mores Cookie Skillet is everything you love about chocolate chip cookie skillet, stuffed with pieces of crushed biscuit, sticky sweet marshmallows, and puddles of melted chocolate! Enjoy this giant cookie warm, right out of the oven, with a big ole scoop of ice cream, every bite is insanely delicious!
Ingredients
- 226g (2 sticks) unsalted butter, melted
- 110g (1/2 cup) brown sugar
- 66g (1/3 cup) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 250g (2 cups, spoon and level method) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 170g (1 cup) semi-sweet chocolate chip
- 60g (3/4 cup) crushed digestive biscuit
- about 15 medium marshmallows
Instructions
- Preheat the oven to 350°F. Melt the butter in a 9-inch cast iron skillet over low heat, making sure it melts completely without browning.
- Remove the skillet from the heat and let it cool for a few minutes, you want it warm, not hot, so the eggs don't scramble when you add them later. A slightly warm skillet is perfectly fine.
- Add the brown sugar, granulated sugar, eggs, and vanilla extract, then whisk until smooth and well combined.
- Add the flour, baking soda, and salt, stir until a soft dough forms and no dry flour remains.
- Fold in the chocolate chips and crushed biscuits, then spread the dough into an even layer. Top with the marshmallows and a few extra chocolate chips, if desired.
- Bake on the middle rack of the oven for about 25 minutes, or until the cookie is golden brown and the edges are set.
- Let the skillet cookie cool for a few minutes before serving. Enjoy it warm with a few scoops of vanilla ice cream for the ultimate s'mores dessert!