This S’mores Stuffed Skillet Cookie is loaded with graham cracker pieces, hershey’s chocolate, and gooey marshmallows. Bake the cookie in a skillet until soft and gooey, and toast the marshmallows on top before serving. This dessert is the ultimate way to enjoy s’mores!
Why you should make this recipe:
- Gooey Skillet Cookie – This giant cookie bakes to soft and gooey perfection in the oven!
- Milk Chocolate – The cookie is loaded up with melty hershey’s milk chocolate pieces, just like you’d use in a traditional s’more.
- Gooey Marshmallows – The marshmallows inside the cookie dough get nice and gooey when baked, and the ones on top get toasted at the end of the bake for that perfect campfire flavor!
What Ingredients do I need?
A full list of ingredients is in the recipe card as always, but here are a few things to note.
- Butter – Be sure to let this sit out ahead of time so it can soften at room temperature.
- Granulated & Brown Sugars – Using a combination of these adds plenty of flavor and soft texture to this cookie.
- Eggs – Your eggs do not need to be at room temperature for this recipe.
- Butter – You can use a dairy-free butter in place of regular butter if needed. I’ve tried the Country Crock plant-based butter sticks in my baking and it works well.
- Chocolate – You can use another type of milk chocolate in place of hershey’s, or even chocolate chips in a pinch.
- Marshmallows – You can use a mix of mini and large marshmallows like I did, or you can use just one of the two kinds.
How to Make this Recipe Step-by-Step:
Step 1: Cream together your butter and sugars. Add the eggs and vanilla, and mix until just combined.
Step 2: Add the dry ingredients – the flour, salt, and baking soda – and mix until a soft dough forms.
Step 3: Mix in some of the chocolate pieces, reserving the rest for stuffing and topping the cookie.
Step 4: Press half of the cookie dough into a well greased 10-inch oven safe skillet, or a baking dish of the similar size.
Step 5: Scatter more chocolate pieces over the top of the dough, along with marshmallows and graham cracker pieces. Then, top this with the rest of the cookie dough, and add more chocolate, marshmallows, and graham cracker pieces.
Expert Success Tips:
- Don’t Over Bake – Bake just as directed in the recipe card below so this cookie comes out nice and gooey. It may look a tad underdone in spots, but that’s what we’re looking for. It will be baked. If you want it less gooey, add 2-3 minutes to the bake time.
- Toast the Marshmallows – The marshmallows will be gooey when the cookie is done, but they won’t have that crisp or charred exterior like when you toast them over a fire. Use a blow torch to toast them lightly. I highlyyy recommend this!
- Chocolate – You can use chocolate chips in place of the hershey’s chocolate bars, if desired.
- Peanut Butter Cups – You can use chopped peanut butter cups along with or in place of the hershey’s bars if you want to make a peanut butter s’mores cookie.
However you enjoy this cookie, just promise that you’ll top it with vanilla ice cream while it’s piping hot from the oven. My best success tip? Enjoy this cookie by going from skillet to spoon to mouth – bypassing plates entirely. Hehe.
Serving + Storing this Recipe:
This cookie is best when it’s fresh out of the oven and nice and gooey. Once the leftovers have cooled at room temperature, you can cover the skillet with foil and it will keep on your counter for 2-3 days. Reheat the skillet or individual servings gently in the oven or microwave as desired.
Blow Torch: If you aren’t going to use this frequently, you can purchase a smaller kitchen torch. If you’re going to use this more often, I recommend a heavier-duty one. I upgraded to this one last year (click here for the propane torch and here for the propane fuel) and love it! Of course you don’t have to purchase this just for this recipe, but I do think they’re worthwhile to have if you bake often! You can toast meringues with them, like in my S’mores Tart and S’mores Cupcakes, or in a Lemon Meringue Pie.
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S’mores Stuffed Skillet Cookie
For the Cookie Dough
- 1 cup salted butter, softened at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 and 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 10 ounces hershey's milk chocolate bars, chopped or broken up
For Stuffing + Topping the Cookie:
- 6-7 ounces hershey's milk chocolate, chopped or broken up
- 4 whole graham crackers, broken into bite-size pieces
- 1 cup mini marshmallows
- 6 large marshmallows
- Prep: Preheat your oven to 350 degrees. Spray a 10-inch oven-safe skillet with nonstick spray.
- Make the Cookie Dough: Add the butter to a large mixing bowl and cream with an electric mixer on high speed, about 30 seconds to 1 minute. Add the sugars and mix on high until well creamed with the butters, about 1-2 minutes. Add the eggs and vanilla and mix until just combined. Add the flour, salt, and baking soda and mix until a cohesive dough forms (it may seem a bit crumbly at first, but it will come together). Mix in the 10 ounces of chopped hershey's bars.
- Stuff the Cookie Dough: Press half the dough into your prepared pan. Sprinkle on half of the additional milk chocolate (about 3 ounces), 1/2 cup of the mini marshmallows, and 2 broken up graham crackers. Press the remaining dough on top, covering the layers underneath as best you can. Top the cookie off with the remaining milk chocolate, marshmallows, and graham crackers, adding as much as you desire. Tip: I like to cut the large marshmallows in half so they aren't so big!
- Bake: Bake for 14-17 minutes. The cookie dough will seem a bit underdone in the center but will appear baked and set around the edges. A toothpick inserted into the center and edges will come out clean (it may hit some chocolate hah). If you want a slightly less gooey cookie, add 2-3 minutes to the bake time.
- Serve + Store: Dig in while this is warm and gooey! Serve as is, or with ice cream or milk. Store the cooled leftovers covered at room temp for 2-4 days. Reheat as desired.