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S'mores stuffed skillet cookie topped with ice cream on a blue surface.

S'mores Stuffed Skillet Cookie

This S'mores Skillet Cookie is loaded with graham cracker pieces, hershey's chocolate, & 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!
Course Cookies, Dessert
Cuisine Dessert
Keyword S'mores Cookies, S'mores Desserts, Easy Desserts
Prep Time 15 minutes
Cook Time 17 minutes
Servings 8 servings
Author Stephanie Simmons


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.