This S’mores Skillet Cookie is a family favorite—easy to assemble and perfect for everyone to dig into with a spoon. It becomes extra gooey topped with Campfire Giant Roaster Marshmallows.
S’mores for life!
Almost everyone loves a classic s’more. If you don’t, you’re probably just having an off day. For everyone else, this skillet version takes all the best parts of a s’more and turns them into a warm, shareable cookie.
This recipe is elevated by Campfire Giant Roaster Marshmallows—really large marshmallows that melt into the most delightful, ooey-gooey topping. They’re ideal for roasting, snacking, or placing on top of a hot skillet cookie.
Skillet cookies are wonderful for weeknight desserts or gatherings—everyone can scoop in with a spoon. The cookie dough starts with familiar ingredients, with crushed graham crackers mixed in for that true s’mores flavor.
Mix the graham cracker crumbs into the dough, then fold in chopped milk chocolate—milk chocolate belongs in a s’more, so don’t skip it.
The dough looks amazing and bakes into a soft, slightly chewy cookie that pairs perfectly with marshmallow and chocolate.
To assemble, spread half the dough into a greased or well-seasoned skillet, sprinkle a layer of mini marshmallows for extra gooeyness, then cover with the remaining dough. If your skillet isn’t well seasoned, lightly grease it with butter.
Cover the mini marshmallows completely with dough so they stay soft and melty inside the cookie.
Bake the skillet cookie until it’s set. While it’s baking, cut the Giant Roaster marshmallows into thirds so they’ll fit nicely on top. Add the marshmallow pieces during the last ten minutes of baking so they melt and become beautifully glossy.
Slide the skillet out when the marshmallows have softened and melted into the cookie. If you prefer a toasted top, briefly broil for 15–20 seconds until golden brown—watch closely to avoid burning.
After the final bake, the marshmallows will be gooey and glossy—perfect for scooping. Serve the skillet cookie warm or at room temperature. Dig in with a spoon for the best experience.
Skillet S’mores Cookie
Description
serves 10
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups graham cracker crumbs
- 2 1/4 cups flour
- 2 cups chopped milk chocolate bars (about 6 bars)
- 1 1/2 cups mini marshmallows
- 8–9 Campfire Giant Roaster marshmallows, cut into pieces
Instructions
- Preheat oven to 350°F (175°C).
- In the bowl of a stand mixer, beat butter and brown sugar for about 2 minutes until light and fluffy.
- Add eggs and vanilla; mix until combined, scraping the bowl as needed.
- Add baking soda and salt, mixing until incorporated. Stir in graham cracker crumbs, then the flour until just combined.
- Fold in the chopped milk chocolate.
- Press half the dough into a greased or well-seasoned skillet. Sprinkle the mini marshmallows over the dough, then cover with the remaining dough, sealing the marshmallows inside.
- Bake for 15 minutes in the preheated oven.
- While the cookie bakes, cut the Giant Roaster marshmallows into thirds.
- Remove the skillet from the oven and arrange the marshmallow pieces on top. Return to the oven and bake 10 more minutes.
- If the marshmallows need more color, switch the oven to broil and toast for 15–20 seconds until golden—watch carefully.
- Serve warm or at room temperature.
Notes
Best served the same day for maximum gooeyness.
Grease the skillet if it isn’t well seasoned.
If you love s’mores, explore other s’mores recipes and variations to find more ways to enjoy this classic flavor combination.
*This post is sponsored by Campfire Marshmallows. All opinions are my own.