Giant S’mores Skillet Cookie with Toasted Marshmallows

This giant s'mores skillet cookie brings the campfire classic indoors, with a soft, chewy cookie base, a layer of melted milk chocolate, and a golden, toasted marshmallow topping. Baked in a cast iron skillet, it's made for sharing—or not.

The combination of crunchy graham cracker crumbs in the dough and the charred marshmallow on top delivers all the nostalgic flavor of a campfire s'more without the fire. Ready in under 30 minutes, it's a perfect last-minute dessert for a crowd, a cozy night in, or a special celebration.

This giant s'mores skillet cookie is a one-pan dessert that turns the classic campfire treat into an easy, shareable bake. A buttery brown sugar cookie dough is studded with crushed graham crackers, baked in a cast iron skillet until the edges are crisp and the center is soft, then topped with milk chocolate bars and mini marshmallows that get toasted under the broiler.

The result is a warm, gooey, chocolatey dessert with a satisfying crunch from the graham cracker crust. It's perfect for parties, movie nights, or any time you want a nostalgic treat with minimal effort. Serve it straight from the skillet with spoons and maybe a scoop of vanilla ice cream.

Ingredients

Why this recipe works

The method works because the cookie dough is intentionally underbaked in the center, leaving it soft and gooey while the edges set and become slightly crisp.

This texture contrast is key to a great skillet cookie—firm enough to hold together when scooped, but tender and moist in the middle. Baking in a cast iron skillet also helps the edges brown beautifully while the center stays soft, mimicking the effect of a deep-dish cookie.

The graham cracker crumbs in the dough add a subtle honeyed flavor and a slightly sandy texture that echoes the classic s'more.

Topping the hot cookie with chocolate and marshmallows and then broiling creates the signature toasted marshmallow exterior and molten chocolate interior. The high heat of the broiler caramelizes the marshmallows quickly, giving them that smoky, campfire taste without the wait.

Notes and substitutions

Use a good-quality milk chocolate bar that breaks into rectangles easily—this makes it simple to arrange over the cookie. For a richer flavor, semi-sweet or dark chocolate works too. The mini marshmallows provide even coverage and toast more uniformly than large ones. If using large marshmallows, cut them in half to ensure they melt and toast evenly.

An 8-inch cast iron skillet is ideal for this recipe because it holds heat well and gives the cookie a crisp crust. If you don't have cast iron, any oven-safe skillet of similar size will work. Make sure the skillet is well-buttered to prevent sticking. For a gluten-free version, use a 1:1 gluten-free flour blend—the texture will be slightly different but still delicious.

• milk chocolate bars: semi-sweet chocolate chips or chopped dark chocolate
• mini marshmallows: regular marshmallows, cut in half
• unsalted butter: salted butter (reduce added salt elsewhere)
• all-purpose flour: gluten-free all-purpose flour blend (if needed)

Equipment

• 8-inch cast iron skillet
• mixing bowl
• whisk
• rubber spatula
• measuring cups and spoons
• broiler pan (optional)