Giant S’mores Skillet Cookie with Toasted Marshmallow Fluff

This giant s'mores skillet cookie brings the campfire favorite indoors, baked in a cast iron skillet and topped with a thick layer of toasted marshmallow fluff, melted chocolate bars, and mini marshmallows. It's the ultimate shareable dessert, ready in about 30 minutes and meant to be eaten warm with a spoon.

Imagine a warm, chewy chocolate chip cookie baked in a skillet, then crowned with gooey marshmallow fluff, melted chocolate, and torched mini marshmallows. This recipe delivers all the nostalgic flavors of s'mores without the campfire.

The edges turn crisp, the center stays soft, and the toppings become gloriously sticky and golden. Serve it straight from the pan with a scoop of vanilla ice cream for a dessert that feels both rustic and indulgent.

Ingredients

Why this recipe works

Baking the cookie in a cast iron skillet creates a perfect contrast: the edges crisp up against the hot pan while the center remains soft and tender.

The skillet's heat retention also keeps the cookie warm at the table, so the marshmallow topping stays gooey and the chocolate stays melted. This method is foolproof and gives you a dessert that looks as impressive as it tastes.

The combination of marshmallow fluff and mini marshmallows gives you two textures: a smooth, creamy layer underneath and a toasted, caramelized top.

Torching the marshmallows adds a smoky, campfire-like flavor that elevates the whole dish. The graham cracker crumbs add a subtle crunch that ties everything back to classic s'mores.

Notes and substitutions

Use a high-quality dark chocolate for the dough; it balances the sweetness of the marshmallow and milk chocolate toppings. If you prefer a milder chocolate, semi-sweet chips work well.

The brown sugar adds moisture and a hint of caramel, while the white sugar helps the edges crisp. Make sure the butter is melted but not hot, so it doesn't cook the egg.

The skillet should be well-buttered to prevent sticking. If you don't have a kitchen torch, the broiler works, but watch it closely—marshmallows can go from golden to burnt in seconds. For a neater slice, let the cookie cool slightly before cutting, but for the full experience, dig in warm with spoons.

• dark chocolate chunks: semi-sweet chocolate chips or chopped milk chocolate
• marshmallow fluff: store-bought marshmallow creme or homemade marshmallow sauce
• milk chocolate bar: dark chocolate bar for a less sweet version
• vanilla ice cream: whipped cream or a drizzle of chocolate sauce

Equipment

• 8-inch cast iron skillet
• Mixing bowl
• Whisk
• Rubber spatula
• Kitchen torch (optional)
• Measuring cups and spoons