Giant S’mores Skillet Cookie with Toasted Marshmallow Fluff Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the skillet cookie warm. The contrast between the crisp edges, soft center, and gooey toppings is what makes this dessert special.

If you have leftovers, reheat individual portions in the microwave for 15 seconds or in a 300°F oven for 5 minutes to restore the gooeyness.

When torching the marshmallows, hold the torch about 2 inches away and move in a circular motion. This gives you even browning without burning.

If using the broiler, place the skillet on the top rack and watch it constantly—marshmallows can burn quickly. Let the cookie cool for 5 minutes before serving to avoid burning mouths.

Variations

• Peanut Butter Swirl: Drop spoonfuls of peanut butter over the cookie dough before baking and swirl with a knife. The peanut butter adds a salty contrast to the sweet marshmallow and chocolate.
• Banana S'mores: Slice a ripe banana over the baked cookie before adding the marshmallow fluff. The banana softens and caramelizes slightly under the broiler or torch.
• Salted Caramel Drizzle: Drizzle warm salted caramel sauce over the toasted marshmallow topping just before serving. The salt enhances the chocolate and marshmallow flavors.
• Nutella Stuffed: Spread a thin layer of chocolate-hazelnut spread over the baked cookie before adding the marshmallow fluff. This adds an extra layer of chocolate richness.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven before serving.

Freezer

Freeze the baked, cooled cookie (without toppings) for up to 3 months. Thaw overnight in the fridge, then reheat and add toppings.

Reheat

Reheat individual portions in the microwave for 15-20 seconds, or in a 300°F oven for 5-7 minutes until warm and gooey.

Store leftover skillet cookie in an airtight container at room temperature for up to 2 days. The marshmallow topping will lose its toasted texture but will still taste good. For longer storage, keep it in the refrigerator for up to 4 days.

You can prepare the cookie dough up to 2 days in advance and keep it covered in the refrigerator.

When ready to bake, let the dough sit at room temperature for 15 minutes, then press into the skillet and bake as directed. The topping should be added after baking, so do not assemble ahead.

Serving ideas

Serve the skillet cookie warm, straight from the oven, with a scoop of vanilla ice cream on top.

The cold ice cream melting over the warm cookie and toasted marshmallow creates a delightful contrast. Provide spoons for everyone to dig in directly from the skillet—it's meant to be shared.

For a more polished presentation, you can cut the cookie into wedges and serve on plates. Drizzle with extra chocolate sauce or a sprinkle of sea salt to enhance the flavors. This dessert is perfect for parties, game nights, or any occasion that calls for a shareable treat.

Frequently asked questions

Recipe card

Giant S'mores Skillet Cookie with Toasted Marshmallow Fluff

Prep 15 minCook 15 minTotal 30 minServes 8

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup dark chocolate chunks
• 1 cup marshmallow fluff
• 1 cup mini marshmallows
• 1 bar milk chocolate, broken into pieces
• 1/4 cup graham cracker crumbs
• vanilla ice cream, for serving

Instructions

1. In a medium bowl, whisk the melted butter, brown sugar, and white sugar until combined. Whisk in the egg and vanilla extract until smooth. Add the flour and baking soda, and fold with a rubber spatula until just combined. Fold in the dark chocolate chunks.
2. Lightly butter an 8-inch cast iron skillet. Press the cookie dough evenly into the skillet, smoothing the top with the spatula.
3. Heat the oven to 350°F (175°C). Bake the skillet cookie for 15 minutes, until the edges are crisp and golden and the center is set but still soft.
4. Remove the skillet from the oven and immediately spread the marshmallow fluff over the warm cookie. Scatter the broken milk chocolate bar pieces and mini marshmallows over the fluff.
5. Using a kitchen torch, toast the marshmallow fluff and mini marshmallows until golden brown in spots. If you do not have a torch, place the skillet under the broiler for 1 to 2 minutes, watching closely.
6. Sprinkle graham cracker crumbs over the top. Scoop out portions with a large spoon, making sure to get some of the toasted marshmallow and melted chocolate in each bite. Top with a scoop of vanilla ice cream if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

450

Protein

5 g

Carbohydrates

62 g

Fat

21 g

Fiber

2 g

Sugar

40 g

Sodium

250 mg

Automatic estimate from the ingredient list, not laboratory-verified.