S’mores Stuffed Chocolate Chip Cookie Skillet

This s'mores-stuffed chocolate chip cookie skillet is the ultimate dessert for sharing. A buttery, brown-sugar cookie base is loaded with dark chocolate chips, graham cracker crumbs, and topped with marshmallows and milk chocolate squares.

Baked until the edges are caramelized and the center is gooey, it delivers all the flavors of a classic campfire s'more without the fire. The flaky sea salt on top adds a savory crunch that makes every bite irresistible. Perfect for a cozy night in or a crowd-pleasing party treat.

Craving s'mores but don't have a campfire? This cookie skillet brings all the nostalgic flavors to your oven. The dough is simple to whisk together, and the toppings make it look impressive with minimal effort.

The combination of melted marshmallows, rich chocolate, and crunchy graham crackers creates a texture contrast that's pure magic. Bake it for a weeknight treat or serve it at your next gathering—it's guaranteed to disappear quickly. No need for fancy equipment; a cast-iron skillet or a baking sheet works perfectly.

Ingredients

Why this recipe works

The method here is all about maximizing gooey texture and rich flavor. Melting the butter and whisking it with both sugars creates a smooth, glossy base that dissolves the sugar completely, leading to a chewy, caramel-like cookie.

The addition of espresso powder enhances the chocolate flavor without making the cookie taste like coffee. Baking at a high temperature for a short time ensures the edges caramelize while the center stays soft and underdone, giving you that ideal gooey texture.

Topping the dough with marshmallows and chocolate squares before baking allows them to melt and meld into the surface, creating pockets of molten goodness. The graham cracker crumbs folded into the dough provide a subtle crunch and that classic s'more flavor. The final sprinkle of flaky sea salt cuts through the sweetness and adds a professional touch. This method is reliable, forgiving, and delivers a dessert that looks and tastes like it came from a bakery.

Notes and substitutions

Use a good-quality dark chocolate chip for the dough—it provides a deep cocoa flavor that balances the sweetness of the marshmallows. If you prefer milk chocolate, you can substitute, but dark chocolate offers a more sophisticated taste. The espresso powder is optional but highly recommended; it intensifies the chocolate flavor without adding a coffee taste. Make sure the egg is at room temperature to ensure it emulsifies smoothly with the butter and sugars.

A cast-iron skillet is ideal for this recipe because it retains heat and creates a beautifully golden crust. If you don't have one, a 9-inch cake pan or a baking sheet lined with parchment works fine—just adjust the baking time slightly.

The dough can also be portioned into individual cookies if you prefer. For the marshmallows, mini ones distribute more evenly, but regular marshmallows cut into pieces are fine. Use a high-quality chocolate bar for the squares to get that satisfying snap when you break the cookie.

• vanilla bean paste: 1 tablespoon vanilla extract
• dark chocolate chips: semi-sweet chocolate chips
• milk chocolate squares: dark chocolate bar, chopped
• salted butter: unsalted butter plus 1/4 teaspoon salt

Equipment

• 10-inch cast-iron skillet
• Large mixing bowl
• Whisk
• Rubber spatula
• Large cookie scoop
• Parchment paper (if baking on sheet)