S’mores Stuffed Chocolate Chip Cookie Skillet

This s'mores stuffed chocolate chip cookie skillet brings the campfire classic indoors with a gooey, pull-apart center.

The combination of melted marshmallow, rich chocolate, and crunchy graham cracker crumbs creates a dessert that's both nostalgic and indulgent. Ready in just 20 minutes, it's perfect for a last-minute treat or a fun weekend baking project.

This recipe turns a classic chocolate chip cookie into a shareable skillet dessert inspired by s'mores. The dough is simple to make with melted butter and brown sugar, which gives it a chewy texture and deep caramel flavor.

Mini marshmallows and milk chocolate squares are pressed into the top before baking, so they melt into pockets of gooeyness. A sprinkle of flaky sea salt and graham cracker crumbs adds the perfect finishing touch. Serve it warm, straight from the skillet, for the full effect.

Ingredients

Why this recipe works

The method of using melted butter and both brown and white sugars creates a chewy, dense cookie that holds up to the heavy toppings.

Brown sugar adds moisture and a slight molasses flavor, while white sugar helps the edges crisp up. Whisking the egg into the warm butter mixture creates a glossy emulsion that gives the cookie a soft, tender crumb.

Baking at a high temperature for a short time ensures the edges caramelize while the center stays soft and underdone.

This contrast is key to the s'mores experience—crispy edges, gooey center, and melted marshmallows that stretch when pulled apart. The espresso powder enhances the chocolate flavor without making the cookie taste like coffee.

Notes and substitutions

Use a good-quality dark chocolate chip for the dough, and choose milk chocolate squares for the topping to get that classic s'mores flavor. If you don't have vanilla bean paste, vanilla extract works fine. Espresso powder is optional but recommended for depth; it doesn't make the cookie taste like coffee.

A 10-inch cast-iron skillet is ideal because it heats evenly and gives you those crispy edges. If you don't have one, use an oven-safe skillet or a cake pan. The cookie is best eaten warm, so serve it shortly after baking. Leftovers can be reheated in the microwave or oven, though they won't be as gooey.

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

Equipment

• 10-inch cast-iron skillet or oven-safe pan
• parchment paper
• large cookie scoop
• whisk
• mixing bowl
• rubber spatula