S’mores Stuffed Chocolate Chip Cookie Skillet Step-by-step instructions

Before you start

Before starting, make sure the egg is at room temperature and the butter is melted but not hot. Measure all ingredients and have the skillet ready. Preheat the oven to 350°F (175°C).

If using a cast-iron skillet, you can also place it in the oven while it preheats, but be careful when adding the dough. Have the parchment paper or grease ready. The marshmallows and chocolate squares should be measured and ready to press into the dough.

Instructions

Mix the Dough

1. 1Make the Cookie Dough
   In a large bowl, whisk the melted butter, dark brown sugar, and white sugar until smooth. Add the vanilla bean paste, espresso powder, and the room-temperature egg, and whisk until glossy and well combined.
   Look for The mixture turns smooth and glossy with no streaks of egg.
   Tip Make sure the butter is not hot, so the egg doesn't scramble.
2. 2Add Dry Ingredients
   Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula until just combined. The dough will be thick and sticky.
   Look for No dry flour remains, but the dough is not overmixed.
   Tip Fold gently to avoid developing too much gluten, which would make the cookie tough.
3. 3Fold in Chocolate Chips
   Fold in the dark chocolate chips until evenly distributed throughout the dough.
   Look for Chocolate chips are spread throughout the dough.
   Tip Reserve a few chips to press on top of the dough before baking for a prettier finish.

At this point, the butter and sugars are whisked into a glossy paste, and the flour is folded in to form a thick, sticky dough. The chocolate chips are evenly distributed.

The dough should be cohesive and slightly shiny from the melted butter. It should not be dry or crumbly. The egg is fully incorporated, and the mixture is smooth with no streaks.

Assemble and Bake

4. 4Preheat and Prepare Pan
   Preheat the oven to 350°F (175°C). Line a 10-inch cast-iron skillet or an oven-safe pan with parchment paper, or grease it lightly.
   Look for The oven reaches temperature and the pan is ready.
   Tip Using parchment makes lifting the cookie out easier, but greasing works too.
5. 5Scoop Dough into Pan
   Using a large cookie scoop, drop mounds of dough evenly into the prepared skillet. Press the dough gently to form an even layer.
   Look for The dough covers the bottom of the pan in an even layer.
   Tip Wet your fingers slightly to press the dough without sticking.
6. 6Top with Marshmallows and Chocolate
   Press the mini marshmallows and milk chocolate squares into the top of the dough, distributing them evenly.
   Look for The top is studded with marshmallows and chocolate.
   Tip Press them in slightly so they stay put during baking.
7. 7Bake the Cookie
   Bake for 10 minutes, until the edges are caramelized and golden but the center is still soft and slightly underdone. The marshmallows will puff and melt.
   Look for Edges are golden brown, and the marshmallows are puffed and lightly toasted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake just until the edges set; the center will continue to cook from residual heat.

The dough is scooped into the skillet and topped with marshmallows and chocolate squares. As it bakes, the edges turn golden and caramelize, while the marshmallows puff and melt. The kitchen smells of butter and chocolate. The center is still soft and slightly underdone, but the edges are set. The marshmallows may brown slightly on top.

Finish and Serve

8. 8Sprinkle with Sea Salt and Graham Crumbs
   Immediately sprinkle the hot cookie with flaky sea salt and crushed graham cracker crumbs.
   Look for The top is covered with crunchy crumbs and salt flakes.
   Tip The salt balances the sweetness and enhances the chocolate flavor.
9. 9Cool Slightly and Serve
   Let the cookie cool in the pan for 5 minutes. Then pull apart with forks or serve directly from the skillet while warm and gooey.
   Look for The cookie is set at the edges but soft in the center.
   Tip Serve with vanilla ice cream if desired, though the video shows it plain.

The hot cookie is sprinkled with flaky sea salt and graham cracker crumbs. The marshmallows are melted and stretchy, and the chocolate is gooey. The edges are crisp, and the center is soft and chewy. It's ready to be pulled apart and served warm. The contrast of textures—crunchy crumbs, gooey marshmallow, and tender cookie—is perfect.

Common mistakes

One common mistake is overmixing the dough, which can make the cookie tough. Mix until just combined. Another is overbaking: the center should look slightly underdone when you take it out, because it will continue to cook from the hot pan.

If you press the marshmallows too deep, they may sink and lose their pull-apart effect. Also, be careful not to use a cold egg, as it can seize the butter mixture. Finally, don't skip the flaky sea salt—it balances the sweetness.

How to tell it’s done

The cookie is done when the edges are golden brown and caramelized, and the center is still soft and slightly underdone. The marshmallows should be puffed and lightly toasted.

Since the recipe contains an egg, the internal temperature of the cookie should reach at least 160°F (71°C) to ensure the egg is fully cooked. Let it cool for 5 minutes before serving; the residual heat will continue to set the center without overcooking it.

• Egg dishes: 160°F (71°C) in the thickest part