S’mores Stuffed Chocolate Chip Cookie Skillet Tips, FAQ & printable recipe

Tips for success

For the best texture, use a combination of mini marshmallows and larger marshmallow pieces. The mini ones melt faster and create pockets of gooeyness, while larger pieces hold their shape and toast slightly.

If you want a more pronounced s'mores flavor, you can also add a layer of chocolate ganache or a few extra chocolate squares on top before serving.

To get clean slices, use a sharp knife and wipe it between cuts. But honestly, this cookie is meant to be pulled apart with forks, so don't worry about perfection.

If you have leftovers, reheat individual portions in the microwave for 10-15 seconds to bring back the gooeyness. You can also reheat the whole skillet in a 300°F (150°C) oven for 5 minutes.

Variations

• Peanut Butter Swirl: Swirl 1/4 cup of creamy peanut butter into the dough before baking. The peanut butter adds a savory richness that pairs well with the chocolate and marshmallow. You can also use peanut butter chips instead of dark chocolate chips.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the dough and use mint chocolate chips instead of dark chocolate. Top with crushed peppermint candies along with the graham crackers for a festive twist.
• Salted Caramel: Drizzle 1/4 cup of caramel sauce over the baked cookie just before serving. The caramel adds a gooey, buttery layer that complements the chocolate and marshmallow. Sprinkle with extra sea salt to balance the sweetness.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for structure. The texture will be slightly more tender, but the cookie will still hold together and be delicious.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat in the microwave before serving.

Freezer

Freeze the baked cookie in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300°F (150°C) for 5-10 minutes.

Reheat

Reheat individual slices in the microwave for 10-15 seconds, or the whole skillet in a 300°F (150°C) oven for 5 minutes.

Store leftover cookie in an airtight container at room temperature for up to 2 days. The marshmallows will lose some of their gooeyness, but the cookie will still be delicious. To reheat, place a portion in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes. For longer storage, see the freezer instructions.

The cookie dough can be made up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before scooping and baking.

Alternatively, you can assemble the entire skillet (without baking) and keep it covered in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the baking time if the dough is cold.

Serving ideas

Serve the cookie warm, straight from the skillet, with forks for pulling apart. It's perfect for sharing at a party or a cozy night in.

The gooey marshmallow and melted chocolate are best enjoyed immediately, so don't wait too long after baking. A scoop of vanilla ice cream is a classic pairing, though the video doesn't show it.

For a more elegant presentation, you can transfer the cookie to a serving plate, but the skillet adds to the rustic charm. Sprinkle with extra graham cracker crumbs just before serving to enhance the crunch. This dessert is all about the contrast of warm, gooey, and crunchy, so serve it as soon as it's cool enough to handle.

Frequently asked questions

Recipe card

S'mores Stuffed Chocolate Chip Cookie Skillet

Prep 10 minCook 10 minTotal 20 minServes 8

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup dark brown sugar, packed
• 1/3 cup white sugar
• 1 tbsp vanilla bean paste
• 1 tsp espresso powder
• 1 large egg, room temperature
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup dark chocolate chips
• 1 cup mini marshmallows
• 4 oz milk chocolate squares
• 1/2 cup crushed graham cracker crumbs
• flaky sea salt, for sprinkling, to taste

Instructions

1. 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.
2. 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.
3. Fold in the dark chocolate chips until evenly distributed throughout the dough.
4. 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.
5. Using a large cookie scoop, drop mounds of dough evenly into the prepared skillet. Press the dough gently to form an even layer.
6. Press the mini marshmallows and milk chocolate squares into the top of the dough, distributing them evenly.
7. 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.
8. Immediately sprinkle the hot cookie with flaky sea salt and crushed graham cracker crumbs.
9. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

450

Protein

5 g

Carbohydrates

60 g

Fat

22 g

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