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

Before you start

Before starting, take the egg out of the refrigerator and let it come to room temperature. This takes about 30 minutes. Melt the butter and let it cool slightly so it's warm but not hot. Measure all the dry ingredients and have the mix-ins ready.

If using a cast-iron skillet, lightly grease it with butter or nonstick spray. If using a baking sheet, line it with parchment paper. Preheat the oven to 350°F (175°C) so it's ready when the dough is mixed.

Instructions

Mix and Assemble

1. 1Mix the wet ingredients
   In a large bowl, whisk the melted butter, brown sugar, white sugar, vanilla bean paste, espresso powder, and the room-temperature egg until smooth and glossy. The mixture should be well combined and slightly thickened.
   Look for The mixture turns glossy and thickens slightly as you whisk.
   Tip Make sure the butter is not hot, just warm, so the egg doesn't scramble.
2. 2Add dry ingredients
   Add the flour, baking soda, and salt to the wet mixture. Fold with a rubber spatula until just combined and no dry streaks remain. Be careful not to overmix, which can make the cookie tough.
   Look for The dough comes together into a soft, thick batter.
   Tip Scrape the bottom of the bowl to ensure everything is evenly incorporated.
3. 3Fold in mix-ins
   Fold in the dark chocolate chips and graham cracker crumbs until evenly distributed throughout the dough. The dough will be chunky and full of add-ins.
   Look for Chocolate chips and crumbs are evenly dispersed.
   Tip Reserve a few chips to press on top for a prettier finish.

At the end of this phase, you should have a smooth, glossy dough with no lumps. The wet ingredients should be well combined, and the dry ingredients should be folded in just until incorporated. The dough will be thick and chunky with chocolate chips and graham cracker crumbs. The mixture should smell of butter and vanilla. The dough is ready for the pan when it holds together when pressed.

Bake to Golden

4. 4Scoop the dough
   Using a large cookie scoop, drop mounds of dough onto a parchment-lined baking sheet or directly into a greased 10-inch cast-iron skillet. The dough can be placed close together—it will spread and merge during baking.
   Look for The dough mounds are evenly sized and spaced.
   Tip If using a skillet, spread the dough evenly to the edges.
5. 5Top with marshmallows and chocolate
   Press extra mini marshmallows and milk chocolate squares into the top of the dough mounds. Distribute them evenly so every bite gets a gooey pocket of marshmallow and chocolate.
   Look for The top is studded with marshmallows and chocolate.
   Tip Gently press the toppings into the dough so they don't burn.
6. 6Bake the cookie
   Bake at 350°F (175°C) for 10 minutes, or until the edges are golden and caramelized but the center is still soft and slightly underdone. The marshmallows should be puffed and lightly browned.
   Look for Edges are golden, center is soft, marshmallows are puffed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through for even baking.

The cookie is baking when the kitchen fills with a warm, buttery aroma. The edges will start to turn golden and caramelize, while the center remains soft and puffed. The marshmallows will expand and turn lightly browned. The chocolate squares will melt and pool slightly. The cookie is ready when the edges are set and the center is still slightly soft—this should take about 10 minutes.

Finish and Serve

7. 7Sprinkle with sea salt
   Remove the cookie from the oven and immediately shower with flaky sea salt. Let it cool in the pan for 5 minutes before serving—this allows the center to set slightly while staying gooey.
   Look for The salt crystals glisten on the warm cookie.
   Tip Don't skip the salt—it balances the sweetness.
8. 8Break and serve
   Break the warm cookie apart with forks or your hands to reveal the marshmallow stretch. Serve directly from the skillet while warm, with extra marshmallows and chocolate melting in every bite.
   Look for The marshmallow pulls into long, gooey strands.
   Tip Serve with vanilla ice cream for extra indulgence.

After removing from the oven, the cookie will be puffed and golden with melted marshmallows and chocolate. Sprinkling with flaky sea salt adds a savory crunch and a glistening finish.

Letting it cool for 5 minutes allows the center to set slightly, making it easier to serve. When you break it apart, the marshmallow should stretch into long, gooey strands, and the chocolate should be molten. Serve warm for the best texture.

Common mistakes

One common mistake is overmixing the dough after adding the flour, which develops gluten and makes the cookie tough. Mix just until no dry streaks remain. Another is using cold butter—if the butter is too hot, it can melt the chocolate chips and make the dough greasy.

Also, avoid overbaking; the center should remain soft and gooey. If the marshmallows brown too quickly, tent the cookie with foil. Finally, don't skip the cooling step—it helps the cookie hold together when serving.

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 puffed. The marshmallows should be puffed and lightly browned, and the chocolate squares should be melted and glossy.

To check for doneness, insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter. 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 to allow the center to set slightly.

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