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

Tips for success

For the best gooey texture, pull the cookie out of the oven when the edges are just set and the center still looks slightly underdone. It will continue to cook as it cools. Use a large cookie scoop to create uniform dough mounds, which helps the cookie bake evenly.

If you're using a skillet, spread the dough to the edges so it bakes uniformly. For an extra indulgent touch, serve with vanilla ice cream or a drizzle of caramel sauce.

To get that perfect marshmallow stretch, use mini marshmallows and press them into the dough so they melt into the cookie rather than burning on top.

If you prefer a more toasted marshmallow flavor, you can broil the top for 30 seconds after baking—watch it carefully to avoid burning. The flaky sea salt is a game-changer; it balances the sweetness and enhances the chocolate flavor. Don't skip it.

Variations

• Peanut Butter S'mores: Add 1/4 cup of peanut butter to the wet ingredients and use peanut butter chips instead of dark chocolate chips. Top with a few spoonfuls of peanut butter before baking for an extra rich flavor.
• Mint Chocolate S'mores: Add 1/2 teaspoon of peppermint extract to the dough and use mint chocolate chips. Top with crushed peppermint candies after baking for a festive touch.
• Salted Caramel S'mores: Drizzle caramel sauce over the dough before baking, and top with a few extra squares of chocolate. Sprinkle with sea salt after baking for a sweet-salty combination.
• Gluten-Free S'mores: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure your chocolate chips and graham crackers are certified gluten-free. The texture will be slightly different but still delicious.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

Freezer

The baked cookie can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw at room temperature and reheat in a 350°F oven for 10 minutes.

Reheat

Reheat individual portions in the microwave for 15-20 seconds, or the whole skillet in a 350°F oven for 5-10 minutes until warm and gooey.

Store any leftover cookie in an airtight container at room temperature for up to 3 days. To keep it gooey, reheat in the microwave for 10-15 seconds or in a 350°F oven for 5 minutes. The marshmallows will lose some of their stretch but will still be delicious.

The cookie dough can be made ahead and refrigerated for up to 2 days before baking. Let it come to room temperature for 15 minutes before scooping and baking. You can also freeze the unbaked dough in an airtight container for up to 3 months. Thaw in the refrigerator overnight before baking.

Serving ideas

Serve the cookie warm from the skillet, as the gooey center is the star. Use forks or spoons to break it apart, or cut into wedges if you prefer.

It's perfect with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a glass of cold milk. The contrast of warm, melty cookie with cold ice cream is irresistible.

For a party, set the skillet in the center of the table and let everyone dig in. You can also top with extra marshmallows and chocolate before serving for a more decadent look.

If you have leftovers, crumble them over ice cream or yogurt for a quick dessert. This cookie is best enjoyed fresh, but it's still tasty the next day.

Frequently asked questions

Recipe card

S'mores Stuffed Chocolate Chip Cookie Skillet

Prep 15 minCook 10 minRest 5 minTotal 30 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 kosher salt
• 1 cup dark chocolate chips
• 1/2 cup graham cracker crumbs
• 1 1/2 cups mini marshmallows
• 4 oz milk chocolate squares
• flaky sea salt, for sprinkling, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

5 g

Carbohydrates

62 g

Fat

24 g

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