Viral S’mores Skillet Cookie with Toasted Marshmallow Top

This viral s'mores skillet cookie brings the campfire to your kitchen with a warm, gooey, shareable dessert that's ready in under 30 minutes. A buttery brown sugar cookie base is loaded with crushed graham crackers, then topped with melted Hershey's milk chocolate and toasted mini marshmallows. The result is a pull-apart, spoonable treat that's perfect for cozy nights, movie marathons, or any time you crave that classic s'mores flavor without the fire.

The s'mores skillet cookie is the ultimate dessert mashup: a soft, chewy chocolate chip cookie baked in a cast iron skillet, then crowned with chocolate and marshmallows and broiled until the top is golden and toasted. It's a one-skillet wonder that serves a crowd and disappears fast.

The combination of warm cookie, molten chocolate, and charred marshmallow is pure comfort, and the graham cracker crumbs in the dough add a subtle toasty note that ties it all together. This recipe is straightforward and forgiving, making it a great choice for both beginner and experienced bakers.

Ingredients

Why this recipe works

The method here is all about contrasting textures: a soft, slightly underbaked cookie base that stays tender in the center, and a broiled topping that turns the marshmallows into golden, caramelized puffs with a chewy interior.

Baking the cookie first at a moderate temperature ensures the edges set while the center remains gooey, so the final broil doesn't dry it out. The graham cracker crumbs folded into the dough add a sandy, crunchy texture that echoes the classic s'mores experience.

Using a cast iron skillet is key—it holds heat well, which helps the cookie stay warm at the table and encourages the chocolate to stay melted. The high-sided skillet also contains the marshmallows and chocolate as they bubble and puff.

Broiling the top at the end gives that signature campfire char, which adds a smoky depth you can't get from baking alone. This recipe is all about the pull: gooey marshmallow strands, molten chocolate, and a warm, buttery cookie all in one spoonful.

Notes and substitutions

Use a good-quality milk chocolate for the topping—Hershey's is classic, but any bar you love will work. The chocolate is broken into rectangles and arranged over the hot cookie, so it melts into pools. Mini marshmallows are ideal because they toast evenly and cover the surface without overwhelming the cookie. If you only have large marshmallows, cut them into quarters or use kitchen shears to snip them into smaller pieces.

The cookie dough is simple: melted butter, brown sugar, and granulated sugar are whisked together, then an egg and vanilla are beaten in. The dry ingredients are stirred in just until combined, along with crushed graham crackers.

Be careful not to overmix, as that can make the cookie tough. The dough should be thick and slightly sticky. If you don't have an 8-inch skillet, you can use a 9-inch pie pan or a small cast iron pan, but adjust the baking time slightly—check for doneness at 12 minutes.

• Hershey's milk chocolate bars: Any good-quality milk chocolate bar, or semisweet chocolate chips if preferred
• Mini marshmallows: Regular marshmallows cut into quarters, or jumbo marshmallows halved lengthwise
• Unsalted butter: Salted butter, just reduce the added salt to 1/4 tsp

Equipment

• 8-inch cast iron skillet
• Mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Broiler