Viral S’mores Skillet Cookie with Toasted Marshmallow Top Tips, FAQ & printable recipe

Tips for success

For the best texture, use a light hand when mixing the dough—overmixing develops gluten and makes the cookie tough. Whisk the butter and sugars until smooth and glossy, then beat in the egg and vanilla until the mixture is pale and slightly thickened.

When you add the flour, stir just until no streaks remain. The graham cracker crumbs should be folded in gently to keep some texture. If the dough feels too sticky, chill it for 15 minutes before pressing into the skillet.

To get a perfect broil, position the skillet on the top rack, about 6 inches from the heat source. Keep the oven door slightly ajar if your broiler runs hot, and rotate the skillet halfway through for even toasting.

Watch the marshmallows like a hawk—they can go from golden to burnt in 10 seconds. If you prefer a deeper char, leave them under the broiler a few seconds longer, but don't walk away. The chocolate should be melted and glossy, not scorched.

Variations

• Peanut Butter S'mores: Swap half the butter for creamy peanut butter, and use peanut butter chips or chopped peanut butter cups in place of the Hershey's chocolate. The nutty flavor pairs beautifully with the graham crackers and marshmallows.
• Dark Chocolate Deluxe: Use dark chocolate bars (70% cacao) for a less sweet, more intense flavor. You can also add a sprinkle of flaky sea salt after broiling to enhance the chocolate and balance the sweetness.
• Berry S'mores: Add a layer of fresh raspberries or sliced strawberries between the cookie and the chocolate before broiling. The berries add a tart contrast to the sweet marshmallow and chocolate, and they soften as they warm.
• Gluten-Free S'mores: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour, and use gluten-free graham crackers. Ensure the blend contains xanthan gum for structure. The texture will be slightly more tender, but just as delicious.

Storage and make-ahead

Fridge

Store leftover skillet cookie in the fridge for up to 3 days, covered tightly. Reheat in the oven or microwave to restore the gooey texture.

Freezer

Freeze the baked, cooled skillet cookie (without toppings) for up to 2 months. Wrap tightly in plastic wrap and foil.

Reheat

Reheat individual portions in the microwave for 20 seconds or in a 350°F (175°C) oven for 5 minutes. The marshmallows will soften but not re-toast.

Store any leftover skillet cookie in an airtight container at room temperature for up to 2 days. To reheat, place the skillet in a 350°F (175°C) oven for 5–7 minutes, or microwave individual portions for 20–30 seconds. The marshmallows will lose their toastiness and become chewy, but the cookie remains soft. For longer storage, see the freezer instructions.

The cookie dough can be made ahead and pressed into the skillet, then covered and refrigerated for up to 2 days. When ready to bake, let the skillet sit at room temperature for 20 minutes, then bake as directed, adding 2–3 minutes to the oven time.

The toppings should be added after baking, just before broiling. Alternatively, you can bake the cookie base completely, let it cool, and store it in the fridge for up to 3 days. Reheat it in a 350°F (175°C) oven for 10 minutes, then add the chocolate and marshmallows and broil.

Serving ideas

Serve the skillet cookie warm, straight from the oven, with a scoop of vanilla ice cream on top. The ice cream melts into the warm chocolate and marshmallow, creating a creamy, cold contrast to the gooey, toasted bits. For a next-level presentation, drizzle with a little caramel sauce or sprinkle with flaky sea salt—though the recipe is perfect as is. The skillet keeps everything warm, so guests can dig in directly with spoons.

This dessert is meant to be shared, so gather around the table with a few spoons and let everyone pull their own gooey portion. It's ideal for casual gatherings, movie nights, or a cozy weekend treat.

The combination of textures—crispy edges, soft center, melted chocolate, and chewy marshmallow—makes every bite different. If you have leftovers, they're just as delicious at room temperature, though the marshmallows will lose their toastiness.

Frequently asked questions

Recipe card

Viral S'mores Skillet Cookie with Toasted Marshmallow Top

Prep 15 minCook 17 minRest 5 minTotal 37 minServes 8

Ingredients

• 1/2 cup unsalted butter, melted (115g)
• 1/2 cup packed brown sugar (100g)
• 1/4 cup granulated sugar (50g)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour (150g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 whole graham crackers, crushed
• 1 cup mini marshmallows
• 100 g Hershey's milk chocolate bars, broken into rectangles
• vanilla ice cream, for serving

Instructions

1. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg and vanilla extract, and beat vigorously until fully combined and the mixture is lighter in color. Sprinkle the flour, baking soda, and salt over the wet ingredients, then stir with a rubber spatula until a thick, cohesive dough forms. Gently fold in the crushed graham cracker crumbs until evenly distributed. The dough will be soft but not sticky.
2. Lightly butter an 8-inch cast iron skillet. Transfer the cookie dough into the skillet and press it into an even layer, using your fingers or the back of a spoon. Make sure the dough reaches the edges and is smooth on top. The dough will spread slightly as it bakes, so an even layer is key.
3. Place the skillet in the oven and bake at 350°F (175°C) for 15 minutes, until the edges are set and lightly golden, but the center is still soft and slightly underdone. The center should look puffy and barely set, as it will continue to cook from the residual heat of the skillet. Remove from the oven and let cool for 2 minutes before adding the toppings.
4. Arrange the Hershey's chocolate rectangles evenly over the warm cookie base, covering the surface. Sprinkle the mini marshmallows over the chocolate, making sure to cover the entire top. The heat from the cookie will begin to melt the chocolate and soften the marshmallows.
5. Switch the oven to broil and place the skillet on the top rack, about 6 inches from the heat source. Broil for 2 minutes, watching closely, until the marshmallows are puffed and toasted to a golden-brown color with some charred spots. The chocolate should be melted and bubbly. Remove from the oven immediately.
6. Let the skillet cookie cool for 5 minutes so the chocolate and marshmallows set slightly, making it easier to scoop. Serve warm, with a scoop of vanilla ice cream on top if desired. Dig in with a spoon, pulling up gooey marshmallow strands and melted chocolate with each bite.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

530

Protein

7 g

Carbohydrates

72 g

Fat

24 g

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