S’mores Chocolate Chip Cookie Skillet
If you love a chewy, gooey cookie with crisp edges, this S’mores Chocolate Chip Cookie Skillet is going to be your new obsession. It’s a warm, melty skillet chocolate chip cookie baked in a cast iron pan, loaded with graham cracker crunch and big chunks of Hershey’s milk chocolate, then finished with toasty marshmallows right on top.
If you want a few more sweet options on the table, I’d add a slice of this boozy chocolate tart, a batch of these bakery-style German chocolate cookies, or keep it extra gooey with this warm lava cake. And if your crowd loves cookie cakes, this caramel-coconut cookie cake is always a fun one.
A Quick Look At The Recipe
- ✅Recipe Name: S’mores Chocolate Chip Cookie Skillet
- 🍽️Serves: 10 portions
- ⏰Ready In: 45 minutes
- 🔥Calories: 570
- 🥣Main Ingredients: unsalted butter, brown sugar, white granulated sugar, eggs, heavy cream, vanilla extract, all purpose flour
- ⭐Why You’ll Love It: S’mores chocolate chip cookie skillet baked in a cast iron pan with browned butter, graham crackers, Hershey’s chocolate, and toasted marshmallows. This gooey skillet chocolate chip cookie is the ultimate skillet cookie dessert.
Why You’ll Love It (And When to Make It)
- Big s’mores flavor without the campfire
- Crispy edges + gooey center (cast iron magic)
- Easy, fun “grab a spoon” dessert for sharing
- Perfect for cozy weekends, movie nights, sleepovers, and game day
- Even better, topped with ice cream or served with coffee/hot chocolate
Ingredients
- Unsalted butter (browned) – Browning adds a rich, nutty flavor that makes the cookie taste extra bakery-style.
- Brown sugar – Keeps the center chewy and adds a deeper caramel-like sweetness.
- White granulated sugar – Helps the edges crisp up and balances the chew.
- Eggs – Bind everything together and give the cookie structure.
- Heavy cream – Adds richness and helps keep the texture soft and gooey.
- Vanilla extract – Warms up the flavor and makes the chocolate pop.
- All-purpose flour – The base that gives the skillet cookie its body.
- Baking soda – Helps the cookie spread and gives those crisp, golden edges.
- Baking powder – Adds a touch of lift so the center isn’t too dense.
- Salt – Brings out the chocolate and balances the sweetness.
- Semisweet chocolate chips – Classic chocolatey bites throughout the dough.
- Hershey’s milk chocolate bars – Melt into big, gooey pockets for true s’mores vibes.
- Graham crackers (crushed) – Adds that signature s’mores crunch and toasty flavor.
- Marshmallows (halved) – Toast on top and give you that sticky, campfire-style finish.
See recipe card for quantities.
How to Make This S’mores Chocolate Chip Cookie Skillet
Step 1: Preheat + prep the skillet
Preheat your oven to 350°F (175°C). Lightly butter or spray a 10-inch cast iron pan.
Step 2: Brown the butter
Melt the butter in a saucepan over medium heat. Keep stirring as it foams, then turns golden and smells nutty (about 5–7 minutes). Pour into a large mixing bowl and let cool slightly (you want warm, not blazing hot).
Step 3: Mix the wet ingredients
Whisk the brown sugar and white sugar into the browned butter until glossy. Add eggs one at a time, whisking after each. Stir in heavy cream and vanilla until smooth.
Step 4: Add the dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Fold the dry mix into the wet ingredients just until combined (don’t overmix).
Step 5: Fold in chocolate + graham crackers
Fold in semisweet chocolate chips and crushed graham crackers (reserve 1–2 crackers’ worth for topping). Break the Hershey’s bars into chunks and fold them in too.
Step 6: Press dough into the pan
Press the dough evenly into your prepared skillet so it bakes as one giant cookie.
Step 7: Add marshmallows + crunchy topping
Arrange halved marshmallows on top, pressing them in slightly. Sprinkle Hershey’s milk chocolate bars and reserved graham cracker crumbs over the top for extra crunch.
Step 8: Bake
Bake for 28–32 minutes, until edges are golden and the center is just set (it will continue setting as it cools).
Step 9: Cool briefly + serve
Let cool about 10 minutes. Serve warm, preferably with ice cream, so the center stays gooey.
Hint: If your marshmallows start browning too fast but the cookie isn’t done yet, loosely tent the skillet with foil for the last few minutes.
Substitutions
- Butter: If you don’t want to brown it, you can use melted butter, but you’ll lose that toasted, nutty flavor that makes this cookie skillet taste extra special.
- Chocolate: Swap Hershey bars for another milk chocolate bar, or use all semisweet if you prefer less sweetness.
- Graham crackers: Digestive biscuits work in a pinch (texture will be a bit different).
- Cast iron skillet: You can bake this in a 10-inch oven-safe metal skillet or a 9×9 baking pan (bake time may change slightly).
Variations
- Peanut butter twist: Add peanut butter chips or swirl a few spoonfuls of peanut butter into the dough before baking.
- Deluxe: Finish with a pinch of flaky salt and extra chocolate chunks right after baking.
- Kid-friendly “build-your-own”: Bake without marshmallows, then let everyone top their slice with marshmallows + chocolate + crushed grahams and microwave for 10–15 seconds.
Equipment
Equipment can have a big impact on how this turns out.
- 10-inch cast iron skillet (best for crisp edges and a gooey center)
- Mixing bowls
- Whisk + spatula
- Medium saucepan (for browning butter)
- Measuring cups/spoons
If you use glass or ceramic, the center may take longer to set and edges may be softer (and bake time can increase).
Storage
- Room temp: Cover the skillet tightly and keep at room temperature for 1–2 days.
- Fridge: For longer storage, refrigerate for up to 3–4 days. Rewarm in the microwave in short bursts so it’s gooey again.
- Freezing: You can freeze slices, but marshmallows can get a little weird after thawing. If freezing, wrap slices well and freeze up to 1 month.
Other Recipes You Might Like
Looking for other recipes like this? Try these:
- No-Bake Chocolate Peanut Butter Lasagna
- Sugar-Free Chocolate Peanut Butter Mousse
- Creamy Sugar-Free Pumpkin Mousse
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S’mores Chocolate Chip Cookie Skillet
Ingredients
- 1 cup unsalted butter browned
- 1 cup brown sugar
- ½ cup white granulated sugar
- 2 eggs
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- 2 hersheys milk chocolate bars
- 5 graham crackers crushed (save 1 or 2 for topping before oven)
- 10 marshmallows sliced in half
- Ice cream optional for topping
Instructions
Step 1: Preheat + prep the skillet
- Preheat your oven to 350°F (175°C). Lightly butter or spray a 10-inch cast iron pan.
Step 2: Brown the butter
- Melt the butter in a saucepan over medium heat. Keep stirring as it foams, then turns golden and smells nutty (about 5–7 minutes). Pour into a large mixing bowl and let cool slightly (you want warm, not blazing hot).
Step 3: Mix the wet ingredients
- Whisk the brown sugar and white sugar into the browned butter until glossy. Add eggs one at a time, whisking after each. Stir in heavy cream and vanilla until smooth.
Step 4: Add the dry ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Fold the dry mix into the wet ingredients just until combined (don’t overmix).
Step 5: Fold in chocolate + graham crackers
- Fold in semisweet chocolate chips and crushed graham crackers (reserve 1–2 crackers’ worth for topping). Break the Hershey’s bars into chunks and fold them in too.
Step 6: Press dough into the pan
- Press the dough evenly into your prepared skillet so it bakes as one giant cookie.
Step 7: Add marshmallows + crunchy topping
- Arrange halved marshmallows on top, pressing them in slightly. Sprinkle Hershey’s milk chocolate bars and reserved graham cracker crumbs over the top for extra crunch.
Step 8: Bake
- Bake for 28–32 minutes, until edges are golden and the center is just set (it will continue setting as it cools). Tip: If your marshmallows start browning too fast but the cookie isn’t done yet, loosely tent the skillet with foil for the last few minutes.
Step 9: Cool briefly + serve
- Let cool about 10 minutes. Serve warm, preferably with ice cream, so the center stays gooey.
Notes
Substitutions
- Butter: If you don’t want to brown it, you can use melted butter, but you’ll lose that toasted, nutty flavor that makes this cookie skillet taste extra special.
- Chocolate: Swap Hershey bars for another milk chocolate bar, or use all semisweet if you prefer less sweetness.
- Graham crackers: Digestive biscuits work in a pinch (texture will be a bit different).
- Cast iron skillet: You can bake this in a 10-inch oven-safe metal skillet or a 9×9 baking pan (bake time may change slightly).
Variations
- Peanut butter twist: Add peanut butter chips or swirl a few spoonfuls of peanut butter into the dough before baking.
- Deluxe: Finish with a pinch of flaky salt and extra chocolate chunks right after baking.
- Kid-friendly “build-your-own”: Bake without marshmallows, then let everyone top their slice with marshmallows + chocolate + crushed grahams and microwave for 10–15 seconds.
Storage
- Room temp: Cover the skillet tightly and keep at room temperature for 1–2 days.
- Fridge: For longer storage, refrigerate for up to 3–4 days. Rewarm in the microwave in short bursts so it’s gooey again.
- Freezing: You can freeze slices, but marshmallows can get a little weird after thawing. If freezing, wrap slices well and freeze up to 1 month.