S’mores Chocolate Chip Cookie Skillet
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.
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.
