S'mores Skillet Cookie

This s'mores skillet cookie has graham crackers and marshmallows stuffed in chocolate chip cookie dough. With crisp edges, a gooey center, and all the quintessential flavors of summer, you'll be eating it right out of the skillet!

What's more summery than gathering around the campfire, toasting marshmallows, and making some s'mores? This s'mores skillet cookie (also known as a "pizookie" or pizza cookie) will bring back all of those childhood memories with crushed graham crackers, gooey chocolate, and toasted mini marshmallows on top.

Baked in a cast iron skillet, the mini marshmallows melt inside the buttery chocolate chip cookie dough while baking, creating a soft, ooey-gooey center. The edges get crispy just like my brown butter chocolate chip cookie pie, and the marshmallows on top get that almost burnt, caramelized flavor. Scoop some ice cream on top of this giant cookie for the ultimate nostalgic, decadent treat.

There's nothing better than a batch of homemade chocolate chip cookies, and I have a lot of cookie recipes on the blog! Try these raspberry chocolate chip cookies, chocolate chip marshmallow cookies, and oatmeal chocolate chip cookies next.

Ingredient Notes

Here are some notes about the ingredients used. For quantities and full instructions, see the recipe card below.

• Melted butter- Make sure to use unsalted butter for the most control over the flavor. Using melted butter helps chocolate chip cookies get chewy with crispy, browned edges.
• Brown sugar and granulated sugar- A combination of sugars adds tons of moisture and flavor. You can use light or dark brown sugar.
• Eggs and egg yolk- Large eggs bind the ingredients together and help the cookie rise to perfection. I love adding an extra egg yolk to cookies to make them extra rich and chewy! Make sure your eggs are room temperature so they mix into the dough well.
• Vanilla extract- A generous amount of vanilla adds extra flavor and a delicious aroma.
• All purpose flour- This is the best flour for a hearty, chewy texture. Measure it in grams with a kitchen scale or use the spoon and sweep method instead of packing it into your measuring cup. Over-measuring flour will create a tough, dry skillet cookie.
• Baking powder and baking soda- Both of these leaveners encourage the pizookie to rise and spread. Be careful not to mix up the quantities since baking soda is much stronger than baking powder! Also make sure your leaveners aren't expired.
• Salt- A little salt helps balance the sweetness of the chocolate and other ingredients.
• Chocolate chips- I opted for the semi-sweet chocolate chips, but you can use dark or milk chocolate too. You can also use chopped chocolate baking bars or, for a classic s'mores flavor profile, chopped Hershey's bars.
• Graham crackers- When breaking your graham crackers into pieces, don't crush them up too finely. Larger pieces add a delicious crunch.
• Mini marshmallows- These are swirled into the dough and melt as it bakes. They're also added on top and get roasted in the oven. If you want them to get even more toasty, you can set the oven to broil for the last couple minutes of baking or use a kitchen blow torch. This is also useful for toasting meringue and creme brûlée! You can use mini or large marshmallows, or a combination of both.

Helpful Equipment and Tools

• Oven safe skillet: It's definitely a splurge, but I love my Staub 10-inch Cast Iron Skillet and highly recommend it! Any oven-safe skillet will do though, just make sure it's at least 10-inches. This Lodge skillet option is great too.

Step by Step Instructions

Preheat the oven to 350°F (180°C), then grease your skillet well with softened butter or baking spray and set it aside.

Step 1: First, melt the unsalted butter in a large heat-proof mixing bowl and let it cool for 2-3 minutes. Then whisk in the sugars until well combined.

Step 2: Whisk in the eggs, egg yolk, and vanilla extract until well combined.

Step 3: Gently fold the dry ingredients into the wet with a rubber spatula until a few dry streaks of flour are left.

Step 4: Fold in 1 cup of chocolate chips, 2 crumbled graham cracker sheets, and ½ cup of mini marshmallows until no dry streaks of flour remain. Reserve the rest of these ingredients for the topping.

Step 5: Transfer the dough to the prepared oven safe skillet and press into an even layer with your hands or spatula.

Step 6: Scatter the remaining chocolate chips, graham cracker pieces, and marshmallows on top. Bake for 40-45 minutes or until the edges are brown and the center is soft baked but set.

Step 7: Let the cookie skillet cool for about 10 minutes. Serve it warm!

Expert Baking Tips

• Use a kitchen scale. Baking with a scale is much more accurate than using cup measurements. You can find metric measurements in the recipe card below. If you don't have a scale, gently spoon the flour into your measuring cup and swipe off the excess.
• Don't overmix. Mix the dough just until no dry flour pockets remain. Overmixing cookie dough makes more gluten develop. Too much gluten will create a tough and gummy skillet cookie.
• Underbake. The cookie will keep baking in the hot skillet when you remove it from the oven. Because of this, we want it to be slightly underbaked. Take the skillet out of the oven when the edges are set with the center slightly underdone. The center should look soft but not jiggly.

Frequently Asked Questions

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