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This chocolate and marshmallow cookie skillet-aka s'mores cookie skillet-is a delightful and easy-to-make treat with simple ingredients. Gluten-free and boasting a perfect gooey center, it captures the classic s'mores flavor without the need for a campfire.
Why You'll Love This Skillet Cookie Recipe
I'm a huge fan of that classic s'mores flavor, so naturally, I had to create a s'mores cookie skillet recipe that fits my dietary needs. This simple recipe uses pantry staples and comes together in just under 40 minutes from start to finish. The result? A giant skillet cookie that is absolutely divine!
This giant cookie is a twist on chocolate chip cookies, enhanced with gooey marshmallows and crunchy graham crackers, making it a great dessert for the whole family! Serve topped with a scoop of vanilla ice cream and eat it family-style or serve individually!
In our home, we can’t resist a cozy, delicious dessert! Indulge in my Peach Berry Crisp Skillet, savor the rich flavors of my Caramelized Apples, or delight in the gooey goodness of my Gluten-Free Molten Chocolate Lava Cakes. Each one is sure to satisfy your sweet tooth!
Ingredient Notes
- butter: Feel free to use salted or unsalted butter.
- brown sugar
- granulated sugar
- vanilla extract
- eggs
- egg yolk
- gluten-free 1:1 flour: I like King Arthur Baking brand. You can also use all-purpose flour if you prefer.
- baking soda
- baking powder
- salt
- chocolate bars: I like Lily’s Milk Chocolate Style Bars – 2 roughly chopped and 1 broken into rectangle pieces. You can also use chocolate chips or chocolate chunks – milk, semi-sweet, or dark chocolate is fine! Just look for a gluten free label if you have celiac.
- marshmallows: You can use regular or mini marshmallows. Most brands are gluten free, but be sure to check!
- gluten free graham crackers: If you aren't on a gluten free diet you can also use regular graham crackers.
See the full list of ingredients and exact amounts in the recipe card below!
Step-by-Step Instructions
Step 1: Preheat the oven to 350.
Step 2: Add melted butter, brown sugar, and white sugar to a large bowl and mix until smooth.
Step 3: Add in the vanilla, eggs, and egg yolk and continue mixing until smooth.
Step 4: In a separate bowl, combine the gluten-free flour, baking soda, baking powder, and salt. Stir to combine.
Step 5: Add the dry ingredients to the wet ingredients and stir until a dough forms. Add in the 2 roughly chopped chocolate bars and stir.
Step 6: Spray a 10-inch cast iron skillet (or any oven-safe skillet) with cooking spray. Add half the cookie dough to the bottom of the skillet and spread out to form an even layer.
Step 7: Sprinkle the cracker pieces, marshmallows, and ½ of the remaining Lily's bar over the surface.
Step 8: Add the remaining half of the cookie dough over the top in globs, followed by the remaining chocolate pieces. It's ok if the dough doesn't cover the surface.
Step 9: Bake for 27-29 minutes until golden brown. Serve warm with a scoop of vanilla ice cream on top of the cookie and dig in!
Expert Tips
- Top this cookie with a scoop of vanilla ice cream and some flaky sea salt to make your taste buds extra happy.
- I used a 10-inch Lodge Cast Iron Skillet with a rubber handle for this recipe. This is one of my favorite kitchen staples that I use ALL the time, and it also happens to be budget-friendly!
- I like baking this cookie skillet for exactly 28 minutes-it gives it that perfect gooey and soft texture. If you prefer your cookies a bit crunchier, just leave the skillet in the oven for an additional 1 to 2 minutes. Just keep in mind that cast iron skillets retain heat and continue to cook even after you remove them from the oven.
Serving Tips
Serve with a scoop of ice cream and a sprinkle of flaky sea salt, a dollop of whipped cream, or drizzle chocolate syrup over the top once it's baked. You can cut slices and serve it individually or grab spoons and dive in family-style.
Storage Tips
This s'mores cookie skillet is best when served warm, but it will stay fresh for up to 4 days if stored in an airtight container or wrapped in plastic wrap at room temperature.
If you find yourself with any leftovers (lucky you!), just put them in the microwave in 15-second intervals until they’re warmed to your liking. Enjoy every gooey, chocolatey bite!
Recipe FAQs
A cast iron skillet works best for this chocolate and marshmallow cookie skillet but if you don't have one you can always use any 10" oven safe dish.
Absolutely! Feel free to use any type of chocolate you prefer-semi-sweet, dark, or milk. You can also get creative by adding mix-ins like nuts or caramel for extra flavor.
I haven’t tested this recipe with a flax egg or another egg replacement, but to make this chocolate and marshmallow cookie skillet vegan, you can swap the regular butter for vegan butter, use dairy-free chocolate chips, Dandies marshmallows, and replace the eggs with an alternative. Let me know how it turns out!
More Cookie Recipes
S’Mores Chocolate and Marshmallow Cookie Skillet
Equipment
Ingredients
- 1 cup butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 egg yolk
- 2.5 cups gluten free 1:1 flour, I like King Arthur Baking brand
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 chocolate bars, I like Lily's Milk Chocolate Style Bars, 2 roughly chopped and 1 broken into rectangle pieces
- 10 marshmallows
- 2 gluten free graham crackers, broken into small pieces
Instructions
- Preheat the oven to 350.
- Add melted butter and brown sugar + white sugar to a large bowl and mix until smith.
- Add in the vanilla, eggs, and egg yolk and continue mixing until smooth.
- In a separate bowl, combine the gluten free flour, baking soda, baking powder, and salt. Stir to combine.
- Add the dry ingredients into the wet ingredients and stir until a dough forms. Add in the 2 roughly chopped chocolate bars and stir.
- Spray a 10-inch cast iron pan with cooking spray. Add half the cookie dough to the bottom of the skillet and spread out to form an even layer.
- Sprinkle the cracker pieces, marshmallows, and ½ of the remaining Lily's bar over the surface.
- Add the remaining half of the cookie dough over the top in globs, followed by the remaining chocolate pieces. It's ok if the dough doesn't cover the surface.
- Bake for 27-29 minutes. Serve warm topped with vanilla ice cream and dig in!
Notes
- Nutrition info is for 1/10th of the total chocolate marshmallow cookie skillet
- Top this cookie with a scoop of vanilla ice cream and some flaky sea salt to make your taste buds extra happy.
- I like baking this cookie skillet for exactly 28 minutes-it gives it that perfect gooey and soft texture. If you prefer your cookies a bit crunchier, just leave the skillet in the oven for an additional 1 to 2 minutes. Just keep in mind that cast iron skillets retain heat and continue to cook even after you remove them from the oven.
- This s'mores cookie skillet is best when served warm, but it will stay fresh for up to 4 days if stored in an airtight container or wrapped in plastic wrap at room temperature.
- If you find yourself with any leftovers, just put them in the microwave in 15-second intervals until they’re warmed to your liking. Enjoy every gooey, chocolatey bite!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
