S'Mores Chocolate and Marshmallow Cookie Skillet

chocolate and marshmallow smores cookie skillet topped with ice cream with a spoon taking a bite

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S'Mores Chocolate and Marshmallow Cookie Skillet

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.

Prep Time10

Cook Time28

Total Time38

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

10-inch cast iron skillet

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