The Best Smores Chocolate Chip Cookie Skillet

Nothing screams summer time quite like a fresh smore that has come right off the campfire, and with summer in full swing, my craving for smores has quickly invaded my stomach and mind. For those, like me, who are unskilled when it comes to the outdoors (or fires for that matter) this chocolate chip smores cookie skillet is for you!

This cookie skillet combines the best of two classics: s’mores and chocolate chip cookies. It is a must try recipe and one of my all time favorites. The ooey gooey chocolate chip cookie is sandwiched between a buttery graham cracker crust and a caramelized marshmallow topping that makes for an irresistible bite. If there is only one recipe you make from my blog, I beg you to make this one!

This smores skillet recipe is so amazing because it can be whipped up in a matter of minutes and does not require the use of an electric mixer. There is only one (or maybe two) bowls and a handful of ingredients in between you and a giant, glorious smores cookie. How could one possibly resist?

How to Make a Smores Cookie Skillet:

Follow this easy step-by step guide to make this smores cookie skillet.

Making the Graham Cracker Crust

This recipe calls for exactly five sheets of graham crackers. I like to use a ziploc bag and a rolling pin to crush the graham crackers. A food processor will also work. Just make sure the graham cracker is crushed as fine as possible. This will help the graham cracker pieces stick together when the butter is added.

Once all crust ingredients are combined, dump into a 10 inch cast iron skillet and firmly press into the bottom of the pan. The crust should not go up to the top of the pan’s edges.

Making the Chocolate Chip Cookie Dough

1. To make the cookie dough, start with softened, room-temperature butter. This will make creaming the butter and sugar easy to do, especially if you are mixing the dough by hand.
2. Once the butter and sugar are creamed together, add the egg and vanilla extract.
3. In a separate bowl combine all the dry ingredients. Add the dry ingredient mixture to the wet ingredients and mix until just combined. Its okay if there are a few specks of flour remaining, they will be incorporated when the chocolate chips are mixed in.
4. Fold the milk chocolate chips into the dough until evenly dispersed.
5. Before transferring the cookie dough into the skillet, I like to pick up the dough and shape it to about the size of the skillet with my hands. I then place the dough into the skillet and use my fingers to press the dough down until all sides of the skillet are filled. This method helps prevent the graham cracker crust from being lifted or moved when the cookie dough is spread into the skillet.

Baking the Smores Cookie Skillet

Preheat the oven to 350 degrees Fahrenheit. Bake the skillet for 22-24 minutes. If you prefer your cookie skillets to be extra gooey, bake for 2-3 minutes less.

Once the cookie is cooked, carefully remove from oven. Sprinkle with marshmallows and remaining milk chocolate chips.

Set the oven to broil on high, and place the skillet back in for 1-2 minutes. Make sure to carefully watch the cookie during this time. The marshmallows can go from a perfect golden brown to burnt in a matter of seconds (trust me on this one).

Serving

Once out of the oven, wait 5-10 minutes before serving.

Dig right into this huge smore cookie using a spoon (the middle is always the best part) or cut into slices if you want to share with others.

Ingredient Notes and Substitutions

1. Cast Iron Skillet: Cast iron skillets are very versatile and are a great staple to have in your home. They are relatively cheap and easily accessible. I got mine for just 10 dollars at Marshalls. Nevertheless, if you don’t have a cast iron skillet you can still make this smores cookie skillet in an 11×7 inch baking pan.
2. All-purpose flour: When making chocolate chip cookie dough it is essential to measure out the flour correctly. This will ensure you get the correct cookie texture.
3. Chocolate Chips: Smores are typically made with milk chocolate bars, so this recipe calls for milk chocolate chips. If you want a more classic chocolate chip cookie taste, substitute the milk chocolate for semisweet. If you are feeling really adventurous, any type of chocolate chip or chunk will work.
4. Marshmallows: Here on my blog, we do not discriminate when it comes to size or shape. Any size marshmallow will be great on top of this cookie. Just make sure the marshmallows are spread out so they all brown evenly.
5. Extra toppings: This recipe is super customizable. Add some chopped walnuts or pecans into the cookie dough for a nice nutty flavor, or serve with a scoop of vanilla ice cream for an out of body experience.

Storing the Cookie Skillet:

For best storage results, allow cookie to cool completely. Cut cooled cookie into slices and store in an airtight container for up to 7 days. Make sure the top of the container is not touching the marshmallows, or else they will stick and be pulled off when the container is opened.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @the.little.baker.who.could on Instagram.