This gooey s’mores cookie skillet brings back the nostalgic tastes of summer in a skillet. It’s full of chocolate, marshmallows, and graham crackers and best shared with those you love! Grab some spoons and and dive right in. This recipe comes together quickly and is the perfect little treat for whenever you need something sweet! Hope you love it as much as we do!
What you need to make this gooey s’mores cookie skillet + substitutions:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, you can still keep the salt ratio in the skillet the same!
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving this that deep rich brown color.
- Egg and Egg Yolk- Eggs help bind a recipe and really help give it taste and texture. Using egg yolk adds richness and just makes the skillet so velvety. Best if used at room temperature, but will work fine if they aren’t. I don’t think flax eggs would work as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps to produce a light and fluffy and perfectly cooked chocolate chip cookie skillet.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
- Chocolate chips- I went with semi-sweet but feel free to use whatever you like! You could use dark chocolate, milk chocolate, etc. You can also use chopped chocolate, chunks, etc.
- Marshmallows- I did mini marshmallows so they didn’t puff up too much. If you do regular size, I’d chop them up. Also fun fact, if you try to avoid food dye, the marshmallows at Trader Joe’s doesn’t have any. Why is there blue food dye in marshmallows to begin with?!
- Graham crackers- I used regular graham crackers for this one and they worked great!
- Maldon sea salt– I top the majority of my baked goods with this, because the salt really brings out the sweet flavor!
- Cast iron- I used this 10in cast iron and love it!
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Gooey S’mores Cookie Skillet
This gooey s'mores cookie skillet brings back the nostalgic tastes of summer in a skillet. It's full of chocolate, marshmallows, and graham crackers and best shared with those you love! Grab some spoons and and dive right in. This recipe comes together quickly and is the perfect little treat for whenever you need something sweet! Hope you love it as much as we do!
Ingredients
- 1 cup unsalted butter melted
- 1¼ cup brown sugar light or dark
- 2 eggs + 1 egg yolk
- 2 tsp vanilla
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 2 cups chocolate chips
- 4 sheets graham crackers crumbled up
- 1 cup mini marshmallows
- flakey sea salt for topping
Instructions
- Preheat your oven to 350F degrees.
- In the microwave or on the stovetop, melt the butter and then let cool completely.
- In a large mixing bowl, whisk together butter and sugar until it’s smooth and incorporated.
- Add in the eggs and vanilla extract and mix until combined.
- Next, add in the flour, sea salt, and baking soda. Mix until everything is well combined.
- Pour in the chocolate chips, marshmallows, and crumbled graham crackers (reserve some of each for topping if you'd like) and using a spatula, mix until well distributed. The batter should be thick & sticky,
- Coat a 10in cast iron skillet with oil or butter. If you don't have a cast iron you can always use cake pan!
- Press dough into the skillet and bring it all the way to the edges. If the batter is too sticky, lightly wet your hands to help press it into the pan without sticking to you.
- Bake in the oven for 30-40 minutes. If you want it more gooey, lean toward the shorter time. If you'd like it a little more done, go longer. Check at 25-30 minutes.
- Top with flakey sea salt. To cut into slices, let cool completely before slicing. To enjoy hot, eat it right from the skillet with a spoon. Enjoy!
Notes
For Storing: Store leftover in an airtight container on the counter or fridge (your preference) for 2-3 days!
