This S’mores Skillet Cookie Cake is an ooey, gooey, chocolatey dream! Packed with everything you love about s’mores, it’s baked to perfection in one deliciously easy dessert.
This S’mores Skillet Cookie Cake is the ultimate crowd-pleasing dessert that brings all the nostalgic campfire flavors indoors. A thick, chewy chocolate chip s’mores cookie dough is baked in a cast-iron skillet until golden at the edges and soft in the center, then topped with more melty chocolate graham crackers and a border of toasted marshmallows. This cookie cake is sure to be loved by everyone!
For more delicious cookie cake recipes you have to check out my Chocolate Chip Skillet Cookie, Peanut Butter Cookie Cake, and classic Cookie Cake.
Table of Contents
Why We Love This Cookie Cake
- Super easy to make with simple ingredients, making it a go-to treat when you need something quick and delicious.
- No need to build a campfire to enjoy classic s’mores flavors—this dessert brings them right to your kitchen.
- Warm, gooey, and chocolatey, S’mores Cookie Skillet is the ultimate comfort dessert that everyone loves digging into.
Recipe Ingredients
- Semi-Sweet Chocolate Chips: Adds a smooth and slightly bitter taste that balances the sweetness of the marshmallows and sugar.
- Mini Marshmallows: They melt into soft, gooey goodness, creating little pockets of sweetness throughout the cookie.
- Graham Cracker Crumbs & Chunks: A mix of crisp and crumbly, these add a light sweetness with a hint of cinnamon.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Add-Ins: You can mix in chopped nuts like pecans or almonds for a little crunch, or swirl in some peanut butter or Nutella for added richness. If you’re feeling extra indulgent, try adding caramel bits or even extra chocolate varieties.
- Butter Alternative: You can easily swap the melted butter for coconut oil if you’re looking for a dairy-free option. It adds a subtle hint of coconut.
How to Make S’mores Skillet Cookie Cake
Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 2: In a large mixing bowl or the bowl of a stand mixer, add the melted butter, sugars, egg, egg yolk, and vanilla. Beat the mixture for 30 seconds, then let it rest for 30 seconds. Repeat this process 3 times.
Step 3: In a small mixing bowl, whisk together the flour, graham cracker crumbs, salt, baking soda, and cinnamon. Using a spatula or wooden spoon, stir in the dry ingredients. Fold in ½ cup + 2 tablespoons of the chocolate chips and ½ cup of mini marshmallows.
Step 4: Press the mixture into a 10-12 inch cast iron skillet, creating a slight mound in the center (this is because the edges tend to rise during the baking process). Top with the remaining chocolate chips, mini marshmallows, graham cracker chunks, and chocolate bar pieces.
Step 5: Place in the oven and bake until the center is mostly set, about 18-20 minutes. Remove and place the halved marshmallows (cut/sticky side down) around the edges of the cookie, spacing them about ¼ inch apart. Return to the oven and continue baking until the marshmallows turn golden brown on top. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving.
FAQs
You can enjoy it on its own or serve it with a scoop of vanilla ice cream for an extra indulgent treat. For a fun twist, drizzle it with chocolate or caramel sauce, or sprinkle a little sea salt on top before serving!
If you don’t have a cast iron skillet, you can use any oven-safe skillet or even a baking dish. Just be mindful of baking times, as they may vary slightly.
Storage Info
To STORE your S’mores Skillet Cookie Cake, cover it tightly with plastic wrap or foil and keep it at room temperature for up to 3 days. You can FREEZE it by wrapping individual slices in plastic wrap and placing them in an airtight container for up to 2 months.
To REHEAT, place a slice in the microwave for 15-20 seconds or warm it in the oven at 300°F (150°C) for 5-10 minutes until heated through.
More Delicious S’mores Recipe to Try
S’mores Skillet Cookie Cake Recipe
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Ingredients
- 12 tablespoons (1 ½ sticks) unsalted butter - melted
- 1/2 cup granulated sugar
- 3/4 cup brown sugar - packed
- 1 large egg + 1 egg yolk
- 2 1/2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 cup graham cracker crumbs
- 1 tsp salt
- 1/2 teaspoon baking soda
- 1/4 tsp ground cinnamon
- 3/4 cup semi-sweet chocolate chips - divided
- 1 cup mini marshmallows - divided
- 1 sheet graham cracker - broken into chunks
- 1 milk chocolate Hershey's bar - broken into individual bars
- 1/2 dark Hershey's chocolate bar - broken into individual bars
- 7-9 large marshmallows - cut in half (depending on the size of your skillet)
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large mixing bowl or the bowl of a stand mixer, add the melted butter, sugars, egg, egg yolk, and vanilla. Beat the mixture for 30 seconds, then let it rest for 30 seconds. Repeat this process 3 times.
- In a small mixing bowl, whisk together the flour, graham cracker crumbs, salt, baking soda, and cinnamon. Using a spatula or wooden spoon, stir in the dry ingredients. Fold in ½ cup + 2 tablespoons of the chocolate chips and ½ cup of mini marshmallows.
- Press the mixture into a 10-12 inch cast iron skillet, creating a slight mound in the center (this is because the edges tend to rise during the baking process). Top with the remaining chocolate chips, mini marshmallows, graham cracker chunks, and chocolate bar pieces.
- Place in the oven and bake until the center is mostly set, about 18-20 minutes. Remove and place the halved marshmallows (cut/sticky side down) around the edges of the cookie, spacing them about ¼ inch apart. Return to the oven and continue baking until the marshmallows turn golden brown on top. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving.
It tasted like a big soft cookie with all the best s’mores flavors mixed in.