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Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
In my book, it doesn’t get much better than the warm crackle of a campfire. Although I love a good roasted hot dog or simply sitting around telling ghost stories, I’m making a campfire for one reason only: S'mores. But camping season doesn't last all year, and it’s not always easy to get out and find a fire to roast your marshmallows over. Fear no more, I have the answers to all your problems in the form of—dare I say—an improved version of the classic s'more. This s'mores skillet cookie combines two of the best desserts of all time into one toasty, chocolatey masterpiece. A warm chocolate chip cookie filled with marshmallows, graham cracker pieces, and even more chocolate? Count me in!
This recipe is perfectly classic as is, but you can feel free to get creative with it if you want to switch up the classic s’more flavor profile. Use white chocolate chips, cookies n’ cream Hershey’s bars, or top with vanilla ice cream like we do in our skillet chocolate chip cookie recipe. You’re the s’more master this time!
Did you try this dessert stunner? Let me know what you think in the comments below!
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Ingredients
Cooking spray
- 3/4 cup
(1 1/2 sticks) butter, softened
- 1/2 cup
packed brown sugar
- 1/3 cup
granulated sugar
- 2
large eggs
- 1 1/2 tsp.
pure vanilla extract
- 1 1/2 cups
all-purpose flour
- 1/4 cup
crushed graham crackers
- 1/2 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1 cup
chocolate chips
- 3
Hershey's bars, broken into smaller pieces, divided
- 1 cup
mini marshmallows, divided
- 10
large marshmallows
Directions
- Step 1Preheat oven to 350° and grease a 10” ovenproof skillet with cooking spray. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Add eggs and vanilla and beat to combine.
- Step 2In a separate bowl, whisk together flour, crushed graham crackers, baking soda, and salt. Add dry ingredients to wet and stir until just combined, then fold in most chocolate chips, most Hershey’s bars, and most mini marshmallows.
- Step 3Press dough into prepared skillet and top with remaining chocolate and mini marshmallows. Bake until center is almost set, 22 to 25 minutes.
- Step 4 Meanwhile, cut large marshmallows in half, leaving the tops and bottoms intact. Place halved marshmallows cut side-down around the edge of the cookie. Return to oven and bake until puffed and golden, 5 to 8 minutes more. Serve warm or at room temperature.
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