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Giant S’mores Stuffed Chocolate Chip Skillet Cookie…everything we love about chocolate chip cookies, but with S’mores stuffed in the center. Just the dessert your weekend needs most. This giant cookie requires just one skillet, all pantry staple ingredients, and takes almost no effort to make. With pieces of graham cracker, sticky sweet marshmallows, and puddles of melted milk chocolate, every bite is insanely gooey. Enjoy this giant cookie warm, right out of the oven, with a big ole scoop of ice cream.
After a lot of requests, I finally have a S’mores recipe to share with you guys. I mentioned on Sunday that I’ve been testing out new ideas for a fun spin on S’mores. I had about five different concepts in mind, but after a string of group texts with our HBH team, the decision was easy…skillet cookie all the way. BUT with the addition of “S’mores” and with double the chocolate.
I didn’t disagree, you can almost never go wrong with anything baked in a skillet…nor anything involving cookie dough. And you most definitely can’t go wrong by doubling the chocolate. So, I started testing recipes, and here we are now.
I have a giant S’mores cookie to share and just in time for the weekend too!
Perfect!
The Story.
This recipe doesn’t really have much of a story, but basically I was scrolling through HBH the other week and it dawned on me that I really haven’t shared many S’mores recipes.
Why is that? Well, two reasons.
First and foremost a S’more is a S’more. It’s just a classic that doesn’t really need to be messed with. It’s delicious just as is…graham crackers + toasty marshmallows that are close to being burnt on the outside, but melty and gooey inside. And of course, Hershey’s milk chocolate bars.
YUMM!
It’s hard to not love that combination…it’s a summertime campfire classic. Because of this, I haven’t been overly excited to create a new S’mores recipes.
Question: When it comes to the classic bonfire S’more, how do you like your mallows? I am the girl that needs it basically burnt all over.
Now, reason number two. I will not lie or sugar coat it, marshmallows weird me out. The only two things I really use marshmallows for are a classic S’more and classic Rice Krispie Treats. I know that’s weird, but for the most part, marshmallows are not for me. Of course, I do make exceptions (did you see December’s snowman hot cocoa?), but they’re not my very, very favorite.
All that said, I still love a S’more (and a Rice Krispie treat….which really has me thinking, I need to make some, it’s been a long time). Plus, it’s summer, so it is high S’more season.
Which (finally) brings me to my skillet cookie. I wanted a recipe that was simple, not crazy over the top, and would really highlight the classic S’more. But yet also give it a fun new twist.
So ooey, gooey, skillet cookie it is.
Here are all the details.
Gather your ingredients. You’ll need the basics…butter, sugar, flour, etc. Then you’ll need, those classic S’more ingredients…graham crackers, marshmallows (mallows as I like to call them), and Hershey’s milk chocolate bars. Simple, nothing fancy at all, but all good.
Next, beat, mix, stir, spread stuff, cover, bake, eat warm – and enjoy!
My notes and tips.
First, I used my classic dough recipe which uses more brown sugar than white sugar. I did change the amount of sugar since marshmallows and milk chocolate are pretty sweet. If you love a sweeter cookie, you might want to adjust the sugar amounts slightly, but I don’t personally think that’s needed.
Once the dough is made, spread about a third of it into the bottom of an oven-safe skillet. You know I love using my Staub skillet but any oven-safe skillet will work. If you don’t have a skillet, a regular baking dish works too. But you might want to undercook the cookie to get that same gooey effect the skillet will give you.
Once you have some of the dough in the skillet, layer in the graham crackers, mallows, and Hershey bars. Add the remaining dough, then top with a few extra chocolate chunks.
Bake. Wait patiently by the oven. I like to bake for exactly nineteen minutes. But I like my cookie doughy in the center with puddles of melted chocolate and not one bit over-baked. For a more set cookie, bake closer to twenty to twenty-five minutes.
Now pull em out, smell the deliciousness, and watch those mallows bubble up…mouthwatering. Cheesy to say, I know, but really you’re going to be dying to enjoy this as soon as you pull the skillet out of the oven.
How do you serve this S’more skillet cookie?
Warm, right out of the oven with a scoop of ice cream and a spoon…or maybe several spoons. This is a dessert that’s meant for sharing with family and friends.
It’s really the only way to do it, and it’s perfect for summer nights in the backyard. I know it is decadent, but it’s summer, late summer actually. So live it up and enjoy these laid back nights with a S’more skillet cookie. It’s going to be delicious…
Looking for other easy campfire summer desserts? Here are a few ideas:
Crinkle Top Chocolate Peanut Butter Skillet Blondies
Lastly, if you make this Giant S’mores Stuffed Chocolate Chip Skillet Cookie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Giant S’mores Stuffed Chocolate Chip Skillet Cookie
Servings: 12
Calories Per Serving: 483 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1/2 cup dark brown sugar (use 3/4 cup for a sweeter cookie)
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 4 squares graham crackers broken into bite-size pieces
- 8-10 marshmallows
- 2 Hershey Chocolate Bars broken into pieces
- 1-2 ounces semi-sweet or dark chocolate chunks (optional)
- 1 pinch flaky sea salt (optional)
Instructions
- 1. Preheat the oven to 350 degrees F. Lightly butter a 10-12 inch oven safe skillet. 2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Stir in the chocolate chips. 3. Spread 1/3 of the dough into the bottom of the prepared skillet. Arrange the graham crackers over the dough, then add the marshmallows, and Hershey's pieces. Add the remaining cookie dough, gently spreading the dough over the marshmallows and chocolate. It's OK if not all the dough covers the mallows. 4. Transfer the skillet to the oven and bake for 20-22 minutes for an extra doughy center or 22-25 minutes for a more set cookie. Remove from the oven, let cool 3-5 minutes. Sprinkle with sea salt (if desired). DIG in, preferably with a scoop of ice cream.
This post was originally published on August 14, 2020
I’m looking to make this for a dinner party we’re going to… Can you make this in a 9×9 or 13×9 baking dish? I don’t have a cast iron skillet, just stainless steel.
Hey Anna,
Sure, any other baking dish will work just fine here! I hope you love this recipe, please let me know if you give it a try! xTieghan
As gooey and delicious as it sounds. Vanilla ice cream is a must. Would be good to make for dessert if you are having people over for dinner since it looks impressive and can be assembled ahead of time. It would easily serve 10 to 12.
Hey Bethany,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
how much cocoa powder?
Hey there,
There is no cocoa powder in this recipe:) Please let me know if you have any other questions! xTieghan
How should I store the leftovers?
Hey Meredith,
I would just cover your skillet or you can transfer to an airtight container on the counter. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hello! My daughter wants this for her birthday, wondering if I can make the dough ahead and store in fridge overnight and then bring to room temp before putting it all together to bake?
Thanks!
H
Hey there,
Sure, that would work just fine for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for multiple groups and all have RAVED about it! It’s my go-to special dessert for a crowd.
Hey Becky,
I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
Can I prepare it now and bake it tomorrow?
If I do, can I leave it in the freezer over night?
Hey Paola,
Yes, that would be fine to do, I would just keep in the fridge. I hope you love the recipe, please let me know if you give it a try! xTieghan
I am a seasoned baker at the age of 65 years young but I found a couple puzzling things in your recipe. First, you said to spread one third of the batter in the skillet. Well, in my 12 inch skillet, one third cup barely covers the bottom. So I used on half of the batter. Then the recipe mentioned marshmallows, I used the large ones and cut them in half as it was not stated. Regarding the graham crackers, I used 4 full sheets, again not stated in the recipe. You mentioned the dark choc chunks. I placed them on top before baking, it was not stated what to do with these either. Not intending to be hypercritical, but for a first time baker it could be puzzling. I am baking the pan of these delicious sounding cookies as I pen this. i know without a doubt they will be a big hit and just the best to appease an appetite craving chocolate and cookie dough.
Hey Rochelle,
Thanks for giving the recipe a try, sorry for any confusion. To clarify, I do a thin layer of the batter, so it should just cover the bottom of the skillet, if you needed to use more, no biggie! The recipe calls for 8-10 marshmallows, no need to cut in half, I would have stated:) The recipe calls for “4 square graham crackers broken into bit size pieces”. In step 3, I state to add the Hershey’s pieces over the marshmallows (the recipe calls for 2 Hersheys chocolate bars broken into pieces). I hope this helps to clear up any confusion! xTieghan
This is sooo good ?? we dont get Graham crackers where i live so i skipped them and it was. Just. So. Decadent. I did half quantity in an 8 inch Staub skillet….was perfect quantity for the 5 of us. Thanks so much!
Hey Leah,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was absolutely delicious! I made mine gluten free and also added walnuts – LOVED it thank you for being so talented and coming up with all these amazing recipes! my family LOVES them!!! You are my favorite!!!
Hey Rachel,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
This was amazing! The chocolate and smores flavor was so good. I will definitely be making this again. It was super easy to follow the recipe as well.
Hey Elizabeth,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
I had a similar issue – it was more cake like then cookie. My thought is to use less flour next time especially if using graham crackers with it; but love the big marshmallows and will use more next time!!
Hey there,
Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan
I followed the recipe exactly but the dough ended up tasting (and baking) more like a bread/pancake than a cookie? It wasn’t a sweetness issue but a texture issue. It was delicious especially the marshmallow and chocolate bits, but I’m curious how I can make it more of a cookie dough consistency? The only thing I can think of is that the baking soda I used is about a year old – maybe that’s it?
Hey Amy,
So sorry you had issues with the texture, old baking soda definitely could have been the issue. Was there anything you adjusted in the recipe? Please let me know how I can help! Happy New Year! xTieghan
Slight concern and question- I made something similar recently. I used marshmallow puff and it did not bake well. The puff was baked in between cookie dough layers and when it was all done, the puff had actually fallout out of the center and onto the edges near the crust and eventually hardened. So it ended up being chewy and hard. My question is- do the marshmallows have the same effect or is it some ingredient that may be in the marshmallow puff?
Thanks so much!
Hi Armida,
I have not used marshmallow puff in this recipe, but if you follow as is with the regular marshmallows you should not have this issue. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Can you prep the cookie dough in advance?
Hey Mary,
Yes, you sure can! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan