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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.
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.
Could you help me with some cookie science?
This looked so good we decided to try it just as a skillet cookie, w/ the dough recipe above (using the smaller sugar amount listed), and leaving out the middle layer of extra s’more ingredients.
Ours came out surprisingly fluffy! (yet dense) Kindof like a banana bread, not like a cookie. It raised to 1.5″ high in our 10 inch staub pan (the size down from your 11″ pan shown).
Anyway, I’m curious what we might’ve done wrong – were our eggs too large? Did we let the butter get to warm/runny first? I was baking w/ children- could we have accidentally measured too much/little of an ingredient? Which ingredient does this, I wonder? Or would it have simply stayed more like a cookie-dough cookie if we cooked it much less time (does simply ‘over cooking’ it make it turn puffy/cakey-crumbly)?
Maybe there’s no way to know – but if you happen to know what makes a cookie recipe differ from a sort of ‘quick bread’ recipe, I’d love to know, so we don’t make the fluffy consistency accidentally happen again.
Sorry for the long comment, and thanks for any thoughts. : )
I’m not sure if I did something wrong but the texture was more like a fluffy cake than a cookie. Flavor was still good.
Hi there,
Thanks for trying this recipe and sharing your feedback, sorry to hear you did not enjoy the texture! Was there anything you may have adjusted? A skillet cookie definitely has a different texture than your classic cookie:) xx
Love your recipes always! I haven’t actually made this but if I can’t find Hershey’s chocolate would any standard chocolate block be suitable? I live in Australia 🙂
Hey Christina,
You bet! I also love Chocolove bars! Please let me know if you have any other questions! Happy Thanksgiving! xx
Delicious! I was craving something sweet that I could throw together quick. Super yummy with ice cream. Even okay the next day warmed up slightly or room temp. Will make again and again.
Hey Tiara,
Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx
Have you tried this in a Pizza oven?
Hey Cindy,
I haven’t, but I bet that would work well for you! Please let me know if you have any other questions, I hope you love it! xx
What size skillet should I use for this? x
Hi there,
You can use a 10 or 12 inch skillet for this recipe. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Hi could I make this in single cookie form? How would you recommend if so? Excited to try 🙂
Hi Carly,
I would probably just try one of my other cooke recipes, I have so so many! Here’s few you might like:
https://www.halfbakedharvest.com/chocolate-dipped-peanut-butter-espresso-smore/
https://www.halfbakedharvest.com/oatmeal-chocolate-chip-graham-cracker-cookie-smores/
https://www.halfbakedharvest.com/smores-chocolate-mousse-bars/
Please let me know if you have any other questions! xTieghan
The first time I made this I discovered I was out of marshmallows, so I whipped up some homemade marshmallow cream and dotted it throughout.
The texture of the fluffy cream between the baked cookie dough was amazing and now I only use the homemade mm cream version.
Overall, it’s a great recipe and I appreciate the “less sugar” option since it has so much chocolate and marshmallow in it.
Hey Susie,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This looks amazing! Could it be eaten room temperature if I take it out of the oven, cover with foil, and serve an hour or so later?
Hey Lilian,
Yes, totally! I hope you love the recipe, please let me know if you give it a try! xTieghan
The cookie dough for this was perfect and came out just the right amount of soft and gooey. There wasn’t enough s’more filling though. When I make it again, I think I’ll use an entire bag of mini marshmallows and double the number of Hershey bars and graham crackers.
Hey Rachel,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
I’m having guests over and want to make this bht want to have it prepared in advance-but agree it’s best right form the oven! Can I compile in the skillet and put in fridge until I’m ready to bake?
Hey Jessica,
Sure, that would work well for you! Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Sooooo good! I made this last night and it turned out incredible. Thank you! Wish I could post my pic here to show you! Lol
Hi Sara,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
Tieghan! Oh my goodness, as a s’mores afficionada, this recipe made me positively giddy! I saved it for a special occasion, and it was surely worthy. So decadent!!! And I love the look of a perfectly toasted, golden ‘mallow. Thank you for this creation, and I’m so excited for my leftovers. 🙂
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan