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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Just made this for my boyfriend and his family! It was a perfect amount for the 6 of us and so delish! Thanks so much for sharing
Thank you so much Maggie! I am really glad this turned out so well for you! xTieghan
Are there any options for doing it in a thick skillet? Could I just do it in a normal frypan like a Scanpan with kind of thin edges?
Hey AJ,
I would just use a 9×13 baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looked better than it was unfortunately ?. I made it in a 9 in cake pan which worked great. Maybe I should have used the extra quarter cup sugar- it was just missing something. Didn’t really get the s’mores taste. it looked beautiful. The s’mores cookies from cooks illustrated are a great s’mores dessert. Im a big fan of you and your aesthetic. You are talented and delightful. I think it would be great for you to do more recipe testing, especially with baking. This is the reason I often hesitate to make blog recipes and turn to cooks illustrated. I feel like it’s better to have quality over quantity of new recipes. This is just what I’m looking for as an experienced home cook who loves to try new recipes! Thank you!
Hi Jen! I am sorry this did not turn out as well as you had hoped.. Is there anything that could have gone wrong? I appreciate the feedback and always make sure to test my recipes until I get them perfect for me. I would never share something with you all that I didn’t think was amazing. xTieghan
Could you share different recipes with the chanterelles? These are my favorite mushrooms, for me they are the most delicious! ?? I would especially like to see the recipe for risotto with chanterelles! Thank you for your blog, I love your recipes❤️
I would love to try! Thank you Inessa! xTieghan
This was SO good! If summer was a dessert, this would be it ! Paired really well with ice cream or a glass of milk. I will definitely make this again.
Sounds like a perfect dessert! I am really glad this turned out so well for you! xTieghan
That is the most delicious looking dessert ever!! Could you please tell me what size is that Staub skillet you used?
Thank you so much.
Hey Julie,
I used a 10 inch Staub Skillet! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this tonight for dessert and it was SOOO good. My picky husband , 5&3 yr old daughters and my pregnant belly LOVED it. It’ll be the perfect after dinner dessert for our next dinner party (servings size would be best for 6-8 adults, more of young kids). Thanks so much for this recipe !
Aw love to hear that! And congratulations!! That is so exciting! xTieghan
Hi Tieghan!
Do you think this will work with marshmallow fluff? I purchased some a while back for a recipe and idk when I will ever use it again…I hate wasting food! I’d love to use it up here. Planning to make it tomorrow!
Hey Mia,
Yes I think that would be fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi …I was just wondering if I can make this in advance and serve later ..what do I have to do or instruct the person before eating the cookie..or may be I cook 5-10 minutes less and cook again for the remaining time .
Hey Neha,
I would assemble the entire skillet ahead of time and pop it in the oven when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just wondered if I could make this using gluten free flour? It looks amazing but I have 3 wheat intolerant people in my house!!
Hey Siobhan,
I would use an equal amount of your favorite gf flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thinking about trying this over a campfire in a lidded Dutch oven. Any tips that might help us be successful?
Hey Mariah,
Sorry I’ve not tried this so I don’t have any tips, but I would go for it, sounds like a fun idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’d love to make this soon, but there’s only two of us, so I’m wondering how to store the leftovers. Although, if you tell me I can’t, and we have to eat it all in one sitting, I won’t complain much ?
Hey Erin,
Lol I would store the leftovers in an airtight container! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks wonderful. We are only two in our home, so I’m wondering if this dessert can be frozen? Thanks!
Hey Shirley,
I wouldn’t recommend freezing this dessert after baking. I would try cutting the recipe in half and just making a smaller portion. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! This looks amazing. I was wondering what size skillet you used?! Thanks!
Hey Jazmynn,
I used a 10 inch skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband would really like this. This is not Weight Watcher friendly for me though. HA!! I LOVE marshmallows but am not crazy about graham crackers. I only like mine slightly brown and very melty. Then again I don’t like my bread very browned either. We are all different!
We definitely are! I hope your husband loves this if you get a chance to make it for him! Thank you so much Charlotte! xTieghan