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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.
I have followed you for some time and regularly make your recipes but only saw this when reposted by another gramer. Thanks for the shout out, I am the CMO of Hershey. Can we send you some Hershey products as a thank you?
Hi Jill! Thank you so much for this offer. Could you please email me? contact@halfbakedharvest.com xTieghan
Made this Gleten Free, AMAZING! Thank you for your creativity!
Thank you for trying these Ann! I am really glad this turned out well for you! xTieghan
I plan to make this, this weekend using my Staub 11” skillet. Do you think I’ll have to adjust anything?
Hey Clarissa,
Nope, you can follow the recipe as is! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m considering making this for a group of 12 guys. Do you think a doubled recipe would fit in a 9×13 roasting pan?
Hey Melissa,
Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for tonight for my husband and boys- Delicious!! Followed your exact recipe and directions. Baked for 20 minutes in a 9 inch skillet. I follow you on IG and I have your cook book. Love your work space, your style and recipes. Thank you!❤️??
Thank you so much Renee! I am so happy to hear that! xTieghan
This had a lot of promise, but sadly the cookie dough itself was just okay. I really wanted to love this, and the concept is amazing, but they strangely weren’t particularly sweet and the texture was surprisingly one note.
Thank you so much Ashley!! I am so happy this turned out so well for you! xTieghan
OUT OF THIS WORLD. So so so easy and the best cookie skillet I have personally ever made. After my husband’s first bite he immediately looked at me and said “omg, you HAVE to make this again”.
Wow that is so amazing to hear! Thank you Emily! xTieghan
My go to chocolate chip cookie is Crisco’s ultimate
chocolate chip cookie recipe. Can I substitute that instead of your cookie recipe?
Hey Kyle,
I haven’t tested that, but I assume it would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good! I made a few changes because of who I am as a person (I think I’m incapable of following recipe directions) but we loved it.
I made a half recipe in a 6 inch cast-iron, browned the butter (because I’m obsessed with browned butter), used 1 cup Namaste Perfect Gluten-Free Flour Blend, and in place of the extra 2 tablespoons (for the half-recipe) I added about that amount of crumbled gluten-free graham crackers. Also obviously subbed gluten-free graham crackers. I think for the smaller one it ended up being about 19 minutes of baking time to be perfectly gooey and undercooked 😉
Thanks for the delicious treat!
Amazing!! I am so glad this turned out so well for you, Nicole! xTieghan
I made this tonite and YUM! The key, don’t skip adding the extra brown sugar. I have three teens so upon reading that I knew I would add extra. I also would suggest absolutely adding the pieces of dark chocolate at the end and topping with sea salt, the salt with the sweet is such a great contrast. Serving with ice cream cuts the richness but this was so easy and so tasty. It’s a winner and making in my cast iron skillet is such a great presentation. This is the second recipe of yours I’ve come across on Pinterest and tried, so far so good!
I am so glad this turned out so well for you, Erin! Thank you so much for trying this one! xTieghan
I made this last night! So easy and yummy! My only issue was my skillet is 12in and it was a little too big. The dough didn’t nearly cover the top. I have a 9in that I’ll try next time! I made the dough while I was making the coconut braised chicken!
Thank you so much Heather! I am really glad you liked this! xTieghan
Update: I used 1/4 Graham flour and 2 cups all purpose. It was perfect! Not sure how much extra graham cracker flavor it imparted over the original but this recipe is wonderful.
Thank you so much Kayla! xTieghan
Have some leftover graham flour. What do you think about substituting 1/4 cup of the 1 1/4 cup flour?
Hey Kayla,
I haven’t tested this, so I am unsure of what the results would be. I would probably stick with the all purpose flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So amazing!
Thank you Brent! xTieghan
Hi, This looks delicious. Just wondering what can I use as an egg substitute in the recipe? Thanks!
Hey Hetal,
I am so sorry but I have not tested this recipe without the egg, you could try a chia or flax egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan