S’mores Cookie Skillet

a decadent s’more cookie skillet with dark chocolate and toasted marshmallows

  • Author: Kayla Howey



S’mores Cookie Skillet

  • 1 lb + 2 oz all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp salt
  • ½ lb unsalted butter, softened
  • 6 oz brown sugar
  • 4 oz sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 4 oz chocolate chunks
  • 4 oz graham cracker crumbs
  • 5 oz toasted marshmallows
  • cherry ice cream (recipe linked above in post)


S’mores Cookie Skillet

  1. Preheat the oven to 375F. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a stand mixer with a paddle attachment, beat the butter and both sugars until smooth. Mix in the eggs one at a time, scraping down the sides when needed. Add the vanilla extract, mixing just to incorporate. Gradually blend in the dry ingredient mixture, scraping down the sides, until fully incorporated. Add the chocolate chunks, graham cracker crumbs, and toasted marshmallows at the end. Give a quick mix until the ingredients are distributed throughout the dough.
  2. Prepare 3 (6.5”) cast-iron skillets by greasing them with butter. Divide the dough evenly into the skillets, pressing down so the dough is flat and covers the entire surface. Transfer the skillets to the refrigerator and chill the dough for 30 minutes. Bake the cookies for about 25 minutes until golden brown. You want the cookies to still be soft and chewy on the inside. Be careful not to overcook. Serve the skillet cookies with a scoop of cherry ice cream.


  • You can serve this with any ice cream flavor you’d like!