A skillet cookie is something that will never go out of fashion for me. There is something so epic about having a giant cookie that can be eaten in one pan. It tastes like a gooey brownie when it is hot out of the oven, but gets as hard as a cookie. In fact, when this s’more skillet cookie cools down, you can slice it and serve it individually. The choice is yours: eat it straight out of the skillet with a friend or two (or by yourself), or slice it up like a pie. This is an awesome choice for Valentine’s Day because it is just so comforting.
The skillet toppings
So you will need mini marshmallows for this to work, as well as some Graham crackers and chocolate chips. If you don’t have chocolate chips you can use chocolate chunks/chopped chocolate. A good skillet cookie starts with a firm dough. The cookie dough has to be refrigerated for an hour prior to baking this s’more chocolate chip skillet cookie.
You need to get hands-on with this recipe:
- Use your hands to heavily grease the skillet you’ll be using with butter.
- Split the cookie dough into half. Then press one half into the greased skillet and form a shell.
- Next goes in your chocolate chips/chunks, graham crackers and mini marshmallows.
- This is all topped with the remaining cookie dough like a blanket.
- On top of this cookie dough, you can garnish it with more chocolate, marshmallows and Graham crackers. I actually crushed the Graham crackers into crumbs because I felt like it.
Serving your skillet cookie
Once your skillet is baked and ready, let it cool for just a few minutes. Serve this warm with your favorite ice cream for best results. If you liked this skillet cookie recipe, check out my gingerbread skillet cookie recipe which can be found in my holiday cookbook, Cozy Delights. You might also love these divine s’more peanut butter cookies.
Ingredients
1 cup unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup dark brown sugar, tightly packed
3 cups all-purpose flour, leveled
1/2 teaspoon table salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 cup dark chocolate chips, plus extra 1 cup to top
4 broken Graham cookies, plus extra 2 broken crackers to top
2 cups mini marshmallows, plus extra 1 cup to top
Instructions
- Using a hand or stand mixer, beat the butter, vanilla extract, brown sugar and granulated sugar until smooth. Then whisk in the eggs one at a time.
- Whisk the flour, salt, baking powder, cinnamon together in a separate bowl, then combine this with the egg mixture in the previous step.
- One it is all combined, fold in the chocolate chips, marshmallows with a spatula. This is your cookie dough.
- Heavily grease a 10-inch (or 12-inch) cast-iron skillet with butter.
- Divide the cookie dough into two. Press one half into the cast-iron skillet and along the sides of the skillet. Even out the top with your hands.
- Add the broken Graham crackers, along with half the amount of mini marshmallows and chocolate chips.
- Press the remaining cookie dough on top and garnish with the remaining mini marshmallows (see notes) and chocolate chips. Press crushed or broken Graham crackers on top as well.
- Wrap the top of the skillet with cling wrap or aluminum foil and refrigerate for at least 1 hour.
- Preheat the oven to 350°F/175°C and bake the skillet for 40-45 minutes ( a 12-inch skillet will take a shorter time so reduce the baking time by 5-10 minutes). The marshmallows should have completely melted and look browned on top.
- Let the skillet cool for at least 15 minutes before serving. This goes great with ice cream or fruit.
- You can scoop pout the cookie with a spoon or wait for 1-2 hours for it to harden so you can slice it like a pie.
Notes
Place the mini marshmallows you're using as toppings in the center of the dough, because it will melt outwards towards the edge of the skillet. If you put them close to the edge of the skillet, it will drip on the sides of the skillet as they melt.