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Smores Stuffed Skillet Cookie

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This smores stuffed skillet cookie brings all the nostalgic campfire flavors into a gooey, shareable dessert. With layers of chocolate, marshmallows, and graham cracker-infused cookie dough, it’s the ultimate treat for cozy nights or gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (60g) graham cracker crumbs (about 6–7 full sheets, finely crushed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (225g) semi-sweet or milk chocolate chips (or chopped chocolate bars)
  • 1 1/2 cups (75g) mini marshmallows
  • 1/2 cup (50g) graham cracker pieces (optional, for crunch)
  • Extra mini marshmallows (for topping)
  • Chocolate chunks or chips (for topping)
  • More graham cracker crumbs or pieces (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with butter or nonstick spray. If using a cake pan, line the bottom with parchment.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar together until creamy and fluffy (about 2-3 minutes).
  3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet, mixing on low until just combined. Do not overmix.
  6. Press half the dough into the bottom of the prepared skillet.
  7. Sprinkle chocolate chips/chunks and mini marshmallows evenly over the dough. Add graham cracker pieces if using.
  8. Drop spoonfuls of the remaining dough over the filling and gently spread to cover. It’s okay if some marshmallows peek through.
  9. Top with extra mini marshmallows and chocolate chunks.
  10. Bake for 25-32 minutes, until the edges are golden and the center is set but still soft.
  11. Let cool for 10-15 minutes before serving. Slice into wedges or serve straight from the skillet.

Notes

For a gluten-free version, use a gluten-free flour blend and gluten-free graham crackers. Let the cookie cool for at least 10 minutes before serving for the best texture. Use quality chocolate for the richest flavor. Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months.

Nutrition

Keywords: smores skillet cookie, skillet dessert, campfire dessert, gooey cookie, chocolate marshmallow cookie, easy skillet cookie, homemade smores, summer dessert, party dessert, shareable cookie

Find it online: https://tempotaste.com/smores-stuffed-skillet-cookie-easy-homemade-dessert-for-gooey-nights/