Well-versed readers should know that my name, The Smart Cookie Cook, has nothing to do with how frequently I bake cookies; it reflects the fact that I’m a smart cookie…who cooks. However, it just happens to be a happy coincidence that I do love me some cookies. They’re definitely one of my favorite sweets.
In fact, there’s only one thing better than a cookie, and that’s a skillet cookie. The reasons why are obvious: skillet cookies give you all the incomparable bliss of being soft, warm and gooey fresh from the oven, plus they’re about three times the size of an average cookie. Bonus: they’re often served with ice cream melting into their warm crevices. Sorry, but a tiny, room-temperature can’t compare.
Because skillet cookies are such a superb baked good, I’ve shared several recipes for them with you from a classic Colossal Chocolate Chip Skillet Cookie Sundae to a fudgy Triple Chocolate Skillet Brownie Cookie. Today, we’re going to expand our skillet cookie repertoire with a perfect summertime version: a S’mores Skillet Cookie.
If you think about it, this oven-baked treat only makes sense; s’mores are meant to be warm, ooey, and gooey, and skillet cookies are meant to be warm, ooey, and gooey. Therefore, they’re a match made in heaven. This S’mores Skillet Cookie is like their beautiful offspring: an unbelievably soft, chewy graham cookie stuffed with abundant hunks of molten milk chocolate and gooey marshmallows. The texture is exactly what all cookies wish to be: chewy and rich, so soft in the center you’ll melt with each bite.
Quite frankly, this chocolaty, summer-inspired skillet cookie is a mouth-watering masterpiece all on its own, but who am I to say it wouldn’t be fantastic with a scoop of contrastingly cold ice cream running across its chocolate & marshmallow-studded surface? Do what works for you, my friends.
Another perk of the skillet cookie: no need to chill the dough. That means you could have one of these piping hot beauties in front of you in about 30 minutes. Do you fully grasp the magnitude of what I’m saying? Only 30 minutes stand between you and this S’mores Skillet Cookie!
A Few Tips Before You Get Cooking:
- At least 75% of what makes a cookie nice and soft is making sure you bake it for just the right amount of time. Over-baking, even by just a minute, will harden up any cookie. You’re almost always better off pulling it a bit sooner before you actually think you should; that’s when it’s usually cooked just right.
- You don’t have to use milk chocolate, but I did, specifically Hershey’s, because that is the classic s’mores-making chocolate. If you normally use a different kind of chocolate when you make s’mores, feel free to sub that in.
- Large marshmallows will be too big for this skillet cookie; stick to mini.
- Although you don’t need to chill the dough, it’s fine if you do. In fact, cookie dough garners more flavor the longer it chills. Just let it sit at room temperature for about 20 minutes before baking if you do chill it.
- If you make one or two of these bad boys and can’t finish it in one sitting, just cover it and microwave for a few seconds later when you’re ready to finish it off.
S’mores Skillet Cookie
By The Smart Cookie Cook
Yield – 2 large skillet cookies, enough to serve 4
- 1 ¼ cup all-purpose flour
- 1 tsp. kosher salt
- ½ tsp. baking soda
- 1 stick butter, softened
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 tsp. vanilla extract
- 1 egg
- 2 5.5-oz. milk chocolate bars, chopped
- ¾ cup mini marshmallows
- ¼ cup + 2 tbsp. graham cracker crumbs, divided
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of a standing mixer, beat together the butter, brown sugar, granulated sugar, and vanilla until light and fluffy. Beat in the egg just until combined.
- Fold in the flour mixture, a little at a time, on low speed just until well-combined. Use a spoon to just fold in the chocolate, marshmallows, and 1/4 cup graham cracker crumbs.
- Divide the dough between two mini skillets or ramekins, pressing it down into the skillets. Sprinkle with remaining graham cracker crumbs and bake for 20-25 minutes, or until puffed, set, and just starting to turn golden around the edges. Let sit for 2 minutes then enjoy.