Giant S’mores Stuffed Chocolate Chip Skillet Cookie.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Giant S'mores Stuffed Chocolate Chip Skillet Cookie
Everything we love in chocolate chip cookies, but with S'mores stuffed in the center!
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.
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My husband would really like this. This is not Weight Watcher friendly for me though. HA!! I LOVE marshmallows but am not crazy about graham crackers. I only like mine slightly brown and very melty. Then again I don’t like my bread very browned either. We are all different!
We definitely are! I hope your husband loves this if you get a chance to make it for him! Thank you so much Charlotte! xTieghan
Hello! This looks amazing. I was wondering what size skillet you used?! Thanks!
Hey Jazmynn,
I used a 10 inch skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks wonderful. We are only two in our home, so I’m wondering if this dessert can be frozen? Thanks!
Hey Shirley,
I wouldn’t recommend freezing this dessert after baking. I would try cutting the recipe in half and just making a smaller portion. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’d love to make this soon, but there’s only two of us, so I’m wondering how to store the leftovers. Although, if you tell me I can’t, and we have to eat it all in one sitting, I won’t complain much 😆
Hey Erin,
Lol I would store the leftovers in an airtight container! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thinking about trying this over a campfire in a lidded Dutch oven. Any tips that might help us be successful?
Hey Mariah,
Sorry I’ve not tried this so I don’t have any tips, but I would go for it, sounds like a fun idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just wondered if I could make this using gluten free flour? It looks amazing but I have 3 wheat intolerant people in my house!!
Hey Siobhan,
I would use an equal amount of your favorite gf flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi …I was just wondering if I can make this in advance and serve later ..what do I have to do or instruct the person before eating the cookie..or may be I cook 5-10 minutes less and cook again for the remaining time .
Hey Neha,
I would assemble the entire skillet ahead of time and pop it in the oven when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan!
Do you think this will work with marshmallow fluff? I purchased some a while back for a recipe and idk when I will ever use it again…I hate wasting food! I’d love to use it up here. Planning to make it tomorrow!
Hey Mia,
Yes I think that would be fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this tonight for dessert and it was SOOO good. My picky husband , 5&3 yr old daughters and my pregnant belly LOVED it. It’ll be the perfect after dinner dessert for our next dinner party (servings size would be best for 6-8 adults, more of young kids). Thanks so much for this recipe !
Aw love to hear that! And congratulations!! That is so exciting! xTieghan
That is the most delicious looking dessert ever!! Could you please tell me what size is that Staub skillet you used?
Thank you so much.
Hey Julie,
I used a 10 inch Staub Skillet! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was SO good! If summer was a dessert, this would be it ! Paired really well with ice cream or a glass of milk. I will definitely make this again.
Sounds like a perfect dessert! I am really glad this turned out so well for you! xTieghan
Could you share different recipes with the chanterelles? These are my favorite mushrooms, for me they are the most delicious! 😍😍 I would especially like to see the recipe for risotto with chanterelles! Thank you for your blog, I love your recipes❤️
I would love to try! Thank you Inessa! xTieghan
This looked better than it was unfortunately 😩. I made it in a 9 in cake pan which worked great. Maybe I should have used the extra quarter cup sugar- it was just missing something. Didn’t really get the s’mores taste. it looked beautiful. The s’mores cookies from cooks illustrated are a great s’mores dessert. Im a big fan of you and your aesthetic. You are talented and delightful. I think it would be great for you to do more recipe testing, especially with baking. This is the reason I often hesitate to make blog recipes and turn to cooks illustrated. I feel like it’s better to have quality over quantity of new recipes. This is just what I’m looking for as an experienced home cook who loves to try new recipes! Thank you!
Hi Jen! I am sorry this did not turn out as well as you had hoped.. Is there anything that could have gone wrong? I appreciate the feedback and always make sure to test my recipes until I get them perfect for me. I would never share something with you all that I didn’t think was amazing. xTieghan
Are there any options for doing it in a thick skillet? Could I just do it in a normal frypan like a Scanpan with kind of thin edges?
Hey AJ,
I would just use a 9×13 baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this for my boyfriend and his family! It was a perfect amount for the 6 of us and so delish! Thanks so much for sharing
Thank you so much Maggie! I am really glad this turned out so well for you! xTieghan
I made this for my guests last night. They absolutely LOVED it. The ice cream was a great finishing touch, hot chocolatey cookie goodness, with cold creamy ice cream. AMAZING!!!!!!!
Thank you so much Jamie! I am really glad this turned out so well for you! xTieghan
Outrageously delicious!
Thank you Joanne! xTieghan
This looks HEAVENLY. I’m a sucker for a giant cookie cake type thing, and this looks like one on steroids and way way better. Love the addition of ice cream on top too.
xo Jessica
My Style Vita
Hi Jessica! I am so glad this recipe turned out so amazing for you! Thank you for trying it! xTieghan
I LOVE THIS !!
Thank you so much Clare! xTieghan
Made it for my boyfriends birthday. He is cookie over cake anyday! It was awesome. Ice cream and milk on the side. So good! Thank you! Next up bree and nectarine tart!
I am so glad this turned out so well for you, Emily!! Thank you so much for trying this! Also, happy birthday to him! xTieghan
Made this for company and it was DELISH!!!! Everyone raved about it! Perfect summertime dessert! Thank you for helping me look impressive in the kitchen!😋
Thank you for trying this! I am so glad this turned out so well for you! xTieghan
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Estou amando as duas receitas!
Hi. I am making these on Saturday. do you think these would okay made in individual ramekins? baked for how long?
I will set up a few extra toppings to add at end and have a choice of ice creams. thanks so much.
Hey Sonya,
I haven’t tested this, but it sounds like a great idea! I would bake at 350 for 15-18 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi my name is Shannon tengaru I am from New Zealand in west Auckland please send me more of your recipes please
Hi Shannon! All of my recipes are here on my site! You can also sign up for my newsletter if you would like! xTieghan
Delicious!! I love anything s’mores! I made it fresh at work for my coworkers and they loved it!
Thank you so much Claire! I am really glad this recipe turned out so well for you! xTieghan
Absolutely delicious. Worth every calorie, and the extra cardio afterwards. The outside is crisp and the inside is gooey. Make this to share with a crowd, because it’s really rich.
Thank you so much Lauren1 I am really glad this turned out so well for you! xTieghan
Has anyone tried substituting with whole wheat flour?
Hey Betsy,
I would give this recipe a try! https://dev.halfbakedharvest.com/chocolate-chip-skillet-cookie/
xTieghan
Made this tonight on my new cast iron skillet that I bought specifically to try this recipe. It did not disappoint! I only had one Hershey bar so I added some peanut butter m&m’s as well. It was amazing! Everyone at my extended family dinner couldn’t stop talking about it. Thank you!
Yum! I am really glad this turned out so well for you, Katie! Thank you for trying this!! xTieghan
Do you think it’s ok to make the cookie dough part in advance – either day before or a few hours before and keep in fridge?
Thanks!
Hey Liz,
Yes that would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would you be able to make the dough the night or morning before planning to make?!
Also, any tips on attempting to make over a fire?
Thanks!!
Hey Bailey,
Yes you could make the dough ahead of time. Sorry I have never tried this over a fire, best of luck! I hope you love the recipe, please let me know if you have any other questions! 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
So amazing!
Thank you Brent! 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
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
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
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
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
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
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
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
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
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
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
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 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? [email protected] xTieghan
Can you prep the cookie dough in advance?
Hey Mary,
Yes, you sure can! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Slight concern and question- I made something similar recently. I used marshmallow puff and it did not bake well. The puff was baked in between cookie dough layers and when it was all done, the puff had actually fallout out of the center and onto the edges near the crust and eventually hardened. So it ended up being chewy and hard. My question is- do the marshmallows have the same effect or is it some ingredient that may be in the marshmallow puff?
Thanks so much!
Hi Armida,
I have not used marshmallow puff in this recipe, but if you follow as is with the regular marshmallows you should not have this issue. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I followed the recipe exactly but the dough ended up tasting (and baking) more like a bread/pancake than a cookie? It wasn’t a sweetness issue but a texture issue. It was delicious especially the marshmallow and chocolate bits, but I’m curious how I can make it more of a cookie dough consistency? The only thing I can think of is that the baking soda I used is about a year old – maybe that’s it?
Hey Amy,
So sorry you had issues with the texture, old baking soda definitely could have been the issue. Was there anything you adjusted in the recipe? Please let me know how I can help! Happy New Year! xTieghan
I had a similar issue – it was more cake like then cookie. My thought is to use less flour next time especially if using graham crackers with it; but love the big marshmallows and will use more next time!!
Hey there,
Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan
This was amazing! The chocolate and smores flavor was so good. I will definitely be making this again. It was super easy to follow the recipe as well.
Hey Elizabeth,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
This was absolutely delicious! I made mine gluten free and also added walnuts – LOVED it thank you for being so talented and coming up with all these amazing recipes! my family LOVES them!!! You are my favorite!!!
Hey Rachel,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
This is sooo good 🤤🤤 we dont get Graham crackers where i live so i skipped them and it was. Just. So. Decadent. I did half quantity in an 8 inch Staub skillet….was perfect quantity for the 5 of us. Thanks so much!
Hey Leah,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
I am a seasoned baker at the age of 65 years young but I found a couple puzzling things in your recipe. First, you said to spread one third of the batter in the skillet. Well, in my 12 inch skillet, one third cup barely covers the bottom. So I used on half of the batter. Then the recipe mentioned marshmallows, I used the large ones and cut them in half as it was not stated. Regarding the graham crackers, I used 4 full sheets, again not stated in the recipe. You mentioned the dark choc chunks. I placed them on top before baking, it was not stated what to do with these either. Not intending to be hypercritical, but for a first time baker it could be puzzling. I am baking the pan of these delicious sounding cookies as I pen this. i know without a doubt they will be a big hit and just the best to appease an appetite craving chocolate and cookie dough.
Hey Rochelle,
Thanks for giving the recipe a try, sorry for any confusion. To clarify, I do a thin layer of the batter, so it should just cover the bottom of the skillet, if you needed to use more, no biggie! The recipe calls for 8-10 marshmallows, no need to cut in half, I would have stated:) The recipe calls for “4 square graham crackers broken into bit size pieces”. In step 3, I state to add the Hershey’s pieces over the marshmallows (the recipe calls for 2 Hersheys chocolate bars broken into pieces). I hope this helps to clear up any confusion! xTieghan
Can I prepare it now and bake it tomorrow?
If I do, can I leave it in the freezer over night?
Hey Paola,
Yes, that would be fine to do, I would just keep in the fridge. I hope you love the recipe, please let me know if you give it a try! xTieghan