Bb S'mores Chocolate Chip Cookie Skillet
This gooey BB S'mores Chocolate Chip Cookie Skillet combines rich chocolate, toasted marshmallows, and graham crackers in a perfectly baked cast-iron dessert.
- Cast Iron Heat Management: A smart two-step baking temperature prevents the edges from drying out before the center sets.
- Moisture Balance: Using brown sugar and graham crumbs keeps the crumb tender and chewy instead of cakey.
- Perfect Marshmallow Toast: Adding the marshmallows during the final minutes under the broiler ensures a gooey, toasted topping without melting them into syrup.
My first cast-iron skillet was a hand-me-down from my aunt that arrived caked in twenty years of polymerized grease.
I spent a whole Saturday scrubbing it down to the raw grey iron, only to immediately bake a giant, butter-heavy cookie that stuck so badly I had to chisel it out.
It was a glorious, buttery disaster.
Most skillet cookies fail because the massive thermal mass of cast iron holds heat too long.
Bear with me here, think about this in terms of physics: this intense heat obliterates the delicate protein matrix of your dough, leaving you with dry edges and a soupy middle.
I also learned the hard way that cheap store-brand marshmallows fail every single test because their excess cornstarch stabilizers make them melt into a watery syrup instead of puffing up.
The simple fix is a two-step temperature workflow and a heavy hand with moisture-retaining brown sugar.
By starting the bake at a higher temperature to set the outer crust, then dropping it low, we allow the heat to gently penetrate the center.
If you have ever made my S'mores Cookie Bars or a classic Gooey Cookie Pie, you know that balancing moisture is absolutely crucial when baking in a deep vessel.
Trust me on this one, your skillet is ready.
We are layering in graham cracker crumbs and toasted marshmallows to mimic that campfire nostalgia, using a technique similar to my Marshmallow Brownies where we add the marshmallows late so they brown beautifully without dissolving.
Bb S'mores Chocolate Chip Cookie Skillet
Ingredients
- 1/2 cup (113g) unsalted butter, melted and cooled slightly
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/2 tsp baking soda
- 1/2 tsp Diamond Crystal kosher salt
- 3/4 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 graham cracker sheets, roughly chopped
Directions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch cast-iron skillet with a tiny bit of butter or neutral oil.
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and no lumps remain. Whisk in the egg and vanilla extract until the mixture becomes slightly pale and thickened.
- In a separate bowl, stir together the all-purpose flour, graham cracker crumbs, baking soda, and Diamond Crystal kosher salt. Fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Fold in the semi-sweet chocolate chips and chopped graham cracker sheets, saving a few of each to press on top later.
- Spread the cookie dough evenly into the prepared cast-iron skillet, smoothing the top with your spatula. Press the reserved chocolate chips and graham cracker pieces into the surface.
- Bake for 18 to 20 minutes, or until the edges are golden brown and the center is set but still slightly soft to the touch.
- Carefully remove the skillet from the oven. Scatter the mini marshmallows evenly over the top of the hot cookie. Return to the oven under the broiler for 1 to 2 minutes, watching closely, until the marshmallows are toasted and golden brown.
- Let cool for at least 10 minutes before slicing and serving.
Notes
- Salt Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using fine table salt, reduce the amount to 1/4 teaspoon to avoid an overly salty cookie.
- The Science of Softness: The acidic pH of brown sugar reacts beautifully with the baking soda to release carbon dioxide, which creates a tender, chewy crumb structure that prevents the skillet cookie from turning into a hard brick.
- Broiler Warning: Do not walk away from the oven during the final broiling step. Marshmallows transition from perfectly golden to completely charred in under ten seconds.
- Storage Behavior: After a day in the fridge, the cookie will firm up significantly due to the butter solidifying. A quick 15-second zap in the microwave will instantly restore its gooey, fresh-baked texture.
Serving Suggestions
To get the absolute most out of this warm, gooey skillet dessert, serve it family-style right out of the pan with a few indulgent additions.
- A massive scoop of high-quality vanilla bean ice cream melting over the warm center.
- A generous drizzle of warm chocolate ganache or hot fudge.
- An extra dusting of finely crushed graham cracker crumbs for a bit of crunch.
- A cold glass of whole milk or a creamy Cherry Vanilla Latte to balance the rich sweetness.
- A handful of fresh raspberries scattered on top to cut through the intense chocolate.
Storage and Reheating
If you somehow end up with leftovers, do not leave them sitting in the cast-iron skillet overnight. The iron will continue to draw moisture out of the cookie, leaving you with a dry, metallic-tasting disk by morning.
Instead, scoop the remaining cookie portions out and transfer them to an airtight container. They will keep happily at room temperature for up to three days.
Do not freeze this.
When you are ready for round two, avoid the oven entirely because it will dry out the crumb. A quick fifteen-second burst in the microwave will soften the chocolate and make the marshmallows wonderfully gooey again.
Ingredient Substitutes
If you find yourself missing a few pantry staples, these easy swaps will keep your baking plans on track without sacrificing texture.
- Graham Cracker Crumbs: Biscoff cookie crumbs work beautifully if you want a spiced, caramelized twist.
- Chocolate Chips: Dark chocolate chunks (60% cacao) can be substituted to balance the sweet marshmallows.
- Unsalted Butter: Coconut oil can be used, though it will slightly alter the flavor profile and reduce the butterscotch notes.
Go grab your skillet, tap your spatula against the counter, and let's bake something wonderfully messy.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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