Cast Iron Skillet Smores Cookie Recipe
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Make the ultimate gooey, chocolatey dessert in your own kitchen—no campfire required! This Cast Iron Skillet S’mores Cookie is everything you love about a classic s’more, baked into one irresistible cookie. With a buttery graham cracker cookie crust, melty milk chocolate, and golden toasted marshmallows on top, this skillet dessert is a hit every time.
Whether you’re baking for a summer BBQ, family movie night, or a fun twist on the classic campfire treat, this s’mores cookie recipe is a dessert that’s always a crowd-pleaser.
Skillet Smores Cookie Recipe
Take all the best parts of a campfire s’more and transform it into a decadent, chewy cookie that’s just as fun to eat as it is to make. This smores cookie recipe starts with a graham cracker cookie crust that brings that iconic toasty flavor right to your oven. It truly smells so good!
Why You’ll Love This Recipe
- Easy to make with pantry staples
- No campfire needed—just your oven and a cast iron skillet
- Chewy graham cracker cookie crust + gooey chocolate and marshmallow
- Ready in under 30 minutes
Looking for more easy dessert recipes? Try my German Chocolate Skillet Cookie or this crowd favorite Peanut Butter Skillet Cookie.
Recommended Equipment
- 12-inch cast iron skillet– this is the skillet I use to make skillet cookies in my kitchen
- Electric mixer or hand mixer
- Mixing Bowls
- Rubber Spatula
Why Bake Cookies in a Cast Iron Skillet?
Using a cast iron skillet helps the cookie bake evenly, giving you a crispy edge and chewy center every time, the perfect cookie texture in my opinion. The skillet retains heat beautifully and looks so rustic and charming when served at the table.
Want more cast iron ideas? Try this buttery Cast Iron Cornbread or our easy Butter Swim Biscuits.
Can I Make This Without a Cast Iron Skillet?
If you don’t own a cast iron skillet this recipe can be made in a 9 x 13 inch baking dish. Just follow the recipe instructions the same, check for doneness after baking for 20 minutes.
Smores Cookie Ingredients
Get ready for the irresistible flavor combination of graham crackers, chocolate, and marshmallows on a whole new level. Let me walk you through what you need to pick up to make this easy Smores cookie recipe.
Ingredients
- 1 1/4 cups all purpose flour
- 1 cup + 1/4 cup graham cracker crumbs (about 16 cracker sheets)
- 1/2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- 2 teaspoons vanilla
- 3/4 cup milk chocolate chips
- 1 cup marshmallow fluff
Pro Tip: Crush your graham crackers in a food processor or place in a zip bag and roll with a rolling pin.
How to make Smores Cookie in a Skillet
Now that you’ve got all the ingredients gathered, let’s walk through how to make the graham cracker cookie crust, then turn that into a smores skillet cookie.
Step 1: Mix the Dry Ingredients
In a mixing bowl, whisk together flour, 1 cup graham cracker crumbs, cornstarch, baking soda, and salt.
Step 2: Cream the Butter and Sugars
In a separate bowl, beat softened butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla, and mix until smooth.
Step 3: Make the Dough
Gradually mix the dry ingredients into the wet mixture until a soft cookie dough forms.
Step 4: Press Into the Skillet
Evenly press the cookie dough into a 12-inch cast iron skillet. Sprinkle the remaining ¼ cup graham cracker crumbs over the top.
Step 5: Bake
Bake at 325ºF for 20–25 minutes or until the edges are golden and the center is set. A toothpick inserted should come out clean.
Step 6: Add the Chocolate
Sprinkle milk chocolate chips on the hot cookie and let them melt. Spread evenly, leaving a border around the edge.
Step 7: Top with Marshmallow Fluff
Drop spoonfuls of marshmallow fluff over the chocolate. Return to the warm oven for 1 minute to soften, then spread gently.
Step 8: Toast the Marshmallow
Turn on the broiler and toast the top for 30–60 seconds. Keep a close eye on it—marshmallow burns fast!
How to Serve and Storage
Serve this warm Smores cookie recipe right out of the skillet! The cookie will be soft and gooey, the chocolate melty and the marshmallow cooked just right.
The cookie base will be more soft and crumbly while it is warm, but will set up a little more as it cools.
This cookie can be stored in an airtight container on the countertop for up to 3 days, it won’t be as good as the first day, but all the delicious smores flavors will be there.
Want to make it even better? Heat in the microwave for 30 seconds!
Recipe FAQs
Yes! Use mini marshmallows and scatter them over the chocolate. Broil until toasted.
I like to use milk chocolate for that classic s’mores flavor, but dark chocolate or even chocolate bars work great too!
You can make the cookie dough a day ahead and refrigerate it. Press into the skillet just before baking.
Cast Iron Skillet Smores Cookie Recipe
When you have finished Feeding Your Fam this sweet treat, be sure to come back and leave me a review here! I can’t wait to hear how this recipe turned out for you!
If you are looking for more detailed recipes and ideas to help with the daily dinner dilemma, or maybe a sweet treat, be sure to follow along with me on YouTube, and if you feel like sharing your masterpieces, be sure to tag me on Instagram or Facebook.
Recipe Video
Watch as I make this recipe step-by-step
Other Skillet Desserts to Try:
If you are a seasoned skillet baker, or just looking for something sweet, here are some of our other favorite desserts you should try:
Cast Iron Skillet Smores Cookie Recipe
Ingredients
- 1 1/4 cups all purpose flour
- 1 cup + 1/4 cup graham cracker crumbs
- 1/2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- 2 teaspoons vanilla
- 3/4 cup milk chocolate chips
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 325º F. Add oil if needed to a 12 inch cast iron skillet
- In a mixing bowl whisk together the flour, 1 cup of graham cracker crumbs, cornstarch, baking soda, and salt.
- In a separate mixing bowl combine butter, sugar, brown sugar, egg, and vanilla with an electric mixer until well blended.
- Gradually add the flour mixture to the butter mixture and mix until a soft dough is formed.
- Press the dough into the cast iron skillet. Top with the additional graham cracker crumbs and press into the dough before baking.
- Bake the cookie for 20-25 minutes, until golden on the edges and a toothpick comes out clean from the center of the cookie.
- Top the warm cookie with the milk chocolate chips and spread across the top of the cookie as they melt.
- Lastly, drop spoonfuls of marshmallow cream over the top of the cookie and melted chocolate. Place the skillet back into the warm oven for 1 minute, then spread the soft marshmallow fluff over the top. To toast the marshmallow place it under the broiler on the top rack for 1 minute. Don't leave unattended.
Notes
- Nutrition facts are just an estimate of the ingredients listed.
- For the graham cracker crumbs, I prefer to make the crumbs added to the cookie finer and the 1/4 cup placed on top a little more coarse.
- Store in an airtight container on the countertop for up to 3 days. Do not store in the cast iron skillet.
- to make ahead, bake the graham cracker cookie and add the chocolate and marshmallow before serving, just use the oven to heat and melt the chocolate and marshmallow fluff
