S'mores Cookie Skillet Recipe

Prepare skillet and preheat

Position an oven rack in the center and preheat oven to 350°F (175°C). Place a 10- to 12-inch oven-safe cast-iron or heavy skillet on the counter. Add 1 tablespoon unsalted butter to the skillet and rub to coat the bottom and sides; set aside.

Cream butter and sugars

In a large mixing bowl, melt 6 tablespoons unsalted butter until just liquefied and slightly cooled (microwave 20–30 seconds or stovetop). Add 3 tablespoons packed light brown sugar and 2 tablespoons granulated sugar. Whisk until smooth and combined.

Add egg yolk and vanilla

Stir in 1 large egg yolk and 1 teaspoon vanilla extract until fully incorporated. The mixture will be thick and glossy.

Combine dry ingredients

In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt until evenly distributed.

Make cookie dough

Gradually add the dry ingredients to the butter-sugar mixture, stirring until a soft, slightly crumbly dough forms. Fold in 1 1/2 cups semi-sweet chocolate chips, making sure they are evenly distributed.

Press dough into skillet

Transfer the dough to the prepared skillet. Use lightly floured hands or a piece of parchment to press the dough evenly to cover the bottom of the skillet and come up the sides slightly (about 1/2"–3/4" thickness). Smooth the top.

Parbake (optional but recommended for structure)

Bake the cookie base in the preheated oven for 12–14 minutes, until the edges are set and beginning to brown but the center is still slightly underbaked. Remove from oven.

Add chocolate and graham pieces

Immediately after removing the skillet from the oven, sprinkle the chopped 4 ounces milk chocolate evenly over the hot cookie surface, followed by 1 cup broken graham cracker pieces. Press gently so the chocolate begins to melt into the cookie.

Top with marshmallows

Scatter 2 cups mini marshmallows over the chocolate and graham layer so the surface is covered. If desired, reserve a few marshmallows to add after broiling for extra toasting spots.

Broil to toast marshmallows

Set the oven to high broil. Place the skillet under the broiler about 4–6 inches from the element and broil for 30–90 seconds, watching constantly, until marshmallows are puffed and golden-brown in spots. Rotate the pan if needed for even browning. If you prefer a less toasted top, broil for less time.

Finish and season

Remove the skillet from the oven. Immediately sprinkle 1/4 teaspoon coarse sea salt over the top and press any reserved marshmallows lightly into the warm marshmallow surface if using. Let the skillet rest for 5–8 minutes to set slightly.

Serve

Serve warm straight from the skillet with a large serving spoon or pie server. For sharable portions, cut into wedges and place on plates; for single servings, scoop with an ice-cream-style scoop. Leftovers can be reheated at 300°F (150°C) for 8–10 minutes to refresh the gooey texture.