The Summer of S’mores.
Happy Thursday, folks! We all know by now that I have the propensity to beat a concept to death once I find out that I enjoy developing recipes on that particular theme – and right now, at the tail end of July, that victim is the s’more.
My sister and her husband are s’mores afficionados. Last Christmas I baked them a batch of my S’mores Cupcakes as a belated gift for not having been able to bake a wedding cake for them. That treat box was received with a genuine hug from my sister, which almost never happens because we’re both manly men.
Perhaps my subconscious is inspired by their adoration for the chocolate-graham-mallow trio. I’m really leaning into it right now.
This Gooey Molten S’mores Skillet Cookie is all that the name suggests: hot, melty, rippled with milk and dark chocolate, and speckled with globs of marshmallow fluff, all wrapped in my soft cookie dough base. Serve warm with a scoop or two of vanilla ice cream.
No need to divvy it up in slices – jut dig right in with some spoons!
The Skillet is Lava
Aside from a bit of layering, which you’ll read about in a sec, this cookie dough is my general base for most chocolate chip cookie-adjacent recipes.
First, cream butter with brown sugar and regular sugar. Whip in two eggs, one at a time, then vanilla. Add flour, baking soda, and salt, beating until just combined. Fold in some dark chocolate chips with a spatula to finish.
Tip: Semi-sweet or even milk chocolate are fine substitutes for the dark chocolate chips, but I personally like the contrast of the heartier dark versus the milk chocolate we’re about to add.
Lightly grease a 10 or 12 inch skillet with butter. Mine is 12 inches, which simply means your cookie won’t be quite as tall.
Pat half of the cookie dough into the skillet, distributing it as evenly as possible to completely cover the bottom.
Next, poke in some graham cracker squares. Honey or cinnamon flavor are both fine. Then, a layer of milk chocolate slabs. Finish with some gobs of marshmallow fluff. Tip: a cookie scoop makes placing the fluff much easier!
Cover the filling with the rest of the cookie dough. It’s a-okay if some of the fluff sticks out. Wedge a few more milk chocolate pieces on the top and now you’re ready to bake!
350 degrees for 22-25 minutes is the name of the game. For a gooier cookie, bake at the shorter end of the suggested time; for a more set cookie, add a few minutes. The edges in either case should be golden and crispy.
Remove the skillet from the oven and let cool about 10 minutes. This allows the center to firm up just a touch more and ensures you don’t scorch your tonsils while digging into a searing hot cookie.
Adorn with a few scoops of vanilla ice cream, pass around some spoons, and go to town, folks!
Leftovers? Slices of cookie will keep great in the fridge for up to a week, or the freezer for up to 3 months. Keep in mind that a gooier cookie will be harder to slice. Not impossible, though!
Happy baking, pals!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Gimme gimme s’more:
Toasted S’mores Fudge Brownies
gooey molten s’mores skillet cookie
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips
- 4 sheets honey or cinnamon graham crackers, broken into squares
- 1/2 cup milk chocolate squares
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 350 degrees. Lightly grease a 10 or 12 inch cast iron skillet with butter.
- In a bowl, beat the butter, brown sugar, and regular sugar until fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla extract. Add the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips with a spatula.
- Scoop half of the dough into your skillet and pat to cover the bottom. Poke the graham cracker squares and half of the milk chocolate squares into the dough. Then, using a cookie scoop, dollop in the marshmallow fluff. See photos for reference. Spread the remaining dough atop (the fluff can stick out a bit, that's okay!) and finish with the rest of the milk chocolate pieces.
- Bake for 22-25 minutes, until the edges are set but the center is still gooey. For a more cohesive cookie, bake on the longer end of the suggested time. Let cool for 10 minutes, then serve with ICE CREAM!
