Name: S'mores Chocolate Chip Skillet Cookie
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 230 g unsalted butter; 280 g plain flour; 1 tsp corn flour; 1 tsp bicarbonate of soda; 140 g dark soft brown sugar; 1 egg; 1 tsp vanilla extract; 100 g chocolate chips; 100 g chocolate chips; 80 g mini marshmallows

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Made for campfire gatherings, this s’more-inspired chocolate chip giant skillet cookie is just the thing to serve at family or friend get-togethers. Gooey, caramelised and crunchy…ultra indulgent!

Timings

Prep Time

10 mins

Cook time

12 mins

Total time

22 mins

Servings

Picture this: It’s fall. You’re sitting by a campfire, dressed up in a scarf and a hat, surrounded by your best pals, digging into a ooey, gooey chocolate chip cookie topped with caramelised marshmallows. That sounds like heaven to me. I love fall. It’s the best season of all and that’s why I had to create this recipe. I had to live that moment, even if it was inside and with my husband!

If you’ve got a gathering with friends coming up and you’re after something impressive but easy-to-make, then you can’t really go wrong with a chocolate chip skillet cookie. Make it a s’mores cookie and you’re friends will never leave your side!

My s’mores skillet cookie really is simple. You make the cookie (I used my brown butter chocolate chip cookie recipe as my starting point). Squash it into a skillet pan. Flatten it out. Bake. Add more chocolate chips and marshmallows. Toast until caramelised. Serve. Go try!

Chocolate chip cookie + more chocolate + marshmallows = heaven!
Really easy to make for friends yet impressive!
The perfect camp-side sharer!
Treat your kids this fall with this easy-to-make dessert.

Step 1 – Make the cookie dough: In a small saucepan, melt the butter. In one bowl, mix together the plain flour, corn flour and bicarbonate of soda. In another, mix together the soft dark brown sugar, egg and vanilla extract until combined and sugar has dissolved.

Step 2 – Pour the melted butter into the sugar bowl and combine. You can use a stand mixer to make it easier. I did! But a good old hand whisk will suffice. Fold in the flour mix and then the chocolate chips.

Step 3 – Into the pan & bake: Go grab your cast-iron pan and spoon the mixture into it. Level it all out with your hands or the back of a spoon. Press it all down so it’s flat. Bake in the oven at 200°c for 10 minutes (less if you like it to be really soft. It will be going back into the oven later, so consider this!)

Step 4 – Adding the toppings: Once the cookie has baked to your liking, remove from the oven and pour over the chocolate chips and marshmallows. Return to the oven for an extra 5 minutes, until the chocolate has melted and the marshmallows have toasted. Keep an eye on it as the marshmallows will turn from light to dark super quickly! I like mine close to burnt but you may not!

Step 5 – Serve straight away, either on its own or with ice cream. See below for serving suggestions.

Equipment Needed

Small saucepan
Mixing bowl x 2
Hand whisk or stand mixer
Measuring spoons
Spatula for folding
Cast-iron pan
A spoon

Frequently Asked Questions

This giant cookie recipe is 100 percent best served fresh! You’ll want to eat all the giant-ness of it in one go!

If you do however wish to freeze, this is possible, but I’d recommend freezing the cookie before finishing off with the marshmallows. You can do this by wrapping the skillet in cling film tightly and freezing as is. This is a good way to prep a s’mores skillet cookie before your guests arrive, or maybe you wish to prep some ahead of future occasions (although you’ll need to have several cast-iron pans just for the occasion!)

You can actually cook the cookie dough from frozen. 15 minutes should be sufficient.

Well, this all depends on how much you want to share! I think 4 people is the best amount with a quarter of the cookie each. No-one is going to judge if you want to share between two though (or one…!)

A spoon is the best way to each this gooey cookie! This way, you can scoop up all the cookie and marshmallows without it falling through the gaps of a fork. It’ll be too hot and sticky for just hands!

Like I said above, the cookie is best served fresh but if you want to eat the rest the next day, I would suggest scooping it out into a Tupperware and storing in the fridge. It’ll keep for a day but no more. The marshmallows are way better fresh though.

Serving Suggestions

Due to the fact that this cookie is best served straight from the oven, I would serve it with ice cream. Vanilla if possible. Plain and simple yet you get the contrast of the freezing ice cream and the scorchio hot cookie. It’ll help cool it down but also provide the most delicious combo of flavours.

Other ideas would be freshly whipped cream and strawberries. The addition of strawberries will give it a fruity twist and might make the chocolate overload more bearable!