Giant Stuffed Smores Skillet Cookie Recipe – Easy Campfire Dessert

The first time I pulled a Giant Stuffed S’mores Skillet Cookie out of the oven, my entire kitchen filled with the warm, toasty scent of marshmallows and melted chocolate. Honestly, it smelled like pure happiness. You know that feeling when you’re gathered around a campfire, squishing gooey marshmallows and chocolate between graham crackers? Imagine capturing that—times ten—in one massive, golden-brown cookie you can slice and share. That’s what this recipe delivers, rain or shine!

I stumbled upon the idea for this giant skillet cookie during a family camping trip disaster (think torrential rain, soggy tents, and one broken marshmallow stick). Determined not to let the weather win, I recreated all the fun of s’mores right in my trusty cast iron skillet. Since then, the Giant Stuffed S’mores Skillet Cookie has become my secret weapon for cozy nights, birthday parties, and any time the craving for classic campfire flavor hits. It’s so much more than just a dessert—it’s a memory-maker. Plus, it’s a total lifesaver for busy families, picky snackers, and anyone who loves a fun twist on a classic treat.

If you’re craving comfort food that’s easy, nostalgic, and downright drool-worthy, this stuffed s’mores skillet cookie is a game changer. After baking this recipe countless times (and taste-testing, of course), I promise you’re just a few simple steps away from the most irresistible dessert you’ve ever tried. Forget tiny cookies—let’s go big, bold, and stuffed with all the gooey goodness you love. Grab your skillet, and let’s get started!

Why You’ll Love This Recipe

• Quick & Easy: You can whip up this Giant Stuffed S’mores Skillet Cookie in under an hour—no need to light a campfire or even leave your kitchen.
• Simple Ingredients: Everything you need is probably already in your pantry. No fancy chocolate or artisan marshmallows required—just the classics.
• Perfect for Any Occasion: Whether you’re hosting a movie night, celebrating a birthday, or just want to surprise the kids after a long week, this skillet cookie is always a hit.
• Crowd-Pleaser: Kids go wild for the gooey marshmallow center, and adults love the nostalgia. I’ve brought this to potlucks and watched it disappear in minutes!
• Unbelievably Delicious: The layers of buttery cookie dough, molten chocolate, and toasted marshmallow combine into the ultimate comfort food. It’s soft, chewy, and has just the right hint of crispness around the edges.

What sets this recipe apart? Blending the cookie dough with a touch of brown sugar and vanilla, then stuffing it with classic s’mores fillings, gives you that perfect chewy-gooey bite every time. No more burnt marshmallows or crumbling graham crackers—just pure, oozy goodness from edge to center. I even tested a few different marshmallow types (trust me, mini marshmallows melt best for that lava center).

Honestly, this isn’t just another skillet cookie—it’s the one that makes people ask for seconds (and the recipe). It’s comforting, a little nostalgic, and completely shareable. You’ll be amazed at how something so simple can bring so much joy. Trust me, you won’t want to go back to regular cookies after you try this!

What Ingredients You Will Need

This recipe uses classic, easy-to-find ingredients that turn into something magical when combined just right. Here’s what you’ll need to create your own Giant Stuffed S’mores Skillet Cookie (with a few tips and swaps along the way):

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, softened (I always stick with real butter for richness)
  • 1 cup (200g) brown sugar, packed (adds a deep, caramel-like flavor)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract (I love Nielsen-Massey for the best aroma)
  • 2 1/2 cups (310g) all-purpose flour
  • 1 cup (120g) graham cracker crumbs (classic s’mores flavor—pulse whole crackers if you can’t find crumbs)
  • 1 tsp baking soda
  • 1/2 tsp salt (balances out all that sweetness)
• For the S’mores Filling:
  • 1 1/2 cups (255g) semi-sweet chocolate chips (Ghirardelli or Hershey’s are my go-tos)
  • 2 cups (100g) mini marshmallows (mini work best—they melt evenly and create gooey pockets)
  • 4-5 graham crackers, broken into pieces (for extra crunch and texture)

Optional Add-Ins:

• Milk chocolate bars, broken into pieces (for the classic s’mores vibe—just layer them with the chips)
• A sprinkle of flaky sea salt on top (totally optional, but it really brings out the chocolate)

Substitution Tips:

• For a gluten-free option, use a 1:1 gluten-free flour blend and gluten-free graham crackers.
• Dairy-free? Substitute with vegan butter and dairy-free chocolate chips (Enjoy Life brand is great).
• No mini marshmallows? Cut up large ones or use marshmallow fluff in a pinch (though the texture will be a bit different).

Honestly, this recipe is pretty forgiving, so don’t stress if you need to make a swap or two. The magic is in the combo: buttery dough, chocolate, marshmallow, and that hint of graham cracker crunch.

Equipment Needed

• 10- or 12-inch Cast Iron Skillet: This is non-negotiable for the classic crispy edges and gooey center. If you don’t have one, an oven-safe stainless steel or enameled skillet works—but you’ll miss out on that extra “campfire” flavor.
• Mixing Bowls: At least two—one for dry, one for wet ingredients. Glass or stainless steel bowls both work well (I’m a fan of glass because I can see if I missed any sugar hiding at the bottom!).
• Electric Mixer or Whisk: A stand mixer makes creaming the butter and sugar easy, but a handheld mixer or even a sturdy whisk and a little elbow grease will do the trick.
• Rubber Spatula: For scraping every last bit of dough from the bowl—no cookie dough left behind!
• Measuring Cups & Spoons: Precise measurements mean you’ll nail the texture every time.
• Oven Mitts: That skillet gets hot! Don’t ask how many times I’ve forgotten this step (ouch).

Alternatives & Tips: Don’t have a cast iron skillet? A deep-dish pie pan, cake pan, or even a casserole dish will work in a pinch—just keep an eye on the baking time. I’ve even used a disposable foil pan for camping trips (easy cleanup!). If your cast iron is new, make sure it’s well-oiled to prevent sticking. After baking, let your skillet cool completely before washing to keep it seasoned and non-stick for next time.

Preparation Method

1. Preheat the Oven: Set your oven to 350°F (175°C). Place the cast iron skillet in the oven as it preheats for an extra-crispy cookie edge (just don’t forget to use oven mitts later!).
2. Cream the Butter and Sugars: In a large mixing bowl, beat together 1 cup (226g) softened butter, 1 cup (200g) brown sugar, and 1/2 cup (100g) granulated sugar until light and fluffy—about 2-3 minutes. If using a stand mixer, use the paddle attachment on medium speed. (Tip: scrape down the sides to catch any stray sugar!)
3. Add the Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 2 tsp vanilla extract. Mix until everything’s fully incorporated and smooth. The dough should smell like cookie heaven already.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups (310g) all-purpose flour, 1 cup (120g) graham cracker crumbs, 1 tsp baking soda, and 1/2 tsp salt. Mixing these first helps avoid little pockets of baking soda in your cookie!
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet, mixing on low just until combined. Don’t over-mix—stop when you see the last streaks of flour disappear. The dough will be thick, almost like playdough.
6. Layer the Skillet: Remove your heated skillet from the oven (carefully—it’ll be hot!). Lightly grease with a bit of butter or non-stick spray. Press half the cookie dough into an even layer on the bottom of the skillet—use your hands or a spatula. (Tip: wet your fingers slightly if the dough sticks.)
7. Add the S’mores Filling: Sprinkle 1 1/2 cups (255g) chocolate chips evenly over the dough, followed by 2 cups (100g) mini marshmallows, and then scatter 4-5 broken graham crackers for extra crunch. If you’re adding chocolate bar pieces, nestle them in now.
8. Top with Remaining Dough: Flatten pieces of the remaining cookie dough between your palms and lay them over the filling, patching as needed to cover most of the surface. It’s okay if a few marshmallows peek out—the more rustic, the better!
9. Bake: Bake for 25-30 minutes, or until the edges are golden brown and set, but the center is still slightly soft. (If your skillet is smaller, add 3-5 minutes to the bake time.) The top should look crackly, and you might see marshmallow bubbling up.
10. Cool (a little!): Let the skillet cookie cool for at least 10-15 minutes before slicing. If you cut in too soon, you’ll have a molten mess (delicious, but impossible to serve). The cookie will firm up as it cools, but still stay gooey in the center.

Troubleshooting: If your marshmallows brown too quickly, cover loosely with foil during the last 10 minutes. If the cookie seems underdone in the center, give it another 5 minutes—cast iron retains heat, so it’ll continue cooking as it cools.

Personal Tips: I like to press a few extra chocolate chips and marshmallows on top halfway through baking for that Pinterest-worthy look. Don’t be afraid to get a little messy—half the fun is the gooey, sticky center!

Cooking Tips & Techniques

• Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookie tough instead of soft and chewy.
• Use Room Temperature Ingredients: Cold butter or eggs will make your dough lumpy and uneven. Take everything out of the fridge 30 minutes ahead—it really does make a difference in texture!
• Layering is Key: Make sure you spread the bottom layer of cookie dough evenly so the filling doesn’t leak. I learned this the hard way when my first attempt ended up with marshmallow stuck to the bottom of the skillet.
• Watch the Bake Time: Every oven is a little different. Start checking at 25 minutes—look for golden edges and a slightly soft center. Remember, the cookie keeps cooking in the skillet after you take it out.
• Rest Before Slicing: I know it’s tempting, but let it cool for at least 10 minutes so it sets up. If you scoop too soon, the filling will ooze everywhere (still tasty, but not pretty).
• Multitasking Tip: Prepare your filling ingredients while the oven preheats and the dough mixes. That way, you can assemble everything quickly and avoid sticky hands for too long!
• Consistency for Success: If your dough feels too dry, add a splash of milk. Too wet? Sprinkle in a tablespoon more flour. Weather and humidity play a role, so don’t be afraid to adjust as needed.

Honestly, I’ve had my share of skillet cookie fails (one time the whole thing stuck because I forgot to grease the pan—lesson learned!). But with these tips, you’ll get that perfect, gooey result every time. The best part? Even the “mistakes” taste amazing. Don’t sweat the small stuff—just have fun with it!

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill) and swap regular graham crackers for gluten-free ones. The texture comes out just as chewy and satisfying.
• Peanut Butter Swirl: Dollop a few spoonfuls of peanut butter on top of the marshmallow layer before adding the final dough. I’ve tried this for my PB-loving nephew—total hit!
• Double Chocolate: Substitute 1/2 cup (60g) of the flour with unsweetened cocoa powder for an extra-chocolatey cookie base. Chocolate lovers, this one’s for you.
• Seasonal Twist: Add chopped caramel candies in fall, or sprinkle in crushed peppermint candies during the holidays for a festive flavor.
• Vegan Version: Use plant-based butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and vegan marshmallows/chocolate chips. The result is still gooey, sweet, and totally indulgent.

Honestly, the possibilities are endless! One time, I threw in leftover Halloween candy bars—pure genius. Don’t be afraid to play around with flavors to suit your crew’s cravings or dietary needs. That’s half the fun!

Serving & Storage Suggestions

Serve your giant stuffed s’mores skillet cookie warm—right out of the skillet if you want a true campfire experience. I love topping each slice with a scoop of vanilla ice cream and a drizzle of chocolate sauce for extra decadence. For a fun twist, serve with mugs of hot cocoa or cold milk—perfect for chilly nights or to cool off after a gooey bite.

If you have leftovers (which is rare in my house), let the cookie cool completely, then cover the skillet tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, wrap individual wedges in plastic wrap and place in a freezer bag—they’ll keep for 2-3 months. Just thaw and reheat before serving.

To reheat, pop slices in the microwave for 10-15 seconds, or warm the whole skillet in a 300°F (150°C) oven for about 10 minutes. The flavors actually deepen over time, making day-two leftovers extra delicious. (If you’re like me, you might even sneak a bite cold from the fridge—no judgment!)

Nutritional Information & Benefits

One generous slice (1/10th of the skillet) delivers approximately: 410 calories, 21g fat, 54g carbohydrates, 4g protein, 33g sugar. The Giant Stuffed S’mores Skillet Cookie is definitely a treat, but it does offer some perks thanks to the real butter and eggs—hello, protein and a bit of calcium! If you use dark chocolate, you’ll even sneak in some antioxidants.

This recipe can be adapted for gluten-free or dairy-free diets with simple swaps, and you can reduce the sugar by using less chocolate or swapping half the chips for chopped nuts. Common allergens include wheat, dairy, eggs, and soy (in some chocolates), so be sure to double-check ingredient labels if you’re baking for allergies. My personal philosophy: dessert should be enjoyed, not stressed over—so savor every gooey, melty bite!

Conclusion

If you’re looking for a show-stopping, easy campfire dessert that everyone will rave about, you can’t beat this Giant Stuffed S’mores Skillet Cookie. It’s nostalgic, indulgent, and honestly just plain fun to make and eat. I love how it brings people together—whether we’re sharing slices by the fire or fighting over the last gooey bite in the kitchen.

Don’t be afraid to mix in your own favorite flavors or swap ingredients to suit your dietary needs. The best recipes are the ones you make your own! If you try this, please let me know how it goes—share your twists, tag your photos, or drop a comment below. There’s nothing better than seeing your creations and hearing your cookie stories.

So go ahead—grab your skillet and make some sweet memories. Your inner kid (and your tastebuds) will thank you!

FAQs

Can I make the Giant Stuffed S’mores Skillet Cookie ahead of time?

Yes! You can prepare the dough and assemble the skillet up to 24 hours in advance. Cover and refrigerate until ready to bake. Just add a couple extra minutes to the baking time if starting from cold.

What if I don’t have a cast iron skillet?

No worries! Use an oven-safe cake pan, pie dish, or even a casserole dish. You may need to adjust the baking time slightly—just keep an eye on those edges.

How do I prevent the cookie from sticking to the skillet?

Make sure to grease your skillet well with butter or non-stick spray. A well-seasoned cast iron pan will release the cookie easily. Letting it cool a bit before slicing also helps.

Can I use large marshmallows instead of mini?

Yes, but cut them into smaller pieces for even melting. Mini marshmallows work best, but in a pinch, torn-up large ones or even marshmallow fluff will do!

What’s the best way to serve this dessert?

For the full campfire experience, serve warm straight from the skillet with a scoop of vanilla ice cream. Slices can also be enjoyed at room temperature or reheated for a gooey treat any time.

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