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Giant Stuffed S’mores Skillet Cookie

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This Giant Stuffed S’mores Skillet Cookie captures all the gooey, nostalgic flavors of classic campfire s’mores in one massive, shareable cookie. With layers of buttery cookie dough, melted chocolate, and toasted marshmallows, it’s the ultimate easy dessert for cozy nights or parties.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 cup (120g) graham cracker crumbs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 2 cups (100g) mini marshmallows
  • 4–5 graham crackers, broken into pieces
  • Optional: Milk chocolate bars, broken into pieces
  • Optional: Flaky sea salt for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Place the cast iron skillet in the oven as it preheats for extra-crispy edges.
  2. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Beat in the eggs, one at a time, then add vanilla extract. Mix until smooth.
  4. In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix.
  6. Remove the heated skillet from the oven and lightly grease it with butter or non-stick spray.
  7. Press half the cookie dough into an even layer on the bottom of the skillet.
  8. Sprinkle chocolate chips evenly over the dough, followed by mini marshmallows and broken graham crackers. Add chocolate bar pieces if using.
  9. Flatten pieces of the remaining dough and lay them over the filling, patching as needed to cover most of the surface.
  10. Bake for 25-30 minutes, or until the edges are golden brown and the center is slightly soft. If using a smaller skillet, add 3-5 minutes to the bake time.
  11. Let the skillet cookie cool for at least 10-15 minutes before slicing and serving.

Notes

For best results, use mini marshmallows for even melting. Let the cookie cool before slicing to avoid a molten mess. For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free graham crackers. Add a sprinkle of flaky sea salt on top for extra flavor. Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: s'mores, skillet cookie, campfire dessert, chocolate, marshmallow, easy dessert, shareable cookie, family dessert, party dessert, cast iron dessert

Find it online: https://bitematrix.com/giant-stuffed-smores-skillet-cookie-recipe-easy-campfire-dessert/