The Ultimate Campfire-Inspired S’mores Skillet Cookie

Whenever I think of cozy nights or fun get-togethers, s’mores instantly come to mind. There’s just something about the combination of toasted marshmallows, melty chocolate, and crunchy graham crackers that always makes me happy. But sometimes I don’t want to build a fire just to enjoy those flavors. That’s where this campfire-inspired s’mores skillet cookie comes in. It’s everything I love about s’mores, baked into one giant, gooey cookie you can enjoy straight from the oven.

This dessert is pure magic. The base is a rich, chewy cookie made with brown butter, which adds such a nutty depth of flavor. Then it’s packed with chocolate chips, graham cracker crumbs, and big chunks of Hershey’s bars. And of course, it wouldn’t be s’mores without gooey marshmallows on top. They get perfectly toasty and golden while baking, just like over a fire, only without the sticky fingers and smoky hair that come with the real thing.

Everything comes together in one skillet, giving it a rustic look while also making it super easy to slice and serve. Though honestly, my family usually skips the slicing and dives in with spoons while it’s still warm, especially if there’s a scoop of vanilla ice cream melting over the top. This recipe has quickly become one of my favorite ways to get that campfire feeling right at home, no fire pit required.

Ingredients

• 1 cup unsalted butter, browned – Browning the butter gives the cookie a rich, nutty flavor that makes it extra special.

• 1 cup brown sugar – Adds sweetness and a soft, chewy texture.

• ½ cup white granulated sugar – Helps balance the brown sugar and gives a little crispness around the edges.

• 2 eggs – Hold everything together while keeping the cookie moist.

• 2 tablespoons heavy cream – Makes the dough extra smooth and luscious.

• 2 teaspoons vanilla extract – Brings a warm, cozy flavor that ties it all together.

• 2 ¾ cups all-purpose flour – The base that gives the skillet cookie its structure.

• 1 teaspoon baking soda – Helps the cookie rise just the right amount.

• ¼ teaspoon baking powder – Adds a little extra lift for a soft bite.

• ¼ teaspoon salt – Balances the sweetness and enhances all the flavors.

• ¾ cup semisweet chocolate chips – Melty pockets of chocolate in every bite.

• 2 Hershey’s milk chocolate bars – Classic s’mores flavor wouldn’t be complete without them.

• 5 graham crackers, crushed (save 1–2 for topping before oven) – Brings that signature s’mores crunch.

• 10 marshmallows, sliced in half – Toasty, gooey marshmallow goodness on top.

• Optional topping: Ice cream – Because a warm skillet cookie with a scoop of ice cream is absolute heaven.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F (175°C).

2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns golden brown and smells nutty, about 5–7 minutes. Transfer to a large mixing bowl and let cool slightly.

3. Whisk the brown sugar and granulated sugar into the browned butter until well blended. Add the eggs one at a time, whisking after each addition. Stir in the heavy cream and vanilla until smooth.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gently fold this dry mixture into the wet mixture until just combined.

5. Fold in the semisweet chocolate chips, crushed graham crackers (reserving 1–2 crackers for topping), and chunks of the Hershey’s bars.

6. Lightly butter or spray a 10-inch cast iron skillet. Press the cookie dough evenly into the skillet.

7. Arrange the halved marshmallows over the top, pressing them in slightly. Sprinkle with the reserved crushed graham crackers.

8. Bake for 28–32 minutes, or until the edges are golden brown and the center looks just set.

9. Allow the skillet to cool for about 10 minutes before serving. Add a scoop of ice cream on top if you like, and enjoy warm.

My Favorite Ways to Enjoy this S’mores Skillet Cookie

• I love serving it warm, straight from the skillet, with spoons in hand so everyone can dig right in.

• A big scoop of vanilla ice cream melting over the top is my personal weakness, it’s messy in the best way.

• Sometimes I drizzle a little extra chocolate or caramel sauce on top when I’m feeling indulgent.

• For a fun twist, I’ll add peanut butter cups or Reese’s pieces before baking, it makes the whole thing taste like a peanut butter s’more.

• If we’ve got friends over, I’ll slice it into wedges like a pizza and let everyone grab a piece.

Serving & Storing

• This skillet cookie is best served warm, right out of the oven, when the marshmallows are gooey and the chocolate is melty.

• I usually let it cool for about 10 minutes so it’s easier to slice (but my family rarely waits that long).

• A scoop of ice cream on top makes it feel like the ultimate dessert, you can’t go wrong.

• If you do have leftovers, just cover the skillet tightly with foil or transfer pieces to an airtight container.

• Leftovers will keep for about 2–3 days at room temperature, but I think it’s best enjoyed reheated in the oven or microwave so it’s warm and gooey again.

Variations

• Swap out the Hershey’s bars for dark chocolate if you like a richer, less sweet twist.

• Add a handful of peanut butter chips or swirl in Nutella for a chocolate–peanut butter combo.

• Try using cinnamon graham crackers for a little extra warmth and spice.

• Mix in crushed pretzels or a sprinkle of sea salt on top if you love that sweet-salty balance.

• For a fall-inspired version, stir in a little pumpkin pie spice or add a few caramel bits.

• If you’re a mint chocolate fan, toss in chopped peppermint bark or mint chips for a festive feel.

Substitutions

• If you don’t have Hershey’s bars, any milk chocolate bar (or even extra chocolate chips) will work just fine.

• No graham crackers on hand? Try digestive biscuits or even crushed vanilla wafers for a similar crunch.

• You can swap semisweet chocolate chips for dark or milk chocolate, depending on how sweet you like it.

• Don’t have heavy cream? A splash of milk will still give the dough a nice smooth texture.

• Marshmallows are a must for the s’mores feel, but if you only have mini ones, just scatter them on top instead.

• Gluten-free flour blends usually work well here if you need a gluten-free version.

FAQs

Can I make this ahead of time?
Yes! You can prepare the dough and press it into the skillet, then cover and refrigerate it for up to a day. Just add the marshmallows on top right before baking.

Do I need a cast iron skillet?
Not at all. A 9-inch cake pan or pie dish works too, though the skillet gives it that rustic look and keeps the cookie warm longer.

How do I know when it’s done baking?
The edges should be golden brown, and the center should look just set but still soft. It will continue to cook a little as it cools.

Can I use mini marshmallows instead of cutting big ones in half?
Definitely! Just scatter a layer of minis across the top before baking. They’ll puff up beautifully.

What’s the best way to reheat leftovers?
A quick 15–20 seconds in the microwave works, but if you want that fresh-from-the-oven taste, pop it in a warm oven for a few minutes.