S’mores Stuffed Skillet Cookie
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This S’mores Stuffed Skillet Cookie is chocolate chip cookie dough stuffed with marshmallows, chocolate chips and graham crackers. It’s a drool-worthy dessert that’s perfect for a party and sharing with your best friends!
This recipe is another skillet cookie dessert following our Reese’s Peanut Butter Cup Skillet Cookie. This time we’ve included some irresistible s’mores flavors in the middle for melty goodness.
It’s easy to make. It’s ideal to use an 8-9 inch cast iron skillet or other oven-proof skillet, and failing that a pie plate will work as well. Here are the key steps to make it:
Watch How To Make S’mores Stuffed Skillet Cookie:
S'mores Stuffed Skillet Cookie (with Video)
Ingredients
- 32 oz refrigerated cookie dough, divided (2 16-oz tubes)
- 1 cup chocolate chips, divided
- 2 sheets graham crackers, crumbled
- 1 cup mini marshmallows
- vanilla ice cream for serving, optional
- caramel sauce, optional
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch cast iron skillet or pie plate with oil or nonstick cooking spray.
- Press one tube of cookie dough into the bottom of the pan. It should be at least a half-inch thick.
- Sprinkle 1/2 cup of chocolate chips onto dough, followed by graham crackers, then marshmallows.
- Sprinkle remaining 1/2 cup chocolate chips on top.
- Lightly flour a work surface and roll out second tube of cookie dough to 9-inch diameter.
- Lift rolled out dough using a spatula and slide on top of pan to cover, pinching edges together to seal.
- Bake for 25 minutes or until top is brown.
- Remove from oven and allow to cool at least one hour. Serve with optional ice cream and caramel sauce.
Notes
Please read our nutrition disclaimer.
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I’m a 32 year-old uncle, looking to bond with my nieces and nephews, who are all 11 and under. Each week, my 10 year-old niece and I bake something together. Usually it’s from a box, or at least very easy. This last week, we made this Giant S’mores Stuffed Cookie (S’mores stuffed skillet cookie) and had a blast making it. It took longer to finish cooking that expected, but the final product was delicious. We served it with a nice healthy scoop of BlueBell Homemade Vanilla Ice Cream. This dessert was a bit on the sweet side for the adults here, but the kids that were here, ranging from 5 to 16 all really enjoyed it. By the time I made it home from work the entire dessert was GONE!
Hi Dave, Thanks so much for your feedback and that is some serious bonding!! Congrats!! No need to settle for packages when you can do homemade, right?
How do I store this recipe overnight?
Hi Caroline, Thanks for your question. I would wrap in parchment or plastic wrap and store at room temperature overnight. Refrigerating will make it too hard. Hope that helps!
Really good!
Hi Kaitlynn, So glad to hear and thanks for your review!
This was seriously one of the yummiest and easiest things I have ever made and my girl scouts were clamoring for seconds!
Hi Toni, Thanks for your feedback and glad everyone enjoyed it! 🙂
Love this! Super easy, super delicious!!
Thanks Kelli, So happy to hear that! 🙂
O.k., so say I wanted to bake this for a large gathering. I could basically double the ingredients,but how would the bake times change if I did this in a 9×13 cake pan?
Hi Jenn, Thanks for your question. I haven’t tried it in a 9×13 pan, so can’t say for sure. I would guess a similar amount of time. Hope that helps somewhat.
I used two 9 x 13 pans and worth some effort stretched one of the tubes of dough on the bottom and the other for the top. Note it took less time to bake by about 5 mins. I fed 37 kids a decent sized piece each