11 Cast Iron Skillet S’mores Cookie Recipes

S’mores and skillet cookies were always going to end up together eventually. Both rely on melted chocolate, a little char, and the kind of mess that’s part of the fun. I’ve made every recipe on this list more than once, and I’m including the ones that actually earned a spot in my regular rotation — not just the ones that photograph well.

A quick note before we get into it: all eleven recipes here are sized for four people. Use a 10 or 10.5-inch cast iron skillet unless I say otherwise, and don’t skip the seasoning step on your skillet if it’s new — an unseasoned pan will fight you on this.

Irresistible Cast Iron Skillet S’mores Cookies

This is the one I’d hand to a first-timer. No tricks, no fillings, nothing to mess up. The graham crumbs go right into the dough itself instead of just sitting on top as a crust — so that toasty graham flavor shows up in every bite, not only the bottom layer.

I’ll be honest — I didn’t expect this one to beat the fancier versions further down the list. It does. There’s something about keeping it simple that lets the marshmallow actually be the star instead of competing with six other mix-ins.

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup graham cracker crumbs (about 6 full sheets, crushed — don’t go too fine, you want some texture left)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1-1/2 cups semi-sweet chocolate chips
• 2 cups mini marshmallows

Instructions

Whisk the flour, graham crumbs, baking soda, and salt together in a bowl. Set it aside. You’ll come back to it in a minute.

Cream the butter and both sugars in a separate bowl. Pale, fluffy, maybe 2-3 minutes if you’re using a hand mixer. Beat in the egg and vanilla next. Now go slow with the dry ingredients — slow, because dumping it all in at once just sends flour everywhere. Mix until the streaks of flour disappear and stop right there. Fold in the chocolate chips.

Press the dough into a buttered 10-inch skillet, roughly halfway up the sides. Bake at 350°F. Eighteen to twenty minutes, and here’s what you’re checking for: edges that have gone golden, pulling back slightly from the pan walls. Middle still looks soft. Don’t touch it. Walk away — it sets up as it cools, and pulling it too late is the single most common way people ruin this.

Once it’s out, scatter the marshmallows over top and slide it back in for another 3-4 minutes, just enough for them to puff and start browning. Or skip the oven for this part and hit it with the broiler instead — 60-90 seconds, tops, if you actually want toasting. Stand right there the whole time. Marshmallows turn from golden to ruined faster than you’d think possible.

Give it 10 minutes before anyone digs in. The center holds heat a long time.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	512
Carbohydrates	68g
Protein	6g
Fat	24g
Fiber	2g
Sodium	340mg

For more on getting the most out of your pan over time, a well-seasoned cast iron skillet will give you better browning on the bottom crust than a newer one will.

Decadent Chocolate Lava S’mores Skillet Cookie

This recipe answers the question of what happens when you hide a pool of melted chocolate in the center of the cookie before baking — the answer is good things, messy things.

Of all eleven recipes on this list, this is the one I’d serve to guests. It looks impressive cut open, and that lava center buys you a lot of goodwill even if everything else about your evening went sideways.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 4 oz dark chocolate bar, broken into chunks (this is your lava — don’t substitute chips here, a bar melts smoother)
• 1-1/2 cups mini marshmallows

Instructions

Whisk together the flour, graham crumbs, baking soda, and salt in one bowl. In a second bowl, cream the butter and sugars until everything looks light. Add the egg. Then the vanilla.

Bring the wet and dry together, but don’t overdo it — the moment the flour’s gone, you’re done mixing. Fold in the chocolate chips here. Hold off on the dark chocolate chunks; they’re for the next step.

Press roughly two-thirds of the dough into your buttered skillet, leaving a shallow well in the center. Drop the dark chocolate chunks right into that well. Cover with the remaining dough, sealing the edges as well as you can manage. It won’t be airtight, and that’s okay — a stray gap or two ends up looking pretty good once it’s baked.

Bake at 350°F. Give it 22-25 minutes — a few extra compared to the base recipe, since that dense center needs the extra time. Top should look set, edges deep gold.

Top with marshmallows, broil for about a minute until toasted, and let it rest 10-12 minutes minimum. Cutting in too soon means the lava just runs everywhere instead of oozing — still tasty, just not the effect you’re going for.

Want to riff on this further? Sealing a filling inside dough before baking isn’t unique to dessert — the same trick anchors this chocolate lava creation too.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	587
Carbohydrates	71g
Protein	7g
Fat	31g
Fiber	3g
Sodium	290mg

Toasted Marshmallow S’mores Stuffed Skillet Cookie

Skip the marshmallow topping entirely. Whole marshmallows get tucked inside the dough here, which means pockets of gooey marshmallow turn up throughout the cookie instead of sitting only on top.

I like this one for the texture contrast more than anything. You get crisp edges, a chewy middle, and then you hit a marshmallow pocket and the whole bite changes character.

Ingredients

• 1-3/4 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 yolk
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 10-12 large marshmallows, halved
• 1 cup mini marshmallows, for topping

Instructions

Whisk the flour, graham crumbs, baking soda, and salt together first. Cream the butter with both sugars until fluffy. Add the egg and the extra yolk, then the vanilla, mixing until it’s all combined.

Mix the dry ingredients in gradually, a few additions at a time. The dough comes out noticeably thicker than the base recipe, and that’s by design — it has to be sturdy or the marshmallows sink straight to the bottom while baking. Fold in the chocolate chips last.

Press half the dough into the skillet first. Set the halved large marshmallows cut-side down, spaced out a little across the surface. Top with the remaining dough, pressed down gently to cover them. A few edges might still show through. Leave them be.

Bake at 350°F. The recipe says 20-22 minutes, but check around 18 anyway — most home ovens run a bit off from what the dial claims. You want a golden top, not a pale one, and small domes forming where the marshmallow pockets have puffed underneath.

Top with the mini marshmallows, then 60-90 seconds under the broiler until they brown. Give it the full 10-minute rest before cutting. Skip that step and the marshmallows inside are still liquid — the slice falls apart instead of holding together.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	548
Carbohydrates	75g
Protein	6g
Fat	25g
Fiber	2g
Sodium	360mg

Need a palate reset from all that sugar? This beef and broccoli stir-fry uses the same skillet and goes in a completely different direction.

Peanut Butter Cup S’mores Skillet Cookie with Creamy Peanut Butter Swirls

Peanut butter and chocolate already work fine together on their own. Swirl peanut butter through the dough before it bakes, though, and you get real ribbons of it running through the cookie — not the same thing as just tossing in a few chopped peanut butter cups.

My friends ask for this one by name now, which tells you something. I’d argue it’s underrated next to the chocolate-heavy recipes on this list — the peanut butter pulls back the sweetness just enough that the whole thing stops tasting like a sugar bomb and starts tasting like something you’d want a second piece of.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup creamy peanut butter, divided
• 1 cup semi-sweet chocolate chips
• 8 mini peanut butter cups, halved
• 1-1/2 cups mini marshmallows

Instructions

Flour, graham crumbs, baking soda, salt — combined in a bowl, set aside.

Cream the butter, sugars, and 1/2 cup of the peanut butter together. Not all of it. You’re saving some for the swirl. Beat in the egg and vanilla until things go smooth, and a shade lighter in color too.

Fold the dry mix into the wet. Stir in the chocolate chips and peanut butter cup halves. Spread the dough into your buttered skillet.

Now the swirl. Warm the remaining 1/4 cup peanut butter for about 15 seconds — just enough to loosen it for drizzling. Pour it over the dough in a zigzag, then drag a knife through a few times to marble it. Don’t overdo the dragging, though, or it just blends into one color and the whole effect disappears.

Bake at 350°F for 20-23 minutes. Done means the edges are firm and that peanut butter swirl on top has gone glossy and set, not wet.

Marshmallows on top, then broil until toasted — about a minute, and watch it closely. Let it cool 10 minutes. The peanut butter holds heat longer than the rest of the cookie does, so don’t be surprised if it’s still warm well after everything else settles.

A similar fold-and-stir technique shows up in this peanut butter creation, just in a savory direction instead.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	601
Carbohydrates	66g
Protein	11g
Fat	33g
Fiber	3g
Sodium	410mg

Salted Caramel S’mores Skillet Cookie with Gooey Caramel Sauce Drizzle

Pour salted caramel over the top the moment this comes out of the oven and you get a sweet-salty contrast that plain s’mores can’t really touch.

I go back and forth on whether this beats the peanut butter version. Some nights, yes. Other nights I want the simplicity of the original. But if I had to pick one for a dinner party, salted caramel wins — it photographs better and the flaky salt on top makes it look like you tried harder than you did.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1-1/4 cups semi-sweet chocolate chips
• 1-1/2 cups mini marshmallows
• 1/2 cup store-bought caramel sauce (or homemade, your call)
• 1/2 tsp flaky sea salt, for finishing

Instructions

Whisk the flour, graham crumbs, baking soda, and salt together. Separate bowl: cream the butter and sugars until light and fluffy — give it a good two minutes, don’t rush.

Egg and vanilla next, mixed until combined. Bring in the dry ingredients gradually. Fold in the chocolate chips.

Spread it evenly into your buttered skillet. Bake at 350°F for 18-21 minutes. Edges golden, pulling slightly from the sides — center still a touch soft. That’s the target.

Pull the skillet out, top with marshmallows. Broil 60-90 seconds. Crack the oven door so you can actually watch — this stage moves fast, and there’s no saving a burnt marshmallow once it’s gone.

Marshmallows toasted? Drizzle the caramel sauce over the top in long ribbons. Warm it slightly first if it’s stiff from the fridge. It should pour, not plop. Finish with the flaky salt scattered across everything.

Rest 10 minutes. The caramel firms up just slightly as it cools, which is exactly what you want — straight off the stove it’s too loose, and it just slides off the marshmallows instead of clinging to them.

This same idea — sweet sauce over a savory-leaning base — shows up in this salted caramel combination too, if you want to see the contrast work in a different direction.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	569
Carbohydrates	78g
Protein	5g
Fat	27g
Fiber	2g
Sodium	420mg

Triple Chocolate S’mores Skillet Cookie

Three forms of chocolate, stacked on top of each other — cocoa powder in the dough, chocolate chips throughout, chopped chocolate bar on top. Skip the marshmallow entirely and this would still read as a chocolate dessert first.

If you’re someone who thinks most “chocolate” desserts are too timid about it, this is the recipe on the list built for you. It’s rich. Maybe too rich for some people, but I’m not one of them.

Ingredients

• 1-1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/3 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 2 oz milk chocolate bar, chopped, for topping
• 1-1/2 cups mini marshmallows

Instructions

Sift the flour and cocoa powder together first. Skip this and cocoa clumps, and you end up with bitter little pockets in the finished cookie — not worth the shortcut. Whisk in the graham crumbs, baking soda, and salt.

Cream the butter and sugars in a separate bowl until fluffy and noticeably lighter. Beat in the egg and vanilla.

Combine wet and dry gradually. The dough looks darker than usual, stiffer too — that’s the cocoa, completely normal. Fold in both the semi-sweet and white chocolate chips.

Press into your buttered skillet. Bake at 350°F for 18-20 minutes. There’s a catch with this one, though: the dough’s already dark from the cocoa, so eyeballing color won’t tell you much about doneness. Go by feel instead — edges should be firm to the touch, and a toothpick stuck in the center should pull out with a couple of moist crumbs stuck to it, not raw batter.

The instant it’s out of the oven, scatter the chopped milk chocolate bar over the surface, then the marshmallows right on top of that. Broil roughly a minute, until they’re browned. By the time those marshmallows are done, the residual heat will have already melted the chopped chocolate into small pools across the top.

Rest 10 minutes before cutting.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	594
Carbohydrates	72g
Protein	7g
Fat	30g
Fiber	3g
Sodium	300mg

Want to see the same one-pan idea pulled in a totally different direction? This recipe puts the skillet to work well beyond dessert.

Cookies and Cream S’mores Skillet Cookie with Crushed Oreo Cookie Crumbs

Fold crushed Oreos into the dough and sprinkle more on top, and you end up with a cookies-and-cream flavor that, somehow, works really well against toasted marshmallow.

I wasn’t sure about this one when I first tried it — Oreos and graham crackers seemed redundant on paper. They’re not. The Oreo’s bitterness actually balances out how sweet the marshmallow topping gets.

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 10 Oreo cookies, roughly crushed, divided
• 1-1/2 cups mini marshmallows

Instructions

Whisk flour, graham crumbs, baking soda, and salt together. Cream the butter and sugars until fluffy, then beat in the egg and vanilla.

Fold the dry ingredients into the wet mixture. Stir in the chocolate chips along with about three-quarters of the crushed Oreos — save the rest for the topping. Try not to crush them too finely; you want recognizable cookie chunks, not Oreo dust, so the texture survives baking.

Press the dough into your buttered skillet, spreading it evenly to the edges. Bake at 350°F for 18-21 minutes, watching for the edges to turn golden while the Oreo pieces on the surface darken slightly without burning.

Remove and top with the marshmallows and remaining crushed Oreos. Broil for 60-90 seconds — the marshmallows should puff and brown, and the Oreo crumbs on top will toast a little too, which adds a nice deeper flavor you don’t get from raw crumbs.

Cool for 10 minutes before serving.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	576
Carbohydrates	74g
Protein	6g
Fat	28g
Fiber	2g
Sodium	380mg

Nutella Swirl S’mores Skillet Cookie

Nutella swirled across the top before baking adds a hazelnut note that regular chocolate chips just don’t have, and it melts into the marshmallow topping in a way that’s hard to dislike.

This might be the easiest recipe on the whole list, honestly. No special technique, no stuffing, no waiting for caramel to set — just dough, a jar of Nutella, and a knife. I make this one on weeknights when I want something that feels special but takes minimal effort.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup Nutella, slightly warmed
• 1-1/2 cups mini marshmallows
• 2 tbsp chopped hazelnuts, optional

Instructions

Whisk together the flour, graham crumbs, baking soda, and salt. In a second bowl, cream the butter with both sugars until pale and fluffy.

Add the egg and vanilla, beating until smooth. Gradually mix in the dry ingredients, then fold in the chocolate chips. Spread the dough into your buttered skillet in an even layer.

Warm the Nutella for about 10-15 seconds in the microwave so it loosens up — you want it pourable, not liquid. Drizzle it over the dough in lines, then swirl with a knife or skewer in a loose figure-eight pattern. Resist the urge to swirl too many times; two or three passes is plenty, more than that and the Nutella just blends in and disappears.

Bake at 350°F for 19-21 minutes. The Nutella on top will look slightly darker and set when it’s ready, and the edges of the cookie should have pulled just slightly from the pan.

Top with marshmallows and the optional chopped hazelnuts, then broil for about a minute until golden. Let rest 10 minutes before cutting in.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	588
Carbohydrates	73g
Protein	7g
Fat	29g
Fiber	3g
Sodium	320mg

Raspberry Chocolate S’mores Skillet Cookie

Fresh or frozen raspberries baked into the dough cut through the sweetness with a tartness that none of the other chocolate-heavy versions on this list have.

I’ll admit this one’s a little polarizing among people I’ve served it to. Some love the tartness against the chocolate. Others want their s’mores cookie to just be a s’mores cookie, no fruit involved. I land firmly in the first camp.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup fresh or frozen raspberries (if frozen, don’t thaw — toss them in straight from the freezer)
• 1-1/2 cups mini marshmallows

Instructions

Combine flour, graham crumbs, baking soda, and salt in a bowl. Cream the butter and sugars in another bowl until light and fluffy, then mix in the egg and vanilla.

Fold the dry ingredients into the wet ones. Stir in the chocolate chips. Now, gently — and I mean gently, raspberries break apart fast and you don’t want pink streaks through the entire dough — fold in the raspberries. A few breaking is fine. All of them breaking is not.

Spread the dough into your buttered skillet, distributing any visible raspberries somewhat evenly across the top as you press it down.

Bake at 350°F for 20-23 minutes. This one can take a few extra minutes because the raspberries add moisture to the dough. The cookie’s ready when the edges are deep gold and any exposed berries have started to look jammy rather than fresh.

Top with marshmallows and broil for 60-90 seconds until toasted. Let the whole thing rest for at least 10 minutes — the raspberries release juice as they cool, and cutting too early means a runnier slice than you probably want.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	521
Carbohydrates	69g
Protein	6g
Fat	24g
Fiber	3g
Sodium	330mg

Bourbon Pecan S’mores Skillet Cookie

A splash of bourbon in the dough and toasted pecans folded throughout give this version a grown-up flavor that the rest of the list doesn’t really attempt.

This is the one I make when I’m cooking for other adults and want something that doesn’t feel like it belongs at a kid’s birthday party. The bourbon flavor is subtle once it’s baked — it’s not going to taste boozy, just warmer and a bit more complex.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tbsp bourbon
• 1/2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 3/4 cup pecans, toasted and roughly chopped
• 1-1/2 cups mini marshmallows

Instructions

Toast the pecans first — spread them on a dry skillet or baking sheet and toast at 350°F for 6-8 minutes, stirring once halfway through. You’ll know they’re ready when the kitchen smells nutty and they’ve darkened slightly. Let them cool before chopping; warm pecans crumble more than they chop cleanly.

Whisk together the flour, graham crumbs, baking soda, and salt. Cream the butter and sugars in a separate bowl. Beat in the egg, then the bourbon and vanilla together.

Mix the dry ingredients into the wet gradually. Fold in the chocolate chips and the cooled toasted pecans.

Press the dough into your buttered skillet. Bake at 350°F for 19-22 minutes, until the edges are golden brown and the pecans on the surface have toasted just slightly further without burning.

Top with marshmallows and broil for about a minute, watching closely since the pecan tops can scorch around the same time the marshmallows do. Rest 10 minutes before slicing.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	563
Carbohydrates	66g
Protein	7g
Fat	31g
Fiber	3g
Sodium	310mg

Campfire S’mores Skillet Cookie Sundae

Turning the skillet cookie into a sundae base means baking it just slightly underdone, then loading it with ice cream and toppings the moment it comes off the heat.

This one isn’t really a “cookie recipe” so much as a delivery vehicle for ice cream, and I’m fine with that. It’s the recipe I reach for in summer when a regular skillet cookie feels like too much.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1-1/4 cups semi-sweet chocolate chips
• 1 cup mini marshmallows
• 4 scoops vanilla ice cream
• 1/4 cup hot fudge sauce, warmed
• 2 tbsp graham cracker crumbs, for garnish

Instructions

Mix flour, graham crumbs, baking soda, and salt together. In another bowl, cream the butter and sugars until fluffy, then beat in the egg and vanilla.

Combine the wet and dry mixtures, then fold in the chocolate chips. Press into your buttered skillet.

Bake at 350°F for 16-18 minutes — slightly less than the base recipe, since you want this one a touch underdone for the sundae treatment. The center should still look soft when you pull it, almost underbaked in the middle third.

Top with marshmallows and broil for 60-90 seconds until toasted. Here’s where it gets fun: the second it comes off the heat, while it’s still warm, scoop the ice cream right on top. It’ll start melting immediately into the warm cookie, which is exactly the point.

Drizzle with hot fudge and sprinkle the extra graham crumbs over everything. Serve right away — don’t let this one rest like the others. Waiting just means melted ice cream soup instead of a proper sundae.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	702
Carbohydrates	89g
Protein	9g
Fat	34g
Fiber	3g
Sodium	350mg

Gluten-Free S’mores Skillet Cookie

Swapping in a 1:1 gluten-free flour blend and gluten-free graham crackers gets you the same texture as the original without the wheat.

This one took me a few tries to get right. My first attempt was crumbly and fell apart when I tried to slice it — turns out gluten-free blends need a bit more fat and an extra egg yolk to hold together the way regular dough does on its own.

Ingredients

• 1-1/2 cups gluten-free 1:1 flour blend
• 3/4 cup gluten-free graham cracker crumbs
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum (skip this if your flour blend already includes it)
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 extra yolk
• 1 tsp vanilla extract
• 1-1/2 cups gluten-free semi-sweet chocolate chips
• 2 cups mini marshmallows (check the label — most are naturally gluten-free, but it’s worth confirming)

Instructions

Whisk together the gluten-free flour, graham crumbs, baking soda, xanthan gum if using, and salt. Cream the butter and both sugars until fluffy. Beat in the egg, extra yolk, and vanilla.

Mix the dry ingredients into the wet gradually. Gluten-free dough behaves a little differently — it can look slightly wetter or stickier than you’re used to, and that’s normal, not a mistake. Fold in the chocolate chips.

Press into your buttered skillet, smoothing the top with damp fingers if the dough is sticking to you too much. Bake at 350°F for 19-22 minutes. Without gluten, the structure relies more heavily on the egg, so check doneness by gently pressing the center — it should spring back rather than feel wet or sink under light pressure.

Top with marshmallows and broil for about a minute until browned. Let this one cool for a full 15 minutes before slicing, a bit longer than the other recipes here, since gluten-free baked goods firm up more during cooling rather than while baking.

Nutritional Information (per serving)

Nutrient	Amount per Serving
Calories	534
Carbohydrates	70g
Protein	6g
Fat	25g
Fiber	2g
Sodium	345mg

What You Need to Make Cast Iron Skillet S’mores Cookies

You need a 10 to 10.5-inch cast iron skillet, the right ratio of dry to wet ingredients, and an oven that can hold a steady 350°F. Beyond the skillet itself, a hand mixer makes creaming butter and sugar much faster than doing it by hand, though a sturdy wooden spoon and some patience will get you there too.

Most of these recipes also lean on a broiler for the final marshmallow toast. If your oven’s broiler runs hot or uneven, keep the skillet on a lower rack and check every 20-30 seconds rather than walking away — that’s the single fastest way to ruin an otherwise good cookie.

Tips for Getting Gooey, Not Burnt, Marshmallows Every Time

The difference between gooey and burnt usually comes down to distance from the heat source and how closely you’re watching. Position your skillet on a middle or lower rack when broiling, not the top one — marshmallows that close to the heating element will char in seconds.

A kitchen torch is actually the most controlled option if you have one. It lets you toast marshmallows individually and pull back the second they hit the color you want, rather than relying on an entire skillet going under the broiler at once where some marshmallows inevitably brown faster than others.

If you’re using the oven broiler, crack the door slightly so you can see what’s happening without losing too much heat, and never step away even for a few seconds. Ten seconds is genuinely the gap between perfectly toasted and scorched on a hot broiler.

How to Store and Reheat Leftover Skillet Cookies

Leftover skillet cookie keeps well at room temperature for up to two days if it’s covered tightly with foil or plastic wrap. After that, move it to the fridge, where it’ll hold for about five days without the texture suffering too much.

To reheat, skip the microwave if you can — it tends to turn the marshmallow topping rubbery instead of gooey. A few minutes in a 300°F oven brings back that just-baked texture far better, and if you want the marshmallow re-toasted, a quick 30-second pass under the broiler at the end does the trick.