11 Cast Iron Skillet S’mores Cookie Recipes

Ready to enjoy s’mores with a delicious twist? We’re sharing 11 amazing cast iron skillet s’mores cookie recipes. They’ll take you back to the fun of a cozy campfire. Learn to make these gooey, chocolatey treats at home with just a cast iron skillet.

Cast iron skillet s’mores cookies bring campfire nostalgia straight to your oven—gooey marshmallows, melted chocolate, graham cracker crunch baked into one shareable dessert.

Works for parties. Movie nights. Random Tuesday when you’re craving something sweet.

One skillet. Serves 6-8 people. No campfire needed.

Irresistible Cast Iron Skillet S’mores Cookies

This s’mores-cookie hybrid combines classic campfire flavors with warm cookie texture—all baked in one cast iron skillet for easy serving.

Perfect when you need something sweet but don’t want to fuss with individual cookies. Or deal with a campfire.

Melty Chocolate and Gooey Marshmallows

Secret’s in how everything comes together.

Chocolate chip cookie dough loaded with mini marshmallows. They puff up. Toast while baking. Get all golden on top.

Melty chocolate meets gooey marshmallows. That’s what you’re after.

Crispy Graham Cracker Crust

Graham cracker pieces sprinkled on top before baking—creates crunchy layer that contrasts perfectly with soft cookie underneath.

Classic s’mores flavor. No hassle of building them over fire. Oven does the work.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups semi-sweet chocolate chips
• 2 cups mini marshmallows
• 1 cup graham cracker pieces (about 7 full crackers, crushed)

Instructions

Preheat oven to 350°F. Grease 10-inch cast iron skillet with butter.

Whisk flour, baking soda, salt in medium bowl. Set aside.

Cream butter with both sugars in large bowl until fluffy—takes about 2-3 minutes with electric mixer. Beat in eggs one at a time. Add vanilla. Mix well.

Gradually add dry ingredients to wet ingredients. Mix just until combined. Don’t overwork it. Fold in chocolate chips and 1 cup mini marshmallows (save other cup for later).

Press cookie dough evenly into prepared skillet. Sprinkle remaining marshmallows over top. Add graham cracker pieces over everything.

Bake 22-25 minutes. Edges golden brown. Center still slightly soft. Marshmallows will puff up and toast.

Cool 10 minutes before serving. Cut into wedges right from skillet.

Baking in well-seasoned cast iron gives perfect texture. Crispy outside. Gooey inside. Can’t replicate that in regular pan.

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	412
Carbohydrates	58g
Protein	5g
Fat	18g
Fiber	2g
Sodium	284mg

Serves 8. Special dessert everyone digs into together.

Decadent Chocolate Lava S’mores Skillet Cookie

Chocolate lava s’mores skillet cookie takes things up several notches—molten chocolate center surrounded by classic s’mores toppings creates something unforgettable.

Truly decadent. Rich. Gooey. Probably too much chocolate.

But in a good way.

Heart of this cookie? Buttery dough loaded with Hershey’s chocolate. Edges get golden and set. Center stays molten and lava-like—perfect for scooping with spoon.

Graham crackers and toasted marshmallows on top complete it. Mix of flavors and textures in every bite makes this hard to resist.

Planning gathering? Just craving something intense? This chocolate lava creation hits spot. Bound to be hit with anyone who tries it.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups Hershey’s milk chocolate chips
• 1-1/2 cups graham cracker crumbs
• 2-1/2 cups miniature marshmallows

Instructions

Preheat oven to 350°F.

Whisk flour, baking soda, salt together in medium bowl. Set aside.

Cream softened butter with both sugars in large bowl until light and fluffy. Takes about 2-3 minutes. Beat in eggs one at a time. Stir in vanilla extract.

Gradually add dry ingredients to wet. Mix just until combined. Fold in 2 cups chocolate chips. Reserve 1/2 cup for later.

Grease 10-inch cast iron skillet with butter. Press cookie dough evenly into skillet.

Sprinkle graham cracker crumbs over top. Press down gently so they stick.

Bake 20-25 minutes. Edges should be golden brown. Center still slightly soft and gooey—that’s the lava effect you want.

Remove from oven. Immediately top with remaining chocolate chips and all miniature marshmallows.

Return to oven for additional 5-7 minutes. Marshmallows should turn golden brown and puffed.

Cool at least 10 minutes before serving. Lets molten center set slightly (but still gooey).

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	524
Carbohydrates	72g
Protein	6g
Fat	25g
Fiber	2.5g
Sodium	312mg

Ultimate decadent dessert. Molten chocolate. Graham crackers. Toasted marshmallows. Unforgettable combination.

Toasted Marshmallow S’mores Stuffed Skillet Cookie

Dream for s’mores lovers—real marshmallows hidden inside dough get golden and gooey while baking.

Filled with actual marshmallows. They toast beautifully. Mixed with melted chocolate and graham cracker crumbs, turns regular s’mores into something special.

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups semisweet chocolate chips
• 1 cup graham cracker crumbs
• 16-20 large marshmallows

Instructions

Heat oven to 350°F. Grease 10-inch cast iron skillet.

Mix flour, baking soda, salt in bowl. Set aside.

Cream butter and both sugars in large bowl until fluffy. Add eggs and vanilla. Mix well.

Slowly add dry ingredients to wet. Mix gently until just combined. Fold in chocolate chips and graham cracker crumbs.

Press half the dough into prepared skillet. Spread evenly across bottom.

Arrange marshmallows on top in single layer. Cover entire surface.

Take remaining dough. Press it out flat between your hands. Carefully place pieces over marshmallows to cover completely—doesn’t have to be perfect, just seal them in.

Bake 28-32 minutes. Top should be golden brown. Edges crispy. Hidden marshmallows inside will melt. Create pockets of gooey goodness.

Let cool 10 minutes before cutting. Marshmallow layer needs time to set slightly (still wonderfully gooey though).

End up with treat that mixes s’mores and cookie. All made in skillet. Serve with vanilla ice cream or chocolate sauce for extra indulgence.

Similar concept to beef and broccoli stir-fry—layering flavors. Except this time it’s all sweet.

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	468
Carbohydrates	64g
Protein	5.5g
Fat	22g
Fiber	2g
Sodium	396mg

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

Sweet and salty perfection—creamy peanut butter swirls mixed with warm marshmallows on graham cracker base creates ultimate dessert.

Starts with cookie dough loaded with creamy peanut butter. Mini peanut butter cups scattered throughout. Nutty chocolate surprises in every piece.

Cookie gets baked until edges crisp up. Center stays fudgy. Graham crackers and toasted marshmallows on top give classic s’mores taste with peanut butter twist.

Great for parties. When you want something sweet. This peanut butter creation hits spot.

Perfect mix of sweet, salty, happy campfire memories.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup creamy peanut butter
• 1-1/4 cups mini peanut butter cups, roughly chopped
• 1 cup semi-sweet chocolate chips
• 1-1/4 cups graham cracker pieces
• 2 cups miniature marshmallows

Instructions

Preheat oven to 350°F. Grease 10-inch cast iron skillet.

Whisk flour, baking soda, salt in medium bowl. Set aside.

Beat butter and both sugars in large bowl until fluffy. Takes about 2 minutes. Add eggs one at a time. Beat after each. Mix in vanilla and peanut butter until smooth.

Gradually add dry ingredients. Mix just until combined. Fold in chopped peanut butter cups and chocolate chips.

Press dough into prepared skillet. Spread evenly.

Top with graham cracker pieces and marshmallows. Press down gently.

Bake 25-28 minutes until edges golden brown. Marshmallows toasted. Center should still be slightly soft.

Cool 10 minutes before serving. Peanut butter makes this extra rich.

What Each Ingredient Does

Ingredient	Amount	Purpose
Peanut Butter	3/4 cup	Signature flavor, swirls throughout
Mini PB Cups	1-1/4 cups	Chocolate-peanut butter pockets
Graham Crackers	1-1/4 cups	Crunchy texture, classic taste
Marshmallows	2 cups	Gooey topping, completes experience

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	542
Carbohydrates	66g
Protein	11g
Fat	28g
Fiber	3g
Sodium	368mg

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

Delicious upgrade to traditional s’mores—cookie base swirled with gooey caramel sauce and hint of sea salt takes things up several notches.

With graham crackers, Hershey’s chocolate, marshmallows—truly delightful. Generous caramel drizzle on top finishes everything perfectly.

Perfect flavor blend. Mix of salty, sweet, rich caramel wins every time. Dessert that satisfies any sweet craving. Surprises your taste buds.

Ingredients

• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1-1/2 teaspoons vanilla extract
• 2/3 cup caramel sauce (plus extra for drizzling)
• 1-1/2 cups graham cracker pieces
• 1-1/4 cups Hershey’s milk chocolate bars, chopped
• 1-1/2 cups miniature marshmallows
• Flaked sea salt for sprinkling

Instructions

Preheat oven to 350°F. Grease 9-inch cast iron skillet with cooking spray.

Whisk flour, baking soda, salt in medium bowl.

Cream butter and brown sugar in large bowl until light and fluffy. About 2-3 minutes. Beat in egg and vanilla until well combined.

Gradually add dry ingredients to wet. Mix just until combined. Fold in 2/3 cup caramel sauce—swirl it through dough.

Press cookie dough into prepared skillet. Smooth top with spatula.

Sprinkle graham cracker pieces, chopped chocolate, marshmallows evenly over top.

Bake 22-27 minutes. Edges should be golden brown. Marshmallows lightly toasted.

Remove from oven. Drizzle remaining caramel sauce over everything. Sprinkle with flaked sea salt.

Cool at least 10 minutes before slicing. Salted caramel combination needs time to set.

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	456
Carbohydrates	68g
Protein	5g
Fat	19g
Fiber	1.5g
Sodium	312mg

Share this with loved ones. Mix of flavors definitely becomes hit. Gooey caramel with touch of salt. Truly dessert to remember.

Triple Chocolate S’mores Skillet Cookie

Calling all chocolate lovers—this mixes rich chocolate cookie with s’mores flavor for treat that satisfies chocolate overload cravings.

Magic’s in the cookie dough. Made with Hershey’s cocoa powder. Chocolate chips. Big chunks of chocolate bars.

Triple the chocolate.

Add graham cracker bits and toasted marshmallows. Mix of flavors and textures makes taste buds dance with every bite.

Planning get-together? Just treating yourself? This triple chocolate creation wins every time. Baking in cast iron skillet creates gooey, beautiful dessert that looks as good as it tastes.

Time to start baking. Preheat that oven. Get ready for chocolate heaven.

Ingredients

• 1-3/4 cups all-purpose flour
• 1/2 cup unsweetened Hershey’s cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1-1/4 cups semi-sweet chocolate chips
• 2 Hershey’s milk chocolate bars, coarsely chopped
• 1-1/2 cups miniature marshmallows
• 1 cup graham cracker pieces

Instructions

Preheat oven to 350°F.

Whisk flour, cocoa powder, baking soda, salt in medium bowl.

Cream softened butter and both sugars in large bowl until light and fluffy. About 2-3 minutes.

Beat in eggs one at a time. Stir in vanilla extract.

Gradually add dry ingredients to wet. Mix just until combined.

Fold in chocolate chips and chopped chocolate bars.

Grease 10-inch cast iron skillet with butter. Press cookie dough evenly into skillet.

Sprinkle miniature marshmallows and graham cracker pieces over top.

Bake 25-30 minutes. Edges should be set. Center still slightly soft.

Cool at least 10 minutes before serving.

Serve warm. Enjoy gooey, chocolatey goodness.

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	487
Carbohydrates	64g
Protein	6g
Fat	24g
Fiber	3.5g
Sodium	298mg

This blends fudgy base with melted chocolate, marshmallows, crispy graham crackers. Every mouthful delights taste buds. Like this recipe, it’s all about layering flavors.

Let chocolate bring joy to dessert time.

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

Ready to up your game? Crushed Oreo cookie crumbs added to dough create special flavor that mixes perfectly with classic s’mores taste.

Picture this. Warm, chewy skillet cookie. Golden graham cracker base. Filled with melted Hershey’s chocolate and warm, toasty marshmallows.

Now toss in crushed Oreos.

What you get? Fun and rich treat. Perfect for anyone who loves sweets.

Ingredients

• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1-1/2 cups semi-sweet chocolate chips
• 4 full graham crackers, crumbled
• 1-1/4 cups mini marshmallows
• 1-1/4 cups crushed Oreo cookies (about 12 cookies)

Instructions

Preheat oven to 350°F.

Mix melted butter and brown sugar in large bowl until smooth.

Add eggs and vanilla. Stir until well combined.

Whisk flour, baking soda, salt in separate bowl.

Add dry ingredients to wet gradually. Mix just until combined.

Fold in chocolate chips and crushed Oreos. Don’t overmix.

Grease 10-inch cast iron skillet. Press dough evenly into skillet.

Sprinkle crumbled graham crackers over top. Add marshmallows on top of that.

Bake 25-30 minutes until edges golden. Marshmallows toasted to perfection.

Cool 10 minutes before serving.

Dough’s made with Oreo cookie crumbs. Gives it cookies and cream kick. Perfect match for cookie’s other flavors. Fun update to classic s’mores mix.

To whip up this amazing treat—make dough, press into skillet, bake until beautiful golden, then layer on graham cracker bits, chocolate, marshmallows, and toast until marshmallows are just right.

You’ll have cookies and cream s’mores skillet cookie everyone loves.

Why not give this creative version a shot? Got just right mix of Oreos, chocolate, marshmallows. Dessert that surely wows friends and family.

Get your skillet. Enjoy ultimate cookies and cream s’mores experience.

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	478
Carbohydrates	66g
Protein	6g
Fat	22g
Fiber	2.5g
Sodium	412mg

Nutella Swirl S’mores Skillet Cookie

Treat you must try—creamy Nutella creates pockets of rich hazelnut chocolate throughout dough, topped with graham crackers, chocolate, toasted marshmallows.

This combines chocolate and hazelnut flavors perfectly. Graham cracker pieces, Hershey’s chocolate, toasted marshmallows on top complete experience.

Ingredients

• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup Nutella (plus extra for swirling)
• 1 cup semi-sweet chocolate chips
• 1 cup graham cracker pieces
• 1-1/2 cups miniature marshmallows

Instructions

Preheat oven to 350°F.

Whisk flour, baking soda, salt in medium bowl.

Cream butter and both sugars in large bowl until fluffy. About 2 minutes. Beat in eggs one at a time. Add vanilla and 2/3 cup Nutella. Mix until smooth.

Gradually add dry ingredients. Mix just until combined. Fold in chocolate chips.

Grease 10-inch cast iron skillet. Press cookie dough into skillet.

Drop spoonfuls of extra Nutella on top. Use knife to swirl it through dough—creates marbled effect.

Sprinkle graham cracker pieces and marshmallows over top.

Bake 25-28 minutes. Edges should be set. Marshmallows golden brown.

Cool 10-15 minutes before serving.

Bake at 350°F for best texture. After cooling slightly, these keep well in sealed container for few days.

Nutella Magic

Component	What It Does
Nutella Swirls	Rich hazelnut chocolate pockets
Chocolate Chips	Extra chocolate throughout
Graham Crackers	Classic s’mores crunch
Marshmallows	Gooey, toasted topping

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	432
Carbohydrates	58g
Protein	6.5g
Fat	20g
Fiber	2g
Sodium	256mg

For twist—try using chocolate chips instead of extra Nutella for swirling. Cast iron skillets make this work great. 8-inch or 10-inch both work depending on how thick you want it.

Serve with scoop of vanilla ice cream. Rich treat that brings together hazelnut chocolate and classic s’mores flavors.

Raspberry Chocolate S’mores Skillet Cookie

Summer twist—juicy raspberries mixed into dough with Hershey’s chocolate, topped with marshmallows creates sweet and tart combination perfect for warm weather.

Here’s what you’ll need for this summer berry delight.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups fresh raspberries
• 1-1/4 cups Hershey’s milk chocolate chunks
• 1 cup graham cracker pieces
• 1-3/4 cups miniature marshmallows

Instructions

Preheat to 350°F. Grease 10-inch cast iron skillet.

Whip butter and both sugars in bowl until smooth. About 2 minutes.

Add eggs and vanilla. Mix well.

In another bowl, whisk flour, baking soda, salt.

Combine dry and wet ingredients gradually. Mix just until combined.

Gently fold in raspberries, chocolate chunks, graham cracker pieces. Be careful not to crush raspberries too much.

Press cookie dough into prepared skillet evenly.

Top with marshmallows. Press them down gently into dough.

Bake 28-32 minutes until edges golden. Marshmallows toasted.

Let cool 10 minutes before serving.

Eat this summer berry delight warm with vanilla ice cream. Perfect for party or camping. Highlights season’s fresh tastes.

Time Breakdown

Stage	Duration
Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes
Yields	6-8 servings

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	492
Carbohydrates	68g
Protein	6g
Fat	23g
Fiber	3.5g
Sodium	342mg

Fresh raspberries offer tangy fruitiness. Hershey’s chocolate chunks provide rich flavor. Graham cracker bits give s’mores feel. Toasted marshmallows add outdoor barbecue touch.

Bourbon Pecan S’mores Skillet Cookie

Sophisticated twist—rich bourbon and pecans mixed with s’mores favorites like graham crackers, chocolate, marshmallows creates grown-up version of campfire classic.

This treat has bourbon in dough. Gives it sweet kick with depth. Pecans add good crunch that contrasts beautifully with soft chocolate and marshmallows.

Finished with graham crackers, Hershey’s chocolate, marshmallows. Like s’mores grew up and got fancy.

Perfect for adults who love s’mores but want something extra. Serve right out of skillet. You’ll love gooey chocolate, bourbon flavor, toasted marshmallows in every bite.

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 tablespoons bourbon
• 1 large egg
• 1 teaspoon vanilla extract
• 1-1/4 cups chopped toasted pecans
• 1-1/4 cups Hershey’s milk chocolate chunks
• 1-1/2 cups mini marshmallows
• 1 cup crushed graham crackers

Instructions

Preheat oven to 350°F.

Whisk flour, baking powder, baking soda, salt in medium bowl.

Cream butter, brown sugar, granulated sugar in large mixing bowl until light and fluffy. About 2-3 minutes.

Add bourbon, egg, vanilla to butter-sugar mixture. Mix until well combined.

Gradually mix dry ingredients into wet until just combined. Don’t overmix.

Fold in chopped toasted pecans and chocolate chunks.

Press cookie dough into 9-inch cast iron skillet. Smooth top.

Bake 5 minutes. Remove from oven.

Top cookie with mini marshmallows and crushed graham crackers.

Return to oven. Continue baking additional 15-18 minutes until marshmallows lightly golden brown.

Cool at least 15 minutes before serving. Bourbon flavor develops as it cools.

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	456
Carbohydrates	56g
Protein	7g
Fat	23g
Fiber	2.5g
Sodium	234mg

Try out this adult take on s’mores with bourbon, pecans, all classic ingredients. Bourbon Pecan S’mores Skillet Cookie will be hit with everyone.

Campfire S’mores Skillet Cookie Sundae

Outdoor summer delight brought inside—this combines soft skillet cookie with vanilla ice cream, chocolate sauce, toasted marshmallows for complete dessert experience.

Want taste of campfire in your kitchen? This delivers.

Brings joy of s’mores indoors. You’ll love this for sweet fix.

This dessert stars soft skillet cookie. Mix of butter, brown sugar, graham cracker crumbs, chocolate—all baked in cast iron until crispy outside and gooey inside.

After baking? Add vanilla ice cream on top. Cold ice cream contrasts hot cookie below perfectly. Then chocolate sauce and toasted marshmallows make it truly special.

Turns s’mores into delicious summer treat everyone can share.

Missing those summer nights by fire? In need of treat? This campfire s’mores skillet cookie sundae answers. Share with loved ones. Sure hit.

Ingredients

• 3/4 cup unsalted butter, melted
• 1-1/4 cups brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1-1/4 cups graham cracker crumbs
• 2 cups all-purpose flour
• 1-3/4 cups chopped milk chocolate bars (about 5 bars)
• 1-1/4 cups mini marshmallows
• 8-10 large marshmallows for topping
• Vanilla ice cream for serving
• Chocolate sauce for drizzling

Instructions

Preheat oven to 350°F.

Mix melted butter and brown sugar in large bowl until well combined.

Add eggs and vanilla. Stir until smooth.

Mix baking soda, salt, graham cracker crumbs, flour in another bowl.

Slowly add dry mixture to wet. Mix just until combined.

Fold in chocolate chunks and mini marshmallows.

Grease 10-inch cast iron skillet with butter.

Press dough into skillet evenly.

Bake 15 minutes. Remove from oven.

Top with large marshmallows.

Bake 10 more minutes until marshmallows turn light golden.

Want extra toasted top? Broil for 15-20 seconds. Watch closely so they don’t burn.

Let cool 5 minutes.

Top warm cookie with scoops of vanilla ice cream. Drizzle with chocolate sauce.

Serve immediately while cookie’s still warm. Ice cream’s melting.

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	524
Carbohydrates	72g
Protein	7g
Fat	24g
Fiber	2g
Sodium	456mg

Dive into summer with this. Combines perfect skillet cookie with ice cream and marshmallows. Outdoor summer delight perfect for get-togethers. Share this amazing dessert for memorable time.

Gluten-Free S’mores Skillet Cookie

Perfect for those avoiding gluten—delicious allergen-free choice uses gluten-free flours to create soft, enjoyable base topped with graham-style crackers, chocolate, toasted marshmallows.

Dough uses gluten-free flour blend. Creates soft texture everyone can enjoy. Topped with gluten-free graham crackers, Hershey’s chocolate, toasted marshmallows. Tasty version of classic s’more without gluten.

Ingredients

• 1-1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
• 1/2 cup coconut sugar
• 1/3 cup maple syrup
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup chocolate chips or chunks
• 1 cup gluten-free graham cracker pieces
• 1-1/2 cups mini marshmallows

Instructions

Preheat oven to 350°F.

Mix gluten-free flour blend, almond flour, baking soda, salt, cinnamon in large bowl.

In another bowl, cream butter and coconut sugar together. Add egg, maple syrup, vanilla. Mix well.

Combine wet ingredients with dry. Mix until dough forms. Fold in chocolate chips.

Lightly coat 8-inch cast iron skillet with oil spray.

Press dough into skillet. Make it even on top.

Sprinkle crushed gluten-free graham crackers and mini marshmallows over top.

Bake 17-20 minutes. Edges should be golden. Marshmallows toasty.

Cool 10 minutes before serving.

This dessert’s great s’more option for those with allergies or gluten sensitivities. Everyone can enjoy classic campfire flavors without worry.

Nutritional Information (Per Serving)

Nutrient	Amount per Serving
Calories	398
Carbohydrates	54g
Protein	6g
Fat	18g
Fiber	3g
Sodium	342mg

Perfect allergen-free choice that doesn’t sacrifice taste. Gluten-free flours create soft base. Graham-style crackers, chocolate, marshmallows complete experience. Everyone gets to enjoy s’mores without dietary concerns.