Mini S’more Cookie Skillets: Fun, Gooey Dessert Bites

There’s something magical about the combination of chocolate, marshmallows, and graham crackers that instantly brings back cozy memories of campfires. Mini smore cookie skillets put that nostalgic flavor into perfectly portioned, gooey cookie desserts you can make anytime at home. Whether you’re craving a fun treat or entertaining guests, these mini skillets are a surefire hit.

this Recipe

You’re going to love how easy these mini smore cookie skillets are to bake, with soft chocolate chip cookie dough topped with melty marshmallows and melted chocolate chunks nestled in a mini skillet or ramekin. Plus, they’re so cute and customizable, perfect for sharing or indulging solo!

Why You’ll Love This Recipe

• Fun, shareable mini-sized dessert perfect for parties or cozy nights.
• Gooey marshmallows and rich chocolate meld with buttery cookie dough.
• Simple ingredients you likely have on hand.
• Quick prep and bake time—ready in under 30 minutes.
• Customizable toppings like nuts or caramel for extra flair.

Ingredients

Gather your ingredients to make these mini smore cookie skillets bursting with classic campfire flavors. This recipe makes about 6 mini skillets.

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup mini semi-sweet chocolate chips
• 3/4 cup mini marshmallows
• 1/3 cup graham cracker crumbs
• Optional: extra mini chocolate chips or chopped nuts for topping

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6 mini skillets
• Calories: Approximately 270 per serving

How to Make mini smore cookie skillets

1. Preheat your oven to 350°F and lightly grease six 4-inch mini skillets or ramekins.
2. In a medium bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs; set aside.
3. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until fully combined.
5. Gradually mix in the dry ingredients until just combined, then fold in the mini chocolate chips.
6. Divide the cookie dough evenly among the prepared mini skillets, pressing it gently to fill the bottom evenly.
7. Top each skillet with a generous layer of mini marshmallows and a few extra chocolate chips if desired.
8. Bake for 12-15 minutes, or until the cookie dough is golden and marshmallows are melted and toasted lightly on top.
9. Remove from oven and let cool for 5 minutes before serving. Enjoy warm for the best gooey experience!

Tips for the Best Results

• Use room temperature butter to achieve a smooth cookie dough consistency.
• Don’t overmix the dough to keep your cookies tender and soft.
• Keep an eye on the marshmallows during baking—they toast quickly and can burn.
• For extra crunch, sprinkle chopped nuts or graham cracker pieces on top before baking.
• Serve immediately for the best melty texture, or warm leftovers in the microwave briefly.

Storage and Reheating

Store any leftover mini smore cookie skillets in an airtight container in the refrigerator for up to 3 days. They may firm up but will still be delicious.

To reheat, microwave each skillet for about 20-30 seconds until warm and gooey again. Avoid reheating too long or the marshmallows may harden.

Frequently Asked Questions

Can I make these without mini skillets or ramekins?

Yes! You can use a regular muffin tin lined with paper cups or a small baking dish, but adjust baking times accordingly and watch the marshmallows closely to avoid burning.

Can I use regular chocolate chips instead of mini ones?

Absolutely. Regular chocolate chips work fine, but mini chips distribute more evenly through the cookie dough for better melty bites.

Are these cookie skillets gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free by default. You can try substituting a gluten-free flour blend made for baking if needed.

Can I prepare the cookie dough ahead of time?

Yes, you can mix the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 10 minutes before dividing into skillets.