When chilly evenings call for something warm and comforting, mini smore cookie skillets are the perfect treat to satisfy your sweet tooth. These little skillets offer all the nostalgia of classic campfire s’mores, but in a soft, chewy cookie form that’s easy to make right at home.
You’ll love how the gooey marshmallows and melted chocolate pair with the subtle crunch of graham cracker crumbs for a dessert that’s both familiar and exciting. Let’s dive into how you can bake these delightful mini s’more cookie skillets yourself.
Why You’ll Love This Recipe
- Quick and easy dessert perfect for sharing or personal indulgence.
- Combines classic s’mores flavors in a convenient cookie skillet format.
- Soft, chewy cookies with irresistible gooey marshmallow topping.
- Great for indoor baking when you want campfire vibes without the fire.
- Customizable with your favorite chocolate or marshmallow brands.
Ingredients
Gather these simple pantry staples to create your mini s’more cookie skillets. Everything mixes together effortlessly for a deliciously indulgent result.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 1/2 cup graham cracker crumbs
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 4 mini skillets
- Calories: Approximately 350 per serving
How to Make mini smore cookie skillets
- Preheat your oven to 350°F (175°C) and lightly grease four small (4-inch) cast iron skillets or oven-safe ramekins.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
- In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the graham cracker crumbs and half of the chocolate chips.
- Divide the cookie dough evenly among the prepared skillets, pressing gently to form an even layer.
- Sprinkle the remaining chocolate chips and mini marshmallows evenly over the cookie dough in each skillet.
- Bake in the preheated oven for 10-12 minutes, or until the cookie edges are golden and the marshmallows are toasted and gooey.
- Remove from oven and allow to cool for 5 minutes before serving. Enjoy warm for the best gooey experience.
Tips for the Best Results
- Use room temperature butter for easier creaming with sugars.
- Don’t overmix the dough to keep cookies tender and soft.
- Press the dough evenly in the skillets for uniform baking.
- Watch marshmallows closely near the end of baking to avoid burning.
- Serve immediately for the gooey marshmallow and melted chocolate texture.
Storage and Reheating
Store any leftover mini smore cookie skillets in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a warm oven (around 300°F) for 5-7 minutes to revive that fresh-baked gooeyness.
If you want to freeze them, wrap each skillet tightly with plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the fridge before reheating gently in the oven.
Frequently Asked Questions
Can I make these cookie skillets without a cast iron skillet?
Yes! Oven-safe ramekins or small baking dishes around 4 inches in diameter work well as substitutes. Just adjust baking time slightly if needed.
What’s the best chocolate to use for mini smore cookie skillets?
Semi-sweet chocolate chips are classic and melt nicely, but you can use milk chocolate, dark chocolate, or even chopped chocolate bars depending on your preference.
Can I prepare the dough ahead of time?
Absolutely! You can mix the dough a day in advance, cover it tightly, and refrigerate. When ready, divide into skillets and bake as directed.
Are mini marshmallows necessary, or can I use large ones?
Mini marshmallows melt more evenly and create that signature gooey texture, but if you only have large marshmallows, chop them into smaller pieces before topping your cookie dough.
