Mini S’more Cookie Skillets: Gooey Campfire Treats at Home

There’s nothing quite like the nostalgia of s’mores, those gooey, chocolatey campfire treats we all love. With these mini smore cookie skillets, you get the best of both worlds: a tender cookie base bursting with melty marshmallows and rich chocolate, all baked right in a little skillet. This recipe is perfect when you crave that campfire magic without leaving your kitchen.

this Recipe

Whether you’re planning a cozy night in or want an easy dessert to impress guests, these mini smore cookie skillets hit the spot every time. Let me show you how to make them with simple ingredients and straightforward baking steps that deliver maximum flavor and ooey-gooey goodness.

Why You’ll Love This Recipe

• Perfectly portioned mini skillets ideal for sharing or individual treats.
• Combination of classic s’more flavors in an easy baked cookie form.
• Quick to prepare with common pantry ingredients.
• Warm, melty marshmallow and chocolate topping every time.
• Great for all seasons—feel like camping indoors anytime!

Ingredients

Gather these ingredients to create your mini smore cookie skillets. The recipe yields 6 individual skillets, each about 4 inches in diameter.

• 1 cup all-purpose flour
• 1/2 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
• 3/4 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 6 graham cracker sheets, roughly crushed

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 6 mini skillets
• Calories: Approximately 320 per serving

How to Make mini smore cookie skillets

1. Preheat your oven to 350°F (175°C). Lightly grease six 4-inch cast iron skillets or oven-safe ramekins.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes using a hand mixer.
4. Beat in the egg and vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the chocolate chips gently.
6. Divide the cookie dough evenly among the prepared skillets, pressing it slightly to form a smooth surface.
7. Bake for 8 minutes, then remove from the oven and evenly sprinkle mini marshmallows and crushed graham crackers on top.
8. Return to the oven and bake an additional 4 minutes, or until the marshmallows are golden and melted and the cookie edges are set.
9. Let the mini skillets cool for 5 minutes before serving warm for the ultimate gooey treat.

Tips for the Best Results

• Use softened butter, not melted, for proper dough texture and rise.
• Don’t overmix the dough to keep cookies tender and soft.
• If you don’t have mini marshmallows, chop larger marshmallows into small pieces.
• For extra gooeyness, add a few chocolate chunks on top before baking the marshmallows.
• Serve warm with a scoop of vanilla ice cream for a decadent dessert.

Storage and Reheating

Store any leftover mini smore cookie skillets in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To maintain the gooey marshmallow topping, it’s best to reheat them gently.

For reheating, pop the skillets in a preheated 325°F oven for 5-7 minutes until warmed through. Avoid microwaving, as it can make the marshmallows rubbery.

Frequently Asked Questions

Can I make these without cast iron skillets?

Yes, you can use oven-safe ramekins, muffin tins, or even small ovenproof dishes. Just adjust the baking time slightly depending on the size and thickness of your containers.

Can I substitute different types of chocolate?

Absolutely! Milk chocolate or dark chocolate chips both work well. You can also mix in some white chocolate chips for a sweeter twist.

Are mini marshmallows necessary?

Mini marshmallows melt more evenly and create that classic gooey topping, but chopped regular marshmallows work too. Just keep an eye on them to prevent burning.

Can I prepare the dough ahead of time?

Yes, you can refrigerate the cookie dough for up to 24 hours before baking. Let it come to room temperature slightly before dividing into skillets and baking.