There’s something truly magical about mini s’mores skillet cookies. They combine the fun of campfire s’mores with the cozy comfort of a warm, freshly baked cookie. If you’re craving a treat that’s gooey, chocolatey, and full of melty marshmallows, you’re about to fall in love with this recipe.
Making mini s’mores skillet cookies is easier than you might think, and the results are deliciously impressive. Whether you’re treating yourself or sharing with friends, these skillet cookies hit the spot every time.
Why You’ll Love This Recipe
- Deliciously gooey with melty marshmallows and chocolate chips in every bite.
- Simple ingredients you likely already have in your pantry.
- Quick prep and baking time perfect for busy days or last-minute cravings.
- Portion-friendly mini size ideal for sharing or indulging without guilt.
- Rustic presentation straight from the skillet that’s perfect for serving.
Ingredients
Gather these easy-to-find ingredients to create your mini s’mores skillet cookies.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup crushed graham crackers
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 6 mini skillet cookies
- Calories: Approximately 280 per serving
How to Make mini s’mores skillet cookies
- Preheat your oven to 350°F and lightly grease six 4-inch mini cast iron skillets or oven-safe ramekins.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a separate large bowl, mix the melted butter with brown sugar and granulated sugar until smooth and creamy.
- Beat in the egg and vanilla extract until fully combined, then gradually add the dry ingredients, mixing just until incorporated.
- Fold in the chocolate chips and crushed graham crackers gently, reserving some graham crackers for topping.
- Divide the dough evenly among the prepared skillets, pressing it slightly to form an even layer.
- Sprinkle mini marshmallows and the reserved crushed graham crackers on top of each cookie dough portion.
- Bake for 10-12 minutes, or until the edges are golden and the marshmallows are puffed and toasted.
- Allow the skillet cookies to cool for 5 minutes before serving warm for the gooey best experience.
Tips for the Best Results
- Use mini marshmallows for even melting and that classic s’mores texture.
- Do not overbake; the centers should remain soft and gooey.
- If you don’t have mini skillets, oven-safe ramekins work great as an alternative.
- For extra indulgence, add a scoop of vanilla ice cream right on top while serving.
- Crush graham crackers by placing them in a sealed bag and gently pounding with a rolling pin for rustic texture.
Storage and Reheating
Store leftover mini s’mores skillet cookies in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 1 month.
To reheat, warm the skillet cookie in the oven at 325°F for 5-7 minutes or microwave for 20-30 seconds until warm and gooey again. Avoid overheating to keep marshmallows from burning.
Frequently Asked Questions
Can I make these cookies without a skillet?
Yes! If you don’t have mini cast iron skillets, oven-safe ramekins or small baking dishes will work perfectly. Just make sure to grease them well and adjust baking time slightly if needed.
What can I substitute for graham crackers?
If graham crackers aren’t available, digestive biscuits or a lightly sweetened cracker will provide a similar texture and flavor. You can even use crushed cookies like vanilla wafers for a twist.
Can I use regular-sized marshmallows instead of mini?
Mini marshmallows are best because they melt evenly and create the gooey texture classic to s’mores. If you only have regular-sized marshmallows, cut them into smaller pieces before adding.
How do I prevent marshmallows from burning?
Keep a close eye on the cookies during the last few minutes of baking. If marshmallows start browning too fast, you can loosely tent each skillet with foil to protect them while the cookie finishes baking.
