There’s something incredibly comforting about the combination of chocolate, marshmallows, and graham crackers, especially when baked into warm mini smore cookie skillets. These individual skillet treats bring campfire magic right into your kitchen, perfect for sharing or indulging on your own.
Whether you’re craving a nostalgic dessert or looking for a fun recipe to impress guests, these mini smore cookie skillets deliver gooey, melty, and crunchy textures in every bite. Grab your cast iron pans and get ready to bake a treat that’s as delicious as it is charming.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients you likely already have.
- Individual portions baked in mini skillets, perfect for sharing or gifting.
- Rich, gooey texture with melted marshmallows and chocolate that’s irresistible.
- Quick baking time for a fast, satisfying dessert fix.
- Fun twist on classic s’mores that works year-round, not just by the campfire.
Ingredients
Gather these ingredients to make your mini smore cookie skillets. The recipe yields 6 individual skillets.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup mini marshmallows
- 3/4 cup semisweet chocolate chunks
- 1/2 cup crushed graham crackers, plus extra for garnish
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
- Preheat your oven to 350°F (175°C) 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 large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the crushed graham crackers and half of the chocolate chunks.
- Divide the cookie dough evenly among the prepared skillets, pressing it slightly to fill the bottom.
- Bake for 8 minutes, then remove from the oven and sprinkle the mini marshmallows and remaining chocolate chunks on top of each skillet.
- Return to the oven and bake for an additional 4 minutes, or until marshmallows are golden and melted and cookie edges are golden brown.
- Remove skillets carefully and sprinkle a pinch of crushed graham crackers on top for extra crunch and presentation. Let cool slightly before serving.
Tips for the Best Results
- Use softened butter at room temperature to achieve a smooth dough texture.
- Do not overmix the dough to keep cookies tender and soft.
- If mini cast iron skillets aren’t available, oven-safe ramekins or muffin tins can be used.
- Watch closely during the second bake so marshmallows don’t burn but get perfectly toasted.
- Serve warm with a scoop of vanilla ice cream for an irresistible dessert experience.
Storage and Reheating
Store any leftover mini smore cookie skillets covered in the refrigerator for up to 3 days. To keep them fresh longer, wrap tightly and freeze for up to 2 months.
To reheat, warm the skillet in a 300°F oven for about 5-7 minutes or microwave for 20-30 seconds until the marshmallows are soft and melty again.
Frequently Asked Questions
Can I make these mini smore cookie skillets without cast iron skillets?
Yes! Oven-safe ramekins or even a muffin tin lined with foil can be great alternatives. Just adjust baking time slightly if needed and keep an eye on doneness.
What type of chocolate works best for mini smore cookie skillets?
Semisweet chocolate chunks or chips are ideal for the balanced sweetness that complements marshmallows and graham crackers perfectly.
Can I prepare the dough ahead of time?
Absolutely! You can make the dough up to 24 hours ahead and keep it refrigerated. Let it come to room temperature before baking for best results.
How do I prevent the marshmallows from burning?
Bake the cookies first, then add marshmallows for the last 4 minutes of baking. Watch closely and remove once they’re golden and gooey to avoid burning.
