Mini S’more Cookie Skillets: Easy Delightful Dessert

There’s something incredibly comforting about warm, gooey desserts, and mini smore cookie skillets deliver exactly that in every bite. Whether you’re craving a nostalgic campfire treat or just want a quick, crowd-pleasing dessert, this recipe is sure to become a favorite. You’ll love how easy it is to make these mini skillets, bursting with marshmallow, chocolate, and graham cracker crumbs.

this Recipe

With this recipe for mini smore cookie skillets, you can bring the joy of s’mores indoors and enjoy a delightful dessert anytime. Let’s dive into how you can whip up these little bites of happiness in no time.

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for last-minute dessert cravings.
• Individual mini skillets make serving and portion control simple.
• Combines classic s’more flavors in a warm, baked cookie form.
• Perfectly gooey marshmallows and melty chocolate every time.
• Great for sharing or enjoying solo with a glass of milk or coffee.

Ingredients

These mini smore cookie skillets require simple ingredients you likely have on hand. Gather your favorite chocolate chunks, marshmallows, and graham crackers for this cozy dessert.

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup milk chocolate chunks
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 6 mini skillets
• Calories: Approximately 280 per serving

How to Make mini smore cookie skillets

1. Preheat your oven to 350°F and lightly grease six 4-inch cast iron skillets or oven-safe ramekins.
2. In a bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a separate large bowl, mix the melted butter with brown sugar and granulated sugar until smooth, then beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet, stirring just until combined, then fold in half of the chocolate chunks and graham cracker crumbs.
5. Divide the cookie dough evenly among the prepared skillets, pressing it gently to form an even layer.
6. Sprinkle the remaining chocolate chunks, marshmallows, and graham cracker crumbs evenly on top of each skillet.
7. Bake for 10-12 minutes, or until the edges are golden and marshmallows are toasted and bubbly.
8. Remove from the oven and let cool for 5 minutes before serving warm with a scoop of vanilla ice cream if desired.

Tips for the Best Results

• Use room temperature ingredients for smoother dough mixing.
• Don’t overbake; the centers should stay soft and gooey for that perfect s’mores texture.
• Substitute semi-sweet or dark chocolate chunks to adjust sweetness to your liking.
• Mini marshmallows work best to melt evenly and create those classic toasty peaks.
• Serve immediately for best gooey texture; leftovers can be reheated gently.

Storage and Reheating

Store any leftover mini smore cookie skillets covered in the refrigerator for up to 3 days. Make sure to let them cool completely before covering to prevent sogginess.

For freezing, wrap each skillet tightly in plastic wrap and place in an airtight container. Reheat in the oven at 325°F for about 8-10 minutes or until warmed through, refreshing the marshmallow topping with a few extra seconds under a broiler if you like it toasted.

Frequently Asked Questions

Can I make these mini smore cookie skillets dairy-free?

Yes, you can swap the butter for a dairy-free margarine or coconut oil and use dairy-free chocolate chunks. Just ensure your marshmallows are also gelatin-free if needed.

What if I don’t have mini skillets?

No worries! Oven-safe ramekins or even a muffin tin lined with foil can work well for portioning and baking these cookies.

Can I prepare the dough ahead of time?

Absolutely! You can make the dough and keep it refrigerated for up to 24 hours before baking. Just add the marshmallow and chocolate topping right before baking.

How do I avoid marshmallows burning?

Keep an eye on the bake time and consider tenting the skillets with foil if the marshmallows are browning too quickly. Removing them promptly once toasted helps prevent burning.