Mini S’more Cookie Skillets: A Sweet Campfire Treat

When the craving for something warm, gooey, and nostalgic hits, mini smore cookie skillets are the perfect answer. These bite-sized treats combine the classic campfire flavors of chocolate, marshmallow, and graham cracker in a warm cookie skillet that’s easy to share—or enjoy all to yourself.

this Recipe

You’re going to love how these mini smore cookie skillets come together quickly and deliver that irresistible melty texture. Whether you’re hosting friends or just want a cozy night in, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Easy to make with simple pantry ingredients
• Perfectly gooey marshmallow and chocolate center
• Individual servings for easy sharing or solo treats
• Great for any season, especially fall and winter cozy nights
• Quick bake time means you enjoy them fresh and warm in under 30 minutes

Ingredients

Gather these ingredients to create your mini smore cookie skillets that burst with classic campfire flavor.

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup graham cracker crumbs (about 6 sheets crushed)
• 1 cup mini marshmallows
• 1 cup semisweet chocolate chips

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) and lightly grease six 4-inch cast iron skillets or oven-safe ramekins.
2. In a medium bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs until well combined.
3. In a separate large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and smooth, about 2-3 minutes. Add the egg and vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in half of the chocolate chips and mini marshmallows.
5. Divide the cookie dough evenly among the prepared skillets, pressing it down gently. Sprinkle the remaining chocolate chips and marshmallows evenly on top of each skillet.
6. Bake for 10-12 minutes, or until the edges are golden and the marshmallows are puffed and slightly toasted.
7. Remove from the oven and let cool for about 5 minutes before serving. The centers will be gooey and warm—perfect for digging in with a spoon.

Tips for the Best Results

• Use room temperature butter for easier mixing and better texture.
• Don’t overbake; the centers should remain soft and gooey.
• Graham cracker crumbs add authentic flavor—crush your own for the best taste.
• If you don’t have mini marshmallows, chop regular marshmallows into small pieces.
• Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Storage and Reheating

Store leftover mini smore cookie skillets covered tightly in the refrigerator for up to 3 days. Reheat gently in the microwave for 20-30 seconds to bring back that melty, warm texture.

You can also freeze the skillets wrapped well in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before reheating in the oven at 325°F for about 10 minutes.

Frequently Asked Questions

Can I use regular chocolate bars instead of chocolate chips?

Yes! Chop your favorite chocolate bars into small chunks and use them in place of the chips. This can add a richer texture and melt even more decadently.

What if I don’t have mini skillets or ramekins?

You can bake this recipe in a standard muffin tin or a small baking dish. Adjust baking time slightly and keep an eye on the marshmallows to prevent burning.

Can I make the dough ahead of time?

Absolutely! Store the dough tightly wrapped in the refrigerator for up to 2 days. Bring it to room temperature before dividing into skillets and baking.

Are these mini smore cookie skillets gluten-free?

Not as written, since they contain all-purpose flour and graham cracker crumbs. You can substitute gluten-free flour and gluten-free graham crackers to make a gluten-free version.