This here's my Campfire S'mores Cookie Skillet, born from a love of the outdoors and a serious sweet tooth. It's got all the classic s'mores fixings—chocolate, marshmallows, graham crackers—baked into a warm, gooey cookie that you can share right out of the pan.
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I've made this over countless campfires and in my home oven, and it never disappoints. The edges get crisp and golden, while the center stays soft and pulls apart with melty chocolate and toasted marshmallows. It's simple, rugged, and satisfies that primal craving for something sweet and smoky.
Best part? You don't need fancy gear. A cast iron skillet and a fire (or an oven) are all it takes. So grab your skillet, gather your crew, and let's get to cookin'.
Why You'll Love This Recipe
About the Ingredients
1/2 cup (1 stick) unsalted butter, melted
Use high-quality butter for richer flavor. You can substitute salted butter but reduce the added salt to 1/4 teaspoon.
1/2 cup (100g) packed light brown sugar
Brown sugar adds moisture and a subtle molasses note. If you're out, use white sugar plus 1 tablespoon of molasses.
1/4 cup (50g) granulated sugar
Regular white sugar helps create crisp edges. You can use all brown sugar for a chewier texture.
1 large egg
Room temperature egg blends more smoothly. If your egg is cold, let it sit in warm water for 5 minutes.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. Imitation works, but pure is worth the splurge.
1 cup (125g) all-purpose flour
Standard all-purpose flour is perfect here. For a slightly nuttier flavor, try swapping 1/4 cup with whole wheat flour.
1/2 teaspoon baking soda
This helps the cookie rise slightly. Check that it's fresh; if it doesn't fizz when mixed with acid, replace it.
1/2 teaspoon salt
Use fine sea salt. If using coarse salt, reduce to 1/4 teaspoon.
1/2 cup (85g) chocolate chips or chopped chocolate
Use semi-sweet or dark for balance. Milk chocolate makes it sweeter. For a smoky twist, use a chocolate bar with sea salt.
1 cup mini marshmallows
Mini marshmallows distribute evenly. You can use regular size, but cut them in half for better melting.
1/2 cup crushed graham crackers (about 4 full sheets)
Crush them yourself for bigger chunks. You can also use cinnamon grahams for extra spice.
Tips & Tricks
Don't overmix the dough
Overmixing develops gluten, which makes the cookie tough. Mix until just combined.
Watch the baking time
Because every oven and skillet is different, start checking at the minimum time. The edges should be golden brown and the center just set.
Toast the marshmallows
If you want that campfire char, place the skillet under the broiler for 1–2 minutes after baking, but watch closely—they burn fast.
Pro Tips
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 350°F (175°C). If you're using a campfire, get your coals ready and let them burn down to a steady glow.
2. Mix Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, and beat until well combined.
3. Add Dry Ingredients
Sprinkle the flour, baking soda, and salt over the wet mixture. Stir with a spatula until just combined—don't overmix.
4. Fold in Goodies
Gently fold in the chocolate chips, 1/2 cup of the mini marshmallows, and 1/2 cup of the crushed graham crackers. Save the rest for topping.
5. Press into Skillet
Lightly grease a 10-inch cast iron skillet. Press the cookie dough evenly into the skillet. It will be a thick layer—that's perfect.
6. Top with Marshmallows
Sprinkle the remaining mini marshmallows and crushed graham crackers over the top. Press them down slightly so they stick.
7. Bake
Bake for 20-25 minutes, or until the edges are golden brown and the center is just set. The top should be lightly browned and a toothpick inserted near the edge comes out clean. If you like extra gooey, aim for 20 minutes.
8. Optional Broil
If you want a toasted marshmallow top, turn on the broiler and place the skillet under it for 1–2 minutes. Watch closely—they can burn in seconds.
9. Cool Slightly
Let the skillet cool on a wire rack for 10 minutes before serving. This allows it to set just enough to scoop cleanly.
Delicious Variations
Peanut Butter S'mores
Swap 2 tablespoons of butter for 2 tablespoons of creamy peanut butter and use peanut butter chips instead of chocolate chips.
Bourbon S'mores
Add 1 tablespoon of bourbon to the wet ingredients for a smoky, adult twist. Reduce the vanilla to 1/2 teaspoon.
Berry S'mores
Fold in 1/2 cup of fresh raspberries or chopped strawberries along with the chocolate. They'll burst and create a fruity jammy layer.
How to Store Campfire S'mores Cookie Skillet
Refrigerator
Store any leftovers (if there are any!) in an airtight container in the fridge for up to 3 days. The cookie will firm up, but you can reheat.
Freezer
You can freeze the baked cookie for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a 350°F (175°C) oven for 5-7 minutes, or in the microwave for 20-30 seconds until warm and gooey.
Frequently Asked Questions
Q: Can I make this in a regular pie pan instead of a cast iron skillet?
Yes, you can use any oven-safe skillet or a 9-inch pie pan. Just adjust the baking time—a thinner layer will bake faster, so start checking at 15 minutes.
Q: Can I use gluten-free flour?
Absolutely. Use a 1:1 gluten-free baking flour blend. The texture might be slightly more crumbly, but it will still taste great.
Q: How do I know when it's done?
The edges should be golden brown and the center should look set but still soft. A toothpick inserted near the edge should come out clean, but the center will be gooey.
Q: Can I prepare this ahead of time?
Yes, you can assemble the cookie in the skillet and refrigerate it, covered, for up to 24 hours. Just add a few extra minutes to the baking time.
So grab your skillet and give this Campfire S'mores Cookie Skillet a try. Whether you're by the campfire or in your kitchen, it's a dessert that brings people together. And remember, always practice fire safety—never leave a fire unattended and keep water nearby. See you on the trail.
Campfire S'mores Cookie Skillet
Enjoy gooey s'mores flavor in a rustic cookie skillet—perfect for campfires or cozy nights, ready in 30 minutes.
🧂 Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85g) chocolate chips or chopped chocolate
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers (about 4 full sheets)
📋 Instructions
- 1Preheat Your Oven — Preheat your oven to 350°F (175°C). If you're using a campfire, get your coals ready and let them burn down to a steady glow.
- 2Mix Wet Ingredients — In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, and beat until well combined.
- 3Add Dry Ingredients — Sprinkle the flour, baking soda, and salt over the wet mixture. Stir with a spatula until just combined—don't overmix.
- 4Fold in Goodies — Gently fold in the chocolate chips, 1/2 cup of the mini marshmallows, and 1/2 cup of the crushed graham crackers. Save the rest for topping.
- 5Press into Skillet — Lightly grease a 10-inch cast iron skillet. Press the cookie dough evenly into the skillet. It will be a thick layer—that's perfect.
- 6Top with Marshmallows — Sprinkle the remaining mini marshmallows and crushed graham crackers over the top. Press them down slightly so they stick.
- 7Bake — Bake for 20-25 minutes, or until the edges are golden brown and the center is just set. The top should be lightly browned and a toothpick inserted near the edge comes out clean. If you like extra gooey, aim for 20 minutes.
- 8Optional Broil — If you want a toasted marshmallow top, turn on the broiler and place the skillet under it for 1–2 minutes. Watch closely—they can burn in seconds.
- 9Cool Slightly — Let the skillet cool on a wire rack for 10 minutes before serving. This allows it to set just enough to scoop cleanly.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
