Gooey Giant Dark Chocolate S’mores Skillet Cookie
A quick and easy giant skillet cookie featuring bittersweet dark chocolate and toasted marshmallows, perfect for sharing and enjoying warm and gooey straight from the pan.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (270 g) dark chocolate chunks or chips (preferably 70% cocoa dark chocolate bars chopped)
- 1 ½ cups (about 90 g) mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a separate medium bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the large room-temperature egg and vanilla extract until fully combined.
- Gradually add the dry ingredient mixture into the wet ingredients, mixing just until no flour streaks remain. Do not overmix.
- Gently fold in the dark chocolate chunks and mini marshmallows, reserving a few marshmallows to sprinkle on top.
- Spread the dough evenly into a preheated 10-12 inch (25-30 cm) oven-safe skillet. Press the reserved marshmallows on top.
- Bake for 20-25 minutes until edges are golden and set but the center remains slightly soft and underbaked for gooeyness.
- Let the skillet cookie rest for 5-10 minutes before serving to allow the center to set slightly.
- Serve warm, straight from the skillet.
Notes
Do not overmix the dough to avoid tough cookies. Use room temperature butter and egg for best texture. Start checking the cookie at 20 minutes to avoid overbaking. If marshmallows are not browning enough, broil for 30 seconds but watch carefully to prevent burning. Tent with foil if edges brown too fast. Cast iron skillet recommended for even heat and crispy edges. Leftovers can be stored covered at room temperature for 2 days or refrigerated for 4-5 days and reheated briefly.
Nutrition
- Serving Size: 1/8 of the skillet c
- Calories: 380
- Sugar: 32
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 50
- Fiber: 3
- Protein: 5
Keywords: skillet cookie, s’mores, dark chocolate, marshmallows, gooey cookie, dessert, easy recipe, chocolate cookie, campfire dessert