Mini S’more Cookie Skillets Recipe

Mini S’more Cookie Skillets are individual, cast-iron cookie desserts that combine everything you love about classic s’mores—gooey marshmallows, melty chocolate, and crunchy graham crackers—baked into soft, golden cookie cups. Each skillet delivers crisp edges, a warm chewy center, and that irresistible toasted marshmallow topping. Perfect for sharing at gatherings or enjoying as a cozy solo treat, these mini desserts are simple to make yet feel extra special straight from the oven. Also cook Spinach and Pepperoncini Baked Feta Dip Recipe.

Key Ingredients

Here’s what you’ll need to build these rich, gooey cookie skillets:

1 1/4 cups all-purpose flour: Forms the structure of the soft cookie base.
1/2 teaspoon baking soda: Helps the cookies rise and stay tender.
1/4 teaspoon salt: Balances sweetness and deepens flavor.
1/2 cup unsalted butter (softened): Creates a rich, creamy dough.
1/2 cup brown sugar (packed): Adds caramel-like moisture and depth.
1/4 cup granulated sugar: Helps create golden, crisp edges.
1 large egg: Binds everything together for structure.
1 teaspoon vanilla extract: Adds warm, sweet aroma.
3/4 cup chocolate chips: Melty chocolate pockets in every bite.
3/4 cup mini marshmallows: Toast into gooey, golden perfection.
4 graham cracker sheets (broken): Adds classic crunchy s’mores texture.

How To Make Mini S’more Cookie Skillets

1. Preheat your oven to 350°F (175°C) and lightly grease four small 4-inch cast iron skillets or oven-safe ramekins.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a separate large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Mix in the egg and vanilla extract until smooth and well combined.
5. Gradually add the dry ingredients into the wet mixture, stirring just until no flour streaks remain.
6. Fold in chocolate chips evenly throughout the dough.
7. Divide the dough into prepared skillets and press into an even layer. Sprinkle graham cracker pieces on top, followed by mini marshmallows.
8. Bake for 12–15 minutes, or until edges are golden and marshmallows are puffed and lightly toasted.
9. Let cool for 2–3 minutes before serving—enjoy warm for the best gooey texture.

Serving Suggestions

• Add a scoop of vanilla ice cream for a hot-and-cold dessert contrast
• Drizzle with chocolate or caramel sauce for extra indulgence
• Top with fresh strawberries or raspberries for a fruity balance
• Dust lightly with powdered sugar for a bakery-style finish

Tips For Perfect Mini S’more Cookie Skillets

• Broil for 1–2 minutes at the end for extra-toasted marshmallows (watch closely)
• Use chocolate chunks or a chopped chocolate bar for richer pockets of chocolate
• Don’t overbake—slightly soft centers keep them gooey
• Always serve warm for the ultimate s’mores experience

How To Store It

• Room temperature: Cover tightly and store up to 2 days
• Refrigerator: Keep in an airtight container for up to 3 days
• Freezer: Wrap well and freeze up to 1 month
• Reheat: Warm in oven at 325°F (160°C) for 5–7 minutes or microwave briefly

Frequently Asked Questions

How long does this recipe take?
About 35–40 minutes total, including prep, baking, and cooling.

Can I use a different baking dish?
Yes—ramekins, muffin tins, or small oven-safe bowls all work. Just adjust baking time slightly.

How do I make them extra gooey?
Slightly underbake the centers and finish with a quick broil for toasted marshmallows.

Can I prepare them ahead of time?
Yes, assemble the dough in skillets ahead and refrigerate. Bake just before serving.

Why did my marshmallows burn?
They may have been too close to the heat—use the middle oven rack and watch closely during broiling.

What Makes This Special

Mini S’more Cookie Skillets bring together everything you love about campfire treats in a warm, oven-baked dessert. The contrast of crispy cookie edges, molten chocolate, and toasted marshmallow topping makes every bite rich and nostalgic. Simple ingredients, quick prep, and guaranteed crowd-pleasing results make this recipe one you’ll come back to again and again.