This Brown Butter S’mores Chocolate Chip Cookie Skillet is soft and gooey in the center with perfectly crisp, golden edges. It’s loaded with melty chocolate chips, chopped Hershey’s bars, toasty marshmallows, and crushed graham crackers for the ultimate campfire-inspired treat. Served warm with vanilla ice cream and a sprinkle of flaky sea salt, it’s the perfect skillet dessert for cozy nights.
Why You’ll Love this Recipe:
- Gooey and Chewy Texture: Soft and melty in the center with perfectly golden, chewy edges in every bite.
- Rich Brown Butter Flavor: Brown butter adds a deep, nutty richness that elevates the entire skillet.
- S’mores Twist: Classic chocolate chip cookie meets gooey marshmallows, graham crackers, and melted Hershey’s bars for a nostalgic flavor bomb.
- Melty Chocolate Chips: Studded with semi-sweet chocolate chips and chopped milk chocolate for double the indulgence.
- Toasty Marshmallows: Marshmallows caramelize on top, adding a gooey and golden layer of campfire goodness.
- Perfect for Sharing: Baked in a skillet, it’s made for scooping and sharing—ideal for cozy nights or casual get-togethers.
- Easy Dessert Upgrade: No need to portion individual cookies—just mix, bake, and serve straight from the skillet.
- Best Served Warm: Topped with vanilla ice cream and flaky sea salt for the ultimate hot-cold, sweet-salty combo.
Ingredients You’ll Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
- Salted butter
- Avocado oil
- Brown sugar
- Granulated sugar
- Eggs
- Heavy cream
- Vanilla extract or paste
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Semi-sweet chocolate chips
- Hershey’s milk chocolate bars
- Graham crackers
- Marshmallows
- Flaky sea salt, for topping
- Vanilla ice cream, for serving
Tips for Making a Brown Butter S’mores Chocolate Chip Cookie Skillet:
- Don’t Skip Browning the Butter: Brown the butter until golden with nutty brown bits—this adds deep flavor and richness to the cookie base.
- Let the Brown Butter Cool Slightly: Allow the brown butter to cool for 10–15 minutes before mixing it with sugar to avoid scrambling the eggs.
- Use a Mix of Chocolates: Combine semi-sweet chocolate chips with chopped Hershey’s bars for layers of melty chocolate flavor.
- Crush Graham Crackers Coarsely: Leave some larger chunks for added texture and authentic s’mores crunch.
- Use a Well-Seasoned or Greased Skillet: A 12-inch cast iron or oven-safe skillet works best—grease well with butter to prevent sticking.
- Don’t Over-Bake: Bake until the edges are golden and crisp but the center is still soft and slightly gooey—it will firm up as it cools.
- Add Extra Toppings Before Baking: Press a few extra chocolate chunks, marshmallows, and graham cracker pieces on top for a beautiful, bakery-style look.
- Serve Warm with Ice Cream: This cookie skillet is best enjoyed warm, straight from the pan, with a scoop of vanilla ice cream and a sprinkle of flaky sea salt.
How to Store a Brown Butter S’mores Chocolate Chip Cookie Skillet:
- Room Temperature (1–2 Days): Cover the cooled cookie skillet tightly with foil or transfer leftovers to an airtight container. Store at room temperature for up to 2 days. Reheat in the oven or microwave before serving.
- Refrigerator (Up to 5 Days): Place cooled cookie slices in an airtight container and refrigerate for up to 5 days. Warm in the microwave or oven to revive the gooey texture before enjoying.
- Freezer (Up to 2 Months): Slice the cookie skillet into portions and freeze individually wrapped pieces in a freezer-safe bag or container. To serve, reheat frozen slices in the oven at 325°F until warmed through and gooey.
- Make Ahead and Bake Later: Prepare the cookie dough in advance and press it into the skillet. Cover tightly and refrigerate for up to 24 hours before baking. Let sit at room temperature for 15–20 minutes before baking as directed.
FAQs:
Q: Can I make this cookie skillet ahead of time?
A: Yes! You can prepare the dough and press it into the skillet up to 24 hours in advance. Just cover and refrigerate, then let it sit at room temperature for 15–20 minutes before baking.
Q: Do I need to use a cast iron skillet?
A: A cast iron skillet works best for even baking and crisp edges, but you can also use an oven-safe baking dish or cake pan of similar size.
Q: Can I substitute the Hershey’s chocolate bars?
A: Absolutely! Any milk chocolate bar will work, or you can use more semi-sweet chocolate chips for a richer flavor.
Q: How do I know when the cookie skillet is done baking?
A: The edges should be golden and set, while the center should still look slightly underbaked. It will continue to cook and set as it cools.
Q: Can I make this without marshmallows?
A: Yes, but the gooey, toasty marshmallows are part of the classic s’mores flavor. You can reduce the amount or swap for mini marshmallows if preferred.
Q: How should I serve this cookie skillet?
A: It’s best served warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt for the ultimate sweet-salty combo.
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More Recipe Suggestions:
Ultimate Chocolate Chip Cookie S’mores Stack
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Brown Butter S’mores Chocolate Chip Cookie Skillet
Ingredients
- 1 cup (226g) salted butter
- 2 tbsp (30ml) avocado oil
- 1 cup (250g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 eggs at room temperature
- 2 tbsp (30ml) heavy cream, at room temperature
- 2 tsp (8g) vanilla extract or paste
- 2 3/4 cups (350g) all-purpose flour
- 1 tsp (6g) baking soda
- 1/4 tsp (1g) baking powder
- 1/4 tsp (1g) salt
- 3/4 cup (150g) semi-sweet chocolate chips
- 3/4 cup 2 bars; (150g) chopped Hershey’s milk chocolate bar
- 4 sheets graham crackers crushed
- 2 sheets graham crackers broken into bite-size pieces for stuffing
- 8-10 marshmallows
For Serving:
- Vanilla bean ice cream
- Flaky sea salt
Instructions
Preheat the oven and prepare the skillet:
- Preheat the oven to 350F. Lightly grease a 12” cast iron or oven-safe skillet with butter. Set aside.
Brown the butter:
- Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Cool slightly.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
Continue making cookie dough:
- Once the brown butter has cooled, add the avocado oil and both sugars, and whisk to combine.
- Add the eggs and whisk well until combined and lighter in color. Then, whisk in the heavy cream and vanilla.
- Add the dry ingredients to the wet, and fold until just combined.
- Fold in the chocolate chips/chopped milk chocolate and crushed graham crackers until evenly dispersed.
Assemble, bake, and serve:
- Transfer and press half of the cookie dough into the prepared skillet, making sure it is in an even layer. Arrange some of the graham cracker pieces all over the dough, and then add some of the marshmallows.
- Scoop the remaining cookie dough on top, and gently spread it over the marshmallows and graham crackers (it’s okay if the marshmallows aren’t covered).
- Press the remaining marshmallows and graham cracker pieces on top.
- Bake at 350F for 22-27 minutes, or until the edges are golden brown and the center has puffed yet is still slightly gooey in the middle.
- Remove and allow to cool for at least 10 minutes before serving.
- Serve the cookie skillet warm with a scoop of vanilla ice cream and sprinkle of flaky sea salt, if desired.
Enjoy!
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