Pioneer Woman S’mores Skillet Cookie Recipe

This gooey, toasted Pioneer Woman S’mores Skillet Cookie Recipe is made with crushed graham crackers, rich chocolate chunks, and marshmallows, ready in under 40 minutes. Pulling the skillet from the oven reveals bubbling chocolate pools and golden, torch-kissed marshmallow tops that look incredibly inviting. I love how the cast iron pan creates crispy, caramelized edges while keeping the center soft and fudgy.

Why This Classic Works

I used to make individual s’mores cookies, but I found that baking the dough in a cast iron skillet changes the game completely. The retained heat of the iron ensures the bottom gets a perfect crust while the middle stays famously gooey—mimicking that melted chocolate texture you get from a campfire s’more. Plus, there is no need to chill the dough or scoop multiple batches, making it a fantastic time-saver.

The real secret to this Pioneer Woman version is the addition of honey and graham cracker crumbs directly into the dough. Most recipes just sprinkle crumbs on top, but mixing them in gives every bite that authentic graham flavor. I learned the hard way that because of the honey, this dough browns faster than standard cookie dough, so keeping an eye on the oven time is crucial to prevent burning.

Pioneer Woman S’mores Skillet Cookie Recipe Ingredients

• 1 cup (2 sticks) salted butter, melted
• 1 cup granulated sugar
• 1/2 cup honey
• 1 large egg
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs (about 4 whole crackers crushed)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 2 (1.5-ounce) milk chocolate bars, broken into squares (for topping)
• 6 large marshmallows, halved (for topping)

How To Make Pioneer Woman S’mores Skillet Cookie Recipe

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch or 12-inch cast iron skillet with butter or non-stick spray.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, honey, vanilla extract, and egg until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.
4. Make the Dough: Pour the flour mixture into the wet ingredients and stir with a rubber spatula until just combined. Fold in the milk chocolate chips and mini marshmallows gently.
5. Bake the Skillet: Press the dough evenly into the prepared skillet. Bake for 25 to 30 minutes, or until the edges are golden brown and set, but the center is still slightly soft.
6. Broil Toppings: Remove the skillet from the oven and switch the broiler on. Immediately press the chocolate bar squares and halved large marshmallows (cut-side down) onto the surface of the hot cookie.
7. Toast Marshmallows: Place the skillet under the broiler for 1 to 2 minutes. Watch it like a hawk—the marshmallows should turn golden brown and toasted, not black. Remove and let cool for 10 minutes before serving.

Recipe Tips

• Watch the Honey: The honey in this recipe causes the dough to brown faster than regular sugar cookies. If the top gets dark before the center is set, tent it loosely with foil for the last few minutes of baking.
• Don’t Overmix: When adding the flour and graham crumbs, stop mixing as soon as the white streaks disappear. Overmixing develops gluten and makes the cookie tough rather than tender.
• Use Salted Butter: Ree Drummond almost always uses salted butter for her baking. If you only have unsalted, increase the added kosher salt to 1 full teaspoon to balance the sweetness.
• Serve Warm: This dessert is best served about 10-15 minutes after coming out of the oven, while the chocolate is still melted and the marshmallows are gooey.

What To Serve With S’mores Skillet Cookie

A giant scoop of vanilla bean ice cream is the absolute best partner for this warm, gooey dessert, as the cold cream melts into the hot chocolate crevices. For an extra indulgent touch, drizzle warm hot fudge or salted caramel sauce over the individual servings. If you want to cut the sweetness slightly, a dollop of unsweetened whipped cream works wonders.

How To Store

Cover the skillet tightly with foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, cut the cookie into wedges and place them in an airtight container in the fridge for up to 5 days. To reheat, microwave a slice for 15-20 seconds to make the chocolate and marshmallows melty again.

FAQs

Can I make this if I don’t have a cast iron skillet?
Yes, you can use a 9×9-inch square baking dish or a 9-inch round cake pan. Just make sure to grease it well, and you may need to adjust the baking time slightly by checking for doneness around the 20-minute mark.

Can I make the dough ahead of time?
Absolutely. You can prepare the dough, press it into the skillet, cover it, and refrigerate it for up to 2 days before baking. You might need to add 2-3 extra minutes to the baking time if the dough is cold.

Why did my marshmallows disappear into the cookie?
Mini marshmallows mixed into the dough will melt and create chewy pockets (which is good!), but they often vanish visually. That is why adding the large marshmallows on top during the final broil is essential for that signature s’mores look.

Can I use dark chocolate instead of milk chocolate?
Yes, if you find s’mores too sweet, swapping milk chocolate for semi-sweet or dark chocolate chips is a great way to balance the sugar.

How do I know when it’s done?
The edges should be golden brown and firm to the touch, while the center should still look slightly underbaked and soft. It will continue to set as it cools in the hot skillet.

Nutrition

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrate: 68g
• Protein: 5g

Try More Recipes:

• Pioneer Woman Leftover Pie Crust
• Pioneer Woman Blood Orange Olive Oil Cake Recipe
• Pioneer Woman Pear Crisp Recipe