Why You’ll Love This Recipe

If you’re a fan of s’mores and peanut butter, this recipe is your dream come true. The rich peanut butter spreads throughout the cookie, blending beautifully with the semi-sweet chocolate chips and the classic graham cracker crumbs. As it bakes, the marshmallows turn golden and gooey, adding a warm, melt-in-your-mouth texture. The combination of flavors and textures—from the crunchy graham crackers to the soft, chewy cookie—is absolutely irresistible. Plus, it’s baked in a skillet, giving it a rustic, homemade touch that’s perfect for sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
¾ cup light brown sugar, packed
2 eggs
1 tablespoon pure vanilla extract
1 teaspoon salt
1 teaspoon baking soda
3½ cups all-purpose flour
2 cups semi-sweet chocolate chips
1 cup creamy peanut butter
½ cup graham cracker crumbs
5 (1.55 oz) Hershey Milk Chocolate Bars
1½ cups mini marshmallows

Directions

Preheat the oven to 350°F. Lightly grease a 10-inch cast iron skillet, or ensure it is well-seasoned.
In a stand mixer, beat the butter and sugars until light and fluffy.
Add the eggs and vanilla extract, then beat until fully combined.
Mix in the salt and baking soda until incorporated.
Gradually add the flour and chocolate chips, mixing until just combined.
Divide the dough in half. Press half of the dough into the bottom of the skillet, forming an even layer.
Spread the peanut butter evenly over the dough, then sprinkle the graham cracker crumbs over the peanut butter layer. Break the Hershey chocolate bars into pieces and place them on top. Add the mini marshmallows.
Drop spoonfuls of the remaining cookie dough on top, flattening slightly to cover the marshmallows and chocolate.
Bake in the preheated oven for 25 minutes, or until the top is golden brown. Serve warm for a deliciously gooey treat.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: Approximately 400 kcal per serving

Variations

Vegan Version: Use plant-based butter and substitute the eggs with a flax egg or chia seed mixture for a vegan option. Make sure to choose a dairy-free chocolate and marshmallows as well.
Nut Butter Swaps: If peanut butter isn’t your thing, try almond butter, cashew butter, or any nut butter you prefer.
Different Chocolate: Mix up the flavor by using white chocolate chips or even milk chocolate for a different taste.
Add Fruit: For a fun twist, add some sliced bananas or strawberries on top before baking for a fruity flavor combination.
Dairy-Free Option: Swap the butter and chocolate for dairy-free alternatives to make this recipe dairy-free.

Storage/Reheating

Storage: Store any leftover skillet cookie in an airtight container at room temperature for up to 2-3 days. The cookie will soften slightly as it cools.
Reheating: To enjoy the gooey texture again, reheat individual servings in the microwave for 20-30 seconds, or warm the whole skillet in the oven at 300°F for about 10 minutes.

FAQs

1. Can I make this cookie in a different-sized pan?

Yes, you can use a different-sized skillet, but the baking time may vary. If using a smaller skillet, the cookie will bake thicker and may need a bit more time. If using a larger skillet, the cookie may bake faster, so keep an eye on it.

2. Can I use chunky peanut butter?

Yes, chunky peanut butter can be used, but it will create a different texture in the cookie. If you prefer a smoother bite, stick with creamy peanut butter.

3. Can I make the dough ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. This will allow the flavors to develop and the dough to firm up a bit.

4. How can I make the cookie even more indulgent?

For an even more decadent treat, add a drizzle of caramel or hot fudge sauce over the warm cookie before serving. You can also sprinkle crushed graham crackers on top for extra crunch.

5. Can I freeze this cookie dough?

Yes, you can freeze the unbaked cookie dough in an airtight container or plastic wrap for up to 3 months. When ready to bake, thaw it in the fridge overnight, then follow the baking instructions as usual.

6. What if I don’t have a cast iron skillet?

You can use any oven-safe baking dish, such as a round cake pan or a pie dish. Just make sure to adjust the baking time if needed.

7. Can I add more chocolate?

Absolutely! If you love chocolate, feel free to add more chocolate chips or chunks to the dough, or top the cookie with extra chocolate pieces before baking.

8. Is this recipe suitable for a gluten-free diet?

This recipe uses all-purpose flour, so it’s not gluten-free. However, you can use a gluten-free flour blend in place of the all-purpose flour to make it gluten-free.

9. How do I prevent the marshmallows from burning?

To prevent burning, make sure to drop the marshmallows on top of the cookie in the last few minutes of baking or cover the skillet loosely with foil for the first part of baking.

10. Can I make this recipe without the graham crackers?

Yes, if you prefer, you can leave out the graham crackers or substitute them with crushed cookies or even pretzels for a different texture.

Conclusion

Peanut Butter S’mores Skillet Cookie is a show-stopping dessert that’s perfect for any occasion. It combines all the best elements of a s’more in a warm, gooey, and indulgent cookie form. With a rich, peanut butter-infused base, melty chocolate, and gooey marshmallows, this skillet cookie is a delicious treat that’s sure to be a hit with everyone. Whether you’re serving it at a party or enjoying it on a cozy evening, this dessert will satisfy your sweet tooth and leave everyone craving more.