GuruA gooey, chocolate-loaded campfire classic gets a cast-iron upgrade with our Smores Skillet.
There are some desserts that require a plate, a fork and a little patience. This ain’t one of them.
This smoked Smores Skillet is the kind of dessert that comes off the grill looking almost too good to share — a giant, warm chocolate chip cookie packed with crunchy graham cracker pieces and melty marshmallows, then finished with even more chocolate, graham crackers and toasted marshmallows on top.
And because we’re taking this one outdoors, the whole thing gets that subtle grilled flavor that makes an already ridiculous dessert even better.
Think s’mores around a campfire. Think chocolate chip cookie. Now throw both into a 10-inch cast-iron skillet and put it on the smoker. Yeah, get you some.
The Best of Both Worlds
The magic starts with a buttery brown-sugar cookie base. Chocolate chips and miniature marshmallows get folded right into the dough before it hits the skillet.
Then comes the fun part. About halfway through cooking, the cookie gets topped with chunks of dark chocolate, broken-up graham crackers and another generous handful of marshmallows.
The cookie finishes baking while the marshmallows puff up and develop those beautiful toasted edges. The chocolate melts into all those little nooks and crannies, while the graham crackers bring just enough crunch to keep every bite interesting.
The result? Warm, gooey, chocolatey, toasty goodness.
The Grand Finale
Serve this decadent monster warm, preferably with a scoop of vanilla or chocolate ice cream melting across the top.
The cold ice cream against that warm, gooey cookie is the winning move for this recipe. You’ll get rich chocolate, buttery brown sugar, toasted marshmallows, crunchy graham crackers and just enough smoky grilled goodness to make you wonder why you haven’t been making dessert on the grill all along.
It’s messy. It’s decadent. It’s completely over the top.
And that’s exactly why we love it.
Happy Grilling!
Grillax Smores Skillet Tip
Don’t overbake it. The cookie will continue to set as it cools, and the whole point is to keep the center soft and gooey. Pull it when the cookie is set and the marshmallows are lightly toasted — not when the center looks completely dry. Because when it comes to a skillet s’mores cookie, gooey is good.
Smores Skillet
Equipment
- 1 cast-iron skillet
Ingredients
- 1 Hershey’s Special Dark chocolate bar
- 2 graham crackers 2 full sized sheets
- 1 cup packed light brown sugar
- 1/4 cup butter or margarine 1/2 stick, softened
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 cup Hershey’s Special Dark chocolate chips
- 3/4 cup miniature marshmallows divided
- Vanilla or dark chocolate ice cream optional
Instructions
- Heat smoker or grill to 375 degrees Fahrenheit. Grease 10-inch cast iron skillet. Break chocolate bar into sections and break graham crackers into uneven pieces. Set aside.
- Beat brown sugar, butter and salt in large bowl until thoroughly blended. Beat in egg and vanilla. Stir together flour and baking soda; blend into butter mixture. Fold in chocolate chips and half of the marshmallows. Spread mixture in prepared skillet to within 1/2 inch of skillet sides.
- Grill for 15 to 17 minutes or until cookie is set and almost golden. Remove from grill and top with remaining marshmallows, chocolate bar pieces and graham cracker pieces. Return to grill and continue cooking 6 to 7 minutes until marshmallows are lightly toasted.
- Cool 10 minutes; serve warm with ice cream.
Notes
Lauren Cook
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