Nothing beats the cozy, nostalgic flavor of s'mores, especially when reinvented as mini smore cookie skillets you can make right in your kitchen. These delightful little skillets are packed with gooey marshmallows, rich chocolate, and a buttery cookie base that delivers all the campfire vibes without having to leave home.
Whether you're looking for a fun dessert to share with family or a creative treat for your next gathering, these mini smore cookie skillets are sure to hit the spot. Plus, they’re super easy to whip up, and the individual servings make them perfect for portion control and sharing.
Why You'll Love This Recipe
- Quick and simple to prepare with basic pantry ingredients.
- Individual mini skillets make serving and sharing easy.
- Perfect balance of chewy cookies, melted chocolate, and toasted marshmallows.
- Great for indoor campfire fun any time of year.
- Customizable with your favorite chocolate or add-ins.
Ingredients
Gather these ingredients to create your mini smore cookie skillets. The recipe makes six individual servings.
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup mini marshmallows
- 3/4 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup crushed graham crackers
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 6 mini skillets
- Calories: Approximately 280 per serving
How to Make mini smore cookie skillets
- Preheat your oven to 350°F (175°C). Lightly grease six 4-inch mini cast iron skillets or oven-safe ramekins.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until combined.
- Gradually mix the dry ingredients into the wet until just combined to form cookie dough.
- Divide the dough evenly among the prepared skillets, pressing it gently to form an even layer at the bottom.
- Sprinkle chocolate chips evenly over each cookie base, then add a layer of mini marshmallows on top, distributing them evenly.
- Sprinkle crushed graham crackers over the marshmallows for that classic s'mores crunch.
- Bake in the preheated oven for 10-12 minutes, or until the cookie edges are golden and the marshmallows are puffed and lightly toasted.
- Remove from the oven and let cool for 5 minutes before serving warm for the best gooey texture.
Tips for the Best Results
- Use mini marshmallows for even melting and a perfect toasted top.
- Keep an eye on the marshmallows while baking to avoid burning—remove as soon as they are golden.
- Allow the skillets to cool slightly before eating to avoid burns from hot marshmallow.
- For extra gooeyness, add a few chocolate chunks beneath the cookie dough before baking.
- You can swap out graham crackers for digestive biscuits or add a sprinkle of sea salt for contrast.
Storage and Reheating
Store any leftover mini smore cookie skillets in an airtight container in the refrigerator for up to 3 days. To maintain their gooey texture, reheat gently in a microwave for about 20-30 seconds or in a warm oven at 300°F until warmed through.
If you want to keep them longer, wrap each skillet tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating with the same gentle methods to avoid drying out the cookies or marshmallows.
Frequently Asked Questions
Can I make these without mini cast iron skillets?
Absolutely! Oven-safe ramekins or small ceramic dishes work just as well for mini smore cookie skillets. Just be sure to adjust cooking time slightly if your dishes are larger or smaller.
What type of chocolate works best for this recipe?
Semi-sweet or milk chocolate chips are classic choices that melt nicely. You can also use chocolate chunks or a mix of dark and milk chocolate for varied flavor and texture.
Can I prepare the dough ahead of time?
Yes, you can prepare the cookie dough up to 24 hours in advance and keep it refrigerated. Bring it to room temperature before assembling the skillets for even baking.
Is there a gluten-free version of this recipe?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just check the blend contains xanthan gum or add it separately for structure.