This S’mores Cookie Skillet Recipe combines two of the best desserts into one irresistible dessert! You get all the soft, melty goodness of a classic chocolate chip cookie with the added flavor and texture of a s’mores. Bake it in a single skillet for an easy recipe that’s perfect for feeding a crowd! 

I love s’mores anything! There’s something about the melty, caramelized marshmallow that just gets me every single time. This s’mores skillet cookie is gooey, filled with marshmallow, crunchy graham cracker, and plenty of chocolate. Seriously, why pick between a chocolate chip cookie and a s’more when you can have both? 

cookie ingredients in small bowls

Recipe Ingredients

Almond butter: this helps form the base of this s’mores cookie. Make sure to use creamy, unsweetened, all-natural almond butter. When you are choosing which almond butter to grab for this recipe look for one that lists only almonds on the ingredients list for the best results. Since we are baking with it, avoid choosing almond butter that contains sweeteners.

Coconut oil: we’re using this instead of butter to add moisture while still keeping the cookie skillet dairy-free. If you are particularly sensitive to the taste of coconut oil you can use refined coconut which has a less strong coconut flavor and taste.

Coconut sugar: this is also sometimes called coconut palm sugar. You can likely find it in the baking aisle of your local grocery store. 

Eggs: we’re using one whole egg and one egg yolk to add structure to the recipe and create the ultimate fudgy cookie texture. 

Almond flour: to keep the cookie gluten-free, this recipe uses almond flour. Be sure to use finely ground, blanched almond flour for the best results. 

Marshmallows: I like to use mini marshmallows so you get a sweet, gooey flavor in every bite.

Graham crackers: for the best texture, I recommend buying large sheets of graham crackers and crushing them yourself. Pre-made graham cracker crumbs will just blend in with the dough. 

Chocolate chips and chopped dark chocolate: you can’t have s’mores without chocolate! The combination of both chocolate chips and chopped chocolate chunks is a must-have for the ultimate pools of melty chocolate in every bite.

Flakey sea salt: the extra sprinkle of flakey salt on top perfectly balances the sweetness of the marshmallows and chocolate chips and the bitterness of the dark chocolate. 

chocolate and marshmallow being folded into batter

Ingredient Swaps

  • Almond Flour – If you do not have almond flour, I recommend using a finely ground oat flour instead. Coconut flour is too drying and will not work as a 1-to-1 replacement for almond flour in this recipe.
  • Nut Butter – I love the rich buttery flavor that almond butter gives this recipe, but cashew butter would also work!
  • Eggs – I have not tried it but it’s likely that you could use a flax egg as a substitute for the eggs in this recipe.
  • Sugar – if you do not have coconut sugar you can easily swap it for brown sugar or another granulated sugar substitute. I would not recommend using a liquid sweetener for this recipe as it will change the texture of the cookie.
  • Chocolate – be sure to use your favorite dairy-free chocolate to keep the cookie completely dairy-free.

Kitchen Essentials

  • 10 Inch Cast Iron Skillet
  • Mixing Bowls
  • Wooden Spoon 
  • Silicone Spatula
  • Measuring Cups
  • Measuring Spoons
skillet cookie before being baked in the oven

Step One: Preheat the oven to 350 degrees, and spray a 10-inch cast iron skillet with avocado oil spray. 

Step Two: Whisk the wet ingredients (almond butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla) in a large bowl until well combined. 

Step Three: In a separate bowl, whisk the almond flour and baking soda. 

Step Four: Fold the dry ingredients into the bowl of wet ingredients, and mix to combine. 

Step Five: Add the marshmallows, crushed graham crackers, chocolate chips, and chocolate chunks to the bowl, and fold them into the cookie dough. 

Step Six: Next, transfer the dough to the prepared skillet. Use a rubber spatula or the back of a spoon to spread it out and press it into an even layer. Then, sprinkle extra chocolate chips, dark chocolate chunks, graham cracker pieces, and marshmallows on top. Use a spatula to gently press them down a bit. 

Step Seven: Bake the cookie skillet for 17 to 22 minutes or until the edges are golden brown and the center is set. A toothpick should come out clean when inserted into the center!

Step Eight: Sprinkle flaky sea salt on top, and let the cookie skillet cool for 5 to 10 minutes before serving. 

skillet cookie with two spoons and two scoops of ice cream

Yes! Any 10-inch ovenproof skillet will work for this recipe. Or, you could bake the cookie in a 9×9 square pan instead. 

Additional Mix-Ins

This cookie skillet recipe is loaded with flavor and texture as it is. However, if you want to get creative with even more mix-ins, try out some of the following additions: 

  • Chopped nuts or seeds – pumpkin seeds, chopped pecans, or even sliced almonds would all be delicious in this cookie.
  • Different types of chocolate – high-quality dark chocolate is my jam when it comes to all cookies, but if you are a bigger fan of milk chocolate than dark, feel free to use that instead. You can also add white chocolate chips if you like!
  • Chocolate candies – chopped dark chocolate peanut butter cups, peanut butter chips, butterscotch chips, caramel pieces, or chocolate-coated candies could all be great options.
  • Unique mix-ins – feel free to get creative and add your favorite unique cookie mix-ins. Dried fruit, pretzels, or potato chips would be great in this cookie!

Baking Variations

  • Single-serve skillet cookies: Split the cookie dough in half, and bake it in two smaller skillets instead of one large skillet for the ultimate shareable treat. You can split the dough between two five-inch or six-and-a-half-inch skillets.
  • Blondies/Cookie Bars: If you want to make blondies or cookie bars instead of a skillet, you can transfer the dough to an 8×8 pan. Then, bake at 350 degrees for 20-25 minutes.
  • Old Fashioned Cookies: Feel free to use the dough to bake old-fashioned regular cookies! Just form the dough into cookies, and bake at 350 degrees for 10-12 minutes or until the edges are golden brown and the cookie is set.

Ways to Serve

I love to serve my s’mores cookie skillet with a scoop of vanilla ice cream and whipped cream! Some other options include: 

  • Dairy-Free Ice Cream 
  • Chocolate Syrup or Caramel Sauce
  • Chocolate Shavings
  • Peanut Butter Drizzle
cookie cast iron skillet

How to Store, Reheat, and Freeze

Store: Cover the skillet tightly with plastic wrap, or transfer the cookie to an airtight container. It will stay fresh in the fridge for 2 to 3 days.

Reheat: You have a couple of simple options when it comes to reheating this recipe. You can easily reheat it in the microwave by placing a piece on a microwave-safe plate, placing a damp paper towel over top, and then reheating for 10-15 seconds until warmed through. Or, you can reheat the skillet in the oven at 300 degrees for four to six minutes until warm.

More Delicious Dessert Recipes

I hope you give this S’mores Cookie Skillet a try! It’s delicious and easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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skillet cookie with two spoons and two scoops of ice cream

S’mores Skillet Cookie

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  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


Combine two of your favorite desserts into one gooey skillet cookie!


  • 1/2 cup creamy unsweetened and all-natural almond butter
  • 1/3 cup melted coconut oil
  • 1 cup coconut sugar
  • 1/4 teaspoon salt
  • 1 large egg + 1 large egg yolk
  • 1 1/2 teaspoon vanilla extract
  • 1 cup finely ground blanched almond flour (I used Bob’s Red Mill)
  • 1 teaspoon baking soda
  • 1/3 cup mini marshmallows, plus more for the top
  • 2 large sheets graham crackers, crushed (reserve a bit for the top)
  • 1/4 cup semi-sweet chocolate chips, plus more for the top
  • 2 oz chopped dark chocolate, plus more for the top
  • flaky sea salt, for topping


  1. Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with avocado oil spray.
  2. Whisk together the almond butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the almond flour and baking soda.
  4. Fold the almond flour and baking soda into the wet ingredients to create the cookie dough.
  5. Add the marshmallows, crushed graham crackers, chocolate chips and chocolate chunks to the mixing bowl and fold into the dough.
  6. Transfer the cookie dough to the prepared skillet. Use a rubber spatula or the back of a spoon to spread out the dough and press it into even layer in the skillet. Sprinkle extra chips, dark chocolate chunks, crushed graham crackers, and marshmallows on top and use a spatula to press them into the top of the dough just a bit.
  7. Bake the cookie skillet for 17-22 minutes at 350 degrees until the edges are golden brown, the center is set, and a skewer inserted in the middle comes out clean.
  8. Top with flaky sea salt and let the cookie skillet cool for 5-10 minutes before serving. Serve with vanilla ice cream and extra chocolate shavings on top if you like!

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Cambrea Bakes

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