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Peanut Butter S’mores Skillet Cookie

There’s something utterly magical about s’mores. My earliest memories are of family camping trips, the crackling campfire our stage, and gooey s’mores the grand finale. The best part was always the communal aspect, the shared anticipation as we toasted marshmallows to a perfect golden-brown. This Peanut Butter S’mores Skillet Cookie takes that nostalgic experience and amplifies it, delivering a shareable dessert that’s ridiculously easy to make and even more fun to devour, no campfire required.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35-38 minutes
Total Time: 50 minutes
Servings: Variable (approximately 8-12 slices)
Yield: 1 12-inch cookie
Dietary Type: Not specified (contains gluten, dairy, eggs, peanuts)

Ingredients

1 ½ cups all-purpose flour
½ cup graham cracker crumbs
½ teaspoon salt
½ teaspoon baking soda
12 tablespoons (1 ½ sticks) unsalted butter, melted
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
2 ½ cups creamy peanut butter, divided
1 cup Reese’s Pieces, divided
3 ½ cups mini marshmallows, divided
1 ½ sheets graham crackers, broken into large pieces
8 mini Hershey chocolate candy bars, milk or dark

Equipment Needed

12-inch cast iron skillet
Medium bowl
Large bowl
Whisk
Kitchen torch (optional, for toasting marshmallows)

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This temperature ensures the cookie bakes evenly without burning the top.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, graham cracker crumbs, salt, and baking soda. Make sure there are no lumps of baking soda to ensure even rising.
In a large bowl, whisk together the wet ingredients: melted butter, granulated sugar, light brown sugar, eggs, and ¼ cup of the peanut butter. Whisk until the mixture is smooth and well combined. The melted butter helps create a chewy texture.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough cookie.
Fold in ½ cup of the Reese’s Pieces and ½ cup of the mini marshmallows. Distributing these throughout the dough ensures every bite is packed with flavor and texture.
Transfer half of the dough into the 12-inch cast iron skillet and spread it evenly across the bottom. The cast iron skillet helps create a crispy edge and even baking.
Smooth over 2 cups of the peanut butter on top of the dough. This layer of peanut butter adds richness and gooeyness to the center of the cookie.
Top the peanut butter layer with 2 cups of the mini marshmallows.
Top with the remaining cookie dough, gently spreading it over the marshmallow layer. It doesn’t have to be perfect; the melted marshmallows will help everything meld together in the oven.
Sprinkle the remaining cookie with the remaining ¼ cup of Reese’s Pieces, ½ cup of mini marshmallows, the broken graham cracker pieces, and the mini chocolate candy bars. Arranging these toppings artfully will make the cookie visually appealing.
Bake for 35-38 minutes. The cookie is done when the edges are golden brown and the center is set but still slightly soft. A toothpick inserted into the center may come out with some moist crumbs attached.
Drizzle the remaining ¼ cup of warmed peanut butter over the top. Warming the peanut butter makes it easier to drizzle.
Sprinkle over the remaining Reese’s Pieces.
Mound the remaining ½ cup of marshmallows in the center of the cookie.
Use a kitchen torch or the broiler to toast the marshmallows, about 1 minute. Watch carefully to prevent burning. If using the broiler, place the cookie on the top rack and keep a close eye on it. The toasted marshmallows add a smoky flavor and gooey texture that are essential to a s’mores experience.
Let the cookie sit for 10-15 minutes before slicing and serving. This allows the cookie to set slightly, making it easier to slice.

Expert Tips & Tricks

For an extra gooey cookie, underbake it slightly. Keep in mind that it will continue to cook as it cools.
If you don’t have a kitchen torch, you can toast the marshmallows under the broiler. Be sure to watch them carefully, as they can burn quickly.
To make the cookie easier to slice, chill it in the refrigerator for 30 minutes before serving.
Use a high-quality peanut butter for the best flavor. Natural peanut butter can be used, but make sure to stir it well before measuring.
If you want a more intense chocolate flavor, use dark chocolate candy bars.
For a more uniform look, you can press the graham cracker pieces and chocolate bars gently into the cookie dough before baking.

Serving & Storage Suggestions

Serve the Peanut Butter S’mores Skillet Cookie warm, straight from the skillet. It’s delicious on its own, or you can add a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Leftovers can be stored in an airtight container at room temperature for up to 3 days. To reheat, warm individual slices in the microwave for a few seconds or in a preheated oven at 350°F (175°C) until heated through. You can also freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	857 kcal	43%
Total Fat	48.6 g	62%
Saturated Fat	19.7 g	99%
Cholesterol	63 mg	21%
Sodium	464 mg	19%
Total Carbohydrate	76.2 g	25%
Dietary Fiber	4.8 g	19%
Sugars	51.4 g	–
Protein	19.5 g	39%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour. Ensure the graham cracker crumbs are also gluten-free.
Dairy-Free: Use a dairy-free butter substitute and dairy-free chocolate candy bars.
Nut-Free: Substitute the peanut butter with sunflower seed butter (sunbutter) or tahini (sesame seed paste). Be sure to check all other ingredients for potential nut contamination.
Different Candy: Swap out the Reese’s Pieces for other candies like M&Ms, chopped Snickers bars, or butterscotch chips.
Seasonal Variations: Add a sprinkle of cinnamon or pumpkin spice for a fall-themed cookie.
Chocolate Base: Replace half of the regular flour with cocoa powder for a richer chocolate cookie.

FAQs (Frequently Asked Questions)

Q: Can I make this cookie ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it sit at room temperature for about 30 minutes before baking.

Q: Can I use a different size skillet?
A: Yes, but you may need to adjust the baking time. A smaller skillet will require a longer baking time, while a larger skillet will require a shorter baking time.

Q: My marshmallows burned too quickly. What can I do?
A: If the marshmallows are browning too quickly under the broiler, lower the rack or reduce the broiling time. You can also tent the cookie with foil to protect the marshmallows from direct heat.

Q: The cookie is browning too fast on top. What should I do?
A: If the cookie is browning too quickly on top, tent it loosely with aluminum foil during the last 10-15 minutes of baking.

Q: Can I use a different type of graham cracker?
A: Absolutely! Honey, cinnamon, or chocolate graham crackers would all work well in this recipe.

Final Thoughts

This Peanut Butter S’mores Skillet Cookie is a guaranteed crowd-pleaser, a symphony of textures and flavors that will transport you back to cozy campfire nights. The combination of chewy cookie, gooey peanut butter, melted chocolate, and toasted marshmallows is simply irresistible. Don’t be afraid to experiment with variations to make it your own, and most importantly, have fun! Share your creations and feedback; I’d love to hear how you put your unique spin on this classic treat! Maybe pair it with a glass of cold milk or a warm cup of coffee for the ultimate indulgence. Happy baking!