This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!
What goes better together than a campfire and s’mores? A cast iron skillet and this giant Browned Butter S’mores Cookie! The cookie dough bakes crisp on the edges and remains gooey in the center. It tastes extra-toasty with the addition of nutty browned butter.
The magic ingredient.
Browned butter is made by cooking unsalted butter until the milk solids turn golden. This yields a deep, rich, nutty flavor in baked goods. Use a light colored pan to best gauge the color of the butter as you’re cooking it. It’s much harder to determine doneness in a dark nonstick pan.
After the browned butter cools a little, it’s cookie time! Mix up the sugars, browned butter and eggs. You won’t even need an electric mixer for this. I used a whisk.
Add the dry ingredients, which includes some graham cracker crumbs for authentic s’mores flavor. Stir together until thick dough forms. Swap the whisk for a rubber spatula when it gets too thick to whisk.
Fold in some semisweet chocolate chips. At this point it looks like regular chocolate chip cookie dough, but the graham crumbs give it a different personality!
I’m always making a case for the Lodge 10.25″ skillet. It’s just a good pan at a decent price. Nobody’s paying me to say that. You can usually find it for less than $20 everywhere (such as here and here). It’s the perfect tool to use for this skillet cookie – and any skillet cookie, really!
Spread the marshmallow cream over half of the cookie dough in the pan. Portion the remaining dough on top of the marshmallow with a cookie scoop, or use two spoons to place the dough.
Pat the dough down into the pan using greased hands (or damp hands, dip in water then press – no sticking!). Don’t worry about covering all of the marshmallow cream. We want some of that to be exposed because it gets brown and toasty in the oven.
This cookie stays soft in the middle and has crisp edges. It may look slightly underdone in the center when you take it out of the oven, but the marshmallow cream keeps everything ooey-gooey. Let it cool for a few minutes because nobody wants a burn from sticky marshmallow cream.
This treat is so perfect treat for summer. There’s no way the vanilla ice cream is optional here. It gets melty on slices of warm cookie, and creates the most wonderful creamy foil for such a rich dessert. A sprinkle of flake sea salt never hurt anything, either.
This blog post is sponsored by Go Bold With Butter!
Browned Butter S’mores Skillet Cookie
This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Browned butter is made by cooking unsalted butter until the milk solids turn brown. This yields a deep, rich, nutty flavor. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!
- 3/4 cup unsalted butter
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup marshmallow cream
- 3 graham cracker sheets
- 3 oz. bar chocolate
- Vanilla ice cream for serving
Preheat the oven to 350° F.
Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.
Use a pastry brush to coat a 10-inch cast iron pan with a little of the browned butter. Set aside.
In a large mixing bowl, combine the browned butter, sugars, eggs, and vanilla extract. Mix until well incorporated.
Add the flour, graham cracker crumbs, cornstarch and salt. Mix well until thick dough forms. Stir in the chocolate chips.
Press half of the cookie dough in the bottom of the prepared pan. Top with dollops of marshmallow cream. Place remaining cookie dough on top of the marshmallow cream using a spoon or an ice cream scoop. Allow some of the marshmallow cream to remain exposed. Smooth down the dough with a greased rubber spatula or by pressing it down with damp hands (dip hands in water, then press).
Bake for 25-30 minutes, or until the top of the cookie is well set and golden brown. (The center of the cookie will be gooey, and the edges crisp). Immediately garnish the top of the cookie with graham crackers and squares of the bar chocolate.
Let cool for 10 minutes before serving. Serve warm with vanilla ice cream.
The center of this cookie stays gooey, so testing for doneness with a toothpick is out. The cookie is done when the edges are puffed and the top is golden. If you need extra insurance, stick an instant read thermometer in the center. A reading of 160F or higher is safe, as eggs are cooked at 160F.
If the marshmallow cream doesn’t get as brown as you’d like in the oven, stick it under the broiler for 2 minutes. Or use a chef’s torch to toast it.