S’mores Skillet Cookie Pies

Happy Monday my fellow bakers. How is everyone doing? I hope you are all doing well and staying safe and healthy during this scary time with Covid spiking again. I dream of a day when we are mask free and everyone is well and we can stop worrying about this awful virus. Please be careful and stay safe!!

So, my brain has been working over time thinking of all of the new recipes I’m going to bring you. I’m dreaming of the Fall and the cooler weather to come, or so I’m hoping, and s’mores are one of my favorite outdoor fire pit treat 🙂 I created a soft, sweet cookie that is filled with graham cracker crumbs and is super soft and tender, layered a chocolate bar on top, then toasted some mini marshmallows on top of that!!! The result is pure perfection!! I baked some of the dough in my mini skillets, and the remaining dough in those large paper cookie cups that I love…They came out just as I was hoping they would!! I hope you love them as much as I loved making them for you!! Drop me a note and let me know what you think.

Sending you all love and hugs..



Some of the yummy brands I used in this recipe!

I love raw cookie dough, and I had to eat a lot of it to get the flavors right in this recipe 😉

Lightly grease the mini skillets and press the dough into them. Fill them about 1/4 way full.

How beautiful are they when they come out of the oven? You don’t want to overfill them because you need room for the chocolate and marshmalllows!

Just a pretty chocolate shot 🙂

Lay about 8 individual square of Hershey’s chocolate on top of the warm cookie so it will melt perfectly! I do it as soon as they come out of the oven!

Place a big handful of mini marshmallows on top of the melted chocolate. It’s ok to leave some of the cookie showing! 🙂

I put the skillets under the broiler on high, cracked the oven door, and watched them until the marshmallows were toasted perfectly.

After they came out, I realized they needed more chocolate on top, so……

Now we’re talking 🙂

Now, came the scoop of ice cream and some chocolate sauce drizzled on top 🙂

Then it was time to dig in 🙂 🙂

S’mores Skillet Cookie Pies

Makes: 13 mini skillets or cookie cups Prep time: 20 minutes Bake time: 8-10 minutes


2 cups graham cracker crumbs

1 and 1/2 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup Organic Valley unsalted butter softened

3/4 cup Dixie Crystals granulated sugar

3/4 cup Dixie Crystals brown sugar

Organic Valley eggs

1 and 1/2 teaspoons Nielsen Massey pure vanilla extract

6-8 Hershey’s milk chocolate bars

12 ounces mini marshmallows

1/2 cup toffee bits


Preheat your oven to 350 degrees. Lightly grease your mini skillets and set aside. If you are using the large paper baking cups, you don’t need to grease them.

In the bowl of your stand mixer, beat the butter and sugars until light and fluffy.

Add in your vanilla and eggs and beat until combined.

Next, add in the baking soda and salt and beat until combined.

Slowly add in the flour and mix until just incorporated. Do not over mix.

Add in the 1/2 cup of toffee bits and mix until combined.

With a large ice cream scoop, scoop the batter into 13 mini skillets or paper baking cups.

Press the dough down until it fills the skillets or baking cups.

Place the cups or skillets on a baking sheet.

Bake for 8-10 minutes or until the cookies are still soft. DO NOT over bake them or they will become very crunchy.

As soon as the cookies come out of the oven, place the chocolate pieces on top so they will melt right away.

Place the mini marshmallows on top of the chocolate. Just use enough to mostly cover the top of the pan or cookie cup.

Set your oven on broil. I used the “high” broil setting.

Place the cookies back in the oven and crack the door slightly.

DO NOT leave the cookies while the marshmallows are toasting.

It only takes about a minute for the marshmallows to be a golden color.

While your oven may vary, it is so important not to take your eye off the cookies even for a minute.

Take the cookies out and eat them while they are still warm so the marshmallow will be gooey and the chocolate will be be melted.

I also added a few extra pieces of chocolate on top of the warm marshmallow. (See photos)

If you like, serve them with a scoop of ice cream and hot fudge on top!!

If you have any leftover, place them in wax paper and foil and freeze up to a month!!



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