Campfire S’mores Deep Dish Cookies bring that campfire classic to your home kitchen in a giant, skillet-baked treat. A skillet-style delight where melty marshmallows and chocolate chips mingle in a golden, deep-dish cookie, this recipe bakes into a golden crust that hides pockets of gooey marshmallow and chocolate, all sprinkled with graham cracker crumbs and finished with a lightly toasted top for a crunchy-sweet contrast. Perfect for sharing or savoring solo, it’s the ultimate nostalgic dessert that’ll have everyone reaching for seconds.
Key Ingredients
Before diving into the skillet, let’s round up the essentials that give these cookies their structure, sweetness, and gooey charm:
- 2 cups all-purpose flour: Provides structure and a tender crumb
- 1 teaspoon baking soda: Helps the cookie rise and become fluffy
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor
- 1 cup unsalted butter, room temperature: Adds rich, creamy moisture for a soft texture
- 3/4 cup granulated sugar: Sweetens the dough and contributes to crisp edges
- 3/4 cup packed brown sugar: Delivers depth of flavor and chewy bite
- 2 large eggs: Binds ingredients and creates a moist, tender interior
- 1 teaspoon vanilla extract: Infuses warm, aromatic flavor throughout the dough
- 1 cup semisweet chocolate chips: Offers melty chocolate pockets in every bite
- 1 cup mini marshmallows: Creates gooey, campfire-inspired sweetness
- 1 cup graham cracker crumbs: Adds crisp texture and authentic s’mores flavor
How To Make Campfire S’mores Deep Dish Cookies
This recipe transforms classic s’mores into a shareable giant cookie, perfect for skillet baking. You’ll start by preparing your dry ingredients, then cream together rich butter and sugars before folding everything into a decadent dough packed with chocolate, marshmallows, and graham crumbs. The two-stage bake—with an optional broil step—ensures a golden base, gooey center, and lightly toasted marshmallow top. Ready in about an hour, this is comfort baking at its most nostalgic.
1. Preheat the oven to 350°F (175°C) and grease an 8-inch cast iron skillet or oven-safe baking dish thoroughly.
2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy.
4. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract until the mixture is smooth.
5. Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until just combined—avoid overmixing to keep cookies tender.
6. Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs, distributing them evenly throughout the dough.
7. Press half of the cookie dough into the bottom of the prepared skillet, smoothing it into an even layer with a spatula.
8. Bake for 10 minutes, then remove from the oven and sprinkle extra mini marshmallows over the top if you like.
9. Crumble the remaining dough over the marshmallow layer, then return to the oven for 15–20 minutes, or until the top is golden and the center is set.
10. If you’ve added extra marshmallows, switch the oven to broil for 1–2 minutes to lightly toast them—watch closely to avoid burning.
11. Allow to cool in the pan for 10 minutes before slicing into wedges and serving warm.
Serving Suggestions
Once those golden edges are set and the marshmallows are delightfully gooey, it’s time to plate up! This dessert is perfect for sharing around the table or as the grand finale to a cozy meal. Here are four easy ways to elevate each slice:
- Serve a warm wedge with a scoop of vanilla ice cream to contrast the gooey center and add a creamy chill.
- Pair slices with a steaming mug of hot cocoa or coffee for a double dose of chocolatey comfort.
- Drizzle with warm chocolate sauce or caramel for extra indulgence and a glossy finish.
- Garnish individual plates with a sprinkle of extra graham cracker crumbs and a few toasted marshmallows for eye-catching presentation.
Tips For Perfect Campfire S’mores Deep Dish Cookies
Before you fire up the oven, here are some friendly pointers to guarantee that perfect balance of gooey marshmallow, melty chocolate, and buttery crust:
- For best results serve while still warm so the marshmallows are gooey.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- You can swap semisweet chips for milk or dark chocolate to suit your taste.
- Use sturdy oven-safe cookware to ensure even baking and easy serving.
How To Store It
Whether you’re hoarding leftovers or prepping dough in advance, keeping these cookies at their best is a breeze. Proper storage preserves that irresistible gooeyness and prevents drying out—so every bite feels freshly baked.
- Room temperature: Cool completely, then place slices in an airtight container for up to 2 days.
- Refrigeration: Seal in a container and chill for up to 5 days; bring to room temp or warm briefly before serving.
- Freezing baked slices: Wrap individual wedges in plastic wrap, then store in a freezer bag for up to one month; thaw at room temperature.
- Freezing raw dough: Press dough into the skillet, wrap tightly, and freeze up to one month; thaw in the refrigerator before baking as directed.
Frequently Asked Questions
Here are quick answers to your top questions:
- How long does it take to prepare and bake Campfire S’mores Deep Dish Cookies?
The entire process takes about an hour. Roughly 20 minutes for mixing ingredients and prepping the skillet, 10 minutes of initial baking, 15–20 minutes for the final bake after adding the top dough, 1–2 minutes for broiling extra marshmallows if you choose, plus a 10-minute cooling period before slicing.
- Can I use a different baking dish if I don’t have an 8-inch cast iron skillet?
Yes. Any sturdy oven-safe pan such as a ceramic pie dish or metal baking dish will work. Just make sure it holds heat well and is at least 8 inches in diameter. Baking times may vary slightly so watch for a golden top and center that is set but still slightly gooey before removing from the oven.
- How can I tell when the cookie is done baking?
The edges and top should be golden brown while the center looks set and no longer slushy. If you tap the skillet gently, the center should wobble slightly but not appear raw. Avoid overbaking to keep the marshmallows gooey.
- What are some ingredient substitutions or additions I can make?
You can swap semisweet chocolate chips for milk or dark chocolate chips to match your taste. If mini marshmallows are unavailable, chop regular marshmallows into small pieces. To add a nutty crunch, fold in chopped nuts such as pecans or almonds when mixing in the chocolate and marshmallows.
- How should I store leftovers and how long will they stay fresh?
After cooling completely, transfer any slices to an airtight container and keep at room temperature. They will stay fresh for up to two days. For a slightly melty texture when serving later, warm slices in a low oven or microwave for a few seconds.
- Is it possible to prepare the dough ahead of time or freeze it?
Yes. You can make the dough, press it into the skillet, and cover it tightly with plastic wrap. Store it in the refrigerator for up to 24 hours before baking. You can also freeze both raw dough and baked cookie slices for up to one month; thaw in the refrigerator before baking or reheating to finish.
What Makes This Special
What really sets these Campfire S’mores Deep Dish Cookies apart is how they capture the fun of a campfire treat without ever leaving your kitchen. The deep-dish format means gooey centers, crunchy edges, and toasted marshmallow peaks—all in one skillet. It’s both playful and indulgent, perfect for crowds or solo dessert missions. Feel free to print this article, save it for later, and drop a comment if you have questions or tried any fun variations. Happy baking!
Campfire S’mores Deep Dish Cookies
Description
This deep-dish cookie bakes into a golden crust that hides pockets of gooey marshmallow and chocolate, all sprinkled with graham cracker crumbs and finished with a lightly toasted top for a crunchy-sweet contrast.
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C) and grease an 8-inch cast iron skillet or oven-safe baking dish.
-
In a medium bowl whisk together the flour, baking soda, and salt until evenly combined.
-
In a large bowl cream the butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy.
-
Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
-
Gradually add the dry ingredients to the butter mixture and mix until just combined.
-
Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs.
-
Press half of the cookie dough into the bottom of the prepared skillet, smoothing it into an even layer.
-
Bake for 10 minutes, then remove from the oven and sprinkle with extra marshmallows if desired.
-
Crumble the remaining dough over the top and return to the oven for 15–20 minutes, or until the top is golden and the center is set.
-
If you added extra marshmallows, switch the oven to broil for 1–2 minutes to toast them lightly—watch closely to avoid burning.
-
Allow the cookie to cool in the pan for 10 minutes before slicing and serving warm.
Note
- For best results serve while still warm so the marshmallows are gooey.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- You can swap semisweet chips for milk or dark chocolate to suit your taste.
- Use sturdy oven-safe cookware to ensure even baking and easy serving.
