BB S’mores Chocolate Chip Cookie Skillet: A Cozy Treat for All
There’s something undeniably comforting about the combination of gooey marshmallows, rich chocolate, and the crispy crunch of graham crackers. As the days turn cooler and leaves start to crisp underfoot, I find myself longing for those warm, cozy evenings filled with the aroma of freshly baked cookies. This BB S’mores Chocolate Chip Cookie Skillet is that delightful nostalgia wrapped up in a single, decadent dessert that brings the goodness of campfire s’mores right to your kitchen.
Imagine the rich, buttery aroma wafting through your home, the melting chocolate glistening in the warm skillet as you prepare for a night of laughter and storytelling. This is one that you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This skillet cookie comes together in just over half an hour!
- Crowd-Pleasing Delight: Perfect for family gatherings, date nights, or cozy get-togethers with friends.
- Indulgent Flavors: The combination of chocolate chips, chopped milk chocolate bars, and marshmallows makes every bite a sweet, gooey experience.
- Versatile Option: Enjoy it on its own or serve it warm with a scoop of vanilla bean ice cream for that extra creamy touch.
- No Baking Skills Required: This recipe is so straightforward; even novice bakers will shine!
Ingredients You’ll Need for BB S’mores Chocolate Chip Cookie Skillet
Gather These Simple Ingredients:
- 1 cup (226g) salted butter
- 2 tbsp (30ml) avocado oil
- 1 cup (250g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 eggs, room temp
- 2 tbsp (30ml) heavy cream, room temp
- 2 tsp vanilla extract or paste
- 2 3/4 cups (350g) all-purpose flour
- 1 tsp (6g) baking soda
- 1/4 tsp (1g) baking powder
- 1/4 tsp (1g) salt
- 3/4 cup (150g) semi-sweet chocolate chips
- 3/4 cup (2 bars; 150g) chopped Hershey’s milk chocolate bar
- 4 sheets graham crackers, crushed
- 2 sheets graham crackers, broken into bite-size pieces for stuffing
- 8-10 marshmallows
- Vanilla bean ice cream for serving
- Flaky sea salt for serving
Let’s Make It Together
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat, letting it bubble and froth in the pan until it’s beautifully golden.
- Stir in the avocado oil, brown sugar, and granulated sugar until completely combined for that creamy texture.
- Add the eggs one at a time, beating well after each addition. This helps create that fluffy interior.
- Stir in the heavy cream and vanilla extract, filling the air with that heavenly aroma.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the butter mixture until well incorporated.
- Gently fold in the semi-sweet chocolate chips, chopped milk chocolate, and the crushed graham crackers.
- Press half of the dough evenly into the bottom of the skillet, creating a perfect base.
- Stuff it with the bite-size pieces of graham crackers and marshmallows, giving it that classic s’mores feel.
- Spread the remaining dough over the top, creating a luscious blanket for all those delicious fillings.
- Bake for 25-30 minutes or until golden brown on top and you can see the chocolate melting wonderfully.
- Remove from the oven and sprinkle with flaky sea salt for that lovely contrast in flavors.
- Serve warm with a generous scoop of vanilla bean ice cream and watch as it melts into a creamy dream.
Delicious Variations to Try
- Minty Chocolate: Add a few drops of peppermint extract to the batter for a refreshing mint-chocolate twist.
- Nutty S’mores: Toss in some chopped nuts for a crunchy texture.
- Peanut Butter Delight: Swirl in some creamy peanut butter before baking for a rich, nutty flavor.
- Fruitful Addition: Layer in some sliced bananas or strawberries for a fruity twist on the classic flavor.
Chef Emma’s Helpful Tips
- Make-Ahead: You can prepare the dough in advance and store it in the refrigerator. Just let it sit at room temperature for about 30 minutes before baking!
- Ingredient Swaps: Feel free to replace the chocolate types according to your preference—dark chocolate or white chocolate work wonderfully too.
- Perfect Slicing: For the best slicing results, let the cookie cool for a few minutes after baking and run a knife around the skillet edges.
- Storing Leftovers: Store any leftovers in an airtight container at room temperature for up to 2 days—it won’t last long, though!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice
- Calories: 450
- Carbohydrates: 58g
- Sugar: 35g
- Fat: 20g
- Protein: 5g
- Sodium: 350mg
Frequently Asked Questions
Can I make this ahead?
Yes! Prepare the dough ahead of time and refrigerate until you’re ready to bake.
Can I use different ingredients?
Absolutely! You can customize the chocolates or even replace marshmallows with nuts for a unique twist.
How do I store leftovers?
Keep any leftovers in an airtight container at room temperature for up to 2 days.
How long does it last?
While it’s best enjoyed fresh, it will last 1-2 days at room temperature if stored correctly.
Wrapping It Up
The BB S’mores Chocolate Chip Cookie Skillet is more than just a dessert; it’s a warm hug on a plate! Perfect for making memories with loved ones during those chilly evenings, this recipe captures the essence of cozy nights by the fire. Save this BB S’mores Chocolate Chip Cookie Skillet to your dessert board so it’s ready when you need a cozy treat! Happy baking!
Print
BB S’mores Chocolate Chip Cookie Skillet
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A decadent dessert bringing the flavors of campfire s’mores right to your kitchen with gooey marshmallows, rich chocolate, and a crispy cookie base.
Ingredients
- 1 cup (226g) salted butter
- 2 tbsp (30ml) avocado oil
- 1 cup (250g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 eggs, room temp
- 2 tbsp (30ml) heavy cream, room temp
- 2 tsp vanilla extract or paste
- 2 3/4 cups (350g) all-purpose flour
- 1 tsp (6g) baking soda
- 1/4 tsp (1g) baking powder
- 1/4 tsp (1g) salt
- 3/4 cup (150g) semi-sweet chocolate chips
- 3/4 cup (150g) chopped Hershey’s milk chocolate bar
- 4 sheets graham crackers, crushed
- 2 sheets graham crackers, broken into bite-size pieces for stuffing
- 8–10 marshmallows
- Vanilla bean ice cream for serving
- Flaky sea salt for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in a large skillet over medium heat until golden.
- Stir in the avocado oil, brown sugar, and granulated sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the heavy cream and vanilla extract.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the butter mixture until fully incorporated.
- Fold in the chocolate chips, chopped milk chocolate, and crushed graham crackers.
- Press half of the dough into the bottom of the skillet.
- Stuff with bite-size pieces of graham crackers and marshmallows.
- Spread remaining dough over the top.
- Bake for 25-30 minutes or until golden brown and melted.
- Remove from the oven and sprinkle with flaky sea salt.
- Serve warm with vanilla bean ice cream.
Notes
For best results, let the cookie cool before slicing and run a knife around the skillet edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
