This Peanut Butter S’mores Skillet Cookie is a gooey peanut butter skillet cookie topped with melty chocolate and toasted marshmallows.

Looking down on a peanut butter s'mores skillet cookie

I love skillet cookies because they are so accessible. You literally mix all of the ingredients together, throw the dough in a skillet, and bake. Anyone can make this, nothing fancy going on here!

a peanut butter skillet cookie topped with melty chocolate and toasted marshmallows

Ingredients for Peanut Butter S’mores Skillet Cookie:

Ingredients for Peanut Butter Skillet Cookie:

  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Creamy Peanut Butter.
  • Granulated Sugar. This will add sweetness to our peanut butter cookie.
  • Brown Sugar. Brown sugar adds a chewy texture to the finished product.
  • Egg. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • All-Purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
  • Baking Soda. This will give our skillet cookie the rise we are looking for.
  • Baking Powder. This will also help our cookie rise.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.

Ingredients for S’mores Topping:

  • Chocolate. I used semi-sweet chocolate, but you can use whatever you like best.
  • Marshmallows. I used regular sized marshmallows cut in half, but mini marshmallows will also work.
All of the ingredients needed for this recipe

STEP 1: Preheat your oven to 375 degrees (F). If you’re using a cast-iron skillet you shouldn’t need to do anything to make it non-stick (The one I used was given to me by my grandma, but this one is the same size and the same brand as the other cast-irons I cook with.) If you don’t have a cast-iron skillet you can just use a small baking dish for the same effect. Either one needs to be 6.5 inches and you will need to spray a baking dish with non-stick spray.

STEP 2: In a medium bowl cream the butter, peanut butter, and both sugars with a hand mixer until creamy and smooth. Add the egg and mix to fully combine.

The butter, sugars, and egg combined in a bowl

STEP 3: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.

The dry ingredients combined in a bowl

STEP 4: Add dry ingredients to the butter mixture and mix until just combined.

All of the cookie dough ingredients combined

STEP 5: Press the peanut butter cookie dough into the prepare skillet. Place the skillet cookie in the oven with a cookie sheet underneath it to catch any that might spill over.

STEP 6: Bake for 20-25 minutes or until the outside of the cookie is golden brown and the center isn’t too soft.

STEP 7: Remove the cookie from the oven and cover it with the chocolate. If you are using mini marshmallows you cover the top of the cookie with them now. If you are using regular marshmallows, like I did, cut them in half and arrange them on top of the chocolate.

STEP 8: Turn your oven to broil and place the cookie back in the oven until the marshmallows are toasted to your liking.

A close up of a s'mores skillet cookie
  • Skillet cookies are best served warm, about 5-10 minutes out of the oven.
  • You can make the dough ahead of time and bake it off when ready to serve.
  • You can serve the skillet cookie with spoons and allow people to share or cut the cookie into slices, like a pizza.
Looking down on a peanut butter s'mores skillet cookie

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5 from 2 votes

Peanut Butter S’mores Skillet Cookie

This Peanut Butter S'mores Skillet Cookie is a gooey peanut butter skillet cookie topped with melty chocolate and toasted marshmallows.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: cast iron skillet, Chocolate, cookie skillet, Marshmallows, Peanut Butter, peanut butter s’mores skillet cookie, s’mores, skillet cookie, toasted marshmallow
Servings: 4
Calories: 854kcal

Ingredients

For Cookies:

  • 1 stick (113 grams) unsalted butter room temperature
  • 1/2 cup (134 grams) creamy peanut butter
  • 1/2 cup (99 grams) granulated sugar
  • 1/2 cup (106 grams) brown sugar packed
  • 1 large egg
  • 1 1/4 cup (150 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (85 grams) chocolate chips
  • marshmallows as needed

Instructions

For Cookies:

  •  Preheat your oven to 375 degrees (F). Set aside a 6.5-inch cast Iron skillet or a 6.5 Inch baking dish that has been sprayed with non-stick spray.
  • In a medium bowl cream the butter, peanut butter, and both sugars with a hand mixer until creamy and smooth. Add the egg and mix to fully combine.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
  • Press the peanut butter cookie dough into the prepare skillet. Place the skillet cookie in the oven with a cookie sheet underneath it to catch any that might spill over.
  • Bake for 20-25 minutes or until the outside of the cookie is golden brown and the center isn't too soft.
  • Remove the cookie from the oven and cover it with the chocolate. If you are using mini marshmallows you cover the top of the cookie with them now. If you are using regular marshmallows, like I did, cut them in half and arrange them on top of the chocolate.
  • Turn your oven to broil and place the cookie back in the oven until the marshmallows are toasted to your liking.

Nutrition

Serving: 0.25skillet cookie | Calories: 854kcal | Carbohydrates: 101.3g | Protein: 17.5g | Fat: 46.1g | Saturated Fat: 22.3g | Cholesterol: 111mg | Sodium: 512mg | Potassium: 465mg | Fiber: 3.7g | Sugar: 63.8g | Calcium: 109mg | Iron: 6mg
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