This Peanut Butter S'mores Skillet Cookie is thick peanut butter cookie that is baked in a cast-iron skillet so you get the crispy edges with an extra gooey center. It is topped with melty chocolate and toasted marshmallows. It can be ready in about 30 minutes and is a great skillet dessert to share or an indulgent single serving!
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! My Deep Dish Cookie recipe is an even more simple cast iron cookie recipe.
If you want more cookie recipes check out these Soft Gingerbread Cookies, Mini Chocolate Chip Cookies, or Biscoff Butter Cookies.
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Why You'll Love This Recipe
- It is a fun twist on classic s'mores. As are my S'mores Stuffed Cookies.
- There is no chilling or rolling out of the cookie dough require, so it saves effort on your part!
- The size of this skillet cookie is perfect for sharing.
- It is a warm and indulgent dessert. Much like my Peanut Butter Lava Cakes!
Ingredients
Ingredient Notes
- Be sure to use creamy peanut butter and not crunchy. I also use peanut butter in my Snickers Stuffed Peanut Butter Cookies.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. 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.
- I used semi-sweet chocolate, but you can use whatever you like best.
- I used regular sized marshmallows cut in half, but mini marshmallows will also work. If you're feeling adventurous you can make homemade Marshmallows!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use a mini cast iron pan to make several mini skillet cookies.
- Add a scoop of ice cream or whipped cream on top to serve.
- Top with Reese's peanut butter cups instead of chocolate to up the peanut butter flavor. If you love the Reese's vibe check out my Reese's Skillet Cookie.
- Serve with graham crackers to make it like a s'mores dip.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). If you're using a cast-iron skillet you shouldn't need to do anything to make it non-stick 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.
STEP 3: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
STEP 4: Add dry ingredients to the butter mixture and mix until just combined. Press the peanut butter cookie dough into the prepare skillet (If you love cookie dough you should try out my Edible Cookie Dough Recipe).I Bake for 20-25 minutes or until the outside of the cookie is golden brown and the center isn't too soft.
STEP 5: 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.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookie at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookie will be tough instead of tender.
Recipe FAQs
Skillet cookies are best served warm, about 5-10 minutes out of the oven.
You can serve the skillet cookie with spoons and allow people to share or cut the cookie into slices, like a pizza.
I don't recommend baking the cookie ahead of time, as it is best served warm, but you can make the dough ahead of time and bake it when you are ready to serve.
Room Temperature: The Peanut Butter S'mores Skillet Cookie can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the cookie will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Peanut Butter S'mores Skillet Cookie or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Peanut Butter S'mores Skillet Cookie
Ingredients
For Cookies:
- 1 stick (113 grams) unsalted butter room temperature
- ½ cup (134 grams) creamy peanut butter
- ½ cup (99 grams) granulated sugar
- ½ cup (106 grams) brown sugar packed
- 1 large egg
- 1 ¼ cup (150 grams) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ 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.
Notes
- Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookie will be tough instead of tender.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Ghulam Mohyudin says
Good to know that works too! I learn so much from you as well! Keep it up great post.