BB S’mores Chocolate Chip Cookie Skillet: A Cozy Dessert Adventure
There’s something undeniably nostalgic about the combination of graham crackers, melted marshmallows, and decadent chocolate. It takes us right back to those warm summer nights around a flickering campfire, sharing stories and laughter as the stars twinkle above. Now, imagine that cozy feeling wrapped up in a single, generous dessert that’s perfect for sharing with loved ones. Welcome to the world of the BB S’mores Chocolate Chip Cookie Skillet!
This heavenly creation is more than just a dessert; it’s an experience, the ultimate comfort food for those chilly evenings when you want to gather around the table and indulge in something truly special. With creamy chocolate, crunchy graham crackers, and gooey marshmallows layered atop a soft, chewy cookie base, this easy weeknight dessert will have everyone swooning. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Simple: With just a handful of steps, you can whip up this comforting treat without much fuss!
- Crowd-Pleasing Delight: Perfect for family gatherings or a movie night with friends, this skillet serves up plenty of deliciousness to share.
- Indulgent Flavors: The combination of semi-sweet chocolate chips, Hershey’s chocolate bars, and toasted marshmallows creates a dessert that’s sure to satisfy any sweet tooth.
- Easy to Customize: Feel free to switch up the ingredients and make this dessert your own, whether you want to add nuts or different types of chocolate.
- Perfect for Any Season: Whether it’s a cozy fall evening or a summer BBQ, this dessert is suitable for any occasion!
What You’ll Need
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 temperature
- 2 tbsp (30ml) heavy cream, room temperature
- 2 tsp (10ml) 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)
Step-by-Step Instructions
Let’s Make It Together:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the salted butter, avocado oil, brown sugar, and granulated sugar until smooth.
- Add in the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips and chopped Hershey’s chocolate.
- Stir in the crushed graham crackers.
- Grease a skillet and pour the cookie dough into it, spreading it evenly.
- Press the bite-size graham cracker pieces into the top of the dough.
- Place the marshmallows on top in an even layer.
- Bake in the preheated oven for 25-30 minutes or until golden brown and the marshmallows are toasted.
- Allow to cool slightly, then serve warm topped with vanilla bean ice cream and a sprinkle of flaky sea salt.
Variations & Creative Twists
Delicious Variations to Try:
- Nutty Surprise: Add a handful of chopped pecans or walnuts for a delightful crunch that pairs perfectly with the gooey marshmallow.
- Peanut Butter Bliss: Swirl in some creamy peanut butter into the cookie batter before baking for an indulgent twist that adds a rich, nutty flavor.
- Different Chocolates: Try using dark chocolate chips or white chocolate chunks for a unique flavor profile.
- Fruit Lovers: Toss in some diced strawberries or bananas for a fruity variation that balances beautifully with the chocolate.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the cookie dough a day in advance and store it in the refrigerator. Just bake it when you’re ready for that cozy dessert moment!
- Ingredient Swaps: If you’re short on heavy cream, you can substitute it with whole milk or even yogurt for a lighter version.
- Serving Suggestions: For extra indulgence, serve with whipped cream alongside the vanilla bean ice cream for a dreamy dessert experience.
- Storage Suggestions: Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for a few minutes to revive that fresh, melty goodness.
Nutrition Information per Serving
- Serving Size: 1/8 of skillet
- Calories: Approximately 400
- Carbohydrates: 50g
- Sugar: 30g
- Fat: 20g
- Protein: 4g
- Sodium: 250mg
Frequently Asked Questions
Common Questions Answered:
Can I make this ahead?
Yes! You can prepare the dough ahead of time and refrigerate it until you’re ready to bake.
Can I use different ingredients?
Absolutely! Feel free to swap out chocolate types or add in different nuts as you wish.
How do I store leftovers?
Store in an airtight container in the refrigerator and enjoy within three days.
How long does it last?
If stored properly, this delicious dessert will last for about three days in the refrigerator.
Final Thoughts
There’s something simply magical about gathering with friends and family over a warm, gooey BB S’mores Chocolate Chip Cookie Skillet. It’s the kind of dessert that turns an ordinary night into a memorable occasion filled with laughter, warmth, and of course, delicious flavors. So, save this BB S’mores Chocolate Chip Cookie Skillet to your dessert board so it’s ready when you need a cozy treat! Enjoy every buttery, chocolaty bite!
Print
BB S’mores Chocolate Chip Cookie Skillet
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy dessert that combines graham crackers, melted marshmallows, and decadent chocolate in a single skillet, perfect for sharing.
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 temperature
- 2 tbsp (30ml) heavy cream, room temperature
- 2 tsp (10ml) 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)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the salted butter, avocado oil, brown sugar, and granulated sugar until smooth.
- Add in the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until well combined.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips and chopped Hershey’s chocolate.
- Stir in the crushed graham crackers.
- Grease a skillet and pour the cookie dough into it, spreading it evenly.
- Press the bite-size graham cracker pieces into the top of the dough.
- Place the marshmallows on top in an even layer.
- Bake in the preheated oven for 25-30 minutes or until golden brown and the marshmallows are toasted.
- Allow to cool slightly, then serve warm topped with vanilla bean ice cream and a sprinkle of flaky sea salt.
Notes
You can prepare the cookie dough a day in advance and store it in the refrigerator. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
