Brown Butter S’mores Cookie Skillet

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A dreamy, gooey, brown butter cookie skillet that’s loaded with chocolate, toasted marshmallows, and Teddy Grahams! It’s an unreal dessert that’s ready in less than an hour and needs to be at the top of your baking list!

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I don’t know about you, but I’m SO over the winter weather. I say this every year, but it has been particularly bad this winter. So, of course, in order to cope with this dreary, gloomy weather, I turn to baking, and since I’m counting the days until it’s officially s’mores season, I decided to make another delicious s’mores dessert. This one is SUPER easy — there’s no mixer required and it’s ready to eat in less than an hour. What could be better?

This cookie skillet has a brown butter base which adds so much flavor! The cookie dough is packed with all of the s’mores toppings: chocolate chips, mini marshmallows, and Teddy Grahams. You can use regular graham crackers, but I feel like the Teddy Grahams make this dessert so cute! After baking, as always, the cookie skillet is topped with some flaky sea salt to pull all of the flavors together.

Each bite is warm & gooey, full of chocolate, and tastes heavenly. If you’re a s’mores fan, you’re going to want to make this one immediately!

Read on for the full recipe for this cozy Brown Butter S’mores Cookie Skillet.

If you’ve been following me for a bit now, then you already know about my love for brown butter. It’s one easy, extra step that will take any recipe to the next level!

Now, if you’re new to brown butter and have never done it before, don’t worry — I’ve got you! Let’s walk through the process together. It’s super simple, I promise!

Place a light-colored, medium size saucepan or pot on the stove over medium heat. Unwrap the butter and place it in the pot or pan. Let the butter melt completely. While it’s melting, stir occasionally so that nothing sticks to the bottom of the pan. Once the butter is completely melted, stop stirring for about 15 to 20 seconds. The butter will begin to bubble and make popping noises. Begin stirring again — at this point, I pretty much don’t stop stirring. The butter will continue to bubble and start changing in color from yellow to a golden, amber color. At the bottom of the pan, you will start to see golden flecks. These golden flecks are toasted milk solids and give brown butter its delicious, nutty flavor. You will also begin to smell a nutty aroma. Once the butter is predominately amber/golden, remove it from the heat. Transfer the brown butter to a glass bowl or measuring cup and let it cool for 10 minutes before you combine it with the sugars.

And, now, you have successfully browned butter! See, it was super simple!

The rest of the recipe is very straightforward and easy. I love skillet recipes because there are minimal dishes and minimal bake time since you’re baking a giant cookie instead of multiple batches.

This Brown Butter S’mores Cookie Skillet is seriously unreal and one of my new favorite desserts! I’ve included some additional Tips for Success and FAQs below, so be sure to scroll down and read through those. If you still have questions, feel free to send me a DM on Instagram and I’ll try to answer them and help walk you through the recipe.

Other s’mores recipes you may like:

• S’mores Brookies
• Small Batch M&M S’mores Cookies
• Caramel S’mores Brownies
• Hot Chocolate S’mores Cookies
• Loaded M&M S’moreo Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs + egg yolk
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Semisweet chocolate chips
• Mini marshmallows
• Graham crackers or Teddy Grahams
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• 10.25″ cast iron skillet
• Medium-size sauce pan or pot
• Mixing bowls
• Dry ingredient measuring cups
• Spatula
• Whisk
• Digital thermometer (optional)

How to make this unreal Brown Butter S’mores Cookie Skillet

Preheat the oven to 350 degrees Fahrenheit. Grease a 10.25” cast iron skillet with cooking spray. Set aside.

On low to medium heat, brown 1 cup unsalted butter. Remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool for 10 minutes.

While the butter is cooling, combine 2½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1½ cup brown sugar, ¼ cup granulated sugar, and the brown butter. Whisk together until it is smooth and combined.

Add 2 tsp vanilla extract and 2 eggs and 1 yolk. Whisk until the mixture is smooth and lighter/paler in color.

Fold the dry ingredients in with a rubber spatula. Then, fold in 1 cup semisweet chocolate chips, ½ cup mini marshmallows, and ½ cup Teddy Grahams.

Place the cookie dough in the prepared cast iron skillet. Use a spatula to spread the cookie dough into an even layer in the skillet. Add extra chocolate chips, mini marshmallows, and Teddy Grahams to the top BEFORE baking, if desired.

Place the skillet in the oven and bake for 25 to 30 minutes. Start checking the cookie skillet at 20 minutes. The cookie skillet is done baking when the edges are set and lightly golden. The middle of the cookie skillet will be a bit gooey. You can also use a digital thermometer to check if the cookie skillet is done baking. Place the thermometer in the center of the cookie skillet – when the temperature reaches between 195 and 200 degrees Fahrenheit, it is done baking and should be removed from the oven.

Remove the skillet from the oven and top the cookie with flaky sea salt.

If you like a gooey cookie skillet, let the cookie skillet cool for about 5 to 10 minutes before eating. If you prefer a more set and sliceable cookie, let the cookie skillet cool for 25 to 30 minutes. Just because a cookie is gooey does not mean it’s underbaked – however, always bake something to YOUR preferences and let it cool properly.

Store the cookie in an airtight container for up to 5 days or freeze for up to 3 months.

To reheat, place a slice of the cookie in the microwave for 15-20 seconds. Or, you can reheat the skillet in the oven at 325 degrees Fahrenheit for 5 to 10 minutes – use tinfoil and tent the cookie skillet, to prevent browning, if needed.

Tips for success

Measure your dry ingredients correctly! Too much flour will greatly impact the taste and texture of your baked goods. When measuring flour, use the spoon and level method. Do not scoop the flour up directly with your measuring cup — this will result in the flour being compacted and you will end up with too much. Instead, take a spoon and fluff up the flour, removing any clumps. Then, use the spoon to spoon the flour into the measuring cup. Take a flat tool and level off the top so that it’s even. Also, just a friendly reminder to make sure you are using dry ingredient measuring cups when measuring out dry ingredients like sugar and flour.

Make sure your baking soda and baking powder aren’t expired. Check the expiration dates to ensure that both items are fresh. If expired, it will impact the texture and height of the cookie skillet.

Use the baking time listed as simply a guide, not a set rule. I say this in literally every blog post. Everyone’s oven is different and oven temperature can vary. I strongly suggest investing in an oven thermometer so that you can confirm if your oven is heating up properly and staying at that temperature. The cookie skillet is done baking with the edges are set and lightly golden. The top of the cookie will also be a light brown / golden color. It will still be gooey and not fully set — and that’s okay. Cookie skillets are supposed to be gooey! If you are concerned about it being underbaked, use a digital thermometer to check the internal temperature of the cookie. When the temperature reaches between 195 and 200 degrees Fahrenheit, the cookie skillet is done baking and should be removed from the oven. If overbaked, the cookie will be dry and crumbly.

Let the cookie skillet cool before consuming. Please let the cookie skillet cool for at least 5 to 10 minutes as it will be extremely hot after it’s removed from the oven. At this point, the cookie will still be gooey and warm. If you prefer a more set and sliceable cookie skillet, let it cool for 25 to 30 minutes. Again, it’s a cookie skillet and it’s intended to be gooey. Just because it’s gooey doesn’t mean it’s underbaked. But, if you prefer a more set cookie, do not bake it for longer, just let it cool for longer.

FAQs

What size skillet did you use?

I used a 10.25 inch cast iron skillet.

Can I use a smaller or larger skillet?

You can use a larger skillet (12 inches), but make sure you reduce the bake time. Your cookie skillet will be flatter since there’s more surface area. I would not recommend using anything smaller than a 10 inch skillet. If using a smaller skillet, you may need to increase the bake time by 1 to 2 minutes.

How do I know when the cookie skillet is done baking?

The cookie skillet will most likely take between 25 to 30 minutes to bake. Begin checking at the 20-minute mark as oven temperature can vary. Always use the bake time listed as simply a guide. Instead, go by how the cookie skillet looks. When the edges are set and the top of the cookie is lightly golden, the cookie skillet is done baking. The center of the skillet will not be fully set and that’s okay. You can also use a digital thermometer to double check. Insert the thermometer into the center of the cookie skillet. When the temperature reaches between 195 and 200 degrees Fahrenheit, the cookie is done baking and can be removed from the oven.

How to store

Store the cookie skillet in an airtight container for up to 5 days or freeze for up to 3 months. To reheat, place a slice of the cookie in the microwave for 15-20 seconds. Or, you can reheat the skillet in the oven at 325 degrees Fahrenheit for 5 to 10 minutes – use tinfoil and tent the cookie skillet, to prevent browning, if needed.

There’s literally nothing better than a warm, gooey cookie skillet. They’re so delicious, easy to make, and just never disappoint! Add in some brown butter and s’mores toppings and it’s one unreal dessert. Add this one to your baking list for the weekend and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock. Or, leave a review below — these reviews help me out so much!!