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Peanut Butter Cup S’mores Skillet Cookie

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This gooey, decadent skillet cookie combines all the best parts of classic s’mores—marshmallows, chocolate, and graham crackers—with melty peanut butter cups and a buttery cookie base. Baked in one skillet, it’s the ultimate easy dessert for movie nights and sharing with friends or family.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) graham cracker crumbs
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 8–10 mini peanut butter cups, unwrapped and halved
  • 1 cup (40g) mini marshmallows
  • 2 graham crackers, broken into pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with butter or neutral oil.
  2. In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until light and fluffy (2-3 minutes with a mixer).
  3. Add the egg and vanilla extract. Beat until fully combined and smooth.
  4. In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chips with a spatula.
  7. Press about two-thirds of the cookie dough into the prepared skillet, spreading it evenly to the edges.
  8. Arrange half of the peanut butter cup halves and a third of the mini marshmallows over the dough. Dot with a few broken graham cracker pieces.
  9. Dollop the remaining cookie dough on top and spread it out. Scatter the rest of the peanut butter cups, mini marshmallows, and graham cracker pieces over the top.
  10. Bake for 20-25 minutes, or until the edges are golden and the center looks just set. For a gooier center, bake closer to 20 minutes; for a firmer cookie, bake up to 25 minutes.
  11. Optional: Turn on the broiler for 1-2 minutes at the end to toast the marshmallows. Watch closely to avoid burning.
  12. Let the skillet cookie cool for 5-10 minutes before serving. Enjoy warm, straight from the skillet, or slice into wedges.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers. For a vegan version, use plant-based butter, a flax egg, vegan chocolate chips, vegan marshmallows, and vegan peanut butter cups. Don’t overmix the dough for best texture. Watch marshmallows closely under the broiler to avoid burning. Serve warm for maximum gooeyness. Leftovers can be stored at room temperature for 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: skillet cookie, s'mores dessert, peanut butter cup cookie, movie night dessert, easy skillet dessert, marshmallow cookie, chocolate chip skillet cookie, cast iron dessert

Find it online: https://realityeats.com/peanut-butter-cup-smores-skillet-cookie-best-easy-dessert-for-movie-nights/