S’mores Cookie Pie with Chocolate Hazelnut Spread Drizzle

S’mores Cookie Cake with Chocolate Hazelnut Spread Drizzle is a delicious, decadent dessert perfect for potlucks, parties, and holidays. 

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If you love s’mores, and you love chocolate chip cookies, why not put the two together? This S’mores Cookie Cake combines the best of both delicious dessert worlds!

I’ve always loved taking the flavors of s’mores and creating dessert dishes that weren’t the usual graham cracker/chocolate bar/ marshmallow sandwich.

You’ll love this s’mores skillet cookie for many reasons:

• It’s all made in ONE pan. Easy clean-up!
  
• You get the ooey gooey marshmallowy goodness of s’mores.
  
• And you get the ooey gooey chocolatey goodness of chip cookies.
  
• It makes enough to feed a crowd, so it’s perfect for parties and holidays.
  
• You can serve it warm or at room temperature.

Kitchen Tools and Equipment

You just need a few basic kitchen tools to make this delectable s’mores cookie cake!

Food processor – A food processor helps make quick crumbs of the graham crackers.

Mixing bowl – You’ll need a mixing bowl to mix together the dry ingredients.

Whisk – Use a sturdy whisk to combine the ingredients.

Stand Mixer – You’ll need a stand mixer to beat together the wet ingredients and to mix the final batter. If you do not have a stand mixer you can use another large mixing bowl and a hand mixer.

Cast iron skillet – I ADORE cast iron pans. I own a few, but in particular I use my  12″ octagon cast iron skillet nearly every day. The shape is so interesting and beautiful, that I love to serve it straight from the oven to the table (on a trivet, of course!)

Ingredients to make a chocolate chip skillet cookie with s’mores

You’ll need to gather these ingredients to make this yummy cast iron skillet cookie recipe:

• graham cracker cookies
• unsalted butter, softened to room temperature
• granulated sugar
• packed brown sugar
• vanilla extract
• maple syrup
• eggs
• all-purpose flour
• kosher salt
• baking soda
• dark chocolate bar, broken or cut with a knife into small chunks
• milk chocolate bar, broken or cut with a knife into small chunks
• semi-sweet chocolate chips
• mini marshmallows
• Homemade Nutella chocolate hazelnut spread

Recipe FAQs

Homemade Nutella

You could just enjoy the s’mores cookie cake on its own… but if you’re going to go decadent, go big or go home, I say!

Serve this s’mores cookie cake with a scoop of vanilla bean ice cream and some homemade Nutella drizzled over the top. The homemade chocolate hazelnut spread takes this S’mores Skillet Cookie to the next level!

You could use a spoon to drizzle the chocolate hazelnut yumminess over each slice, but I’m not that talented to do so without making a mess. So I place the homemade Nutella into squeeze bottles and then do the chocolate hazelnut drizzle art thang.

More delicious dessert recipes

• Butterscotch Cookies
• Apple Pie Bars
• Giant Chocolate Chip M&M Cookies
• Chewy Chocolate Fudge Cookies
• Soft Lemon Sugar Cookies with Orange and Lime

S’mores Skillet Cookie Cake

5 from 1 vote

By Marlynn Schotland

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Servings: 10 servings

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This S’mores Skillet Cookie is decadent and delicious!

Equipment

• Stand Mixer
• Food Processor
• Cast Iron Skillet

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Ingredients 

1x2x3x

• ▢ 6 graham cracker cookies
• ▢ 14 tablespoons of butter, softened to room temperature
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup packed brown sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 tablespoons maple syrup
• ▢ 2 eggs
• ▢ 2 1/4 cups all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1/2 cup dark chocolate bar, broken or cut with a knife into small chunks
• ▢ 1/2 cup milk chocolate bar, broken or cut with a knife into small chunks
• ▢ 1/2 cup semi-sweet chocolate chips
• ▢ 1/2 cup mini marshmallows
• ▢ topped with Homemade Nutella, chocolate hazelnut spread
• ▢ Optional toppings: scoop of vanilla bean ice cream

Instructions 

• Preheat oven to 350 degrees F.
• Prep cast iron skillet with parchment paper cut to fit over the entire bottom and just slightly up the sides of the pan. Set aside.
• In a food processor, pulse graham crackers into fine crumbs. Set aside.
• In a stand mixer, cream together the butter and both sugars until well blended.
• Add vanilla, eggs, and maple syrup to the mixer and mix until ingredients are incorporated.
• In a separate large mixing bowl, add graham cracker crumbs, flour, baking soda, and salt. Whisk together.
• Slowly add flour mixture to butter/sugar mixture in the stand mixer and mix on low until incorporated.
• Add the dark chocolate chunks, milk chocolate chunks and the semi-sweet chocolate chips, and mix just until chips are incorporated.
• Spread cookie dough into the prepared cast iron skillet. evenly covering the bottom.
• Gently press mini marshmallows into the dough, spaced somewhat evenly throughout.
• Cover with foil and bake at 350 degrees for 15 minutes. Uncover, and bake for an additional 15 minutes, or until a toothpick comes out clean from the center.
• Allow the cookie to cool at room temperature, uncovered, for at least 30 minutes to 2 hours.
• Once cooled, drizzle the Homemade Nutella (chocolate hazelnut spread)over the cookie.
• Optional: add a scoop of vanilla ice cream with each slice when serving.

Notes

Store in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days.

Nutrition

Calories: 589kcal, Carbohydrates: 81g, Protein: 7g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 324mg, Potassium: 215mg, Fiber: 3g, Sugar: 49g, Vitamin A: 558IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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