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S’mores Skillet Cookie Recipe

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4.3 from 15 reviews

This S’mores Skillet Cookie is a delectable twist on classic s’mores, baked to gooey perfection in a cast iron skillet. Featuring a grain-free almond flour base combined with creamy cashew butter, coconut sugar, and dairy-free chocolate chips, this recipe layers rich chocolate spread and mini marshmallows between two cookie dough layers, then bakes until golden and melt-in-your-mouth. Topped with graham cracker crumbs, melted dairy-free chocolate, and served with dairy-free vanilla ice cream, this treat is perfect for sharing and guaranteed to satisfy your sweet tooth with a cozy, nostalgic flavor.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Wet Ingredients

  • 2 large eggs
  • 1/3 cup coconut sugar (or brown sugar substitute)
  • 1/2 cup creamy cashew butter
  • 2 tablespoons maple syrup (or any sticky liquid sweetener such as pure coconut nectar syrup, Lakanto sugar-free maple syrup, or honey)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup superfine blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt

Add-ins and Toppings

  • 1/3 cup dairy-free chocolate chips or Hu’s Kitchen Gems
  • 1/2 cup mini marshmallows
  • 1/3 to 1/2 cup chocolate spread (warm)
  • Grain-free graham cracker crumbs (optional, for sprinkling)
  • Melted dairy-free chocolate (for drizzling)
  • Dairy-free vanilla ice cream (for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right baking temperature for the skillet cookie.
  2. Prepare Skillet: Lightly coat an 8-inch skillet or oven-safe pan with coconut oil or avocado oil spray to prevent sticking and to help the cookie crisp up nicely on the edges.
  3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, coconut sugar, creamy cashew butter, maple syrup, and vanilla extract until smooth and well combined.
  4. Sift and Combine Dry Ingredients: Place a large mesh sieve over the bowl and sift in the almond flour, baking soda, ground cinnamon, and sea salt. Gently fold these into the wet mixture until a uniform dough forms. Then fold in half of the dairy-free chocolate chips and half of the mini marshmallows evenly throughout the dough.
  5. Form First Layer: Spread half of the cookie dough evenly into the prepared skillet, smoothing the top with an offset spatula to create an even base layer.
  6. Add Chocolate Spread Layer: Warm the chocolate spread slightly if needed to make it easier to spread. Evenly spread this warm chocolate layer over the first cookie dough layer in the skillet.
  7. Add Second Dough Layer: Drop spoonfuls of the remaining cookie dough over the chocolate spread, then smooth the top gently with the offset spatula for an even surface.
  8. Top with Chocolate and Marshmallows: Press the remaining dairy-free chocolate chips and mini marshmallows into the top layer of cookie dough. Optionally, sprinkle grain-free graham cracker crumbs over the top for added crunch and flavor.
  9. Bake the Skillet Cookie: Place the skillet in the preheated oven and bake for 23 to 28 minutes, or until the edges turn slightly golden brown and the cookie is set but still soft in the middle.
  10. Cool and Serve: Remove the skillet from the oven and allow the cookie to cool slightly before cutting into slices. Drizzle melted dairy-free chocolate over each slice and serve warm, accompanied by dairy-free vanilla ice cream if desired for an extra indulgent treat.

Notes

  • Use a heat-safe 8-inch skillet or oven-safe pan to bake the cookie safely in the oven.
  • Substitute maple syrup with any sticky liquid sweetener of choice, like honey or sugar-free syrup, to suit dietary preferences.
  • You can use regular brown sugar instead of coconut sugar if preferred.
  • For a nut-free version, substitute cashew butter with sunflower seed butter but note textural changes.
  • Ensure the chocolate spread is warm enough to spread easily over the cookie layer but not hot to melt the dough excessively.
  • The cookie is best served warm with the ice cream on the side for a luscious contrast of temperatures.
  • Allowing the cookie to cool a bit before slicing helps maintain clean pieces and prevents crumbling.
  • Store any leftovers covered at room temperature for up to 2 days or refrigerate to extend freshness.

Find it online: https://allcookedup.com/smores-skillet-cookie-recipe/