This s’mores skillet was created as part of a paid partnership with Epic Snax.
Is it even BBQ season if you don’t have a s’mores skillet? To celebrate National S’mores Day, I’ve teamed up with Epic Snax to bring you an incredible s’mores skillet recipe that everyone will enjoy. It’s gooey and fudgy, and crammed full of delicious rich chocolate, crunchy Digestive biscuits and giant melted, toastin’ marshmallows by Epic Snax.
Why you’ll love this s’mores skillet recipe:
- It’s a one-pan bake. This delicious dessert is baked in one dish or skillet, meaning there’s minimal washing up and even less faff.
- It’s really quick and easy to make. Over scooping individual cookies? With this recipe, there’s no need for rolling or scooping. You simply whack it all in the pan and bake.
- Marshmallow + chocolate + cookie. Yes please! The combination of delicious chocolate chip cookies and gooey toasted marshmallow topped off with a scoop of your favourite vanilla ice cream, or whipped cream makes this the ultimate summer dessert.
My top tips for making the perfect S’mores Skillet:
- Use a skillet pan. A cast iron skillet will help ensure even baking throughout and is the perfect vessel for everyone to dig into.
- Don’t over-mix your batter. If you work the batter too much, your cookie dough will become hard and tough. Mix the ingredients until they’re just incorporated, then press into your pan.
- Underbake the cookie just a little. Once the edges are golden, but there’s still a very slight wobble to the centre of your cookie, remove it from the oven. It’ll continue to cook in the skillet even after coming out and will ensure you get that fudge, chewy texture we all want from a marshmallow cookie skillet!
- Dot a few pieces of chocolate on top before baking. This helps to create beautiful pools of rich, melted chocolate for the most aesthetically pleasing dessert.
- Let it cool for 10 minutes before serving. You want the centre of your s’mores skillet to be a little gooey when you remove it from the oven, but make sure you leave it for 10 minutes to cool down to allow the centre to firm up a bit. This will avoid you having to deal with a chocolatey mess at the table.
- Use high quality chocolate. I like to use a dark chocolate that at least 70% for that bittersweet flavour. Using a high quality chocolate also ensures that you get beautiful pools of melted chocolate on top.
- Char a few marshmallows on top after baking. Use a blowtorch to char some additional marshmallows on top of your skillet for ultimate gooeyness.
Want to make a gluten free version? Simply switch in a gluten free flour instead of plain.
Storage and freezing:
Have some s’mores skillet left over? Storage is key for the perfect texture and flavour.
Keep your s’mores skillet at room temperature for up to 3 days to keep that gooey, chewy finish.
If you must keep it in the fridge, it’ll keep for 5 days but may toughen up a little.
It’s totally possible to freeze this, but I recommend freezing before baking (in a disc the same size as your skillet), and then when you’re ready to bake, just pop it in the skillet and bake for an additional 10 minutes.
See how I made this over on Instagram!
S’mores Skillet
Ingredients
For the s'mores cookie
- 225 g unsalted butter melted
- 200 g dark brown sugar
- 170 g granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 330 g plain flour
- 100 g digestive biscuits crushed to fine crumbs
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 170 g chocolate chips or chocolate chopped into small pieces
- 6 large Epic Snax Giant Toastin' Marshmallows
For the topping
- 6 large Epic Snax Giant Toastin' Marshmallows
- 30 g digestive biscuits broken into small pieces
- 40 g chocolate chips or chocolate chopped into small pieces
Instructions
- Preheat the oven to 180C / 350F, and grease a 9-inch cast iron skillet with a little unsalted butter.
- Whisk the melted butter and sugars together in a large bowl.
- Beat in the eggs and vanilla.
- Sift in the flour, digestive biscuits, baking powder and salt.
- Fold in the chocolate chips (or chopped chocoalte) along with Epic Snax's Giant Toastin' Marshmallows.
- Transfer the mixture to your prepared skillet and spread using the a spatula or the back of a palette knife. Top with the additional digestive biscuit.
- Bake for ~40 minutes until the edges are golden and the centre is still a little gooey.N.B. Your s'mores skillet will continue to cook once it's been removed from the oven.
- Remove from the oven and top with the additional chocolate chips (or chopped chocolate) and the extra marshmallows.
- Torch with a blowtorch until the marshmallows and gooey and toasty, and the chocolate has melted.
- Allow the s'mores skillet to cool for 10 minutes before serving with your favourite vanilla ice cream, or whipped cream.
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