Warm up your dessert menu with a Brown Butter S’mores Chocolate Chip Cookie Skillet, rich with nutty brown butter and gooey marshmallows. This delectable treat combines the classic flavors of s’mores with the comforting, chewy texture of a chocolate chip cookie, all baked to perfection in a skillet ready for sharing. Whether you’re gathering around for a family night or craving a cozy indulgence, this recipe delivers a melty, golden-brown delight that’s simply irresistible.
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Why You’ll Love This Recipe
- Comfort in a skillet: Perfectly gooey and slightly crisp edges create a cozy, shareable dessert experience.
- Nutty richness: Brown butter adds a deep, toasty flavor that transforms a simple cookie into something special.
- Classic flavors combined: Marshmallows, chocolate chips, and graham crackers bring nostalgic s’mores magic in every bite.
- Quick and simple: Minimal ingredients and straightforward steps make it great for any skill level.
- Family-friendly: A crowd-pleaser that kids and adults will both adore, perfect for all occasions.
Ingredients You’ll Need
This Brown Butter S’mores Chocolate Chip Cookie Skillet uses simple yet essential ingredients that each play a crucial role in taste, texture, and appearance. From the golden-browned butter which infuses nutty warmth, to the melty marshmallows that add gooey sweetness, every component builds the perfect s’mores flavor profile.
- Unsalted butter: Browning butter amplifies flavor with a rich, nutty aroma that’s the base of the cookie’s depth.
- Granulated sugar: Adds sweetness and helps achieve a slight crisp edge.
- Brown sugar: Contributes moistness and subtle caramel notes to the cookie.
- Vanilla extract: Enhances flavor complexity with warm, fragrant undertones.
- Egg: Binds ingredients together and gives the cookie a chewy texture.
- All-purpose flour: Creates the sturdy yet tender structure for the cookie dough.
- Baking soda: Leavens the dough slightly for a soft, airy crumb.
- Salt: Balances sweetness and enhances all the other flavors.
- Chocolate chips: Provides melty, rich pockets of chocolate classic to any s’mores experience.
- Mini marshmallows: Toast and melt into gooey clouds, adding a signature texture and sweetness.
- Graham cracker crumbs: Sprinkle on top or fold in for that familiar crunch and toasty flavor.
Variations for Brown Butter S’mores Chocolate Chip Cookie Skillet
This recipe is wonderfully versatile, making it easy to customize based on your taste preferences or dietary needs. Feel free to mix and match add-ins or swap ingredients to create your own unique twist on this beloved dessert.
- Nut-free option: Omit nuts altogether or use seed-based butter alternatives if desired for allergies.
- Vegan substitution: Use plant-based butter, egg replacer, and dairy-free chocolate chips for a vegan-friendly skillet.
- Extra crunch: Add chopped toasted nuts or more graham cracker crumbs for added texture.
- Peanut butter swirl: Dollop peanut butter into the dough before baking to add a salty, creamy dimension.
- Different chocolate types: Swap semi-sweet chips for dark, milk, or white chocolate based on preference.
How to Make Brown Butter S’mores Chocolate Chip Cookie Skillet
Step 1: Brown the Butter
Start by melting unsalted butter in a skillet over medium heat. Continue cooking while stirring frequently until the butter turns golden brown with a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the eggs later.
Step 2: Mix Wet Ingredients
In a mixing bowl, combine granulated sugar, brown sugar, and the warm brown butter. Stir until smooth, then add the egg and vanilla extract, mixing thoroughly to incorporate everything evenly.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined, careful not to overmix.
Step 4: Add Chocolate Chips and Marshmallows
Fold in the chocolate chips and a portion of mini marshmallows into the dough, reserving some marshmallows for topping. This ensures gooey pockets throughout the cookie.
Step 5: Bake in the Skillet
Transfer the cookie dough into a greased oven-safe skillet, smoothing it evenly. Sprinkle remaining marshmallows and graham cracker crumbs on top. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes or until the edges are golden and the center is set but soft.
Step 6: Serve Warm
Remove the skillet from the oven and let it cool slightly before serving so the gooey marshmallows and melted chocolate set just enough for easy scooping.
Pro Tips for Making Brown Butter S’mores Chocolate Chip Cookie Skillet
- Perfect brown butter: Watch closely during browning to avoid burning; remove from heat when it smells nutty and turns amber.
- Don’t overmix dough: Mix dry ingredients in just until combined to keep the cookie tender and soft.
- Use an oven-safe skillet: Cast iron works great for even heat distribution and rustic presentation.
- Chill the dough: For a thicker cookie, refrigerate the dough for 30 minutes before baking.
- Keep an eye on marshmallows: Toast them to a light golden brown for that signature s’mores look without burning.
How to Serve Brown Butter S’mores Chocolate Chip Cookie Skillet
Garnishes
Top the skillet with additional mini marshmallows, a sprinkle of crushed graham crackers, or a drizzle of melted chocolate or caramel sauce to enhance its visual appeal and taste.
Side Dishes
Pair this warm dessert with vanilla ice cream or a scoop of coffee gelato to balance the sweetness and add a creamy contrast.
Creative Ways to Present
Serve directly in the skillet for a rustic look or spoon portions onto a plate garnished with fresh berries or edible flowers for a more elegant presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brown Butter S’mores Chocolate Chip Cookie Skillet tightly covered at room temperature for up to 2 days to maintain softness.
Freezing
Cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm individual servings in the microwave for 15-20 seconds or reheat the skillet in a 350°F oven for 5-7 minutes to refresh the melty texture and gooey marshmallows.
FAQs
Can I make this recipe without brown butter?
Yes, you can use melted unsalted butter instead, but browning the butter adds a unique nutty flavor that deeply enhances the cookie, so it’s worth the extra step if possible.
What type of skillet is best for this recipe?
A cast iron skillet is ideal because it distributes heat evenly and withstands high oven temperatures, but any oven-safe skillet of similar size will work fine.
How do I prevent marshmallows from burning?
Keep the oven temperature steady and watch the marshmallows towards the end of baking, removing the skillet as soon as they turn light golden brown.
Can I use regular-sized marshmallows instead of mini?
Mini marshmallows work best because they melt evenly and incorporate well throughout, but you can chop larger marshmallows into smaller pieces if needed.
Is this recipe suitable for kids?
Absolutely! This Brown Butter S’mores Chocolate Chip Cookie Skillet is a kid-friendly crowd-pleaser that’s fun to share and packed with familiar flavors most kids love.
Final Thoughts
There’s something truly heartwarming about a Brown Butter S’mores Chocolate Chip Cookie Skillet fresh from the oven: the combination of nutty brown butter, melted chocolate, and gooey marshmallows offers an unforgettable dessert experience. Whether you’re serving it for a special occasion or simply treating yourself, this recipe is sure to become a fast favorite. So grab your skillet and get baking—your taste buds will thank you!
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Brown Butter S’mores Chocolate Chip Cookie Skillet
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Warm up your dessert menu with a Brown Butter S’mores Chocolate Chip Cookie Skillet, combining nutty brown butter, melty chocolate chips, gooey marshmallows, and crunchy graham cracker crumbs. This skillet dessert offers perfectly gooey centers and slightly crisp edges, making it a cozy, shareable treat ideal for family nights or casual indulgence.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (for browning)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins & Toppings
- 1 cup chocolate chips
- 1 cup mini marshmallows (divided)
- 1/2 cup graham cracker crumbs
Instructions
- Brown the Butter: Melt the unsalted butter in a skillet over medium heat. Stir frequently and continue cooking until the butter turns golden brown and smells nutty. Remove from heat and let it cool slightly to prevent cooking the eggs in the next steps.
- Mix Wet Ingredients: In a mixing bowl, combine the granulated sugar, brown sugar, and warm brown butter. Stir until smooth. Add the egg and vanilla extract, mixing thoroughly until evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Add Chocolate Chips and Marshmallows: Fold in the chocolate chips and about half of the mini marshmallows into the cookie dough, reserving the rest for topping. This distribution creates gooey pockets throughout the cookie.
- Bake in the Skillet: Transfer the cookie dough into a greased oven-safe skillet, smoothing the surface evenly. Sprinkle the remaining marshmallows and graham cracker crumbs on top. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until edges are golden and the center is set but still soft.
- Serve Warm: Remove the skillet from the oven and let it cool slightly so the marshmallows and melted chocolate set enough for easy scooping. Serve directly from the skillet or plated as desired.
Notes
- Watch the butter carefully to avoid burning; remove it once it smells nutty and has an amber color.
- Do not overmix the dough after adding flour to keep the cookie tender and soft.
- Use an oven-safe skillet, preferably cast iron, for even heat distribution and rustic presentation.
- For a thicker cookie, chill the dough in the refrigerator for 30 minutes before baking.
- Monitor the marshmallows as they bake to ensure they toast to a light golden brown without burning.
Nutrition
- Serving Size: 1/8 of skillet
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg