A giant chocolate chip cookie that tastes like a s’more. Baking it in a skillet gives it crispy edges and a soft and chewy center.
I fell in love with chocolate chip cookie cakes in the eighth grade. My homeroom teacher made one at the beginning of each month to celebrate students’ birthdays. Our homeroom was the envy of the school. We had cookie cakes. No one else did.
Cookie cakes seemed to reach peak popularity during the mall culture of the late 1980s and early 1990s. Mrs. Field’s and Famous Amos always displayed cookie cakes–with thick buttercream frosting–in their cases.
And then? Nothing. Cookie cakes all but disappeared.
Like all trends, however, cookie cakes came back but with a twist. (Probably because those of us who grew up eating them were now old enough to make them for our families.) The current take on the cookie cake trend are skillet cookies. Some folks call them “brookies” because of the cookie-brownie texture of these cakes.
And that’s a good way to think about them. (Although I personally hate the word “brookie.”) These don’t taste like a cake. The texture is too dense. They aren’t really a brownie or blondie either. A good skillet cookie is soft and tender in the center and crunchy on the edges. This combination of crunchy and soft occurs because of the cast iron pans hold onto and transfer heat.
If you bake the same dough in a regular baking pan, the recipe works but the texture is different. Made in a traditional baking pan, this gluten-free skillet s’more cookie would have an even texture from the edges to the center.
For summer, it’s fun to make a s’more everything. So I added some marshmallows and chopped gluten-free graham crackers to a chocolate chip skillet cookie. The result is an “I CAN’T STOP EATING THIS”-gluten-free skillet s’more cookie. (Whoa, that’s a mouthful.)
How to Make a Gluten-Free Skillet S’more Cookie
- Grease your cast iron skillet. Even if you have a well-seasoned skillet, you still need to grease it generously before pressing the cookie dough into the pan.
- Make the dough. This is a simple gluten-free cookie dough.
- Add “the good stuff.” Stir in the chocolate chips, mini-marshmallows, and chopped gluten-free graham crackers. After mixing the dough, stir in the “good stuff”.
- Top with additional marshmallows and chocolate chips. This layer of marshmallows browns and melt during baking, adding a nice s’more flavor.
- Add more marshmallows. For a fun s’more look, sprinkle additional marshmallows over the skillet after the cookie is baked. Broil for just a minute until the marshmallows are puffy and brown.
The Ins and Outs of the Recipe
This skillet cookie is basically a chocolate chip cookie studded with broken-up gluten-free graham crackers and mini-marshmallows. Here’s what you need to know about the key ingredients.
Dark or Light Brown Sugar?
For this recipe, it doesn’t matter. Dark brown sugar adds a bit more of a caramel flavor to the cookie, which I think is a delight. If you prefer light brown sugar (or only have the one in the house), use it. Either work fine in this recipe.
What’s the best gluten-free graham cracker to use?
I recommend Pamela’s gluten-free grahams. The runner-up is Schar. I’d skip kinnikinnick because they’re so thick. And if you want to make homemade gluten-free graham crackers, I am here for you! Here’s my recipe for gluten-free graham crackers.
Adding marshmallows to cookies.
Adding marshmallows to cookies sounds like a great idea but there’s one reality that we have to deal with: they melt during baking. But I add them anyway.Why? The flavor. They leave behind little nuggets of sweet-vanilla flavor.
Gluten-Free Skillet S'more Cookie
A giant chocolate chip cookie that tastes like a s'more. Baking it in a skillet gives it crispy edges and a soft and chewy center.
- 10 tablespoons softened butter (1 1/4 sticks; 5 ounces; 142 grams)
- 1/2 cup packed dark brown sugar (3 3/4 ounces; 106 grams)
- 1/3 cup granulated sugar (2 1/4 ounces; 65 grams)
- 1 large egg (about 2 ounces; 50 grams)
- 1 1/2 cups gluten-free baking flour* (7 ounces; 200 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups mini-marshmallows, divided (2 1/4 ounces)
- 1 cup chocolate chips plus one tablespoon (6 ounces; 170 grams)
- 1/2 cup + 2 tablespoons broken gluten-free crackers, divided
Preheat oven to 350 degrees F. Grease a 10-inch cast iron skillet with nonstick cooking spray.
Combine butter, brown sugar, and granulated sugar in a large bowl. Beat until smooth, about one minute. Stop the mixer and scrape down the bottom and sides of the bowl. Add the egg and beat until combined, about 30 seconds.
Add gluten-free flour, baking soda, and salt. Mix until a soft dough forms. Stop the mixer. Add one cup mini-marshmallows, one cup chocolate chips, and 1/2 cup crushed graham crackers.
Press dough into prepared pan. Sprinkle 2 tablespoons mini-marshmallows and remaining chocolate chips and graham crackers over the dough.
Bake until set, about 30 minutes. Marshmallows will brown and melt during baking.
Remove pan from oven. Place on a wire rack. Turn on broiler. Sprinkle remaining marshmallows over the top of the skillet cookie. Broil until marshmallows are puffy and brown, about 30 seconds.
*Gluten-Free Baking Flour
This recipe was tested using Bob's Red Mill 1:1 Gluten-Free Baking Flour.
Gluten-Free Graham Crackers
Break graham crackers into small, bite-size pieces. Don't crush into crumbs.