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Gluten-Free S'more Cookie in Skillet. Cut and topped with browned marshmallows and chocolate chips.

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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F. Grease a 10-inch cast iron skillet with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Press dough into prepared pan. Sprinkle 2 tablespoons mini-marshmallows and remaining chocolate chips and graham crackers over the dough.
  5. Bake until set, about 30 minutes. Marshmallows will brown and melt during baking.
  6. 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.

Recipe Notes

*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.