Chocolate Chip Marshmallow Skillet Cookie
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Cast Iron Skillet Chocolate Chip Cookie (with Marshmallows!) — Bigger is BETTER when it comes to cookies!! Soft center, chewy edges, loaded with gooey marshmallows and CHOCOLATE! Easy, no mixer recipe you must try!!
Thank you to Vons, Pavilions and Albertsons for sponsoring this post. All opinions are my own.
The Best Cast Iron Skillet Cookie
Bigger is definitely better when it comes to cookies. Especially when they’re loaded with melted chocolate and gooey marshmallows!
The skillet chocolate chip cookie is easy, ready in under 30 minutes, made in one bowl, you don’t even need a mixer, and there’s no dough to chill. My kind of cookie.
It’s a recreation of a cookie I made with Jenny and Lori on a recent trip to Chicago for VONS grocery store for VONS’ #OraganicforAll event. I had the opportunity to work with a vast selection of O Organics® products, but please check your local Albertsons family store to see what’s available in your area.
We had such a fun day that started out with breakfast and then a cooking demo.
Then we were turned loose in a commercial kitchen stocked with O Organics products and were told to create something in 1 hour. No pressure.
It felt like an episode of Chopped not knowing what your basket ingredients were going to be and with the pressure of the clock and no written recipes to follow.
We quickly decided on a cast iron skillet chocolate chip cookie because they’re easy, cook quickly, we didn’t need a mixer, and we guestimated the amount of flour, sugar, and so forth that we needed to use.
The skillet cookie that day turned out so well I had to remake it at home!
This time I measured accurately and scaled the recipe for a standard 9-inch skillet.
I used O Organics All-Purpose Flour, Madagascar Vanilla, and Canola Oil Cooking Spray from my local VONS. I get my O Organics products at Vons, Pavilions, and Albertsons but if you are outside of the San Diego area, O Organics products are available at Albertsons Companies stores across the country, including Jewel-Osco, ACME Markets, Safeway, Shaw’s, Tom Thumb, Randalls, and Star Market noting that products vary by region.
The center of the skillet chocolate chip cookie is squishy soft, the edges and base are chewy, the marshmallows are gooey, and there’s plenty of chocolate in every bite. If you want to add a handful of nuts, swap out the marshmallows for a diced candy bar pieces, go for it because it’s a flexible recipe.
Pop it into the oven before dinner and when you’re finished, dessert is ready.
What’s in the Skillet Chocolate Chip Cookie?
I made this skillet cookie recipe using marshmallows, because everything is better with marshmallows! Here’s what you’ll for this easy recipe:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Mini marshmallows
- Chocolate chips
- Walnuts or pecans
How to Make a Skillet Chocolate Chip Cookie
For this quick and easy marshmallow dessert, you’ll make the cookie dough like you usually do.
However, since the dough won’t be formed into individual cookies, there’s no need to chill the dough first. Win!
Turn the dough into a greased 9-inch cast iron skillet (or something similar) and bake lightly golden browned and set around the edges and mostly set in the center.
I like to serve the cast iron skillet marshmallow chocolate chip cookie right away, with a scoop of ice cream on top.
Can I Use Different Mix-Ins?
Of course! This is a flexible recipe. I made this recipe using marshmallows and chocolate chips, but you can use any combination of baking chips, nuts, and dried fruit that you’d like.
Do I Have to Use a Skillet?
No, you can also make this recipe using a 9-inch pie plate is desired. Just note that a pie plate won’t hold heat the same way a skillet does, so you may need to adjust the bake time slightly.
Tips for Making a Skillet Cookie
A tip when baking in cast iron or any heavy skillet is that the carryover heat will continue cooking the food after you take it out of the oven.
If you like your cookies gooey and a little underbaked in the center like I do, remove it from the oven sooner rather than later because it’ll continue to cook even out of the oven and firms up as it cools.
Note that if your skillet is slightly bigger or smaller than 9 inches, you should be fine. Just watch the baking time and adjust accordingly.
- O Organics Canola Oil Cooking Spray
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons O Organics Madagascar Vanilla Extract
- 1 1/2 cups 0 Organics All-Purpose Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 cup mini marshmallows
- 1 cup chocolate chips, divided (I used semi-sweet, milk is okay)
- 1/2 cup chopped walnuts or pecans, optional
- ice cream, optional for serving
- Preheat oven to 350F. Spray a 9-inch cast iron skillet (a similar-sized heavy skillet may be used) with cooking spray; set aside.
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Wait momentarily before adding the egg so you don’t scramble it.
- Add the egg, sugars, vanilla, and whisk to combine.
- Add the flour, baking soda, salt, and stir to combine.
- Add the marshmallows, 3/4 cup chocolate chips, optional nuts, and stir to combine.
- Turn dough out into prepared skillet, smoothing the top lightly with a spatula. Evenly sprinkle with the remaining 1/4 cup chocolate chips.
- Bake for about 25 to 29 minutes, or until cookie is lightly golden browned and set around the edges and mostly set in the center.
- Cookie will continue to cook in the skillet after being removed from the oven so if you like your cookies gooey and a little underbaked in the center, remove it from the oven sooner rather than later. Cookie firms up as it cools. Baking time will depend on exact size of skillet used, oven variances, etc. Serve immediately, optionally with a scoop of ice cream.
Storage: Cookie is best warm and fresh but extra will keep airtight at room temp for up to 4 days.
Amount Per Serving: Calories: 429Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 61mgSodium: 245mgCarbohydrates: 48gFiber: 2gSugar: 43gProtein: 4g
More Things to Make with Marshmallows:
Peanut Butter Smores Cookie Pie — A peanut butter and graham cracker cookie underneath gooey marshmallows and melted chocolate! You don’t need a campfire for these easy and amazing smores!
S’mores Cake — Moist and tender layers of chocolate cake along with crunchy graham cracker crusts, sweet marshmallow buttercream frosting, toasted marshmallows, and chocolate bars for a true smores experience!
Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday and winter time cookie recipe!
Chocolate Chip Marshmallow Cookie Pie — The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip marshmallow cookies!!
Fluffernutter Cookies — Soft, supremely CHEWY cookies that are loaded with marshmallows, peanut butter chips, and crispy rice cereal!! If you love lots of TEXTURE in your cookies, these are the cookies for you!!
Peanut Butter Butterscotch Marshmallow Fudge — This is an easy, no-bake recipe that’s as easy as melting together butter, peanut butter, and butterscotch chips before stirring in marshmallows and refrigerating.
No-Bake S’mores Bars — SO EASY, NO-BAKE, just FOUR ingredients, and ready in FIVE minutes!! It doesn’t get any better than that and no campfire required! A hit with kids and adults at parties, potlucks, and picnics!!
Post is brought to you by VONS. The recipe, images, text, and opinions expressed are my own. #OrganicforAll
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