This giant version of a classic dessert has a soft and chewy graham cracker cookie base, layers of gooey chocolate and toasty marshmallows, and is topped with crisp graham cracker cookie crumbles. This summertime favorite can be made over a campfire or in an oven, so you can enjoy this nostalgic dessert all year round.
I actually made these in our pizza oven one summer evening when we lost power!
¾ cup salted butter, softened
¼ cup granulated sugar
¾ cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1 cup all-purpose flour
¾ cup old-fashioned oats
¾ cup graham cracker crumbs
1 tsp baking powder
½ tsp salt
2 cups marshmallows (standard size or mini)
1½ cups semisweet chocolate chips
Preheat oven to 350°F. Grease two 6-inch cast iron skillets.
In a large bowl, use an electric mixer to beat the butter, sugars, egg, and vanilla on medium speed until light and fluffy, about 3-4 minutes.
Add in the flour, oats, graham cracker crumbs, baking powder, and salt and beat until well combined.
Press about one third of the mixture into the bottom of each prepared skillet. Evenly sprinkle the marshmallows and chocolate chips on top of the cookie layer. Then use your fingers to crumble the remaining cookie dough on top.
Bake for 25-30 minutes, or until golden brown. Allow the s’mores to cool for about 10 minutes before serving. (They're even better when served with vanilla ice cream!)