Gluten Free S’mores Skillet Cookie
Attempting to sound like a M&S advert: this is not just any cookie, this is my Smores Skillet Cookie. A warm gooey centre with mini marshmellows melting through the middle and a crunchy edge, piled high with smores and pools of dark chocolate. A little bit of heaven in Hockley!
Can’t tell you how easy this is. Well, I can!! You just melt the butter, shove all the ingredients together, mix with a spoon, put into a skillet/baking dish and bake. Taaaa-dahhh!!
Here’s all you need for the base of the recipe (just add marshmellows & chocolate and you’ve got yourself my Smores Skillet Cookie!):
As a guide, my skillet diameter is approx 15cm and 3cm deep.
***Haven’t got a skillet?*** There’s LOADS of other things you can use… I’ve tested it in all these things and it worked well.
- Glass casserole dish (a regular deep, glass dish – I’m sure you’ve got one of these!)
- Mini ceramic casserole dish
- Individual flan/quiche tin
- Mini spring form cake tin (mine is from Waitrose)
- Even a Camembert cheese baker!!
I didn’t amend the quantity of cookie dough for any of these dishes but you may need to if its a significantly different size.
Smores Skillet Cookie
- 110 grams gluten free self-raising flour
- 50 grams butter – use a hard block like Stork
- 50 grams soft brown sugar
- 30 grams caster sugar
- 1 egg yolk – JUST the yolk – if you use the whole egg you’ll have a cakey cookie!
- 1/8 tsp bicarb aka baking soda – don't worry if you haven’t got this – not essential
The Smores Bit
- 2 handfuls of gluten-free marshmellows (approx 40g) – I like the brand 'Freedom Mallows'
- 50 grams dark chocolate – or as much of any chocolate as you fancy
- Preheat the oven to 180oC (fan).
- Weigh everything out now. Why does this matter? Ideally, you want to put this recipe together as quickly as possible after the butter has melted to get the best gooey cookie middle.
- Melt the butter in a pan/microwave. Do not let it boil.
- Put both types of sugar into a large mixing bowl. Add the melted butter and mix by hand until its fully combined (use either a balloon whisk or a even spoon). Takes about 20-30 seconds of stirring!
- Add the egg yolk and lightly mix that in too. It doesn’t have to be fully mixed in this time – you’re looking for it to be just about combined, like the pic. Takes about 5-10 seconds.
- Add the flour (don’t worry about sifting) and mix together. It’ll look VERY floury but if you keep whisking it will come together. You’re looking for the white from the flour to have all gone.
- Add half the marshmellows and half the chocolate. Mix in.
- Grease the skillet/whatever dish you’re using (I use a piece of baking paper, with a generous knob of Stork butter and wipe around the skillet).
- Spoon the mix into the skillet and spread it out with the back of a spoon so its level.
- Bake for 18-20 mins or until the edges are starting to crisp. Remove from the oven & sprinkle the remaining marshmellow and chocolate around the outside.
- Return to the oven for 5-10 mins or until the toppings have started to melt. Alternatively you can brown under the grill but keep an eye on it because the marshmellows will burn quickly.
- Remove from the oven and leave to cool for at least 10 mins…hard to do but i’ll be so worth it. The middle of the cookie will sink slighty – keeping the edges crisp and the inside nice and gooey!
Want some more dessert ideas? Click here to see all my recipes! x