This M&M Caramel Marshmallow Skillet Cookie takes Ooey Gooey to a whole new level!

This decadent Skillet Cookie takes Ooey Gooey to a new level!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

There is nothing quite as comforting to me as a skillet cookie! This is hands down my favorite thing to treat the kids with! I absolutely love seeing them dive into it armed only with a fork and a smile.

To make this you will need:

12-inch skillet

M&M Caramel Marshmallow Cookie Recipe (below)

Ice Cream, Hot Fudge, & Sprinkles (optional)

This decadent Skillet Cookie takes Ooey Gooey to a new level!

If you do not have access to Marshmallow Topping, you can use Marshmallow Fluff. When I made this with mini marshmallows, they simply disappear after baking and you are hard-pressed to know they are there! I much prefer the texture and visibility of the topping or fluff.

I used caramel bits, but you can certainly just use caramel sauce. We liked the texture of the bits better, as they do not melt entirely, but just enough to be sweet little caramel bursts of amazingness.

You can also omit the marshmallow and caramel from the interior of the cookie and add it to the top after the cookie is done. To do that, simply prepare the cookie recipe as directed above, but put all of the cookie batter into the skillet and bake. Remove and covered in marshmallow then place under the broiler for 1-2 minutes, or until marshmallows are slightly browned. Covered in caramel sauce (and hot fudge!) and enjoy.

Of course, the ice cream, hot fudge, and sprinkles are optional. But why not?

This decadent Skillet Cookie takes Ooey Gooey to a new level!
This decadent Skillet Cookie takes Ooey Gooey to a new level!

M&M® Caramel Marshmallow Skillet Cookie

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
This M&M Caramel Marshmallow Skillet Cookie takes Ooey Gooey to a whole new level!


  • 1 cup (227 g) unsalted butter, room temperature
  • 1 cup (200 g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons McCormick Vanilla Extract
  • 2 ½ cups (312 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (180 g) semi-sweet chocolate chips
  • ¾ cup M&M’s
  • 1 cup caramel bits, (can also use caramel topping)
  • ½ cup (170 g) marshmallow topping, OR about 6 ounces of marshmallow fluff


  • Preheat oven to 325°F.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugars until fluffy and light in color, about 1 minute.
  • Add in eggs and vanilla. (Scrape down the sides and bottom of the bowl as needed.)
  • Add in flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. (dough will be thick)
  • Add the chocolate chips and M&M’S® and stir with a spoon until incorporated.
  • Spread half the cookie dough evenly into prepared (lightly greased) skillet.
  • Pour caramel bits and marshmallow topping evenly over cookie dough.
  • Using your hands, take a small portion of the remaining cookie dough and flatten. Lay the flattened piece on to of the caramel and marshmallow. Continue this until all the dough is gone. Once you have covered the caramel and marshmallow entirely, take your spoon and gently flatten out the cookie dough in the skillet. (see video for detailed instructions)
  • Bake for 30-35 minutes or lightly browned on sides.
  • Allow the cookie to slightly cool in the skillet. (1-2 minutes) Best served hot.
  • Top with ice cream, hot fudge, and sprinkles if you would like.
  • To store: Remove cookie from skillet and place in an airtight container. Stays good about 3 days. To help it stay fresh longer, add a piece of bread to the container.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

This decadent Skillet Cookie takes Ooey Gooey to a new level!

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I have a birthday coming up next month and I am making this cookie cake…thank-you so much for sharing! Wonderful 🙂

  2. Oh my! This dessert looks like it is filled with some Ooey-Gooey yumminess!! And it looks even better with ice cream and sprinkles on top!! 🙂

  3. So yummy! I think I would make it for my birthday and bring it to the office. Share it with my co-workers. Nom nom nom … thx for the recipe. Love it!@

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.