A warm, gooey, cruise-ship-style skillet cookie inspired by Royal Caribbean’s famous “campfire cookie” dessert. Think oversized chocolate chip cookie baked in a cast iron skillet, topped with melted chocolate, toasted marshmallows, and crushed graham crackers for a campfire-s’mores finish—no actual campfire required, just a serious sweet tooth.

Ingredients

Cookie Base

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi-sweet chocolate chips

Topping

• 1 cup mini marshmallows
• 1/2 cup milk chocolate chunks or chips
• 4–6 graham crackers, crushed
• 1 Tablespoon melted butter (optional, for brushing)

Preparation

1. Preheat oven to 350°F. Lightly butter a 9-inch cast iron skillet.
2. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in egg and vanilla extract until smooth.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
5. Fold in chocolate chips.
6. Press dough evenly into the prepared skillet.
7. Bake for 18–22 minutes, until edges are golden but the center is still slightly soft.
8. Remove from oven and immediately sprinkle chocolate chunks over the hot cookie so they begin to melt.
9. Top with marshmallows and return to oven for 2–4 minutes, just until marshmallows are puffed and lightly toasted.
10. Remove and sprinkle crushed graham crackers over the top. Optional: brush lightly with melted butter for extra richness.
11. Let cool for 5–10 minutes before serving directly from the skillet.

Cook’s Notes

• Do not overbake—the center should stay gooey for the “campfire” effect.
• For extra cruise-ship decadence, drizzle with caramel or chocolate sauce before serving.
• A cast iron skillet is key for even baking and that rustic, shared-dessert presentation.
• You can portion dough ahead of time and refrigerate for up to 48 hours for deeper flavor.

Serving Suggestions

• Serve warm in the skillet with a large spoon for communal scooping.
• Add scoops of vanilla bean ice cream on top for a classic hot-and-cold contrast.
• For a “Royal Caribbean night,” serve with fruit skewers or mini dessert shooters on the side.
• Cut into wedges if you insist on pretending this is a civilized dessert.

Beverage Suggestions

• Cold glass of whole milk or chocolate milk
• Espresso or strong coffee (cuts the sweetness nicely)
• Vanilla milkshake for full dessert overload
• Dessert wine such as port or a late-harvest riesling for an elevated pairing