Skillet S'mores Dip with Waffle Cone Chip Dippers — Easy 15-Minute Dessert

Toasted s'mores dip baked in a cast-iron skillet with crisp waffle cone chips for dipping. All the campfire flavor in 15 minutes, no fire pit required.

★★★★★ 5 · 1 reviews
Prep Time 5 min
Cook Time 10 min
Total Time 15 min
Servings 6
Difficulty Easy
Cuisine American
Jump to Recipe
Cast iron skillet with melted milk chocolate topped with golden toasted marshmallows pulled into stringy strands, with crisp golden waffle cone chips arranged around the skillet for dipping on a wooden board

This is what s'mores were always meant to be: gooey, dippable, communal, and ready in 15 minutes. A cast-iron skillet of melted chocolate gets topped with marshmallows, broiled until the tops are perfectly golden, and served center-of-table with crisp waffle cone chips for scooping. Half the work of stick-roasting around a fire, all the flavor, plus you can eat it in pajamas on the couch.

The dipper makes the difference. Most s'mores dips get served with graham crackers — fine, but flat and prone to breaking off in the chocolate. Rooted in Rare Waffle Cone Chips are the smarter choice: scoop-shaped flat discs with the toasted-cone flavor of a real waffle cone, baked thin and crisp so they hold up to the thickest chocolate without cracking. They're like sturdy graham crackers crossed with a real ice cream cone. One bag yields enough chips for 6-8 servings.

You can build this dip three ways: classic (just chocolate and marshmallows), elevated (with a swirl of peanut butter or Nutella), or holiday (add crushed peppermint candies for Christmas, candy corn for fall). The base recipe below is the classic, with all three variations explained in the FAQs.

Make this for a movie night, a winter cookout, a kids' sleepover, a tailgate, a holiday brunch, or any dinner party that needs an easy show-stopping dessert that everyone reaches for at once.

Ingredients

servings

Instructions

  1. Preheat the broiler

    Position an oven rack about 6 inches below the broiler element. Set the broiler to high. The dip cooks fast — have everything ready before turning it on.

  2. Build the chocolate base

    In a 10-inch cast-iron skillet (or 9-inch oven-safe pie dish), combine both kinds of chocolate chips and pour the heavy cream evenly over the top. The cream helps the chocolate melt smoothly under the broiler heat.

  3. Top with marshmallows

    Arrange the marshmallows on top of the chocolate in a tight single layer, flat-side-down — they should cover the surface fully. Squeeze them in close together if needed — they'll melt into one continuous golden layer.

  4. Broil to golden brown

    Place the skillet under the broiler. Watch closely — the marshmallows will start to toast in 30 seconds. Broil 2-4 minutes total until the marshmallow tops are deeply golden-brown with some darker amber spots, like a perfectly toasted campfire marshmallow. Rotate halfway through if browning unevenly. Pull immediately when done — they go from golden to burned in 15 seconds.

    Process shot for the Skillet S'mores Dip with Waffle Cone Chip Dippers recipe showing the key building or assembly step in progress

  5. Rest 2 minutes

    Let the dip rest 2 minutes out of the oven so the chocolate finishes melting from residual heat and the marshmallow tops set slightly. Sprinkle with flaky sea salt if using.

  6. Arrange the dipper platter

    Surround the skillet with waffle cone chips on a wooden board or trivet. Add fresh strawberries or banana slices for extra dippers if using. Serve immediately while gooey.

    Macro close-up detail shot of the finished Skillet S'mores Dip with Waffle Cone Chip Dippers

Frequently Asked Questions

Why use waffle cone chips instead of graham crackers?
They're sturdier, more scoop-shaped, and have a richer toasted-cone flavor that complements the chocolate beautifully. Graham crackers crack when you dig deep; waffle cone chips hold up to thick chocolate. They also look more festive on a serving board — like little dessert tortilla chips.
Can I make this without a cast-iron skillet?
Yes — any oven-safe shallow dish works. A 9-inch glass pie dish, a small enameled cast-iron Dutch oven, or a small sheet pan with sides all do the job. Cast iron retains heat longer (keeping the dip warm and dippable at the table), but it's not strictly required.
What variations can I try?
Three favorites: (1) Peanut butter swirl — dollop 1/4 cup of warm peanut butter onto the chocolate before adding marshmallows, swirl gently. (2) Nutella dream — replace 1 cup of milk chocolate with 1 cup of Nutella warmed in the microwave. (3) Salted caramel — drizzle warm caramel sauce over the marshmallows after broiling. (4) Holiday — add crushed peppermint candies or candy cane pieces over the top.
How do I keep the dip warm at the table?
Cast iron stays warm for 30 minutes naturally. For longer service, set the skillet on a trivet over a small candle warmer or fondue burner. Or transfer to a small fondue pot or mini slow cooker on the lowest setting.
Can I prep this ahead of time?
Partially — assemble the chocolate and marshmallows in the skillet, cover, and refrigerate up to 24 hours ahead. Broil just before serving. The marshmallows broil better when they start at room temperature, so let it sit out 20 minutes before broiling.
Can I use jumbo marshmallows or mini marshmallows?
Yes — jumbo marshmallows give a more dramatic-looking golden dome but take a beat longer to brown all the way through. Mini marshmallows toast faster (1-2 minutes) and create a craggier surface — great for a more rustic look. Stuffed Puffs (chocolate-filled marshmallows) add an extra chocolate burst.
What are leftovers like?
Cooled dip turns into chocolate fudge — delicious on its own, on ice cream, or rewarmed in a microwave at 30% power. It keeps in the fridge for up to a week.

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