S’mores Skillet Cookie

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1/2 cup miniature marshmallows
• 6 full sheets of graham crackers, crushed
• Coarse sea salt, for sprinkling

Steps

1. 1 Preheat oven to 350°F. Lightly grease a 10-inch cast iron skillet.
2. 2 In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. 3 Beat in the egg and vanilla extract.
4. 4 In a separate bowl, whisk together flour and baking soda. Gradually add to the butter mixture and mix until just combined.
5. 5 Stir in chocolate chips and crushed graham crackers.
6. 6 Spread dough evenly into the prepared skillet.
7. 7 Bake for 12 minutes, then sprinkle marshmallows over the top and return to the oven for an additional 2-3 minutes, until marshmallows are golden.
8. 8 Remove from oven and sprinkle with coarse sea salt.
9. 9 Allow to cool slightly in the skillet before serving warm.

Equipment

• 10-inch cast iron skillet

Variations

• Add a drizzle of caramel or peanut butter for extra decadence

Substitutions

• Use gluten-free flour and certified gluten-free chocolate chips for a gluten-free option

Pairings

• Vanilla ice cream
• Warm milk

Nutrition

Tips

• For extra gooey marshmallows, broil for 30 seconds after removing from the oven.
• Serve with a scoop of vanilla ice cream for an indulgent treat.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: This cookie does not freeze well due to the marshmallows.

Serving Suggestions

• Serve warm with vanilla ice cream
• Pair with a glass of cold milk

FAQ