S’mores Skillet Cookie with Marshmallows

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups milk chocolate chips
• 1 cup miniature marshmallows
• 6 whole graham crackers, crumbled

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
3. 3 Beat in egg and vanilla.
4. 4 In another bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture.
5. 5 Stir in chocolate chips.
6. 6 Spread dough evenly into a greased 10-inch cast iron skillet.
7. 7 Bake for 12-14 minutes or until edges are set but the center is still soft.
8. 8 Immediately sprinkle marshmallows over the hot cookie.
9. 9 Return skillet to oven for 1-2 minutes, just until marshmallows begin to puff.
10. 10 Crush graham crackers and sprinkle over the top.
11. 11 Allow to cool slightly before serving.

Equipment

• 10-inch cast iron skillet
• Mixing bowls
• Whisk
• Rubber spatula

Variations

• Use white chocolate chips and toasted coconut for a tropical twist.
• Add a handful of chopped nuts for extra crunch.

Substitutions

• If you don’t have brown sugar, use molasses and granulated sugar.
• Gluten-free flour blend can replace all-purpose flour for a gluten-free option.

Pairings

• Vanilla ice cream
• Hot cocoa

Nutrition

Tips

• For extra gooey marshmallows, broil for 30 seconds to 1 minute after adding them, watching closely to avoid burning.
• Serve with a scoop of vanilla ice cream for an over-the-top treat!

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for a few minutes to revive.

Freezing: Not recommended due to the marshmallows, but cookie dough can be frozen before baking.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a glass of cold milk for a nostalgic treat.

FAQ