S'mores Skillet Cookie
A soft and chewy cookie baked in a cast-iron skillet topped with graham crackers, chunks of melted chocolate, and toasted marshmallows.
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Servings: 8
Equipment
- 10 inch cast iron skillet
- stand mixer or hand mixer
- spatula
- medium mixing bowl
Ingredients
- 1 cup butter, softened divided
- ½ cup sugar
- ⅓ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 3.5 ounce chocolate bar, chopped divided
- 1½ cups mini marshmallows divided
- 3 sheets graham crackers chopped
Instructions
- Preheat oven 350°F.
- Grease skillet with 2 tbsp butter on the stovetop over low heat until melted. Make sure to grease the sides of the pan as well. Turn off the heat once butter is melted.
- In a mixer, beat sugar and butter until fluffy.Add eggs and vanilla, beat until well combined.
- In a medium bowl stir together flour, baking soda, and salt. Add dry mixture to wet ingredients, stir until just combined.Stir in half of the bar of chocolate chunks (about ⅓ cup) and ¾ cup of marshmallows.
- Spread the batter in the skillet with a spatuala.Bake approximately 25 minutes until the edges are set and the middle is soft, but no longer jiggles.Take the skillet out of the oven. Carefully spread the chopped graham crackers, remaining chocolate chunks, and marshmallows over the top of the cookie.Switch oven to broil. Broil just until marshmallows are toasted (1½-2 minutes). Be sure to watch the whole time. Let cool slightly before serving.
- Serve leftovers in an airtight container for 3-4 days.