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S"mores Skillet Cookie

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A warm, gooey deep-dish cookie loaded with chocolate chunks, graham cracker crumbs, and toasted marshmallows, baked in a cast iron skillet.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup graham cracker crumbs
  • 1 1/2 cups semisweet chocolate chunks, divided
  • 2 cups mini marshmallows
  • 2 whole graham crackers, broken into pieces, for topping
  • Chocolate syrup, for drizzling (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 10-inch cast iron skillet.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Whisk in the egg, egg yolk, and vanilla extract until well combined.
  4. Add the flour, baking soda, salt, and graham cracker crumbs. Stir just until a thick dough forms.
  5. Fold in 1 cup of the chocolate chunks, reserving the rest for topping.
  6. Press the dough evenly into the prepared skillet.
  7. Bake for 20-22 minutes, until the edges are set and the center is just slightly underbaked.
  8. Remove the skillet from the oven and immediately scatter the remaining chocolate chunks and mini marshmallows over the top.
  9. Switch the oven to broil and return the skillet for 1-2 minutes, watching closely, until the marshmallows are golden and toasted.
  10. Top with broken graham cracker pieces and a drizzle of chocolate syrup. Let cool for 5 minutes before serving warm with spoons.

Notes

Watch the marshmallows closely under the broiler as they can go from golden to burnt in seconds. For extra gooeyness, slightly underbake the cookie base before adding the toppings. Leftovers can be reheated in the oven at 300°F for 5-10 minutes to restore the melty texture.

Find it online: https://www.rapidrecipes.blog/smores-skillet-cookie/