S'mores Skillet Cookie
This s'mores skillet cookie has graham crackers and marshmallows stuffed in chocolate chip cookie dough. With crisp edges, a gooey center, and all the quintessential flavors of summer, you'll be eating it right out of the skillet!
Equipment
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Ingredients
- 1 cup melted unsalted butter
- 1 ⅓ cup brown sugar packed
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon salt
- 2 cups semi-sweet chocolate chips divided
- ½ cup graham cracker crumbs about 4 whole sheets, divided
- 1 cup mini marshmallows divided
Instructions
- Preheat the oven to 350°F/180°C. Grease an oven-safe skillet well with butter or baking spray and set aside.
- Add melted butter, brown sugar, and granulated sugar to a large mixing bowl. Whisk vigorously until combined.1 cup melted unsalted butter, 1 ⅓ cup brown sugar, ⅔ cup granulated sugar
- Whisk in the eggs, egg yolk, and vanilla extract until well combined.2 large eggs, 1 egg yolk, 1 tablespoon vanilla extract
- Use a rubber spatula to fold the flour, baking powder, baking soda, and salt into the wet ingredients. Fold until a few dry streaks of flour remain.3 cups all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoon salt
- Fold in 1 cup of chocolate chips, 2 crumbled graham cracker sheets, and ½ cup of mini marshmallows until no dry streaks of flour remain.2 cups semi-sweet chocolate chips, ½ cup graham cracker crumbs, 1 cup mini marshmallows
- Transfer the dough to the prepared skillet and press into an even layer.
- Scatter the remaining chocolate chips, graham cracker pieces, and mini marshmallows on top. Bake for 40-45 minutes or until the edges are set and the center is soft but not jiggly.
- Remove from the oven and let cool for about 10 minutes. Top with ice cream if desired and serve warm.
Notes
Nutritional information is approximate and not guaranteed for accuracy.
Use a kitchen scale to measure the flour in grams or spoon and level it.
Storage: The skillet cookie is best enjoyed hot from the oven. When it reaches room temperature, wrap in plastic wrap or aluminum foil and store on the counter for 2-3 days or in the refrigerator for up to 5 days. Reheat the whole skillet or individual servings in the oven or microwave, or enjoy cold.
Freezing: Let the cookie reach room temperature and slice into wedges (if it's too gooey, scoop out individual servings). Freeze in an airtight container for 2-3 months. When ready to enjoy, reheat the pieces in the oven at 300°F/150°C for 5-7 minutes.
Nutrition
Serving: 1servingCalories: 605.4kcalCarbohydrates: 81gProtein: 6.7gFat: 28.6gSaturated Fat: 16.8gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 8gTrans Fat: 0.6gCholesterol: 86mgSodium: 546.7mgPotassium: 260.7mgFiber: 3.4gSugar: 49.3gVitamin A: 549IUCalcium: 67.3mgIron: 3.9mg
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