Description
An absolutely epic summer dessert! This S’mores Cookie Skillet recipe is easy to make and perfectly indulgent. Perfect for cookout or get-together!
Ingredients
Scale
- 12 tablespoons butter, softened (plus extra for skillet)
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup Hershey chocolate bar, broken into small chunks
- 1 cup graham crackers, broken into small chunks
- 16–18 full-sized marshmallows
Instructions
- Preheat oven to 350 degrees F.
- Rub a 10-12 inch, deep cast iron skillet with softened butter to lightly coat. Set aside.
- In the bowl of a stand mixer (or large bowl with an electric hand mixer), beat together butter with granulated sugar and brown sugar until smooth. Add eggs and vanilla extract and beat until just barely combined.
- In a separate bowl combine flour, baking soda, and salt. Add the flour mixture to the egg mixture and combine. Fold in the chocolate chunks and graham cracker chunks.
- Pour out 1/2 of the cookie dough into prepared cast iron skillet. Top with the marshmallows and then the rest of the cookie dough (you won’t be able to spread it nicely over the marshmallows so just large scoops will be fine) – try and cover the marshmallows as much as you can with just little bits peeking out. Place in oven, middle rack, and let bake 22-27 minutes or until the edges start to turn light golden brown.
- Remove from oven and let cool before serving.
Notes
- Cookie Base Recipe adapted from Pinch of Yum’s BEST Soft Chocolate Chip Cookie recipe!
- Dairy-Free: to make this dairy-free use a dairy-free butter and dairy-free chocolate chips.
- Small Marshmallows: option to sub the full-sized marshmallows with 1 1/4 cups of mini marshmallows.
Nutrition
- Serving Size: 6oz
- Calories: 367
- Sugar: 32.8 g
- Sodium: 204.8 mg
- Fat: 13.8 g
- Carbohydrates: 56.8 g
- Protein: 4.5 g
- Cholesterol: 62.4 mg