When it's too hot outside to make authentic s'mores, skip the campfire and make this skillet s'mores cookie instead. With a graham cracker cookie base, melted chocolate and two layers of marshmallows, this indoor version is hard to beat!
Keyword: Cookies, Pies
Author: Eva Bakes
1cup (2 sticks)unsalted butter, room temperature
1 and 1/2cupsbrown sugar
1 and 1/2cupsgraham cracker crumbsI pulsed 2 packages of them in my high-speed blender
2 and 1/4cupsall-purpose flour
3-4milk chocolate barsbroken into pieces
1 and 1/2cupsmini marshmallowsor several large ones cut into thirds
15-20large marshmallowscut in half
Preheat your oven to 350 degrees F. Generously grease a 10" cast iron skillet and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla and mix well. Then add the baking soda and salt and continue to beat.
Turn the mixer to low and fold in the graham cracker crumbs and mix until the dough is uniform. Add in the flour and mix until everything just comes together.
Spread half of the dough onto the bottom of your prepared cast iron pan. Smooth the top with a spatula.
Add the broken chocolate pieces on top of the dough. Sprinkle the mini marshmallows on top.
Cover the marshmallows with the remaining cookie dough, making sure to cover the marshmallows completely.
Bake in your preheated oven for 15 minutes.
Remove the skillet from the oven and cover the top of the cookie with the marshmallow halves, making sure to cover it almost completely. Return to the oven and bake for an additional 10 minutes.
If the marshmallows aren't browned enough, turn on the broiler and broil the pan for about 10-15 seconds.
Cookie should be served warm or at room temperature. Store in an airtight container. It will keep for a few days.Source: Cookies and Cups