S’mores Skillet Cookie
Recipe from Two Peas and Their Pod
A big, gooey skillet cookie loaded with chocolate, graham crackers, and toasted marshmallows! This simple pizookie is the ultimate s'mores dessert!
Servings: 12
Calories: 467kcal
Ingredients
- For the cookie:
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup chocolate chips
- 1/2 cup mini marshmallows
- Flaky sea salt, for sprinkling on top
- For the topping:
- 1 1/2 cups mini marshmallows
- 2 graham crackers, broken into pieces
- 1 Hershey’s candy bar, broken into pieces
Instructions
- Preheat oven to 350° F. Grease a 12-inch cast iron skillet and set aside.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth. Add the eggs and vanilla and mix until combined.
- Add the flour, graham cracker crumbs, baking soda, and salt. Stir until flour disappears. Stir in the chocolate chips and 1/2 cup of the mini marshmallows.
- Spread batter evenly in prepared cast iron skillet. Sprinkle the top with a little sea salt.
- Bake for 20 minutes or until golden brown. Remove from the oven and top with the mini marshmallows. Return to the oven and bake for 4 to 5 more minutes, until marshmallows are puffy and soft. Turn the broiler on and broil just until the marshmallows are toasted. Don’t walk away, watch them closely. They will brown quickly.
- Remove from the oven and gently place the graham cracker pieces and Hershey’s squares on top of the cookie. Let cool for 10 to 15 minutes on a cooling rack. Cut into triangles and serve!
Nutrition
Calories: 467kcal | Carbohydrates: 67g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 382mg | Potassium: 79mg | Fiber: 1g | Sugar: 43g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg