Sunday, August 13, 2017

S'mores skillet cookie

When it's too hot ouside 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!
What would you say if I told you that my first taste of a real s'mores was in a department store? Yup, I'm afraid that is a true story. My husband and I were browsing a department store one day when a salesperson was demonstrating something in the homewares department and handed out free s'mores. While that wasn't an authentic s'mores that was created over a campfire, it was good (but remember that I had nothing to compare it to).

Even though I haven't had too many opportunities to create real s'mores over a campfire, the combination of graham crackers, melted chocolate and charred but toasty marshmallows stayed in my mind. Enter this s'mores skillet cookie.
I had a craving one day for some s'mores but had no outdoor fire to work with. All I had was an oven and a cast iron skillet. So, I made the next best thing and created this s'mores skillet cookie. The cookie base was made up of crushed graham crackers so it had a nice graham cracker flavor. I topped it with marshmallows, more cookie dough and a full layer of giant marshmallows.

This giant cookie definitely satisfied all of my s'mores cravings, and I was grateful that I gifted some away to friends. Had I kept this in the house longer, I would have eaten it all and gained another 10 pounds.
The marshmallow layer is a bit sticky and tricky to cut into, so I'd recommend greasing a butter knife or server so that it doesn't get stuck. So the next time you want some s'mores but don't want to go outside, consider making this skillet cookie.

S'mores skillet cookie 
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 and 1/2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups graham cracker crumbs (I pulsed 2 packages of them in my high-speed blender)
  • 2 and 1/4 cups all-purpose flour
  • 3-4 milk chocolate bars, broken into pieces 
  • 1 and 1/2 cups mini marshmallows, or several large ones cut into thirds
  • 15-20 large marshmallows, cut in half
Directions
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.

Yield: One 10" cookie; about 8-12 servings

Source: Cookies and Cups

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