S'mores are one of my absolute favorite treats. I love the combo of s’mores flavor and texture... in fact, I love s’mores so much that my husband and I had a s’mores bar set up for the guests at our wedding! If you’re as much of a s’mores lover as I am you may know that feeling of sadness that creeps in towards the end of summer (a.k.a s’mores season)... I know how hard it can be to say goodbye to our favorite summer treat -but keep reading because I’ve got some good news for you! You don't need a campfire to enjoy this tasty s'mores skillet cookie full of all the s'more goodness of gooey marshmallows, graham cracker pieces and melty chocolate- just bake it in your oven and you can enjoy s’mores flavor any time of year! Yippee!
S’mores Skillet Cookie
by Maci M. | Lovely Baking Co.
Prep time: 15 mins
Bake time: 25 minutes
Total time: 1 hour
Ingredients:
1 egg
1 egg yolk
3/4 cup + 2 Tbsp brown sugar, packed
½ cup butter, softened
½ tsp baking soda
1 Tbsp vanilla
1 ½ cups flour
½ Tbsp cornstarch
1 cup chocolate chips, divided
3 graham crackers, coarsely crushed
10-12 large marshmallows
Step 1:
Preheat oven to 325* F. Grease 9 inch cast iron skillet, set aside.
Step 2:
In a large bowl, combine egg, egg yolk, brown sugar and butter and mix with an electric hand mixer.
Step 3:
Add baking soda, vanilla, flour and cornstarch to the bowl and mix well until fully incorporated.
Step 4:
Add ¾ cup of the chocolate chips and the coarsely crushed graham crackers into the bowl and gently mix into the dough with a rubber spatula until evenly incorporated.
Step 5:
Press ¾ of the cookie dough into the bottom of the greased 9 inch cast iron skillet.
Step 6:
Press marshmallows into the dough spaced evenly apart.
Step 7:
Take the remaining dough and press it onto the top of the marshmallow layer keeping some of the marshmallow exposed. Sprinkle the remaining ¼ cup of chocolate chips over the top of the dough.
Step 8:
Place the skillet into the oven on the middle rack and bake for 25- 28 minutes. When about 8 minutes of baking time remains, cover the skillet with tin foil to keep the marshmallows from burning. Let the skillet cool on a cooling rack before cutting and serving. Cut into 8 large pie shaped pieces or 16 smaller pieces. Can be stored covered tightly at room temperature.
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