Double Chocolate Marshmallow Skillet Cookie


Happy New Year! If you follow me on Instagram (and if you don't, you should!) then you know I promised a recipe for a skillet cookie I made recently. Well here it is! A new year and a new recipe! Why go out and spend way more on a skillet cookie than it's worth when you could make a WAY better one at home for less?! A skillet cookie is basically cookie dough cooked in a skillet, served hot. However I prefer to make a few changes to cookie dough to make the cookie more suited for a skillet. First off I reduce the flour a bit. I'm not as concerned with the cookie's structure so I remove some flour so it has a softer, gooier consistency. Secondly, I like to make the cookie entirely in the pan. Some recipes mix the dough in a mixer then put it in the pan. That's okay too. I just prefer to make it all in the pan to save me from doing more dishes. Thirdly, I like to add extra mix-ins. Because I don't have to worry about if the cookie will stick together when I scoop/measure and bake it, I can add more mix-ins (in this case chocolate and marshmallows) so that the cookie is gooier and more decadent. Let this recipe be a jumping off point for you. Try it once and then play around with it. Want a crunch? Add pecans or another nut. Love caramel as much as I do? Add little caramels to it instead of marshmallows.... or do both! Baking is a science so go and experiment!

Double Chocolate Marshmallow Skillet Cookie Yield: 1 big ass cookie (feeds about 8 people) 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 6 Tablespoons butter 1/4 cup granulated sugar 3/4 cup light brown sugar 2 eggs, lightly beaten 1 1/2 teaspoon vanilla extract 1/2 cup mini semi-sweet chocolate chips 2 ounces Baker's Sweet German Chocolate, chopped 1 cup mini marshmallows 1. Preheat the oven to 325 degrees Fahrenheit. 2. In a bowl mix together flour, salt, and baking soda. Set aside. 3. In a 10 - 11 inch wide, 2-3 inch deep skillet (preferably cast iron or at least non-stick), begin to melt the butter over medium heat. Once butter has melted, remove from heat immediately. 4. To the butter mix in the sugars. Mix until combined. 5. Stirring continually, add the beaten eggs and vanilla. You don't want the eggs to cook through (aka scramble) so make sure you aren't on the heat and you are always stirring. 6. Immediately add in half of the flour mixture. Stir until mostly, but not completely, combined. Then add in the chocolates and marshmallows and the remaining flour. Mix it all in until completely combined. 7. Place in oven for 30-37 minutes depending on your desired doneness (remember that uncooked eggs aren't safe to eat). 8. Allow the cookie to cool a few minutes before serving. *Serving suggestion - Top with a caramel swirl ice cream.... its delicious! #Recipe #Cookie #CastIron #Bake #Baking #Delicious #Dessert #Sweets #SkilletCookie

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