Peanut Butter S'Mores Chocolate Chip Skillet Cookie

By

  • 6
  • 20 mins
  • 40 mins

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup smooth peanut butter
  • 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows

Preparation

Step 1

The taste of s’mores right from your oven! Peanut Butter S’mores Chocolate Chip Skillet Cookie combines graham crackers, toasted marshmallows, chocolate chips, and peanut butter into one heavenly dessert.

Another way to toast marshmallows without setting off your fire alarm is baking them in a GIANT cookie a la Peanut Butter S’mores Chocolate Chip Skillet Cookie. When I say s’mores, I really mean it. Sometimes people leave out the graham cracker, but not me. There are graham cracker crumbs in the dough along with mini marshmallows and chocolate chips. I thought about chopping up a few Hershey bars, but then I made real s’mores with them and ran out. Oops. Then of course I added peanut butter because peanut butter + chocolate chips + toasted marshmallows = love at first bite.

What do you do if you don’t have a cast iron pan? You can use a regular round cake pan, a pie plate, or a springform pan. The key is a pan that is deep enough so the dough will fit and not overflow. You can also use a regular skillet, but please make sure it’s ovenproof.

Yields

Preheat oven to 350F. Have an 8-inch cast iron skillet ready.

In a medium bowl, mix together the flour, graham cracker crumbs, baking soda, and salt.

In a large mixing bowl, beat together the peanut butter, butter, brown sugar, and sugar until creamy and smooth, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips and marshmallows.

Evenly spread the dough in the pan. Bake 20 minutes for a slightly underbaked cookie (preferred) or 25 minutes for a normal baked cookie. Cool 15 minutes then serve warm or at room temperature.

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