S'mores Skillet Cookie Cake

• Refrigerated

  • 1 Egg + 1 egg yolk

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1/4 tsp Cinnamon, ground
  • 1/2 Dark chocolate hershey's bar
  • 1/2 cup Granulated sugar
  • 1 Milk chocolate hershey's bar
  • 1 tsp Salt
  • 3/4 cup Semi-sweet chocolate chips
  • 2 1/2 tsp Vanilla extract

• Snacks

  • 1/4 cup Graham cracker crumbs
  • 1 Graham cracker sheet

• Dairy

  • 12 tbsp Butter, unsalted

• Desserts

  • 1 cup Marshmallows, mini
  • 7 Marshmallows, large

Found on lifemadesimplebakes.com

Description

Ingredients

• 12 tbsp. (1½ sticks) unsalted butter, melted
• ½ c. granulated sugar
• ¾ c. brown sugar, packed
• 1 egg + 1 egg yolk
• 2½ tsp. vanilla extract
• 1¾ c. all-purpose flour
• ¼ c. graham cracker crumbs
• 1 tsp. salt
• ½ tsp. baking soda
• ¼ tsp. ground cinnamon
• ¾ c. semi-sweet chocolate chips, divided
• 1 c. mini marshmallows, divided
• 1 graham cracker sheet, broken into chunks
• 1 milk chocolate Hersheys bar, broken into individual bars
• ½ dark chocolate Hersheys bar, broken into individual bars
• 7-9 large marshmallows, cut in half (depending on the size of your skillet)

Directions

• Preheat oven to 375 degrees.
• In a large mixing bowl or the bowl of a stand mixer, add the melted butter sugars, egg, egg yolk and vanilla. Beat the mixture for 30 seconds, then let rest for 30 seconds. Repeat 3 times.
• In a small mixing bowl whisk together the flour, graham cracker crumbs, salt, baking soda and cinnamon. Using a spatula or wooden spoon, stir in the dry ingredients. Fold in the ½ c. + 2 tbsp. of the chocolate chips along with ½ c. of mini marshmallows.
• Press into a 10-12 inch cast iron skillet, creating an a slight mound in the center (this is because the edges tend to rise during the baking process). Top with remaining chocolate chips, mini marshmallows, graham cracker chunks and chocolate bar pieces.
• Place in oven and bake until the center is mostly set, about 18-20 minutes. Remove and place the halved marshmallows (cut/sticky side down) around the edges of the cookie, spacing about ¼ apart. Return to the oven and continue baking until the marshmallows turn golden brown on top. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving.