Description
A gooey, golden skillet cookie packed with brown butter richness, melty chocolate chips, graham cracker crunch, and toasted marshmallows for the ultimate campfire-inspired dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1 cup graham cracker pieces
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a cast iron skillet.
- Brown the butter in a saucepan, let cool slightly, then whisk with sugars until smooth.
- Beat in eggs and vanilla until combined.
- In a separate bowl, whisk flour, baking soda, and salt. Fold dry ingredients into wet mixture.
- Stir in chocolate chips and graham cracker pieces until evenly distributed.
- Spread cookie dough evenly in the skillet and press mini marshmallows on top.
- Bake for 20–25 minutes until edges are golden and center is slightly soft.
- Broil for 1–2 minutes to toast the marshmallows.
- Let cool slightly before serving warm straight from the skillet.
Notes
- Chill dough for 15 minutes if you want a thicker cookie base.
- Sprinkle flaky sea salt on top for a sweet-salty balance.
- Serve with vanilla ice cream for extra indulgence.
- Store leftovers covered at room temperature for 2 days or refrigerate up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg