CHOCOLATE CHIP MARSHMALLOW SKILLET COOKIE
Bigger is better when it comes to cookies. Especially when they're loaded with melted chocolate and gooey marshmallows. The skillet cookie is easy, ready in under 30 minutes, made in one bowl, you don't even need a mixer, and there's no dough to chill. The center is soft, the edges and base are chewy, the marshmallows are gooey, and there's plenty of chocolate. It's a flexible recipe and you can mix and match the add-ins. Pop it into the oven before dinner and when you're finished, dessert is ready.
YIELD: one 9-inch skillet
PREP TIME: 5 minutes
COOK TIME: about 25 to 29 minutes, or until done
TOTAL TIME: about 30 to 35 minutes
INGREDIENTS:
- O Organics Canola Oil Cooking Spray
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons O Organics Madagascar Vanilla Extract
- 1 1/2 cups 0 Organics All-Purpose Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 cup mini marshmallows
- 1 cup chocolate chips, divided (I used semi-sweet, milk is okay)
- 1/2 cup chopped walnuts or pecans, optional
- ice cream, optional for serving
DIRECTIONS:
- Preheat oven to 350F. Spray a 9-inch cast iron skillet (a similar-sized heavy skillet may be used) with cooking spray; set aside.
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Wait momentarily before adding the egg so you don't scramble it.
- Add the egg, sugars, vanilla, and whisk to combine.
- Add the flour, baking soda, salt, and stir to combine.
- Add the marshmallows, 3/4 cup chocolate chips, optional nuts, and stir to combine.
- Turn dough out into prepared skillet, smoothing the top lightly with a spatula. Evenly sprinkle with the remaining 1/4 cup chocolate chips.
- Bake for about 25 to 29 minutes, or until cookie is lightly golden browned and set around the edges and mostly set in the center. Cookie will continue to cook in the skillet after being removed from the oven so if you like your cookies gooey and a little underbaked in the center, remove it from the oven sooner rather than later. Cookie firms up as it cools. Baking time will depend on exact size of skillet used, oven variances, etc. Serve immediately, optionally with a scoop of ice cream. Cookie is best warm and fresh but extra will keep airtight at room temp for up to 4 days.
