Unless I'm camping or at a bonfire on the beach, I never think to make s'mores. I've never been someone who tries to adapt the ingredients of the summer favorite into, say, a milkshake or batch of brownies. I know what you're thinking: Fool! Which is probably true because I totally go weak for the simple pleasure of gooey marshmallow and chocolate meets crunchy graham cracker, but I don't really crave it. What I do crave is marshmallow—always. I can (not so easily) pass by a quadruple-chocolate fudge sundae, but never a bag of Jet-Puffed.

S'mores Skillet Cookie Cake

Mix together 12 crushed graham crackers with 6 Tbsp. melted butter and a pinch of salt. Pack firmly into a 12" cast-iron skillet and bake at 350º for 6 minutes. Set aside to cool.

Make the cookie dough: Using a stand mixer, mix together 1 stick softened butter and 3/4 cup sugar until combined. Add 1 large egg and 1 tsp. pure vanilla extract. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp. baking soda, and 1/2 tsp. salt. In batches, add dry ingredients to wet until combined. Mix in 1 cup mini marshmallows and 1/2 cup semisweet chocolate chips. Transfer cookie dough to graham cracker crust.

Press dough into crust, leaving a border.

Bake at 350º until golden, 20 minutes.

Scatter with more marshmallows and broil, 1 to 3 minutes. (Warning: The marshmallows quickly go from browned to burnt!)

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