by: Kate McMillan
Cook Time
16 minutes
Prep Time
10 minutes
Yield
6 servings
Total Time
16 minutes
Prep Time
10 minutes
Yield
6 servings
summary
This s’mores skillet cookie is such a fun way to serve dessert! It is also very convenient if you are already using your pizza oven for dinner. The delicious (and giant) cookie with oozy chocolate and marshmallows is reminiscent of campfire s’mores and will be loved by all. Finish it off with a scoop of vanilla ice cream while the cookie is still warm.
ingredients
- ½ cup unsalted butter at room temperature, plus more for the pan
- ½ cup packed brown sugar
- ¼ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup semi-sweet chocolate chunks
- ¾ cup mini marshmallows
- Vanilla ice cream, for serving (optional)
directions
- Preheat the pizza oven on low for 15 minutes.
- In a standup mixer with a paddle attachment, combine the butter and both sugars and mix until light and fluffy. Slowly add the egg and then the vanilla. Mix in the flour, baking soda and salt. Finally, add the chocolate chunks and marshmallows and mix just until combined.
- Butter the bottom and sides of a 10-inch cast iron skillet and then spoon the cookie dough into the pan. Spread the dough into an even layer.
- Turn the pizza oven off and slide the pan into the oven. Cook for 5 minutes. Rotate the pan 180 degrees and then turn the oven on to low again. Cook for 6 minutes. Turn off the heat, rotate the pan 180 degrees and continue to cook until baked through, 5 to 7 more minutes. (Note: consult the directions on your particular pizza oven and adjust baking times and temperatures as needed.)
notes
You can use chocolate chips in place of chunks and also switch to milk, bittersweet or dark chocolate.
Cooking with a pizza oven can be tricky so watch the cookie the entire time it’s baking. If it begins to get too brown, you may want to very carefully cover the cookie with aluminum foil.
If you are cooking this in the oven, bake at 350°F for 25–28 minutes or until a toothpick comes out clean.
Store leftover cookie in an airtight container for up to 4 days.
