Imagine diving into a warm, decadent cookie so massive and irresistible that it makes your dessert dreams come true in just one skillet! This chocolate chip marshmallow skillet cookie is not just a dessert - it's an experience that will transform your ordinary baking routine into a spectacular culinary adventure. With its crispy golden edges, molten chocolate chips, and pillowy marshmallow topping, this single-pan wonder is guaranteed to become your new obsession. Whether you're looking to impress guests or treat yourself to a comforting sweet indulgence, this recipe promises pure, unapologetic deliciousness that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Ensure an oven-safe 10-inch cast iron skillet is ready for use.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Grease the cast iron skillet with a light coating of butter or cooking spray.
- Transfer the cookie dough into the skillet, spreading it evenly to cover the entire bottom surface.
- Sprinkle mini marshmallows across the top of the dough, covering it generously.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from oven and let cool in the skillet for 10-15 minutes. The marshmallows will create a gooey, golden top.
- Serve warm, cutting directly in the skillet. Can be topped with vanilla ice cream if desired.
Tips
- Room Temperature Ingredients: Ensure butter and egg are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the cookie tender and soft.
- Skillet Selection: Use a well-seasoned cast iron skillet for best heat distribution and a crispy exterior.
- Marshmallow Placement: Distribute marshmallows evenly and close together for maximum gooey coverage.
- Cooling is Crucial: Let the skillet cookie rest for 10-15 minutes after baking to allow it to set and develop its signature texture.
- Serve Warm: This dessert is best enjoyed slightly warm, ideally with a scoop of vanilla ice cream.
- Storage Tip: If you have leftovers, store at room temperature and reheat briefly in the oven to restore its fresh-baked magic.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
