Bigger is BETTER when it comes to cookies!! Soft center, chewy edges, loaded with gooey marshmallows and CHOCOLATE! Easy, no mixer recipe you must try!!
Prep Time5 minutesmins
Cook Time29 minutesmins
Additional Time1 minutemin
Total Time35 minutesmins
Course: Cookies
Cuisine: American
Keyword: cast iron skillet chocolate chip cookie, cast iron skillet cookie, marshmallow desserts, recipes using marshmallows, skillet chocolate chip cookie, skillet cookie, things to make with marshmallows
Servings: 8
Calories: 429kcal
Author: Averie Sunshine
Ingredients
O Organics Canola Oil Cooking Spray
½cupunsalted buttermelted
1large egg
½cupgranulated sugar
½cuplight brown sugarpacked
2teaspoonsO Organics Madagascar Vanilla Extract
1 ½cups0 Organics All-Purpose Flour
½teaspoonbaking soda
½teaspoonsaltor to taste
1cupmini marshmallows
1cupchocolate chipsdivided (I used semi-sweet, milk is okay)
½cupchopped walnuts or pecansoptional
ice creamoptional for serving
Instructions
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.
Notes
Storage: Cookie is best warm and fresh but extra will keep airtight at room temp for up to 4 days.