Description
These Swicy S’mores Cookies are a mouthwatering twist on the classic s’mores, combining the gooey sweetness of marshmallows, the rich flavor of chocolate, and a hint of spice. Baked to golden perfection in a cast iron skillet, these cookies are perfect for any occasion. Whether you’re a fan of s’mores or just love indulgent cookies, this recipe is sure to please!
Ingredients
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup crushed graham crackers
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup chocolate chips
- 3 Hershey’s bars, broken into pieces
- 1 cup mini marshmallows
- 10 large marshmallows (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch cast iron skillet with cooking spray or butter.
- Cream the butter and sugars: In a large bowl, use a hand mixer to beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, crushed graham crackers, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate and marshmallows: Gently fold in most of the chocolate chips, broken Hershey’s bars, and mini marshmallows, reserving a small amount of each for topping.
- Press dough into skillet: Press the cookie dough evenly into the prepared skillet. Top with the reserved chocolate chips and mini marshmallows.
- Bake: Bake the cookie in the preheated oven for 22 to 25 minutes, or until the center is almost set and the edges are golden.
- Add large marshmallows: While the cookie bakes, slice the large marshmallows in half, leaving the tops and bottoms intact. Once the cookie is nearly done, arrange the marshmallows cut side-down around the edges of the cookie.
- Finish baking: Return the skillet to the oven and bake for an additional 5 to 8 minutes, until the marshmallows are puffed and golden.
- Serve: Allow the cookie to cool for a few minutes before serving. Serve warm for a gooey experience or at room temperature.
Notes
Substitutions:
- For a nutty flavor, you can add 1/2 cup of peanut butter to the wet ingredients.
- You can substitute gluten-free flour for all-purpose flour to make this recipe gluten-free.
Storage:
- Store any leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Serving Tip:
- Serve with a glass of cold milk or a hot beverage for the ultimate treat!
- Prep Time: 15 minutes
- Cook Time: 30 to 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American