These mini skillet chocolate marshmallow cookies have the perfect fudge, gooey texture, and a nice crunch, thanks to the added pecans with chocolate chips. The nutty aroma of browned butter sets the tone for this cookie.Jump to Recipe
Reasons to love this recipe.
Brown Butter: Browned butter adds a rich, irresistible, nutty flavor to the cookie. It is crispy on the outside and features the soft center bakery-style cookies we all love.
Easy: It might look like a lot, but it’s simple and easy to make. Mix the ingredients, press down on cast iron, and bake!
Chocolate: The added chocolate chips add a fudgy texture when melted. If you love chocolate chips, you should try my chocolate cornflake cakes. They are the best snacks for a movie night.
Marshmallows in cookies create a gooey texture that melts in your mouth. Think campfire smores but in cookie form. Don’t like marshmallows? Add cookie butter ice cream scoops and enjoy all the OOH-HA’S from friends and family.
It can be versatile. Add your spin to it by adding M&M’s, butterscotch chips, other nuts, or cookie butter for the ultimate indulgence.
Here are some of the ingredients you’ll need to make this marshmallow cookie, a.k.a pizookie:
Butter: use room-temperature unsalted butter, so it melts perfectly while browning. Brown butter is the key to that rich, irresistible, nutty flavor, crispy on the outside, and soft center bakery-style cookies.
Flour: heap and level the all-purpose four for a correct measurement. Use a kitchen scale when in doubt. Using too much or too little flour will alter the chocolate cookie's texture.
Sugar: I used light brown sugar for added flavor and a softer texture.
Eggs: bring the eggs to room temperature.
Chocolate chips: I prefer dark chocolate. You can use semi-sweet or milk chocolate.
Pecans: the nuts add a nice crunch and flavor to the cookies. This is optional, so feel free to omit it if you like.
Marshmallows: I have used mini and jumbo marshmallows for this dessert while testing the recipe. It’s best to snip the jumbo marshmallows into 4 pieces before placing them in the oven. The mini marshmallow will melt faster, so keep an eye on it when broiling it.
See the recipe card below for a full list of ingredients and measurements.
Step 1- Brown the butter: Heat a heavy bottom pan (preferably a light-colored one) over medium heat. Add the butter and cook.
Stir often until the color changes from a golden tan to a rich brown. Transfer into a heat-safe bowl and set aside to cool slightly.
Step 2: combine the dry ingredients in a medium bowl, and set aside.
Step 3: In the bowl of a stand mixer, combine the brown butter and sugar and beat on medium-high speed until it’s nice and smooth. Add the egg and vanilla extract and beat some more. Reduce speed and gently add in the dry ingredients from earlier.
You can equally do this using a hand mixer or whisk.
Step 4: Mix the chocolate chips and pecans using a silicone spatula or wooden spoon.
Step 5: Using a cookie scoop, scoop the dough onto the cast iron skillet. Using a spatula, distribute the dough evenly.
Step 6: Add half the marshmallow and chocolate chips on a single layer.
Step 7: add the remaining dough to cover the marshmallow layer. Level it to form a smooth surface.
Step 8: Bake for 12-14 minutes or until the edges begin to crisp.
Step 9: Add the remaining marshmallow and chocolate chips. Place under the broiler for 1-2 minutes or until slightly toasted. Serve warm!
- I enjoy making this cookie with two small cast iron skillet pans, but you can use an 8” inch skillet or double the recipe for a 12” skillet.
- Using a light-colored pan to brown the butter. This helps when the butter begins to brown so that you can see the bottom of the pan.
- Use room temperature ingredients for a smoother batter and an evenly baked skillet cookie.
- If using jumbo marshmallows, snip them into four or use mini marshmallows.
- Keep an eye on the marshmallows, as they’ll brown quickly. If you have a culinary torch, feel free to use it to toast the marshmallow.
Make Ahead and Storage Instructions
This recipe is best when enjoyed right away. If you are like me and get too excited and bake one too many, or happen to have leftovers, don’t add the marshmallow topping before Refrigerating. Here is what to do;
Room Temperature: leave the marshmallow and chocolate cookies on the kitchen countertop for up to a day.
Refrigerator: It’s not wise to refrigerate marshmallows after they come in contact with heat. So, scoop out the top layer and cover the pan with aluminum foil or plastic wrap. Chill for up to 2 days. Then add a single layer of marshmallow and broil once ready to serve.
Freeze: Allow the cookie to come to room temperature, then scoop out the top. Slice into four, then wrap with cling film, transfer into a freezer bag and Freeze the cookie for up to 2 months
Make ahead: Make the recipe as stated on the recipe card without adding marshmallows. Refrigerate for up to 2 days or freeze for up to 3 months until it is ready to use. No need to thaw before baking. Just add additional baking time.
There are many reasons why this could be, but here are some common culprits:
There wasn’t enough fat.
The cookie was baked too long.
The ingredients were measured inaccurately: too much flour, not enough liquid, too much sugar, etc.
The ratio of dry ingredients to wet was high.
The cookie dough was overmixed.
The type of flour used can affect most recipes.
An uneven temperature of wet ingredients.
A crispy cookie will require less moisture and fat, whereas a chewy cookie requires more fat to keep it moist. An example would be using brown sugar instead of white granulated sugar to achieve a soft, chewy cookie.
Depending on the type of cookie, you might require one or both. Baking powder and baking soda are leavening agents that release carbon dioxide gas in baked goods. These air bubbles create a rise in baked goods.
Although they have similarities, baking powder is good for recipes with no acidic ingredients, as it already has CO2. Baking soda is better for recipes that feature acidic ingredients.
Love Chocolate? Try these related chocolate recipes
If you try this mini skillet chocolate marshmallow cookies recipe, share a bite with us on our social media using the hashtag worldlytreat (#worldlytreat), we’d love to see what you made. Also, don’t forget to pin it for later. Chat soon?
PEACE & LOVE
Chocolate Chip Marshmallow Skillet Cookies
- Electric Stand mixer (or hand mixer)
- Cast iron pan
- mixing bowls
- Rubber spatula
- 1 cup unsalted butter, cubed (at room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 tablespoon vanilla extract (I used vanilla bean paste)
- 2 large eggs (at room temperature)
- 1 (12.oz) semi-sweet chocolate chips plus more
- ¾ cup pecans, chopped coarsely
- 3-4 cups mini marshmallows, divided
Make the Brown Butter
- First, start by cutting the butter into cubes. Place the butter in a light-colored saucepan or skillet and melt on medium heat. The lightly colored pan helps when the butter begins to brown so you are able to see the bottom of the pan.
- Stir or swirl the pan often as the butter begins to melt and foam. The color will begin to change from a golden hue to a nut-like brown. Keep a close eye on it at this point as it could burn easily. This shouldn’t take more than 8 minutes. The aroma should be toasty and heavenly. Remove from the burner and transfer into a heat-safe bowl until it cools completely.
For the Skillet Cookies
- Preheat the oven to 375°F
- Combine the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine the brown butter and sugar and beat on medium-high speed until it’s nice and smooth (about 2 minutes)
- Add the egg and vanilla extract. Continue to beat until it’s fully incorporated.Reduce speed to medium-low. Gently add in the dry ingredients mix from earlier. Beat for another minute, then add the chocolate bit and pecans.
- Scrape part of the dough off the bowl into a cast iron pan. I used two 6.5” skillets, you can use a 10inch skillet as well. Using a spatula, distribute the dough evenly. Add half the marshmallow and extra chocolate bit on a single layer. Put the remaining dough on top covering the layer of marshmallow.
- Bake for 12-14 minutes or until the edges begin to crisp. Place the remaining marshmallow on a single layer over cookies, add more cholesterol chips. Place under the broiler for 1-2 minutes or until slightly toasted. Remove immediately. You can equally use a blow torch to achieve the same effect. If you choose to only have the marshmallows sandwiched in the cookies, skip this part.
- Finally, cool the cookies completely (about 40 minutes or so). Slice with a knife, gently wiping off after each cut. Serve immediately or with a side of ice cream.
- Instead of using two 6" skillets, you can use an 8" inch skillet or double the recipe for a 12" skillet.
- Use a light-colored pan to brown the butter so you can see the brown bits on the bottom.
- Please don't take your eyes off the marshmallows while they broil, as they'll brown quickly.