Can you get enough cookies? A Chocolate Chip Marshmallow Skillet Cookie is the absolute best way to enjoy chocolate chip cookies with the whole family. Simply dig-in! May the fastest hands win.
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Nothing brings all the boys and gals to the kitchen like the fragrance of a freshly baked good. In this case, a soft, ooey, gooey puddle of melting chocolate mixed with nuts and a generous amount of marshmallows.
I was looking at my archives a while back, and I couldn’t believe I don’t have a chocolate chip cookie recipe on this blog. No Buenos! It’s not like we need another chocolate chip cookie recipe. Wrong! There are different techniques, and whatnot makes the perfect chocolate chip cookies, but I won’t bore you with all the verbiage. I’ll make it simple, BROWN BUTTER.
Brown butter is the key to that rich, irresistible, nutty flavor, crispy on the outside, and soft center bakery-style cookies you’ve been looking for all this while. You are failing at life if you haven’t tried brown butter chocolate chip cookies-how! (I kid) In all honesty, it’s undoubtedly the BEST thing after chocolate.
I first came across brown Butter chocolate chip cookies at a bakery shop in Geneva, and boy did my heart sprint. I’ve been using this brown Butter method ever since, and I can tell you, it’s a game-changer.
Speaking of game-changer, have you tried my chewy pumpkin snap cookies? It’s our fans’ favorite. Check it out once you are done shoving your face with these marshmallow skillet cookies.
This skillet cookie is best served warm with all the gooey chocolate melt and marshmallow pull. Top it off with a scoop of ice cream if you don’t like the marshmallow on top and awaken your sweet senses.
Add some nuts, extra, and I mean extra chocolate bars, and a layer of marshmallow in between and at the top, place under the broiler for 1-2 minutes for that wow effect.
I ran out of small marshmallow nibs, so I used what I had on hand. By all means, use the smaller marshmallow or cut the big ones in half, unless you like the drama 😉
Now, to the recipe!
Before we go any further, let’s brown that butter.
How to Make 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 that you can 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 quickly. The aroma should be toasty and heavenly. Remove from the burner and transfer into a heat-safe bowl until it cools completely.
How to Make Chocolate Chip Marshmallow Skillet Cookies
Now that we’ve got the home smelling like edible candles let’s bake those bad boys.
Preheat the oven to 375F
- To make the marshmallow chocolate chip cookies, you’ll start by mixing the dry ingredients (flour, baking soda, and salt). Set aside.
- Next, in the bowl of a stand mixer, you’ll 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.
- Now, turn the speed down, and gently add in the dry ingredients from earlier. Once it’s all mixed up, add the chocolate bit and pecans.
- Usually, I’ll chill the dough, but since this is a skillet cookie, we will get it straight into the oven. 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 that 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 chocolate 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 only to have the marshmallows sandwiched in the cookies, skip this part.
- Finally, cool the cookies completely. I know it’s almost impossible not to dig in, pour yourself some wine, and enjoy a slow sip; after all, you’ve baked the best chocolate chip cookies ever! After about 40 minutes or so, you can cut a slice. Better yet, gather the crew, grab your spoons, and feast (no guilt).
There you have it! The best of both worlds- a nutty melt in your mouth chocolate chip cookies with stringy marshmallow melts. Spank me!
Did you make this skillet cookie? Don’t forget to share a slice with us on Instagram using the hashtag worldlytreat(#worldlytreat); we’d love to see what you made. Don’t forget to pin it for later!
PEACE & LOVE
Maureen
Chocolate Chip Marshmallow Skillet Cookies
Ingredients
- 1 cup unsalted butter
- 2½ 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
- 1 (12.oz) semi-sweet chocolate chips plus more
- ¾ cup pecans, chopped coarsely
- 3-4 cups mini marshmallows, divided
Instructions
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.
Notes
Can I use this recipe for individual cookies?
Absolutely! Follow the same recipe guide, but skip the part that calls for marshmallow. Extra chocolate chips are optional, but you’ll be mad at yourself later if you don’t add them.
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