Chocolate Chip Marshmallow Skillet Cookies

5 from 46 votes

Chocolate Chip Marshmallow Skillet Cookies

These gooey chocolate chip skillet cookies are made with Brown butter, marshmallow, and nuts. They are easy to make and are always a winter favorite. Serve warm for the ultimate indulgence.

Prep Time8

Cook Time24

Total Time32

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 591kcal

Author: Maureen Celestine

Equipment

Electric Stand mixer (or hand mixer)
Cast iron pan
mixing bowls
Rubber spatula

Ingredients

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

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

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.

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