Mini Skillet Chocolate Chip Cookies with Marshmallows

5 from 46 votes

Mini Skillet Chocolate Chip Cookies with Marshmallows

These mini skillet chocolate chip cookies have crisp edges, soft and gooey centers, and plenty of melted chocolate. Brown butter adds a rich, nutty flavor, while toasted marshmallows and crunchy pecans make every bite even better.

Prep Time8

Cook Time24

Total Time32

Course: Dessert, Snack

Cuisine: American

Servings: (of 2 mini skillet cookies)

Calories: 1181kcal

Author: Maureen Celestine

Equipment

Electric Stand mixer (or hand mixer)
6" Cast iron pan two
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

Place the butter in a light-colored saucepan or skillet and melt on medium heat.
A light-colored pan makes it easier to see when the butter begins to brown.
1 cup unsalted butter, cubed
Stir or swirl the pan often as the butter melts and begins to foam. The color will gradually change from golden to a nutty brown. Keep a close eye on it at this point, as it can burn easily. This should take no 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 in a medium bowl. Set aside.
2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
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)
¼ cup granulated sugar, ¾ cup firmly packed light brown sugar
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.
1 tablespoon vanilla extract , 2 large eggs
Divide half of the dough between two 6.5-inch cast iron skillets and spread evenly. Add half of the marshmallows and extra chocolate chips in a single layer, then cover with the remaining dough. You can also use one 9-inch skillet for the full batch.

1 (12.oz) semi-sweet chocolate chips , ¾ cup pecans, chopped coarsely , 3-4 cups mini marshmallows, divided
Bake for 12-14 minutes, or until the edges begin to crisp.
Arrange the remaining marshmallows in a single layer over the cookies and add more chocolate chips. Broil for 1-2 minutes, or until lightly toasted, then remove immediately. You can also use a kitchen torch to toast the marshmallows.
(If you choose to only have the marshmallows sandwiched in the cookies, skip this part.)
Let the cookies cool in the skillets for 5-10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream, if desired.

Notes

Use two 6.5-inch cast iron skillets for thick cookies with crisp edges and soft, gooey centers. If you don’t have a mini skillet, a 9-inch cast iron skillet is the closest substitute and can hold the full batch. Since skillet depth and ovens vary, start checking the cookie a few minutes early and bake until the edges are set but the center is still soft.
Use a light-colored pan so you can easily see when the milk solids begin to brown. Brown butter can go from perfect to burnt surprisingly fast.
Don't wait until the center looks completely firm. Pull the cookies when the edges are set and lightly golden, but the centers still look soft. The hot cast iron will continue cooking them after they leave the oven.
Watch the broiler closely, as the marshmallows only need a minute or two and can burn easily.

Nutrition