Unless I'm camping or at a bonfire on the beach, I never think to make s'mores. I've never been someone who tries to adapt the ingredients of the summer favorite into, say, a milkshake or batch of brownies. I know what you're thinking: Fool! Which is probably true because I totally go weak for the simple pleasure of gooey marshmallow and chocolate meets crunchy graham cracker, but I don't really crave it. What I do crave is marshmallow—always. I can (not so easily) pass by a quadruple-chocolate fudge sundae, but never a bag of Jet-Puffed.
When I had an itch to make a marshmallow something the other day, I settled on a skillet cookie, s'mores style. Baking anything in a cast-iron skillet rules—especially cookies because you simply have to press in the dough and bake. No rolling, no dropping, just pressing. It's forgiving—and also gets you the best of both cookie worlds: a crispy outside and still-doughy inside. This one has a graham cracker crust and is stuffed with mini marshmallows (seriously, a whole cup) and is impressively easy to make.
S'mores Skillet Cookie Cake
Mix together 12 crushed graham crackers with 6 Tbsp. melted butter and a pinch of salt. Pack firmly into a 12" cast-iron skillet and bake at 350º for 6 minutes. Set aside to cool.
Make the cookie dough: Using a stand mixer, mix together 1 stick softened butter and 3/4 cup sugar until combined. Add 1 large egg and 1 tsp. pure vanilla extract. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp. baking soda, and 1/2 tsp. salt. In batches, add dry ingredients to wet until combined. Mix in 1 cup mini marshmallows and 1/2 cup semisweet chocolate chips. Transfer cookie dough to graham cracker crust.
Press dough into crust, leaving a border.
Scatter with more marshmallows and broil, 1 to 3 minutes. (Warning: The marshmallows quickly go from browned to burnt!)
Use all the patience in the world to wait for cookie cake to set and slightly cool.
