Giant Rocky Road Smores Cookie Baked in a Skillet

Please Share...Pinterest1322Facebook435Twitter347Google+4

I’ve done a bad, bad thing.

Giant Rocky Road S'mores Cookie Baked in a Skillet

It all started innocently enough. I wanted to make a mini skillet cookie–something cute and petite and perfect for splitting with my honey during an at-home date night. I couldn’t decide between a s’mores cookie and a rocky road cookie, though, so I decided to combine them and make a cookie with graham flavor, loaded with chocolate chips, chocolate-covered almonds, and mini marshmallows. So far, so good. A little excessive, but still okay.

The problem is, I didn’t stop there. Once the cookies were baked, I realized that they would be really amazing if they had a topping of freshly toasted marshmallow cream, a drizzle of chocolate sauce, and a scattering of nuts, grahams, and marshmallows on top. Oh my. What started as a simple date night dessert had evolved into full-on gluttony. And I regret nothing!

Giant Rocky Road S'mores Cookie Baked in a Skillet

I mean, would YOU be able to resist one of these deep dish cookies? Every bite has a bit of graham, nuts, chocolate, and of course, that signature toasty marshmallow flavor. They’re soft and melty and gooey, perfect for digging out of the pan with a spoon while watching your favorite guilty pleasure movie. So grab a blanket, embrace the cooling weather, and indulge in the ultimate comfort food–S’mores Rocky Road Skillet Cookies!

S'mores Rocky Road Skillet Cookies | OhNuts.com

S’mores Rocky Road Skillet Cookies
yield: two 6″ cookies or one 10″ cookie

Ingredients

  • 1 cup graham cracker crumbs (from about 8 crushed crackers)
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 oz (1/2 cup) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup  packed brown sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 3/4 cup chocolate-covered almonds
  • 3/4 cup mini marshmallows
  • 1/2 cup chocolate chips
  • 7 oz marshmallow cream
  • Toppings like chocolate sauce, nuts, and graham crackers

S'mores Rocky Road Skillet Cookies | OhNuts.com

Preheat your oven to 350 F, and spray two 6″ oven-safe skillets (or one 10″ skillet) with nonstick cooking spray.

Start by coarsely chopping those beautiful dark chocolate-covered almonds. Just a few passes through with the knife is fine–enough to make them a little more bite-sized.

S'mores Rocky Road Skillet Cookies | OhNuts.com

Next, if you’re making your graham cracker crumbs yourself, place your crackers in a zip-top plastic bag and crush them with a rolling pin until they’re fine crumbs. Alternately, you can place them in a food processor and process them until you have graham crumbs.

S'mores Rocky Road Skillet Cookies | OhNuts.com

Whisk together the graham crumbs, flour, baking soda, and salt in a small bowl, and set aside for a moment.

S'mores Rocky Road Skillet Cookies | OhNuts.com

Time to mix things up! Combine the softened butter and both sugars in the bowl of a large stand mixer. Beat them on medium speed until they’re soft and fluffy.

S'mores Rocky Road Skillet Cookies | OhNuts.com

Next, add the egg and vanilla, and beat again until everything is well-mixed.

S'mores Rocky Road Skillet Cookies | OhNuts.com

Stop the mixer and add the bowl of dry ingredients. Mix on low speed until most of the flour streaks are gone.

S'mores Rocky Road Skillet Cookies | OhNuts.com

Finish mixing the cookie dough by hand with a spatula, scraping down the bottom and sides of the bowl. How gorgeous is this dough? It has a mild graham flavor with just a hint of vanilla–it’s pretty great on its own, but it’s about to get so much better.

S'mores Rocky Road Skillet Cookies | OhNuts.com

Add the chopped almonds, chocolate chips, and mini marshmallows to the dough, and stir well until they’re evenly dispersed. Now you’re talking!

S'mores Rocky Road Skillet Cookies | OhNuts.com

Divide the dough between the two skillets, and press it down into an even layer.

S'mores Rocky Road Skillet Cookies | OhNuts.com

Bake the cookies at 350F for about 25 minutes, until they’re puffed and golden. Aren’t these beautiful? You could stop here and enjoy a warm s’mores rocky road cookie–full of graham flavor, melting chocolate, and gooey pockets where the marshmallow melted away completely into the dough. And it would be good. But we’re going to take things a little bit further, so allow the cookies to cool completely…

S'mores Rocky Road Skillet Cookies | OhNuts.com

…and then spread the tops with the marshmallow cream. It’s a messy process, and it won’t spread into a nice smooth layer, but don’t worry about it. As it sits it will naturally smooth out, and when you torch it, any imperfections will disappear. You can cover the entire top of the cookie with marshmallow cream, or do what I did and leave a little edge around the side, sort of like a pie crust.

S'mores Rocky Road Skillet Cookies | OhNuts.com

If you have a culinary torch, heat the tops of the marshmallow cream until toasted and browned. If not, place the skillets about 6″ underneath your oven’s broiler element, and broil them for approximately 1 minute. Whichever method you use, make sure that the marshmallow topping really takes on some color–if it’s just turns light golden, it won’t have that signature toasted marshmallow flavor. Go for the burn! (Not literally.)

Giant Rocky Road S'mores Cookie Baked in a Skillet

Top your marvelous creations with a drizzle of fudge sauce and more chocolate-covered nuts, graham crackers, marshmallows, or whatever else you can dream up. Eat them immediately!  The cookies can be made in advance, but once they are topped with torched marshmallow cream, they should be consumed within an hour or two, otherwise the cream will start to get soft and slowly liquefy.

You can eat the cookies straight out of the pan, or if you prefer to be more civilized, they’re also wonderful cut into slices and eaten on a plate with a fork. However you serve them, I know that you’ll love them.  As always, easily printable directions and a pin-able image are down below. Bon appetit!

Giant Rocky Road S'mores Cookie Baked in a Skillet

 

S’mores Rocky Road Skillet Cookies
yield: two 6″ cookies or one 10″ cookie

Ingredients

  • 1 cup graham cracker crumbs (from about 8 crushed crackers)
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 oz (1/2 cup) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup  packed brown sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 3/4 cup chocolate-covered almonds, coarsely chopped
  • 3/4 cup mini marshmallows
  • 1/2 cup chocolate chips
  • 7 oz marshmallow cream

Directions

  1. Preheat your oven to 350 F, and spray two 6″ oven-safe skillets (or one 10″ skillet) with nonstick cooking spray.
  2. Combine the graham crumbs, flour, baking soda, and salt in a small bowl, and whisk them together.
  3. Place the softened butter and both sugars in the bowl of a large stand mixer. Beat them on medium speed until light and fluffy.
  4. Add the egg and vanilla extract, and beat until well-mixed.
  5. Stop the mixer, add the dry ingredients, and mix on low speed until only a few streaks of flour remain. Finish mixing with a spatula, scraping down the bottom and sides of the bowl.
  6. Add the chocolate-covered almonds, mini marshmallows, and chocolate chips, and stir them into the cookie dough.
  7. Divide the dough between the two skillets, and press it into an even layer. Bake the cookies at 350F for about 25 minutes, until puffed and golden. Allow to cool completely.
  8. Once cool, spread the tops of the cookies with marshmallow cream. If you have a culinary torch, torch the tops of the marshmallow cream until toasted and browned. If not, place the skillets about 6″ underneath your oven’s broiler element, and broil them for approximately 1 minute.
  9. Top with a drizzle of fudge sauce, or more chocolate-covered nuts, and eat immediately. The cookies can be made in advance, but once they are topped with torched marshmallow cream, they should be consumed within an hour or two.

 

How to Giant Rocky Road S'mores Cookie Baked in a Skillet

 

All text and photographs (c) 2013 Elizabeth LaBau

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Please Share...Pinterest1322Facebook435Twitter347Google+4
 

Comments are closed.