Description
These Chocolate Chip Marshmallow Skillet Cookies are a delectable treat featuring a rich brown butter cookie base with gooey marshmallow layers and melted chocolate chips. Baked in cast iron skillets for a crispy edge and a soft, indulgent center, they are perfect for sharing warm with friends or topped with ice cream for dessert.
Ingredients
Brown Butter Cookie Dough
- 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 (vanilla bean paste preferred)
- 2 large eggs (at room temperature)
- 1 (12 oz) semi-sweet chocolate chips (plus extra for topping)
- ¾ cup pecans, chopped coarsely
Marshmallow Layer
- 3-4 cups mini marshmallows, divided
Instructions
- Make the Brown Butter: Cut the butter into cubes and place it in a light-colored saucepan or skillet. Melt over medium heat, stirring or swirling frequently. Watch carefully as the butter foams and changes color to a nutty brown, which should take about 8 minutes. Once browned and aromatic, remove from heat and transfer to a heat-safe bowl to cool completely.
- Prepare Dry Ingredients: In a separate bowl, mix together the flour, baking soda, and salt. Set aside.
- Mix Cookie Dough: In the bowl of a stand mixer, beat the cooled brown butter with granulated and brown sugar on medium-high speed until smooth, about 2 minutes. Add the eggs and vanilla extract, beating until fully combined. Reduce mixer speed to medium-low and gradually add the dry ingredients, beating for another minute. Fold in chocolate chips and chopped pecans.
- Assemble in Skillet: Preheat the oven to 375°F. Spoon part of the cookie dough into one or two lightly greased 6.5” cast iron skillets (or a single 10-inch skillet), spreading it evenly with a spatula. Layer half of the mini marshmallows and extra chocolate chips in a single layer over the dough, then cover with the remaining dough, smoothing evenly on top.
- Bake the Cookies: Bake for 12-14 minutes or until the edges are set and beginning to crisp. Remove from oven.
- Add Toasted Marshmallow Topping: Spread the remaining marshmallows evenly over the top of the baked cookie(s) and sprinkle with additional chocolate chips. Place under the broiler for 1-2 minutes, watching closely until the marshmallows are golden and toasted. Alternatively, use a kitchen blow torch to toast the marshmallows. Remove immediately to prevent burning. (If you prefer the marshmallows only in the middle layer, skip this step.)
- Cool and Serve: Allow the cookies to cool completely in the skillet(s), about 40 minutes, so the gooey layers set. Slice carefully with a knife, wiping it after each cut for cleaner slices. Serve warm or with a scoop of ice cream for an extra indulgent treat.
Notes
- Use a light-colored pan when browning butter to better monitor the color change and avoid burning.
- The marshmallow broiling step is optional but adds a delicious toasted flavor and texture contrast.
- For easiest slicing, allow the cookie to cool fully so layers firm up.
- Feel free to swap pecans for walnuts or omit nuts for a nut-free version.
- Serving with vanilla ice cream pairs beautifully with the warm gooey cookies.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
