Ok people, riddle me this: how is it the end of July already? I fully acknowledge that this summer has been *slightly* hectic for me- between traveling to Connecticut to get married, spending two weeks in Bali for a honeymoon, and a several-day hospital stay to treat a still unknown infectious disease (help??). But seriously… does it really have to be July 27th right now? Calm DOWN summer. Just chill. I don’t want to know what day of the week it is just yet. That kind of thing is for August.
Getting pretty sick upon my return to the states brought my mom rushing out here to Colorado on the first flight she could find. Along with my wonderful new husband, she spent several days at the hospital with me, making sure I was getting better and reminding me to take my medication so my badly-damaged liver didn’t completely give out on me. Once I was feeling better, I got to spend the rest of the week just hanging out with her, which was so much fun. I already miss our quiet mornings together drinking lattes, walking the dog, and deciding when it was an appropriate time for our afternoon naps. Come back soon, Mom!
While she was here, we realized that a birthday celebration for my brother was in order. Being away during most of July, we didn’t get to have his annual birthday lobster cook-out. This means he didn’t get a birthday cake either, which is simply unacceptable in my book. So, the other night, we all got together, steamed up some lobsters, consumed way too much butter, and had a little birthday shindig with the fam. The evening ended with a giant S’mores Cookie Skillet, birthday candles and all, to celebrate another trip around the sun for my older bro.
The S’mores Cookie Skillet is ooey and gooey (thanks to being slightly under-baked, on purpose), and has all of the flavors of the classic campfire treat, without the need to actually build a fire and hunt down the perfect marshmallow skewer. I’m not saying that the classic S’more sandwich doesn’t speak to me on spiritual levels, but for those times when life hands you a cast-iron skillet instead of a fire pit, the giant s’mores cookie satisfies the Hershey’s-graham-mallow cravings just as well. The half-baked cookie base is doughy and warm, the grahams maintain their crunch, the Hershey’s chocolate melts in your mouth, and the marshmallows, thanks to a little blow-torch action at the end, deliver the perfectly-toasted flavor of a hot Summer evening. Before serving, I popped this bad boy back into the oven for a few minutes to ensure that it was really gooey and melty, but that parts up to you. Whether your celebrating a summer birthday or just looking for all of the flavors of a camping trip without the fire, the S’mores Cookie Skillet will have you wanting more s’mores, more s’mores, more s’mores.
S'mores Cookie Skillet
Ingredients
Ingredients
- 1/2 cup 1 stick butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 3-4 Hershey's Bars King size, broken into pieces
- 2-3 graham crackers broken into pieces
- 1 cup mini marshmallows
Instructions
Instructions:
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Preheat the oven to 350° F and prepare an 8" or 9" cast iron skillet by brushing the bottom with vegetable oil. Set aside.
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Cream together the butter and brown sugar using an electric mixer. Add in the egg and vanilla and mix until well blended. Then, add in the flour. Finally, add in the Hershey's chocolate, graham crackers, and marshmallows. I always save some of each mix-in to add on top after baking!
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Turn the batter into the skillet, and bake for about 25 minutes, until the edges turn golden brown and the center is set. After it comes out of the oven, top with remaining Hershey's, graham cracker pieces, and marshmallows. If you have a mini blow torch, torch the marshmallows slightly to get that "just roasted on the fire" look! Wait 30 minutes before cutting and serving. Enjoy!