S'mores Skillet Cookie

Name: S'mores Skillet Cookie
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8
Cuisine: American
Ingredients: ½ cup Almond Butter (1/2 cup creamy unsweetened and all-natural almond butter); ⅓ cup Coconut Oil (1/3 cup melted coconut oil); 1 cup Coconut Sugar (1 cup coconut sugar); ¼ tsp Table Salt (1/4 teaspoon salt); 1 piece Egg (1 large egg + 1 large egg yolk); 1 ½ tsp Vanilla (1 1/2 teaspoon vanilla extract); 1 cup Almond Flour (1 cup finely ground blanched almond flour (I used Bob’s Red Mill)); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ⅓ cup Marshmallow (1/3 cup mini marshmallows, plus more for the top); 2 pieces Graham Cracker (2 large sheets graham crackers, crushed (reserve a bit for the top)); ¼ cup Semi-Sweet Chocolate Chips (1/4 cup semi-sweet chocolate chips, plus more for the top); 2 oz Dark Chocolate (2 oz chopped dark chocolate, plus more for the top); 0 pieces Sea Salt (flaky sea salt, for topping)

A giant, gooey S'mores cookie baked in a cast iron skillet, combining almond butter, coconut sugar, and almond flour with marshmallows, graham crackers, and chocolate.

32 minAmerican

Servings8

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Vegetarian
Pescatarian

Ingredients

For 8 servings

Almond Butter½ cup · 1/2 cup creamy unsweetened and all-natural almond butter
Coconut Oil⅓ cup · 1/3 cup melted coconut oil
Coconut Sugar1 cup · 1 cup coconut sugar
Table Salt¼ tsp · 1/4 teaspoon salt
Egg1 piece · 1 large egg + 1 large egg yolk
Vanilla1 ½ tsp · 1 1/2 teaspoon vanilla extract
Almond Flour1 cup · 1 cup finely ground blanched almond flour (I used Bob’s Red Mill)
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Marshmallow⅓ cup · 1/3 cup mini marshmallows, plus more for the top
Graham Cracker2 pieces · 2 large sheets graham crackers, crushed (reserve a bit for the top)
Semi-Sweet Chocolate Chips¼ cup · 1/4 cup semi-sweet chocolate chips, plus more for the top
Dark Chocolate2 oz · 2 oz chopped dark chocolate, plus more for the top
Sea Salt0 pieces · flaky sea salt, for topping

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Steps

1Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with avocado oil spray.
2Whisk together the almond butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
3In a separate bowl, whisk together the almond flour and baking soda.
4Fold the almond flour and baking soda into the wet ingredients to create the cookie dough.
5Add the marshmallows, crushed graham crackers, chocolate chips and chocolate chunks to the mixing bowl and fold into the dough.
6Transfer the cookie dough to the prepared skillet. Use a rubber spatula or the back of a spoon to spread out the dough and press it into even layer in the skillet. Sprinkle extra chips, dark chocolate chunks, crushed graham crackers, and marshmallows on top and use a spatula to press them into the top of the dough just a bit.
7Bake the cookie skillet for 17-22 minutes at 350 degrees until the edges are golden brown, the center is set, and a skewer inserted in the middle comes out clean.
8Top with flaky sea salt and let the cookie skillet cool for 5-10 minutes before serving. Serve with vanilla ice cream and extra chocolate shavings on top if you like!