Peanut Butter S’mores Skillet Cookie

Chef’s Note

“Perfect for the campfire.”




1 12-inch cookie




  • 1 12 cupsall-purpose flour
  • 12 cupgraham cracker crumbs
  • 12 teaspoonsalt
  • 12 teaspoonbaking soda
  • 12 tablespoonsunsalted butter, melted
  • 12 cupgranulated sugar
  • 12 cup packed light brown sugar
  • 2 largeeggs
  • 2 12 cupscreamy peanut butter, divided
  • 1 cupReese’s pieces, divided
  • 3 12 cupsmini marshmallows, divided
  • 1 12 sheetsgraham crackers, broken into large pieces
  • 8 mini Hershey chocolate candy bars, milk or dark
  • Directions

  • Equipment:
  • 12-inch cast iron skillet.
  • Kitchen torch.
  • Preheat oven to 375 degrees. In a medium bowl, whisk to combine the flour, graham cracker crumbs, salt and baking soda.
  • In a large bowl, whisk to combine the melted butter, granulated sugar, light brown sugar, eggs and 1/4 cup peanut butter. Add the flour mixture and stir to combine then fold in 1/2 cup Reese’s pieces and 1/2 cup marshmallows.
  • Transfer half of the dough into a 12-inch cast iron skillet and spread to make even. Smooth over 2 cups peanut butter and top with 2 cups mini marshmallows. Top with remaining dough and sprinkle over remaining 1/4 cup Reese’s pieces, 1/2 cup mini marshmallows, graham cracker pieces and mini chocolate candy bars.
  • Bake cookie for 35-38 minutes. Drizzle remaining 1/4 cup warmed peanut butter over the top andsprinkle over remaining Reese’s pieces. Mound 1/2 cup marshmallows in the center of the cookie. Use a kitchen torch or broiler to toast, about 1 minute. Let the cookie sit for 10-15 minutes, then slice to serve.
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