Peanut butter cookie dough made with crumbled graham cracker flour is layered with rich dark chocolate and mini marshmallows. The result is an ooey gooey peanut butter s'mores in cookie skillet form.
Ingredients
PB S’mores Cookie Skillet
- 1 cup natural peanut butter unsalted
- 1 ea large egg
- ⅔ cup coconut sugar packed
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ⅓ cup finely chopped graham crackers chopped to a flour like consistency; 1 ½ – 2 sheets of crackers
- ¼ tsp salt
- ½ tsp baking soda
Filling & Toppings:
- 2 3 oz Theo Chocolate, 85% dark chocolate bars
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350F and grease a 6” cast iron skillet with coconut oil.
- In a large mixing bowl, add the peanut butter, egg, coconut sugar, maple syrup, and vanilla extract. Blend together with a hand mixer or wooden spoon until combined.
- Add in your graham cracker ‘flour’, baking soda, salt, and stir until just combined. Dough will be very thick.
- Spread half of the cookie dough in the 6" cast iron skillet, using your hands to press into an even layer. Top with a layer of chopped dark chocolate bars (~1½, 3oz chocolate bars).
- Cover with the remaining half of the cookie dough. I found it easiest to make into a large / flat patty, and then gently flattened with my hands.
- Top with mini marshmallows and extra ½, 3oz bar of chopped dark chocolate.
- Move to the oven and bake for 40-45 minutes, or until marshmallows and edges are browned and have started to pull away from the sides. A toothpick inserted in the side should also come out mostly clean, but it does not need to be totally crumb-free or clean as you don’t want to over bake this skillet! Bake for 40 minutes if you prefer a fudgier cookie.
- Remove from the oven and serve warm. Enjoy!
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