Sunday Night® Brown Butter S'mores Cookie
All the best parts of a campfire s’more, no campfire required. This easy skillet cookie starts with browned Nellie’s Butter and Nellie’s Free Range Eggs for rich, caramelized flavor, then gets loaded with chopped chocolate, graham crackers, and gooey marshmallows. Finished with a drizzle of Sunday Night Chocolate Sauce, it’s a warm, shareable dessert made for summer nights. Best part: it’s all mixed in the skillet, so there are NO dishes!
Category
Dessert
Servings
8-10 slices
Prep Time
15 minutes
Author:
Eileen Gannon
Ingredients
½ cup (1 stick) Nellie’s Butter
1 cup packed light brown sugar
2 Nellie’s free-range eggs
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
6 ounces dark or semisweet chocolate, roughly chopped, divided
4 graham crackers, roughly crushed, divided
1 cup mini marshmallows
¼ cup Sunday Night Chocolate Sauce, any variety
Vanilla ice cream, optional
Cookie
for Serving
Made with
Directions
Preheat the oven to 350ºF degrees.
Place an 8-inch cast iron skillet over medium heat and melt the Nellie’s Butter.
Continue cooking, stirring occasionally, until the butter foams and the milk solids turn golden brown and smell nutty, about 4-5 minutes.
Remove from the heat and let cool for 5 minutes.
Whisk the brown sugar directly into the skillet until fully combined.
Add the Nellie’s Eggs and vanilla and whisk until smooth and glossy.
Add the flour, baking soda, and salt. Stir until just combined.
Fold in the chopped chocolate, 3 crushed graham crackers, and 1 cup mini marshmallows.
Spread the dough evenly in the skillet.
Bake for 18-20 minutes, until the edges are set but the center is still slightly soft.
Remove from the oven and scatter the remaining crushed graham cracker and marshmallows over the top.
Return to the oven for 3-5 minutes, until the marshmallows are puffed and lightly golden. (Alternatively, you could put the skillet under the broiler for extra toasty marshmallows!)
Remove from the oven and allow to cool for 10 minutes.
Drizzle generously with Sunday Night Chocolate Sauce just before serving.
Serve warm, straight from the skillet, with vanilla ice cream if desired.
Tips From Eileen
The cookie should still look slightly soft in the center when it comes out of the oven. It will continue to set as it cools.
Chopped chocolate creates melty pools throughout the cookie and works better than chocolate chips in this recipe.
For extra campfire flavor, briefly toast the marshmallows with a kitchen torch before serving.
This dessert is best served warm while the marshmallows are soft and the chocolate is still melty.
Nellie’s Tip: Browning the butter right in the skillet adds deep caramel flavor and means one less dish to wash.
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