Makes 8 servings
Everyone will want s’more of this indoor cookie recipe. Bake this giant cookie to share in a cast iron skillet for an easy way to get the delicious taste of S’mores in your oven. Bits of chocolate, marshmallow and graham cracker make for a dessert that will become a new go-to all year long.
1 HERSHEY’S Milk Chocolate Bar (1.45 oz) or HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Bar
2 graham crackers 2 full sized sheets
1 cup packed light brown sugar
1/4 cup butter or margarine (1/2 stick), softened
1/2 tsp salt
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/2 cup HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips
3/4 cup miniature marshmallows, divided
vanilla or chocolate ice cream (optional)
1.Heat oven to 375° F. Move oven rack to middle of oven; grease 10-inch cast iron skillet. Remove wrapper from chocolate bar, breaking into sections and break graham crackers into uneven pieces. Set aside.
2.Beat brown sugar, butter and salt in large bowl until thoroughly blended. Beat in egg and vanilla. Stir together flour and baking soda; blend into butter mixture. Fold in chocolate chips and half of the marshmallows. Spread mixture in prepared skillet to within 1/2 inch of skillet sides.
3.Bake 15 to 17 minutes or until cookie is set and almost golden. Remove from oven; top with remaining marshmallows, chocolate bar pieces and graham cracker pieces. Return to oven; continue baking 6 to 7 minutes or until marshmallows are lightly toasted. Cool 10 minutes; serve warm with ice cream, if desired.
Find this recipe and more at hersheyland.com