One-Bowl S'mores Cookie Skillet (with Vanilla Ice Cream)

Servings: 12

• 12 tbsp. Butter, or 3/4 cup Olive Oil
• 3/4 cup Brown Sugar
• 1/2 cup Granulated Cane Sugar
• 1 large Egg
• 1 large Egg Yolk
• 1 tsp. Vanilla Extract
• 2 cups Flour
• 3/4 cup Baking Soda
• 1/2 tsp. Fine Sea Salt
• 1 6.35-oz Tony Chocolonely 32% Milk Chocolate, chopped
• 1 cup Mini Marshmallows
• 1/2 cup Graham Crackers, lightly crushed

1. Preheat oven to 350F. Lightly grease a 12" cast iron skillet (or two 6-7" cast iron skillets).
2. In the bowl of a stand mixer, add the butter, brown sugar, granulated cane sugar, egg, and egg yolk to beat on medium high speed for 2 minutes. Fold in the vanilla extract.
3. Add in the flour, baking soda, salt. Using the handle attachment, mix on medium speed for 1-2 minutes, or until well-combined.
4. Add in the chopped chocolate and half of the marshmallows. Mix just until combined.
5. Transfer half of the cookie dough mixture into the prepared skillet(s). Add the remaining marshmallows and graham crackers in an even layer, then top with the remaining cookie dough.
6. Bake for 20-22 minutes, or until golden brown and set (be careful not to overbake).
7. Allow the cookie skillet(s) to cool for at least 10 minutes before serving warm with vanilla bean ice cream. Enjoy!