Giant Rocky Road Skillet Cookie

Keep reading for the complete recipe! ^_^

***CREDITS GO TO: Oh Nuts***

Yield: 2 two 6″ cookies or one 10″ cookie

INGREDIENTS

1 c. graham cracker crumbs
(from about 8 crushed crackers) 

3/4 c. AP Flour 

1/2 tsp baking soda 

1/4 tsp salt 

4 oz (1/2 cup) unsalted butter 

(at room temperature)
1/3 c. granulated sugar
1/3 c. packed brown sugar
1 egg, at room temperature
1 tsp vanilla extract
3/4 c. chocolate-covered almonds 

(coarsely chopped)

3/4 c. mini marshmallows 

1/2 c. chocolate chips 

7 oz marshmallow cream

DIRECTIONS

1. Preheat your oven to 350 F, and spray two 6″ oven-safe skillets (or one 10″ skillet) with nonstick cooking spray. (Or round baking pan & adjust to 375 degrees F.)

2. Combine the graham crumbs, flour, baking soda, and salt in a small bowl, and whisk them together. 

3. Place the softened butter and both sugars in the bowl and beat them until light and fluffy. 

4. Add the egg and vanilla extract, and beat until well-mixed. 

5. Add the dry ingredients, and mix on low speed until only a few streaks of flour remain. 

6. Finish mixing with a spatula, scraping down the bottom and sides of the bowl. 

7. Add the chocolate-covered almonds, mini marshmallows, and chocolate chips, and stir them into the cookie dough. 

8. Divide the dough between the two skillets or pans, and press it into an even layer. 

9. Bake the cookies at 350F for about 25 minutes (or about 30 mins if using a pan), until puffed and golden. 

10. Allow to cool completely. 

11. Once cool, spread the tops of the cookies with marshmallow cream.

12. Place the skillets about 6″ underneath your oven’s broiler element, and broil them for approximately 1 minute. 

13. Top with a drizzle of fudge sauce, or more chocolate-covered nuts, and eat immediately. 

The cookies can be made in advance, but once they are topped with torched marshmallow cream, they should be consumed within an hour or two.