Summertime Skillet Cookie

Everyone loves a dessert made to order, served warm with no muss or fuss!

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Summertime Skillet Cookie

Cornflake Chocolate Chip Marshmallow Cookie


Heat oven or grill to 350 with your 8 or 10 inch cast iron skillet inside.


Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.


Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.


With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.

Tosi hack: For a delicious and time saving hack, use your fave 14 oz packet Break-and-Bake Cookie dough (we’re partial to Milk Bar’s Cornflake Chocolate Chip Marshmallow or Milk Bar’s Fruity Cereal Milk) instead of making your cookie dough from scratch!


Carefully remove the skillet from heat. If for some reason your skillet is not seasoned, make sure you give it a coat of baking spray. Spread your cookie dough evenly to the edges.


Line the outer edge of the dough round with fun stuff- let your cookie dough (and hungry friends) speak to you- go all in on mini marshmallows? Give it color and crunch? Etc…


Bake until cookie is golden brown and just set in the center, 18-20 minutes. Let cool for 10 minutes before slicing, spooning or crushing with a scoop of killer ice cream.


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