Peanut Butter S’mores Skillet Cookie

Happy National S’mores Day! So.many.food.holidays. I try not to get too carried away with all these (a little bit ridiculous) food holidays; but sometimes they just happen to be one of my favorite foods, so indulge I will! This s’mores skillet cookie is one of my favorite desserts. Ever. Yup, it’s true. It combines a few of my things in one delicious skillet size dessert – peanut butter, s’mores, and chocolate chip cookies!

I’ve been making this s’mores skillet cookie for quite a while, and actually posted this recipe on the blog a couple years ago. But, I was in a hurry to take photos (because I had a houseful of people waiting for me to show up with some dessert!) and was never really thrilled with them. Caitlin & I have talked about wanting to re-do some of our old posts that we weren’t thrilled with for some reason or another, and in honor of s’mores day, and because it’s just so darn good, I thought this one was definitely in need of a makeover and re-share! And now it’s got a fun little video to go along with it!Peanut Butter S’mores Skillet Cookie

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking soda
3 1/2 cups all purpose flour
2 cups semi-sweet chocolate chips
1 cup creamy peanut butter
1/2 cup graham cracker crumbs
5 (1.55 oz. size) Hershey Milk Chocolate Bars
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees F. If your cast iron skillet is well seasoned you probably don’t need to grease it…if it’s not well seasoned or you want to be sure the cookie comes out easily, lightly grease your skillet. (I use a 10″ skillet).
In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined. Add in the salt and baking soda, beating until mixed in. Gradually add in the flour, then the chocolate chips.
Press half of the cookie dough into the bottom of the skillet. Top with peanut butter (use an off-set spatula for easier spreading), graham cracker crumbs, chocolate bars (I broke mine into pieces and then placed them on) and marshmallows. Place remaining dough on top – I did this in pieces, flattening out small pieces in my hand and setting them on. The pieces can touch, but don’t have to, the dough will spread as it bakes.
Bake for 25 minutes or until the top is golden. Serve while still warm for the ultimate gooey treat!