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Chocolate Chip S’mores Skillet Cookie

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (60 mL) packed brown sugar
  • 2 eggs
  • 2 tsp (10 mL) vanilla extract
  • 2 1/4 cups (550 mL) Robin Hood® Original All Purpose Flour
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) HERSHEY’S CHIPITS Milk or Pure Semi-Sweet Chocolate Chips, divided
  • 1 1/4 cups (300 mL) miniature marshamllows

Directions

1. Preheat oven to 350°F (180°C). Grease a 10-inch (25 cm) cast iron skillet.
2. In large bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla.
3. Add dry ingredients and stir until blended. Stir in 1 cup (250 mL) HERSHEY’S CHIPITS Chocolate Chips.
4. Spread dough evenly into prepared skillet. Sprinkle with marshmallows and remaining chocolate chips. Bake for 35-40 minutes or until marshmallows are gooey and cookie is golden brown. Let cool on rack for at least 10 minutes before serving.

TO BAKE ON BBQ: Preheat BBQ to 400°F (200°C). Turn off one burner and place cast iron skillet on that side. Close lid. Bake 45-50 minutes, or until marshmallows and edges are golden – cookie will be soft in the middle. Remove from grill and let stand 10 minutes. Cool and serve.

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Related Recipes

Chocolate Chip S’mores Skillet Cookie

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (60 mL) packed brown sugar
  • 2 eggs
  • 2 tsp (10 mL) vanilla extract
  • 2 1/4 cups (550 mL) Robin Hood® Original All Purpose Flour
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) HERSHEY’S CHIPITS Milk or Pure Semi-Sweet Chocolate Chips, divided
  • 1 1/4 cups (300 mL) miniature marshamllows

Directions

1. Preheat oven to 350°F (180°C). Grease a 10-inch (25 cm) cast iron skillet.
2. In large bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla.
3. Add dry ingredients and stir until blended. Stir in 1 cup (250 mL) HERSHEY’S CHIPITS Chocolate Chips.
4. Spread dough evenly into prepared skillet. Sprinkle with marshmallows and remaining chocolate chips. Bake for 35-40 minutes or until marshmallows are gooey and cookie is golden brown. Let cool on rack for at least 10 minutes before serving.

TO BAKE ON BBQ: Preheat BBQ to 400°F (200°C). Turn off one burner and place cast iron skillet on that side. Close lid. Bake 45-50 minutes, or until marshmallows and edges are golden – cookie will be soft in the middle. Remove from grill and let stand 10 minutes. Cool and serve.