It’s the last day of June!
Which means……holy smokes…………. 82 days until MY birthday.
*** big grin ***
Yes, I’m going to start counting down, because this birthday is going to be really special. I mean, last year, I was in Italy on my birthday – which, by far, was the best birthday EVER!
Thank you Mom and Dad 🙂
But this year, I’m in a new state, with my posse and my beloved J……. all that’s missing are my parents, but hopefully I can persuade them to come out, because I
think know we will all have an epic time.
I’m already planning my cake….. and you can bet your last dollar that it will contain mass quantities of chocolate 🙂
Skillet S’More’s – adapted from cookies and cups
- 1 cup butter, room temperature
- 1 1/2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 1/2 cups graham cracker crumbs
- 2 1/4 cups flour
- 2 cups chocolate chips
- 1 1/2 cups mini marshmallows (Or cut large marshmallows in half, which is what I did)
- 8-9 Giant Marshmallows
Preheat oven to 350°
In bowl of stand mixer beat butter and sugar together for 2 minutes, or until light and fluffy. Add in eggs, one at a time, then add vanilla and mix until evenly combined, scraping sides as needed. Add in baking soda, continue mixing until incorporated. Whisk together the baking soda, graham cricket crumbs and flour, then stir into the butter mixture.
Spread half of the dough into skillet, then sprinkle the chocolate chips over the dough. Top with mini marshmallows. Cover marshmallows completely with remaining dough. Bake in preheated oven for 15 minutes.
While cookie is baking cut your giant marshmallows into thirds. Remove cookie from oven and top with marshmallows. Return to oven for 10 more minutes. If the marshmallows aren’t browned enough, turn oven onto broil and toast for 15-20 seconds until golden brown.
Serve warm or at room temperature.