S’mores Skillet Cookie

Recipe Tips From the Test Kitchen 

• You could make the dough ahead and keep it in the fridge until ready to bake, for up to four days.
• This cookie is definitely best enjoyed warm, but you can wrap it tightly in plastic wrap (once cooled) and keep it at room temperature for up to three days. 
• Browning the butter in the skillet you’ll bake the cookie in does more than save a dish; it also helps grease the inside of the skillet for a clean release. 
• Speaking of skillets, you’ll need a well-seasoned cast-iron pan or an enameled version. A note on this: Keep in mind that your brown butter will pick up on any flavors in your skillet. Some people have a designated baking cast-iron skillet; this would be a good time to tap that in. We also found an enamel-coated cast-iron skillet prevented any extra flavors from getting incorporated into the butter.
• If you like gooey interiors, bake your cookie on the lower side of the range. If you like it more set, bake it for longer.

Servings: 4

WW Points: about 3 points per serving

Ingredients

• 2/3 cup oat flour
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 tablespoon sugar-free maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 tablespoon mini chocolate chips
• 2 tablespoons mini marshmallows
• 1/2 graham cracker sheet, crushed

Instructions

1. Preheat oven to 350°F (180°C).
2. In a bowl, mix oat flour and baking powder.
3. Add egg, applesauce, maple syrup, and vanilla extract and stir until smooth.
4. Fold in the mini chocolate chips.
5. Spread the batter into a small oven-safe skillet or baking dish.
6. Sprinkle mini marshmallows and crushed graham cracker on top.
7. Bake for 12–15 minutes, until lightly golden.

🔥 Best served warm while the marshmallows are gooey.