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serves 10


  • 1 cup butter, room temperature
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 cups graham cracker crumbs
  • 2 1/4 cups flour
  • 2 cups chopped Milk Chocolate Bars (about 6 bars)
  • 1 1/2 cups mini marshmallow
  • 89 Giant Roasters Campfire Marshmallows


  1. Preheat oven to 350°
  2. In bowl of stand mixer beat butter and sugar together for 2 minutes until light and fluffy
  3. Add in eggs and vanilla and mix until evenly combined, scraping sides as needed.
  4. Add in baking soda and salt, continue mixing until incorporated. Next mix in graham cracker crumbs followed by the flour.
  5. Stir in your chopped milk chocolate.
  6. Spread half of the dough into skillet. Top with mini marshmallows. Cover marshmallows completely with remaining dough.
  7. Bake in preheated oven for 15 minutes.
  8. While cookie is baking cut your Giant Roaster marshmallows into thirds.
  9. Remove cookie from oven and top with marshmallows. Return to oven for 10 more minutes.
  10. If the marshmallows aren’t browned enough, turn oven onto broil and toast for 15-20 seconds until golden brown.
  11. Serve warm or at room temperature.


Best if served same day.

If you skillet is not well seasoned, you will need to grease your skillet.

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