Chocolate Cinnamon Skillet Cookie with Toasted Marshmallow

Evoke warm summer nights and bonfires on the beach with this decadent chocolate skillet cookie, flecked with cinnamon and topped with toasted marshmallows. Baked in colorful enameled cast iron, this smores-inspired dessert can feed a crowd in under 30 minutes. With a gooey center and sticky marshmallows, this dessert is better when it’s a little bit messy.

12 tablespoons unsalted butter, melted and cooled

1/2 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

3/4 teaspoon ground cinnamon

1 teaspoon cornstarch

3/4 teaspoons baking soda

1/2 teaspoon kosher salt

1 cup dark chocolate chunks

8 ounces giant marshmallows

Preheat oven to 350°F.

Place the melted butter, granulated sugar and brown sugar in the bowl of a stand mixer. Mix on medium until combined and fluffy, about 3 minutes. Scrape down the sides. Add the eggs and vanilla and mix until combined. Add the flour, cinnamon, cornstarch, baking soda and salt. Mix on low until just combined, scraping down sides again if needed. Add the chocolate chunks and mix by hand with a spatula just until combined.

Spread the batter evenly in the bottom of a large skillet or Everyday Pan. Place in preheated oven and bake until golden brown and set on the edges, but still slightly gooey in the middle, about 20-22 minutes. Remove from the oven and let cool on a wire rack.

Scatter the giant marshmallows on top of the cookie. Using a broiler or small torch, toast the marshmallows until they are slightly toasted on the outsides and starting to melt inside.