Skillet S’mores

Let's Cook

1. Step 1.

   Preheat the oven to 350°F with racks in the middle and top thirds. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together ⅓ cup all-purpose flour, ⅓ cup graham or whole-wheat flour, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon baking soda; set aside.

2. Step 2.

   Using an electric mixer, beat 3 tablespoons unsalted butter (at room temperature) and ⅓ cup packed light brown sugar in a large bowl on medium speed until light and fluffy, 1 to 2 minutes. Beat in 1 large egg, 2 teaspoons honey, and ½ teaspoon pure vanilla extract until combined. Reduce speed to low and slowly add the flour mixture, mixing until just incorporated.

3. Step 3.

   Scoop mounds of dough (1½ tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake one sheet at a time on the middle rack until golden brown around the edges, 9 to 10 minutes. Let cool on the baking sheet on a cooling rack for 5 minutes, then transfer cookies to the rack to cool completely.

4. Step 4.

   While the cookies cool, place twelve 3.5-inch cast-iron skillets (or one 9-inch skillet) on a rimmed baking sheet. Divide 1½ cups semisweet chocolate chips evenly among the skillets. Top each with one cooled cookie. Use a serrated knife to cut 6 s'more marshmallows in half crosswise; use a 2-inch star-shaped cookie cutter to cut shapes from the marshmallow halves (discard excess). Place a marshmallow star on top of each cookie.

5. Step 5.

   Bake the skillets on the top rack until the chocolate is melted, 4 to 5 minutes. Switch the oven to broil and broil until the marshmallows are golden brown, about 30 seconds. Serve immediately.