topped with Homemade Nutellachocolate hazelnut spread
Optional toppings: scoop of vanilla bean ice cream
Instructions
Preheat oven to 350 degrees F.
Prep cast iron skillet with parchment paper cut to fit over the entire bottom and just slightly up the sides of the pan. Set aside.
In a food processor, pulse graham crackers into fine crumbs. Set aside.
In a stand mixer, cream together the butter and both sugars until well blended.
Add vanilla, eggs, and maple syrup to the mixer and mix until ingredients are incorporated.
In a separate large mixing bowl, add graham cracker crumbs, flour, baking soda, and salt. Whisk together.
Slowly add flour mixture to butter/sugar mixture in the stand mixer and mix on low until incorporated.
Add the dark chocolate chunks, milk chocolate chunks and the semi-sweet chocolate chips, and mix just until chips are incorporated.
Spread cookie dough into the prepared cast iron skillet. evenly covering the bottom.
Gently press mini marshmallows into the dough, spaced somewhat evenly throughout.
Cover with foil and bake at 350 degrees for 15 minutes. Uncover, and bake for an additional 15 minutes, or until a toothpick comes out clean from the center.
Allow the cookie to cool at room temperature, uncovered, for at least 30 minutes to 2 hours.