Recipe Station

Here's everything you need for these decadent molten Rocky Road skillet cookies. This recipe requires 45 minutes total time and makes between six and eight servings.

Ingredients t0 Gather

1 cup White Lily® Wheat & Almond Flour Blend*
1/4 cup dark or dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon espresso powder
6 tablespoons unsalted butter, room temperature
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips or chunks
1/2 cup slivered almonds
1/2 cup mini marshmallows, plus a few more for topping
flake sea salt, such as Maldon, for topping (optional)

Directions to Follow

Preheat oven to 350 degrees F. Lightly butter 8 individual 3.5-inch cast iron skillets or 2 6-inch skillets and arrange on a baking sheet.
In a bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder until evenly distributed. Set aside.
In a mixing bowl or the bowl of a stand mixer, beat butter and sugar until light and fluffy, 2 to 3 minutes. Mix in egg and vanilla, scraping down the sides of the bowl as needed. Add dry ingredients and mix until just incorporated. Stir in chocolate chunks and almonds, then fold in mini marshmallows.
Divide dough among skillets. You’ll want approximately 2 tablespoons or 1 3/4 ounces of dough per mini skillet, or about 8 ounces of dough per 6-inch skillet. Pre-measured balls of dough can also be frozen on a lined cookie sheet until frozen solid, then transferred to a zip top bag for later use.
Top with a few more chocolate chunks, almonds, marshmallows and a sprinkle of flake salt (if desired). Bake for 18 to 20 minutes for 6-inch skillets or 14 to 16 minutes for 3.5-inch skillets, or until edges are golden and center is just set but not overcooked. If you like your cookies more on the done side, cook for a few minutes longer. Add 1-2 minutes of cook time if cooking dough from frozen (do not thaw first).
Let cool for 5 minutes before serving warm.

Wow! We really like these cookies with a tall, ice-cold glass of milk! Yum! Have you ever made skillet cookies? What did you think of them? Share your thoughts in the comment section below!

Article & Photo Source: Love & Olive Oil