Ingredients
Method
Step 1 – Preheat & Prep
- Preheat oven to 350°F (convection). Butter a medium 8-inch cast iron skillet or your preferred oven-safe pan.
Step 2 – Beat Butter & Sugar
- In a stand mixer or by hand, beat room-temperature butter, brown sugar, and white sugar for 1–2 minutes until slightly off-white and fluffy.
Step 3 – Add Wet Ingredients
- Mix in the large egg, vanilla extract, and molasses (optional) until fully combined.
Step 4 – Add Dry Ingredients
- Fold in flour, baking soda, baking powder, crushed graham crackers, and salt until a cookie dough forms.
Step 5 – Add Chocolate
- Mix in chocolate chunks until evenly distributed throughout the dough.
Step 6 – Transfer Dough
- Spread the cookie dough evenly in the prepared skillet.
Step 7 – Bake
- Bake at 350°F for 22–24 minutes, until the edges are set and the center is soft.
Step 8 – Add Marshmallow Topping
- Spread marshmallow fluff evenly on top of the warm cookie. Toast under a broiler on low for 1–2 minutes, or use a kitchen torch if you don’t have a broiler.
Step 9 – Serve
- Top with ice cream scoops and drizzle with chocolate syrup if serving immediately. If storing for later, skip the ice cream until ready to enjoy.