BROWN BUTTER S’MORES CHOCOLATE CHIP COOKIE SKILLET

Preheat the oven to 350F. Lightly grease a 12” cast iron or oven-safe skillet with butter. Set aside.

Brown the butter. Add the butter to a saucepan over medium-high heat. Melt and slightly brown (~5 mins). Remove & immediately pour into a large bowl. Cool slightly.

In a medium bowl whisk together the flour, baking soda, baking powder & salt. Set aside.

Once the brown butter has cooled, add the avocado oil & both sugars; whisk to combine.

Add the eggs & whisk well until combined/lighter in color. Then, whisk in the heavy cream & vanilla.

Add the dry ingredients to the wet; fold until just combined.

Fold in the chocolate chips/chopped milk chocolate & crushed graham crackers until evenly dispersed.

Transfer & press half the cookie dough into the prepared skillet; spread into an even layer. Arrange some of the graham cracker pieces all over, then some of the marshmallows.

Scoop remaining cookie dough on top & gently spread it over the marshmallows & graham crackers (it’s okay if the marshmallows aren’t covered).

Press remaining marshmallows & graham cracker pieces on top.

Bake at 350F for 22-27 mins, or until edges are golden brown & the center has puffed yet is still slightly gooey in the middle.

Cool for at least 10 mins before serving.

Serve warm with vanilla ice cream & sprinkle of flaky sea salt. Enjoy!