This is my first foray into the world of skillet cookies, and I may never go back. There is just so much to love. They are fast and easy to prep and bake — particularly mine, which is “one-skillet” (the ultimate one bowl treat that you bake in the same “bowl” that you mix). They are meant to be eaten straight from the oven, when still gooey and warm. Isn’t that is how everyone prefers their cookies anyway, or is that just me? The presentation is special, as you are either eating it straight from the pan with a spoon or slicing it a la pie, and who doesn’t love a big ole slice of cookie pie?
I have seen many a skillet cookie on the internet, and the vast majority are chocolate chip, not surprisingly, and I had every intention of developing a recipe for the same. But then I went out for ice cream with a couple of kids I know, and ordered a cone of “snap mallow pop” — marshmallow ice cream with bits of Rice Krispie treats folded in. It was to die, big surprise, and got me thinking about making a Rice Krispie treat flavored cookie. And because I had skillet cookies on the brain, the leap to a marshmallow Rice Krispie skillet cookie was obvious.
Much to my delight, the internet was far from chock full of Rice Krispie treat cookies. Like, honestly, I found this one and that’s about it. And it seems no one has thought to post a recipe for making said cookie in a skillet, which, of course, pleased me to no end. I looked to Martha and Bon Appetit to get the lay of the skillet-cookie land, and I looked to Rachel Ray, too, as she prepared her’s as I intended to: by melting butter in the skillet itself, whisking in the sugars, adding the yolks and egg, the extract, and then the dry ingredients. I wasn’t kidding about this one-bowl thing . . . 
The base of my cookie recipe is not unlike that for my chocolate chip cookie — bread flour, a couple of yolks, an egg, and a generous bit of salt. But this here skillet cookie gets the added plus of browned butter — I mean it’s melting in the skillet anyway, why not just brown it? It gives this cookie a depth of nutty, deeply buttery flavor that only browned butter can provide. In short, the ease with which this cookie comes together is worth its weight in gold, particularly in light of how intensely flavorful it is and – most importantly in my book – gooey and moist and infinitely spoonable.
[yumprint-recipe id=’96’]
