Maple Cinnamon S’mores Stuffed Skillet Cookie

Servings : about 8-10

Prep Time : 25 minutes

Bake Time : 25-30 minutes

Ingredients

2 + 1/4 cups 1:1 gluten-free flour, See Recipe Notes

1 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup unsalted butter, softened

1 cup dark brown sugar, packed

1/2 cup granulated sugar

1 teaspoon espresso powder

2 teaspoons vanilla extract or paste

1 teaspoon apple cider vinegar

2 large eggs + 1 egg yolk, room temperature

1 cup mini semisweet chocolate chips

3/4 cup chopped dark chocolate

1 cup crushed cinnamon graham crackers

1 cup mini maple marshmallows, See Recipe Notes

flaky salt, for sprinkling on top

vanilla or pumpkin ice cream, for serving

Preheat the oven to 350°F. In a medium bowl, mix the gluten-free flour, baking soda, salt and the cinnamon.
In a large bowl whisk together the softened butter, both sugars and the espresso powder until lightened in color and fluffy.
Add in the vanilla and vinegar, whisking until it resembles a smooth thick paste. Whisk in the eggs and egg yolk until just combined.
Mix the dry ingredients into the wet ingredients, then gently fold in the mini chocolate chips and chopped chocolate. Be careful not to over mix the dough.
Lightly grease a 12 inch oven safe skillet with non-stick cooking spray. Press half the cookie dough evenly into the bottom of the prepared skillet.
Sprinkle the cookie dough with the crushed graham crackers and maple marshmallows. Then add the remaining half of the cookie dough over the top.
Bake for 25-30 minutes or until it is golden brown around the edges but slightly underdone in the center. Remove from the oven and allow to cool slightly. If desired, sprinkle with flaky salt and top with vanilla ice cream before serving.

I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
I used Trader Joe’s maple marshmallows.