Gooey Marshmallow Graham Cracker Skillet Cookies

Another Version of Skillet Cookies

Description

This delightful recipe, originally clipped from a magazine in 1998, offers a fantastic way to utilize leftover marshmallows and graham cracker crumbs, resulting in scrumptious cookies that evoke nostalgia and comfort, perfect for satisfying a sweet tooth in just a short time.

Recipe Category

Drop Cookies

Keywords

Dessert, Cookie & Brownie, < 30 Mins, Beginner Cook, Stove Top, Easy, Inexpensive

Ingredients

Ingredient	Quantity
Butter	1/2 cup
Evaporated Milk	1/2 cup
Granulated Sugar	1 cup
Marshmallows	10
Graham Cracker Crumbs	1 cup
Pecans	1 cup

Nutritional Information (per cookie)

Nutrient	Amount
Calories	64.3
Total Fat	3.9 g
Saturated Fat	1.5 g
Cholesterol	5.8 mg
Sodium	29.2 mg
Total Carbohydrates	7.3 g
Dietary Fiber	0.3 g
Sugars	5.6 g
Protein	0.6 g

Instructions

Combine Ingredients: In a large skillet, combine the butter, evaporated milk, and granulated sugar. Place over medium-high heat and bring to a boil, stirring often to prevent sticking.
Cook Mixture: Once boiling, reduce the heat to medium and continue to cook for 6 minutes, stirring constantly to ensure an even consistency.
Incorporate Marshmallows: Remove the skillet from heat and immediately add the marshmallows. Stir vigorously until the marshmallows have completely melted and the mixture is smooth.
Mix in Dry Ingredients: Add the graham cracker crumbs and pecans to the melted marshmallow mixture. Stir until all ingredients are well combined and a thick, cookie batter forms.
Drop Cookies: Using a teaspoon, drop spoonfuls of the mixture onto waxed paper, spacing them out to allow for spreading.
Cool Completely: Allow the cookies to cool completely at room temperature. They will firm up as they cool.
Store: Once cooled, store the cookies in a covered container to maintain freshness.