Name: Rocky Road Skillet Cookie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: american
Ingredients: 125 g butter; 1/3 cup brown sugar; 1/3 cup caster sugar; 1 egg; 1 cup plain flour; 1/2 tsp bicarbonate of soda; 1/4 cup desiccated coconut; 1/4 cup roasted salted peanuts chopped; 100 g marshmallows cut in half; 1 tbs shredded coconut; 40 g 70% cocoa dark chocolate melted cooled slightly

by Australia's Best Recipes Team Last updated on 07/10/2019

A rich, warm and decadent giant cookie made in a frying pan. This rocky-road flavoured cookie is the ultimate dessert to make for a crowd. Recipe by Lucy Nunes. - Australia's Best Recipes Team

Ingredients

125 g butter
1/3 cup brown sugar
1/3 cup caster sugar
1 egg
1 cup plain flour
1/2 tsp bicarbonate of soda
1/4 cup desiccated coconut
1/4 cup roasted salted peanuts chopped
100 g marshmallows cut in half
1 tbs shredded coconut
40 g 70% cocoa dark chocolate melted cooled slightly

Method

Step 1

Over medium heat, melt butter in a large skillet or oven-proof frying pan (approximately 22cm base and 28cm top). Stand for 10 minutes to cool slightly.
Step 2

Preheat oven to 180C or 160C fan-forced.
Step 3

Add sugars to skillet and whisk until combined. Add egg and whisk to combine.
Step 4

Sift flour and bicarbonate of soda over pan. Stir until combined.
Step 5

Add desiccated coconut and peanuts. Stir until combined. Press down with spatula to level dough.
Step 6

Bake for 17 minutes, or until skewer inserted in centre comes out clean.
Step 7

Take cookie out of the oven and top with marshmallows. Sprinkle with shredded coconut.
Step 8

Place under hot grill for 1 to 1 1/2 minutes, or until marshmallows are golden.
Step 9

Drizzle melted chocolate over top. Best served warm. You can cut into individual wedges or give each person a spoon to eat straight from the warm pan.