This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review. #a2Milk #IC
S’mores Skillet Cookie made with coconut oil! Ooey gooey marshmallow, melted chocolate with a graham cracker crunch…YUM! Dessert is ready in 30 minutes.
Ever since I was little, I’ve had problems with milk. As a baby, I had soy milk and then I just graduated to lactose free varieties in elementary school. Do you know how hard it is to see a nice, cold glass of milk with a cookie? I want to be able to enjoy the special moments with my family. Yes, I can use lactose free milk, but it just doesn’t seem the same.
Last fall, I started seeing a2 Milk® in the dairy sections and I was intrigued!
Time for a little science: the A1 protein in milk is what causes discomfort after consuming diary. It’s in all conventional milk (including organic!) on the U.S. market. a2 Milk® comes from special cows with milk naturally free of the A1 protein. So essentially you’re drinking REAL milk, without the discomfort. Umm, yes please!
To make the milk more widely available, the a2 Milk® Company™ has partnered with U.S. dairy farmers in upstate NY and the Midwest to expand the herd! This means more a2 milk is heading out to grocery stores across the country soon!
I had to try the a2 Milk® with some cookies–plus I wanted to bake up a special treat to celebrate the end of the school year. Is there anything that says “summer” more than S’mores? I absolutely love ooey gooey marshmallows and the crunch of graham crackers. Combining s’mores with a skillet cookie was my late night creation…I was like a mad scientist in the kitchen! Fingers crossed the whole time it was baking, I am SO happy with the results.
I try to use coconut oil whenever I can, instead of butter. It’s a bit healthier and I love the subtle sweetness it gives to cookies or a stir-fry. If you just have butter on hand, feel free to swap it out.
S’mores Skillet Cookies w/ Coconut Oil
- 2.5 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons cinnamon
- 1 cup coconut oil , melted
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 6 sheets honey graham crackers , broken (not crushed)
- 2/3 cup chocolate chunks
- 1 Hershey Bar , broken into pieces
- 2 cups mini marshmallows
Preheat oven to 350.
In a medium bowl, combine flour, salt, baking soda, baking powder and cinnamon. Stir with fork and set aside.
In the bowl of a mixer, add sugars and coconut oil. Mix until creamy, about 2 minutes.
Add one egg at a time, then vanilla.
Slowly pour in the flour mixture. Beat until combined.
Add graham cracker bits, marshmallows and chocolate chunks. Stir until combined.
In a cast iron skillet, sprayed with cooking spray, add cookie dough mixture. Try to cover marshmallows with dough. Top with Hershey pieces.
Bake 25-30 minutes, until golden brown. DO NOT OVERBAKE.
Substitute butter for coconut oil, if desired.
Needless to say, we all enjoyed this skillet cookie. It’s the perfect treat for a movie night or summer picnic!
Do you use coconut oil for baking? Have you tried a2 Milk®?