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Campfire Skillet Cookie

Bring the great outdoors inside. This playful campfire scene sits on a soft-baked cookie, complete with hard candy flames, cookie kindling and pretzel skewers. The candy bar logs become soft and melty as you toast the marshmallows.
  • Level: Easy
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 40 min
  • Yield: 6 servings
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Ingredients

Skillet Cookie:

2 sticks (1 cup) unsalted butter, at room temperature

2 1/2 cups all-purpose flour (see Cook's Note)

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 cups sugar

1 teaspoon pure vanilla extract

1 large egg

Decorations:

7 red hard candies, such as Jolly Rancher, crushed

7 pink hard candies, such as Jolly Rancher, crushed 

One 16-ounce can vanilla frosting

3 drops leaf green gel food coloring

14 chocolate wafer sandwich cookies (1 sleeve), crushed

3 pirouettes cookies, cut into thirds

6 milk chocolate-covered caramel and biscuit candy bars, such as Twix (three 1.79-ounce packages)

6 marshmallows

6 pretzel rods

Directions

Special equipment:
1 large piping bag; a medium grass (multi-opening) piping tip; a small kitchen blowtorch
  1. For the skillet cookie: Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter.
  2. Whisk together the flour, baking powder and salt in a medium bowl. Beat the sugar and remaining butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla and egg, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated.
  3. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown and the top is golden but still slightly soft, 40 to 45 minutes. Cool on a wire rack 15 minutes.
  4. For the decorations: Lower the oven temperature to 300 degrees F. Line a baking sheet with aluminum foil. 
  5. Sprinkle the crushed red and pink candies on the baking sheet in a single layer but touching. Bake until melted, 5 to 7 minutes. Cool on the baking sheet, then break into large shards for the candy fire.
  6. Meanwhile, remove one-quarter of the frosting to a small bowl and combine with the green food coloring. Transfer to a piping bag fitted with a medium grass tip. Spread the remaining frosting in the center of the cookie, leaving a 1 1/2-inch border around the edge. Sprinkle the crushed chocolate cookies over the frosting, covering all of the white. Pipe the green grass frosting to fill in the border. 
  7. Pile the pirouette cookie pieces in the center to form kindling. Top with some of the smaller or crushed shards of melted candy. 
  8. Form a firewood teepee with the candy bars. Arrange tall shards of the melted candy fire sticking out of the gaps. 
  9. Attach a marshmallow to each pretzel rod. Lay the pretzel skewers across the candy fire pit and gently toast the marshmallows with a small kitchen blowtorch. Slice and serve with all the gooey, melted toppings.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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