coarsely crushed graham crackers, divided (about 5 oz/150 g)
unsalted butter, room temperature
firmly packed brown sugar
semi-sweet chocolate chips
mini marshmallows, divided
In bowl, whisk flour with 1¾ cups (425 mL) crushed graham crackers, baking soda and salt. In another bowl, use electric mixer to beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Stir flour mixture into butter mixture. Fold in chocolate chips and ½ cup (125 mL) mini marshmallows.
Scoop into greased 10-in. (25-cm) cast-iron skillet; press dough out to edges. Sprinkle with remaining ¼ cup (60 mL) crushed graham crackers and ¼ cup (60 mL) marshmallows. Place skillet on grill preheated to medium. Close lid and reduce heat to low.
Cook, lid down, 30 to 35 min. or until golden brown around edges and set in the centre. Cool skillet on wire rack 15 min. before cutting cookie into wedges to serve.
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