In a medium skillet, melt 1 cup of salted butter over medium heat, stirring constantly for about 5-7 minutes until it turns a rich golden brown and develops a nutty aroma. Remove from heat and allow to cool for about 10 minutes.

In a large mixing bowl, whisk together the cooled brown butter, ¾ cup of brown sugar, ¾ cup of granulated sugar, 2 large eggs, 2 tablespoons of heavy cream, and 2 teaspoons of vanilla extract until the mixture is smooth and creamy, about 2-3 minutes.

In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Carefully fold in 1 cup of semi-sweet chocolate chips, 1 cup of chopped Hershey’s chocolate bars, 1 cup of crushed graham crackers, and 1 cup of mini marshmallows into the dough.

Preheat your oven to 350°F (175°C) while you prepare your cast iron skillet. Generously grease the pan with cooking spray or butter.

Spoon the cookie dough mixture into the prepared skillet, spreading it evenly with a spatula. Add some additional chocolate chunks, marshmallows, and graham cracker pieces on top of the dough.

Place the skillet in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center is still slightly gooey.

Once baked, remove the skillet from the oven and let it cool for about 10 minutes. Serve warm with a scoop of vanilla ice cream on top and a sprinkle of flaky sea salt.