Here’s what I like about skillet cookies: they’re a little bit country. I guess it’s the cast iron pan that gives them that country feel to me. Lots of areas of the world use cast iron pans, so I don’t know why this association works for me.
Maybe something about my Great Grandma Lulu (an Oklahoma lady) mixed with the fact that I feel like this dish looks like something you could order from Cracker Barrel. And I sorta dig that.
The second thing I love about this recipe is it’s insanely delicous. Crispy on the edges while still being soft and chewy at the center. Mmmmm.
This would be the perfect dessert to serve next time you have dinner guests over. It’s just such a fun presentation. And it’s so easy to make! You could easily make the dough ahead of time and bake just before serving.
Skillet Cookie, makes two small cookies (the pan pictured is 8 inches in diameter).
1/2 cup softened butter
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I used a mix of crushed Heath bar and mini chips)
Cream together the butter and sugar. The mixture should begin to lighten in color. Stir in the egg and vanilla extract. In a separate bowl whisk together the flour, baking soda, and salt.
Stir the flour mixture into the butter mixture. Stir in the chocolate chips. Cover and refrigerate for at least 2 hours (up to 2 days).
Lightly butter the cast iron skillet. If using an 8-inch cast iron skillet (like me) you only need to add half of the cookie batter to the pan (you can make two!).
If you want to bake the entire amount in a larger skillet, you totally can; simply adjust the baking time. Spread the cookie dough so that it’s just a few inches from the edges.
Bake at 350°F for 16-18 minutes. What you’re looking for is for the edges to look brown and crispy. The center will still be somewhat soft and slightly raw. Especially keep these visual cues in mind if you decide to use a different size pan.
Allow to cook for 5-8 minutes in the pan (it will continue to cook some) before slicing and serving. Don’t worry—it will still be quite warm. Be sure to add a scoop of ice cream for me! xo. Emma
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Ingredients
- ½ cup butter (softened)
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips (I used a mix of crushed Heath bar and mini chips)
Instructions
- Cream together the butter and sugar. The mixture should begin to lighten in color. Stir in the egg and vanilla extract. In a separate bowl whisk together the flour, baking soda, and salt. Stir the flour mixture into the butter mixture. Stir in the chocolate chips. Cover and refrigerate for at least 2 hours (up to 2 days).
- Lightly butter the cast iron skillet. If using an 8-inch cast iron skillet (like me) you only need to add half of the cookie batter to the pan (you can make two!). If you want to bake the entire amount in a larger skillet, you totally can; simply adjust the baking time. Spread the cookie dough so that it’s just a few inches from the edges.
- Bake at 350°F for 16-18 minutes. What you’re looking for is for the edges to look brown and crispy. The center will still be somewhat soft and slightly raw. Especially keep these visual cues in mind if you decide to use a different size pan. Allow to cook for 5-8 minutes in the pan (it will continue to cook some) before slicing and serving.
Can you use baking ppwder instead of baking soda?
No. While they are both leavening agents they work differently. When a recipe calls for baking powder or baking soda it is best to the use the one called for.
Love skillet cookies. Nothing better than a warm one with ice cream on top. Yum, yum!
I made these last night. They were so easy & very yummy!
You can get smells out with a “pancake.” Mix flour and water, or use actual pancake mix. Make sure the batter covers the entire bottom of the pan. Cook until top is pretty dry and discard–or feed to the dog. This will get rid of fishy smells, onion or anything. Wipe out with a paper towel, grease lightly and you’re ready to go.
Can i make this in a regular pyrex template?
This looks so delicious it’s sinful, haha. Really want to make this now.
I’m thinking you just slap this on the table with a pile of spoons and go to town. Beautiful!
Since cast irons are kept oiled, often all you need to do is wipe it out with a dry paper towel, most debris comes straight out.
Um this looks amazing!
This look sooo damn delicious! This is so ingenious! I’d never think of this myself!
There is a restaurant in northern utah that has these on their menu and they are so so good. Skillet + Cookie = skookie 🙂
Oh my gosh this is glorious to look at! You girls are not helping my ‘diet’ (I say that in the loosest terms as I love food to much to diet)
one for this Saturday night I think! 🙂 x
This looks goooooddddd.
Kindness is the best accessory,
Rebecca
looks so great!! I know what my weekend project will be(:
http://wethinkthereforewecreate.blogspot.com
Oh… this looks so unhealthy… but so GOOD! 🙂
Looks delicious 🙂 I will definately try this.
Okay, I saw this post yesterday and immediately made a skillet cookie last night. It was so delicious! As are all your recipes. Thanks for keeping me inspired!
mmmm, this looks to die for! A local restaurant makes something like this and calls them pizookies 🙂
yum! gotta try this.
also, cast iron skillets are country to me, too. I’m from KY, thus explaining that !
I’ve never heard of skillet cookies before, but count me in! They’re cute and they look delicious (crispy edges and gooey center: yes!). I can’t wait to try this out!
xoxo
Taylor