Saturday, March 10, 2012

Skillet Cookie

I am in love with my cast iron skillet. I think everyone should get one.

That being said, this can be made in any oven safe skillet. Probably in any round pan. But the skillet is half the fun.

You can do any chips you would like. We are partial to the butterscotch and milk chocolate combo.

Skillet Cookie.

Adapted from Martha Stewart


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup packed light-brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 bag milk chocolate chips
  • 1/2 bag butterscotch chips


Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda, and salt; set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about60 seconds. 

Add egg and vanilla; mix until they are fully incorporated. 

Add flour mixture, and beat until just combined. 

Stir in chips by hand.

Transfer dough to a 10-inch skillet, and press down to cover the bottom all the way to the edges.
Make the middle slightly more shallow

Bake until edges are brown and top is golden, about 40 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Let sit in skillet 5 minutes.Transfer to a wire rack to cool, 15 to 20 minutes. 

Serve with ice cream!

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