skillet cookie

Giant chocolate chip cookie with malted milk made in a skillet for the ultimate sharing treat!

Chocolate chip and malted milk skillet cookie

butter

golden caster sugar ((white caster will also work))

100 g soft light brown sugar

eggs

plain flour

175 g malted milk drink

tsp baking powder

g chocolate (chopped)

Heat the oven to 180C (160C fan). Brush two small skillets (mine were 22 cm in size) with some butter and set aside.

In a large bowl, beat together the softened butter and both sugars until light and fluffy (you can do it with electric mixer or by hand). Add eggs, one at the time.

Add the flour, malted milk powder, baking powder and a pinch of salt and stir the mixture until it forms the dough. Add the chocolate chunks (I&#x27;ve used a mixture of dark and white chocolate) and stir it to combine.

Divide the dough in two, transfer into the skillets, smooth over with spatula/spoon and bake for about 15-18 minutes until top is golden brown and the middle is just set.

Take out of the oven and allow it to cool for 10 minutes. Top with some ice cream if desired, enjoy!

Soft and chewy mini oatmeal chocolate chip skillet cookie baked in a small cast iron skillet. It&#39;s the perfect size for one or two people to enjoy!

Mini Oatmeal Chocolate Chip Skillet Cookie

brown sugar

sugar

vanilla extract

all-purpose flour

baking soda

cinnamon

oats

chocolate chips

Heat the oven to 350 degrees F (177 degrees C). Generously butter a 6.5-inch cast iron skillet or a 5x5-inch baking dish and set aside.

In a medium-sized bowl, cream together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the egg yolk and the vanilla.

In a separate small bowl, mix together the flour, oats, baking soda, and ground cinnamon. Pour the flour mixture into the butter/sugar mixture and mix until combined. Gently stir in the chocolate chips.

Press the cookie dough into the skillet and bake for 15-18 minutes or until the top of the cookie looks barely golden. Do not over-bake it, the cookie will continue to cook in the hot skillet when you take it out of the oven.

Allow the cookie to cool in the skillet or baking dish for at least 10 minutes before cutting.

Best when enjoyed warm.

This mini skillet brownie is so easy to make and makes a great dessert for two (or snack for more)

Mini skillet brownie

all purpose flour

tbsp unsweetened cocoa powder

salt

cinnamon ((optional))

chocolate

unsalted butter (55 grams)

sugar (50 grams)

tsp vanilla extract

Preheat the oven to 350F/180C. Lightly butter the inside of a 6 1/2 in cast iron skillet (16.5cm frying pan).

Whisk together the flour, cocoa powder, salt and cinnamon and set aside.

Melt the butter and 1/4 cup chocolate chips together in a heatproof bowl. You can either do this in short bursts of around 20-30 seconds in the microwave, stirring in between, until almost melted, or else in a double broiler. Remove from heat once almost melted and stir to melt the last little bit.

Stir the sugar into the chocolate mixture until well combined. Add the vanilla and egg and stir/whisk to mix through. Make sure you do this relatively quickly so the egg doesn&#039;t cook as bits of egg (since the mixture is likely still warm).

Gradually add the flour mixture and fold in, then fold in the remaining chocolate chips. Once it&#039;s all mixed in, pour into the prepared skillet. Spread the mixture to the edges and smooth the top.

Bake the brownie in the oven for approximately 18-20 minutes until it is dry on top and gently crisp around the edges. You can test with a skewer in the middle which should come out clean (apart from any chocolate if you catch a chip). Best served warm but you can also serve at room temperature.

https://embed.mediavine.com/videos/soc3ggptphe6w1mazv4o

This mini skillet brownie is easy to make and the perfect delicious chocolate dessert for two. Perfect for Valentine's Day or any excuse you like!

Rich, decadent blondie batter is combined with dark chocolate chunks and crushed candy canes and baked up in a cast-iron skillet until the edges are crispy but the center is still gooey and delicious. This skillet blondie is filled with flavors of the holidays!

Chocolate Chunk Peppermint Skillet Blondie

unsalted butter (two skicks, melted)

dark brown sugar

eggs (room temperature)

baking powder

peppermint (about 12 candy canes)

peppermint extract

heavy cream

candy canes (for topping, optional)

Preheat your oven to 375 degrees Fahrenheit. Spray a 10-inch cast-iron skillet with baking spray and set aside.

In a large mixing bowl, whisk together melted butter, brown sugar, vanilla, and eggs until combined.

In a separate medium mixing bowl, whisk together flour, baking powder, and salt. Add flour mixture to the bowl with the butter mixture and combine mix with a rubber spatula until just combined and no more dry flour is visible.

Fold in crushed peppermint and dark chocolate chunks until mixed into the batter. Pour blondie batter into the prepared cast-iron skillet and smooth out into an even layer.

Bake blondie in the preheated oven for 25-30 minutes until the edges are set and the center is still gooey. The center will look slightly underbaked. Cool in the skillet for 10-15 minutes.

While the blondie is cooling, add powdered sugar, peppermint extract, and two tablespoons of heavy cream to a medium mixing bowl. Whisk together until combined. Add more heavy cream as needed until glaze is smooth and able to be drizzled easily with a spoon.

Drizzle glaze over warm blondie and top with more crushed candy canes if desired. Enjoy!

This deep dish chocolate chip skillet cookie is baked with a layer of Nutella right in the center! It's so rich and so ooey gooey, but also so fun to make. It's best to dig in when it's still warm for an extra melty center!

Nutella Stuffed Deep Dish Cookie

(220 grams) unsalted butter, room temp

(200 grams) light brown sugar, packed

(100 grams) granulated sugar

eggs egg yolk

(360 grams) all-purpose flour

cornstarch

tsp baking soda

tsp kosher salt

(275 grams) semisweet or dark chocolate chips, divided

(120 grams) Nutella *or chocolate SunButter

Preheat the oven to 350F and coat a cast iron skillet with light layer of nonstick spray.

In a bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

In a large bowl, mix together the butter and sugars using a hand or stand mixer with the paddle attachment. Mix on medium-high speed for 2-3 minutes until light and fluffy.

Scrape down the bowl and mix in the vanilla and eggs.

Slowly mix in the dry ingredients. The dough will get pretty thick.

Switch to a rubber spatula and fold in 1 1/4 cups of the chocolate chips by hand.

Press half of the cookie dough into the bottom of the cast iron skillet. If it&#8217;s sticking to your hands, spray your fingers with some nonstick spray.

Spread the Nutella over top, leaving a 1/2 inch gap around the edge.

Take large chunks of the cookie dough and gently flatten them with your hands. Lay them on top of the Nutella layer then press the seems together to create a smooth top.

Sprinkle on the remaining 1/4 cup of chocolate chips.

Bake for 25-30 minutes for a more gooey cookie and 30-38 for a more well-done cookie. I baked mine for about 28 minutes.

If you&#8217;d like to just dig in with your spoon, enjoy when it&#8217;s warm from the oven. For a cookie you can slice into like a pie, let it cool to room temperature.

This Funfetti Skillet Cookie is a soft-baked cake-like cookie with a subtle vanilla flavor.

Funfetti Skillet Cookie

C Unsalted butter

C + 1 tsp Granulated sugar

tbsp egg

tsp Pure vanilla extract

C All-purpose flour

Vanilla cake mix

Baking powder

Salt

tbsp Sprinkles

Gently beat butter on medium speed for a minute or two to soften. Add sugar and continue to beat until sugar and butter are well mixed.

In a separate bowl, crack an egg and whisk with a fork. Measure out 2 ½ tablespoons of the beaten egg and add to mixing bowl. Discard the rest of the egg. You should scrape down the bowl before turning your mixer back on.

Beat egg into the butter and sugar, add vanilla and continue to mix.

Add dry ingredients: flour, vanilla cake mix, baking powder and salt. Turn mixer on low to begin and increase speed to medium after a minute or two until dough forms.

Add sprinkles last and mix to incorporate.

Gently spray skillet with cooking spray. Divide cookie dough between each skillet.

Bake at 350° for 10-12 minutes. Remove from oven and allow cookies to cool completely. Serve with ice cream or whipped cream.

This giant skillet snickerdoodle recipe is a fuss-free way to make cookies for a crowd! It’s warmly spiced and bakes into a chewy, pillowy-edged cookie with a soft interior.Roll the dough into a ball and as it bakes in the skillet, it will spread and pillow to fill the entire pan.

Chai-Spiced Snickerdoodle Skillet Cookie

unsalted butter, melted

cream of tartar

fine sea salt

brown sugar,

cardamom

ginger

allspice

cloves

nutmeg

Preheat the oven to 350°F.

Coat a 10-inch cast iron skillet with some of the melted butter using a pastry brush. Set aside.

For the dough, whisk the flour, baking soda, cream of tartar, and salt together in a large mixing bowl. In a separate medium bowl, mix together the remaining melted butter, granulated sugar, brown sugar, and egg. Pour the liquid mixture into the flour mixture. Beat together using a hand mixer on low speed until combined. Let the dough rest uncovered for 10 minutes, or until firmed and not sticky.

Meanwhile, make the chai spice coating. Stir together the granulated sugar and all of the ground spices in large bowl. When the dough is firm, gather it together with your hands and form into a large ball. Roll the ball in the spices repeatedly until the ball is totally covered with the sugar and spice mixture. You will have leftover chai spice (save for other use).

Place the ball in the center of the buttered skillet; do not spread or flatten it. The ball will spread as it bakes. Bake for 35 minutes, or until the cookie fills the pan and is golden brown and crackled on top. Cut into wedges and serve warm with scoops of ice cream and leftover chai spice sprinkled on top. Or store room temperature wedges in an airtight container for up to 4 days.

If you like gooey, warm, chocolatey desserts, you're going to absolutely love this vegan skillet chocolate chip cookie recipe. It's really fun to make and even more fun to enjoy with family and friends.

Skillet Chocolate Chip Cookie

flax meal

water

canola oil

molasses

Preheat the oven to 350F.

In a large mixing bowl, whisk together flax meal, water, oil, sugar, molasses and vanilla until smooth. Mixture should look like caramel sauce.

In a separate small mixing bowl, combine flour, baking soda, and salt.

Add dry ingredients to wet ingredients. Stir until combined. (This will take a little elbow grease. Dough will be quite thick. To avoid over-mixing, stir until flour is just incorporated.)

Fold in the vegan chocolate chips.

Dump the cookie dough into a well-seasoned, 10" cast iron pan. Press evenly into pan.

Place the pan on the middle rack in the oven and bake for 28 to 35 minutes, or until edges are golden and middle has firmed up somewhat to the touch. When pressed, the dough in the middle of the pan should give a little, but a tester should come out clean.

Allow the cookie to cool and slice into wedges.

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Top 8 skillet cookie recipes from across the web

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Top 8 skillet cookie recipes from across the web

The most viewed skillet cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate chip and malted milk skil...

Mini Oatmeal Chocolate Chip Skillet...

Mini skillet brownie

Chocolate Chunk Peppermint Skillet ...

Nutella Stuffed Deep Dish Cookie

Funfetti Skillet Cookie

Chai-Spiced Snickerdoodle Skillet C...

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The most viewed skillet cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine