Cast Iron Skillet Cookie
Golden around the outside and gooey in the center, this Cast Iron Skillet Cookie is stuffed with M&M’s and mini chocolate chips. At 10 inches in diameter it’s supersized and super tasty.
Love is in the air. Luckily, I’m stocked up on Lysol. If you aim it in the right direction, one spray can kill Coronavirus and romantic notions. Dual-purpose products are the best, especially when you don’t want to catch Covid. Or feelings.
If you ask me, Cupid should be arrested for assault with a deadly weapon. There needs to be consequences for his crappy matchmaking. You can’t just go around shooting people with magical arrows, no matter how cute and chubby you are. Besides, I don’t need a cherub to choose the love of my life. I already have a soulmate: cookies.
And since size matters, I’m celebrating Valentine’s Day with a 10-inch cookie. Baked in a cast iron skillet, it’s a cookie destined to break diets and hearts. Ooey, gooey and loaded with M&M’s and chocolate chips, this candy-stuffed cookie is a many-splendored thing.
Change your status from ‘single’ to ‘in a relationship’ with this Cast Iron Skillet Cookie. Hopeless romantic or hungry, you can’t go wrong with this supersized dessert.
Before sharing the recipe for this Cast Iron Skillet Cookie, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
I used the Valentine mix of milk chocolate M&M’s and semi-sweet chocolate chips but feel free to substitute different candy colors and flavors, the possibilities are endless.
Preparation Tips and Tricks
Browned butter takes approximately seven minutes from the time the butter initially melts until completion. If you’ve never browned butter before, it is simple. First, melt butter over medium heat in a saucepan. Next, add rum and stir constantly with a wooden spoon, taking care not get distracted. (There’s a fine line between browned butter and burned butter. Do not cross that line or you will be buying a new saucepan.) The butter will get foamy and release a nutty aroma. After that happens, you will begin seeing browned bits forming on the bottom. As soon as that happens, remove the pan from the heat and set aside to cool.
If you do not have a cast iron skillet you can substitute an oven safe skillet. If your skillet size differs from 10-inches, adjust your baking time accordingly. Less time for smaller skillets, more time for larger skillets.
Can a Cast Iron Skillet Cookie be Made in Advance?
Yes! Cookie dough can be made up to 2 days in advance if covered tightly and stored in the refrigerator.
Cookie dough can be made up to 3 months in advance if stored in an airtight container in the freezer. Flatten into a 10-inch circle before freezing then bake from frozen, no need to defrost. Simply add a few minutes to the baking time and enjoy.
I hope you enjoy this Cast Iron Skillet Cookie recipe. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
Finally, if your cookie jar needs restocking, check out this Reese’s Pieces Cookies Recipe and my recipe for Easy Monster Cookies.
Cast Iron Skillet Cookie
- 1 cup unsalted butter
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 1/4 cups light brown sugar packed
- 1/4 cup granulated sugar
- 2 tsp vanilla extract pure
- 1 tsp sea salt fine
- 1 tsp baking soda
- 3 cups all-purpose flour unbleached
- 1 cup M&M's divided
- 3/4 cup mini chocolate chips divided
- In a small saucepan, melt butter over medium heat and stirring constantly with a wooden spatula. Over the next seven minutes or so, the butter will foam, release a nutty aroma then begin to brown. To avoid burning, remove from heat as soon as brown bits form on the bottom of the pan and set aside to cool.
- After browned butter has cooled, add to a large mixing bowl with brown sugar and granulated sugar then beat with an electric mixer until well combined.
- Add eggs and egg yolk, one at at time, beating after each until well combined. Scrape down the sides of the bowl with a spatula as needed.
- Add vanilla then beat until combined. Set aside.
- In a separate bowl, sift together salt, baking soda and flour.
- Slowly add dry ingredients to wet, beating on low until just combined. Do not overmix.
- Add 1/2 cup of M&Ms and 1/2 cup of chocolate chips to the batter. Mix with wooden spoon until evenly distributed.
- Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees then grease your 10-inch cast iron skillet.
- Using your fingers, press chilled dough into skillet in an even layer. Note: batter will be thick.
- Top with remaining chocolate chips and bake for 30 to 35 minutes or until edges are set and slightly golden and center is still soft. Avoid overbaking.
- Remove skillet from oven and gently press remaining M&M's into the top of the cookie.
- Allow skillet cookie to cool for 10 minutes on a wire rack before slicing and serving.
- Cover and store leftovers in the refrigerator up to 3 days.
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