Chunky Skillet Cookie Sensation
If you know me you know I LOVE baking cookies and using my cast iron skillet, so I decided to come up with a recipe where I could do both simultaneously. Chunked up chocolate, peanut butter cups, and miniature pretzels join forces in the best way to make the cookie dough in this skillet cookie so sweet and slightly salty. This chunky skillet cookie sensation delivers a THICK, huge cookie that can be sliced and topped with a heaping scoop of ice cream. No cast iron skillet, no problem, this recipe can be baked in a similar size dish, you’ll just need to adjust your cooking time.
One of the perks of this recipe is that it can be made ahead of time. If you’re having company over, prepare the cookie dough and press it into your cast iron skillet. Place the prepared skillet cookie into your fridge, pulling it out about 30 minutes prior to when you plan to bake it. Bake it will you’re eating dinner, and dessert will be ready to serve right after after you eat. Best of all, it will be the perfect temperature to top with ice cream. I hope you will try making this recipe. Happy baking and eating!
This chunky skillet cookie is truly sensational because it full of the best ingredients.
This is the perfect amount of dough to press into lightly greased and salted 10” skillet or similar size dish.
This dessert can be prepped ahead or baked immediately. You choose!
Best served warm with a hefty scoop of ice cream!
Chunky Skillet Cookie Sensation
- 1 cup of butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 egg
- 2 tsp of vanilla extract
- 2 tsp of baking powder
- 3 cups of all purpose flour
- Pinch of kosher salt
- 1 cup of chocolate, coarsely chopped
- 1 cup of peanut butter cups, coarsely chopped
- 1/3 cup of miniature pretzels, coarsely chopped
- Flaky sea salt for sprinkling
- Start by preheating your oven to 375 degrees Fahrenheit
- Gather all of your ingredients
- Before you start mixing your ingredients, pop your chocolate and peanut butter cup chunks into the freezer. I like to give my chunks a quick chill before folding them into my cookie dough so they stay extra CHUNKY and don’t break down too much.
- In a large bowl or in the bowl of a stand mixer, beat your softened butter and sugars until well combined over low speed
- Over medium speed, add your egg, vanilla, and baking powder to the butter and sugars, being sure to mix all ingredients until just combined
- Over medium speed, add in your flour, one large spoonful at a time until the flour is fully combined into your ingredients.
- Stop your beater or stand mixer and go to the freezer to get your chocolate and peanut butter cup chunks
- Fold in your chocolate chunks, peanut butter cup chunks, and coarsely chopped mini pretzels into your dough over low speed. Be careful not to over mix the cookie dough and chunks.
- Lightly grease a 10” cast iron skillet with cooking spray and sprinkle a pinch of kosher salt onto the bottom of your cast iron
- Press your cookie dough into the cast iron skillet. The cookie dough can be pressed into the skillet with your hands or by using the bottom of a measuring cup to press the dough. If you don’t have a cast iron, follow the first two steps (lightly grease+add kosher salt) and press your cookie dough into a similar dish (9” deep dish pie plate or an 8”x8” Pyrex dish).
- Place your cast iron into an oven preheated to 375 degrees Fahrenheit and bake for 30-35 minutes, or until the edges turn a golden brown color
- Remove the skillet cookie from the oven, and sprinkle the top with a big pinch of flaky sea salt. Allow the skillet cookie to cool for at least 30 minutes before serving. Slice and serve warm with a scoop of vanilla ice cream.
- You can substitute one cup of chocolate chips and one cup of peanut butter chips in place of the chocolate chunks and peanut butter chunks.
- If you like a softer center, bake for 30 minutes. If you like a more stable center, bake for 35 minutes.