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Just last night my husband sidled up to me after dinner and sweetly asked, “Any chance you’ve got plans to bake something sweet tonight?”
“Well,” I said, “I could make a skillet cookie. But we don’t have any ice cream, and you kind of need ice cream with—.”
Before I could finish the reply came from the other room. Our 16 year old son said, “I’ll go get ice cream.” Oh the joys of having a kid who drives!
This dessert may give my dulce de leche bars a run for their money in the melty, ooey, gooey yumminess department. But the best thing about this is how easy it is. You make it all in the skillet!
I do love my cast iron. I may not use it every day, but almost. You could do this in a stainless steel skillet, I’m sure, or even in a baking dish. My skillet is 10 inches across. So just be sure to use something comparable in size.
Making the Skillet Cookie
First, you melt your butter. (Although I have been known to substitute coconut oil for some of the butter -like last night, I only had 1 1/2 sticks of butter in the fridge.)
Cast iron skillets retain heat exceptionally well. So as soon as your butter is melted, or almost melted, turn off the heat and remove the skillet from the burner. See, you’ll be adding eggs in a minute, and you don’t want them to scramble. No one wants to eat Triple Chip and Scrambled Egg Skillet Cookie. Ick.
Stir in your sugars and vanilla. Then add about half of the flour, mixing until the butter is absorbed and the mixture has cooled slightly.
Mix in your beaten eggs, and the rest of your flour and other dry ingredients. It will be a thick mixture. Now stir in your chips. I like to use a mix of white, milk, and semisweet chocolate chips. You could use all one kind, or any combination you like. Butterscotch chips would be yummy. You could even throw in some nuts or toffee chips. Sky’s the limit!
Because the mixture is kind of warm, you will get some melting of chips, so stir quickly and gently. Then pat the mixture in the skillet and bake it up. Let it sit a few minutes before digging in. You want it to be warm, but not molten!
We like ours served with vanilla ice cream.
The next time you need a quick dessert…give this one a try. It’s worth a trip to the store to get ice cream!