Skillet Cookies 2.0
A year ago, I shared a blog post with five of my favorite skillet cookie recipes. I wasn't expecting the recipes or the post to be received so well, especially since at the time, we had just sold our home and were in transition. The skillet cookie recipes I made and shared were all created on a stovetop in a hotel room while we waited to lease our apartment while our home was being built. Prior to that, I’ve been no stranger to a warm pizookie or skillet cookie, served with a scoop of ice cream on top or some whipped cream. They’re irresistible and the perfect dessert for just one or to share amongst a friend or two. I’m so happy that my first round of skillet cookies was a hit, and you may have even spotted my White Chocolate Cherry Cashew Skillet Cookie in the July/August issue of Southern Cast Iron Magazine. I’m excited to share that I have five new skillet cookie recipes and they’re just as good, if not better than my first round! From brown sugar and cinnamon to fruity and tart to chocolate and nutty browned butter, there is sure to be a skillet cookie for everyone found here. You can find my first post on skillet cookies here.
Some tips for making these skillet cookies:
-Make sure your skillet is properly seasoned and greased. Check out this helpful video to learn more.
-The timing for these recipes is generally accurate however, depending on your preference for cookie type and texture, keep in mind that the bake time for each cookie is also dependent on how soft and chewy or crispy you prefer your cookies. If you’re not familiar, the cast iron skillet will hold a lot of heat for a good amount of time. If you like your cookies on the chewier, softer side bake them for the lower amount of time recommended. You can always remove the skillet from the oven and allow the circulating temperature to heat through the cookie.
-As mentioned above, cast iron pans remain hot for a good amount of time so be mindful of bake time and allow cookies to cool completely (about 45 minutes) before enjoying your skillet cookies.
Let's get baking!
1. Snickerdoodle
This Snickerdoodle Skillet Cookie is has the perfect balance of crispy outer edges and a soft and fluffy middle. It has robust vanilla flavor and cinnamon swirled throughout. I've topped mine with some vanilla ice cream and a caramel sauce.
Snickerdoodle Skillet Cookie
INGREDIENTS
1 tablespoon butter, softened
1 ⅓ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
1 ½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 ½ sticks unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 teaspoons cinnamon-sugar
1 tablespoon demerara sugar
DIRECTIONS
Preheat oven to 350°F. Coat the skillet with softened tablespoon of butter. In a medium-sized bowl, sift flour, baking soda, cream of tartar, and cinnamon together in a bowl and set aside. Using an electric mixer in a large bowl or in the bowl of a stand mixer, mix butter and sugar together on medium speed until blended well. Add the egg and vanilla extract, mixing to combine. While mixing on low speed, slowly add the flour mixture to the butter mixture until just combined. Add dough to the prepared skillet. Press dough down evenly using a spatula. Sprinkle top of cookie with cinnamon-sugar. Sprinkle demerara sugar over the cinnamon-sugar. Bake cookie for 25 minutes.
2. Strawberry Shortbread Skillet Cookie
Made with fresh strawberries and a boost of extra strawberry flavor provided by additional strawberry extract, this is the skillet cookie of spring! This recipe calls for homemade shortcake crumbs but if you're short on time or not in the mood to make them, try opting for bits of sugar cookies.
Strawberry Shortcake Skillet Cookie
INGREDIENTS
For the shortcake crumb:
¼ cup granulated sugar
2 tablespoons light brown sugar
¼ cup + 2 tablespoons all-purpose flour
½ teaspoon baking powder
4 tablespoons melted butter, cooled
½ teaspoon pure vanilla extract
For the cookie dough:
1 cup fresh strawberries, diced
1 ¼ sticks unsalted butter, room temperature
1 cup light brown sugar (packed)
¼ cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon strawberry extract
2 cups + 2 tablespoons all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
½ teaspoon baking powder
2 tablespoons freeze dried strawberries (optional)
½ cup shortcake crumb
DIRECTIONS
To make the shortcake crumbs:
Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside. In a medium-sized bowl, combine the sugars, flour, baking powder, melted butter along with the vanilla extract until crumbs begin to form. Spread evenly onto the baking sheet and bake for 15 to 18 minutes until the crumb mixture turns a golden-brown color. Allow to cool and either by hand or in a food processor, mix until crumbly.
For the cookie:
Increase oven temperature to 350°F. Generously coat skillet with at least 1 tablespoon of butter. In the bowl of a stand mixer (or large bowl using a handheld mixer), cream butter and sugars until light and fluffy (about 3 minutes). Mix in the egg and egg yolk, along with vanilla and strawberry extracts until combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt until combined. Slowly add flour mixture to wet mixture, just until combined. Slowly fold in diced strawberries and shortcake crumbs. Spread dough evenly into prepared pan (you may need to press the cookie down into the pan to spread dough more evenly). Sprinkle cookie with more shortcake crumb and if desired, more strawberries. Bake cookie for 16 to 18 minutes.
3. Hummingbird Skillet Cookie
Topped with a sweet and tangy cream cheese glaze and loaded with toasted walnuts and warm spices, this Hummingbird skillet cookie is soft with a cakey texture and you're going to want more than one piece!
Hummingbird Skillet Cookie
INGREDIENTS
1 cup walnut or pecan pieces, toasted
⅓ cup crushed pineapple
1 small banana, mashed
1 cup granulated sugar
1 ¼ cup light brown sugar
2 eggs, at room temperature
1 ½ sticks unsalted butter, melted and cooled
2 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
For the cream cheese glaze:
4 ounces cream cheese, softened
¼ cup butter, softened
¾ cup powdered sugar
1 ½ teaspoons pure vanilla extract
3 tablespoons milk or cream
DIRECTIONS
Preheat oven to 350°F. Toast pecan or walnut pieces on a small baking sheet (or half-sheet) for about 10 minutes. Allow to cool completely. In a large bowl, mash the banana. Mix in crushed pineapple, melted butter, sugars, eggs, and vanilla extract. In a small bowl, whisk together flour, baking powder, baking soda, salt, and spices. Slowly add flour mixture to banana mixture, mixing just to combine. Gently fold in toasted nuts. Using a silicone or flexible spatula, spread mixture evenly into skillet, pressing down to ensure dough is evenly distributed. Bake cookie for 25 to 30 minutes. Allow to cool to a warm or room temperature before applying cream cheese glaze. To make the cream cheese glaze, simply whisk ingredients together on medium slow to medium speed until desired texture.
4. White Chocolate Macadamia Skillet Cookie
Brown sugar and notes of vanilla shine through this buttery, nutty skillet cookie! Chocked with chunks of white chocolate and macadamia nuts, this skillet cookie is irresistable!
White Chocolate Macadamia Skillet Cookie
INGREDIENTS
½ stick unsalted butter
½ cup granulated sugar
¾ cup light brown sugar
1 teaspoons of pure vanilla extract
1 large egg, room temperature
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup white chocolate, chopped
¾ cup macadamia nuts, chopped
DIRECTIONS
Preheat oven to 350°F. Melt ½ cup butter in cast iron skillet. Stir in sugars and vanilla extract. Place on a heat-protected surface and whisk in egg. Slowly whisk in flour, baking soda, and salt until fully combined. Gently fold in macadamia nuts and place chopped white chocolate on top. Bake for 20 to 25 minutes or until the edges are golden brown.
5. Brookie Pizookie
Half brownie, half chocolate chip coookie! Rich chocolate flavor, browned butter and the best of both worlds make this indulgent dessert so good!
Brookie Pizookie
INGREDIENTS
For the Brownies:
¾ cup granulated sugar
¾ cup dark chocolate, finely chopped
1 stick of unsalted butter, sliced
2 large eggs, room temperature
1 tablespoon coconut oil, melted (or vegetable oil)
1 tablespoon espresso powder mixed in hot water or strong, freshly brewed coffee
1 tablespoon pure vanilla extract
½ cup Dutch processed cocoa
½ teaspoon fine sea salt
½ teaspoon baking soda
½ cup all-purpose flour
For the Chocolate Chip Cookie Dough:
1 stick butter, browned
1 cup light brown sugar
1 large egg and 1 egg yolk, room temperature
2 tablespoons coconut oil, melted (or vegetable oil)
1 tablespoon pure vanilla extract
1 teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups all-purpose flour
¾ cups dark chocolate chips (I like Guittard)
DIRECTIONS
To begin:
Preheat oven to 350°F. Generously coat cast iron skillet and line with parchment paper, allowing excess paper to drape over the sides. Time to brown the butter: In a small saucepan, melt 1 stick of butter (from chocolate chip cookie ingredients) over medium heat. Stir butter continuously throughout the melting process until it slightly bubbles and bits begin to brown and settle at the bottom of the saucepan. Remove from heat, pour into a heat-safe cup or bowl and set aside.
For the Brownies:
In a large heat safe bowl, add butter, chocolate, and sugar and set over a pot or double boiler on medium to high heat. Make sure to not allow the water to come to a boil. Stir until butter and chocolate are melted and smooth. Remove from heat and whisk in eggs, oil, espresso, and vanilla extract. In a medium sized bowl, whisk together cocoa powder, baking soda, salt, and flour. Gently fold flour mixture into chocolate mixture until just combined. Set aside.
For the Chocolate Chip Cookie Dough:
In a large bowl, stir together browned butter, brown sugar, egg, and egg yolk, and mix until combined. Stir in oil, vanilla extract, baking soda, and salt until well combined. Slowly add in flour, just until combined, making sure not to over-mix. Fold in chocolate chips.
To assemble the Brookie:
Pour brownie mixture into skillet, pressing down evenly into pan. Scoop chocolate chip cookie dough evenly on top of brownie mixture. Sprinkle extra chocolate chips and bake for 20 to 25 minutes. Allow skillet cookie to cool completely before lifting parchment paper to remove cookie from skillet. Serve with some ice cream! Always!