Skillet Cookies- 5 Cast Iron Delicacies
Updated: Apr 27, 2022
For those who may not know, we recently sold our home and are in transition as our new home is being built. A month in an Extended Stay challenged me to come up with things I could bake or make rather, that did not require an oven. I love a cast iron pan, usually when other people cook something delicious in it for me because if we're honest here, they require a bit more love and care than I have time for on the daily. In a hotel room, all I had was extra time so I've come up with five different skillet cookies that are all scrumptious but each have a flavor of their own. Skillet cookies are not a new thing but newer to me and I'm here to share these one pan wonders in hopes you'll try them too. Here's what I've learned from skillet cookies:
1. You can make these in another pan aside from a cast iron pan, so feel free!
2. The fundamentals of making these skillet cookies are the same but follow the order in which the ingredients go and make sure to add the egg(s) after the butter and sugars are mixed.
3. Watch your cooking time! We want a cookie that is baked through but still soft, chewy and even a little gooey. The bottom can burn quickly so it's important to be attentive while making your skillet cookie.
Brown Sugar Confetti Cookie
If you can't eat just one sugar cookie, try this giant skillet sugar cookie! Top it with some buttercream and sprinkles and you've got a piece of perfection!
INGREDIENTS
2 sticks unsalted butter
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sugar
¾ cup light brown sugar
1 teaspoon pure vanilla extract
1 egg, lightly beaten
Mix the flour, baking powder, and salt, set aside. In the pan, melt the butter over low to medium heat. Pour in sugars and whisk vigorously until fully combined. Add egg and continue to whisk vigorously. Stir in vanilla extract. Over very low heat, slowly stir in flour mixture until fully combined. Using a spatula, smooth the surface of the cookie and cook for 10 minutes. Using a pan top or heatproof plate, cover and cook for 5 more minutes. Remove from heat and allow to cool for 15 minutes.
I topped mine with vanilla buttercream and rainbow nonpareils. The buttercream is very simple: 3 cups powdered sugar, 1 stick salted butter (or add ¼ teaspoon salt to butter), 1 teaspoon vanilla and 2 to 4 tablespoons of cream. Beat on medium to high speed until full and fluffy.
Double Chocolate Chunk
Crispy around the edges and filled with goeey, chocolatey goodness on the inside, slice a piece or take a spoon right to the pan! No judgment here!
INGREDIENTS
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 stick unsalted butter
1 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1 egg, lightly beaten
4 ounces white chocolate, chopped, reserve half for topping
4 ounces semi-sweet chocolate, chopped, reserve half for topping
Mix the flour, baking powder, and salt, set aside. In the pan, melt the butter over low to medium heat. Pour in sugar and whisk vigorously until fully combined. Add egg and continue to whisk vigorously. Stir in vanilla extract. Over very low heat, slowly stir in flour mixture until fully combined. Gently fold in 4 ounces of the white and semi-sweet chocolates to mixture. Using a spatula, smooth the surface of the cookie. Top with remaining chopped chocolate. Cook for 10 minutes. Using a pan top or heatproof plate, cover and cook for 5 more minutes. Remove from heat and allow to cool for 15 minutes.
Chocolate Peanut Butter Cup
Need I say anything? Peanut butter cookie, chocolate chips, and an all-time favorite candy! This one may be my favorite!
INGREDIENTS
2 ¼ cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ¼ stick unsalted butter
1 cup light brown sugar
¼ cup granulated sugar
¾ cup creamy peanut butter
1 teaspoon pure vanilla extract
1 egg, lightly beaten
½ cup milk chocolate chips
½ cup peanut butter baking chips
1 cup chocolate peanut butter cup candies, halved
Mix the flour, baking powder, and salt, set aside. In the pan, melt the butter over low to medium heat. Pour in sugar and whisk vigorously until fully combined. Add egg and continue to whisk vigorously. Stir in peanut butter; add in vanilla extract and stir. Over very low heat, slowly stir in flour mixture until fully combined. Gently fold in the chocolate chips and peanut butter baking chips. Using a spatula, smooth the surface of the cookie. Top with halved chocolate peanut butter cups. Cook for 10 minutes. Using a pan top or heatproof plate, cover and cook for 5 more minutes. Remove from heat and allow to cool for 15 minutes.
White Chocolate Cherry Cashew
Salty and sweet, this cookie is melt-in-your-mouth buttery goodness with a nice crunch.
INGREDIENTS
1 cup all-purpose flour
1 teaspoon baking powder
1 stick unsalted butter
½ cup granulated sugar
1 teaspoon pure vanilla extract
1 egg, lightly beaten
For the topping:
4 ounces white chocolate, chopped
½ cup dried cherries
½ cup cashews, chopped
In the pan, toast cashews for 5 minutes, stirring continuously. Set cashews aside. Mix the flour, baking powder, set aside. In the pan, melt the butter over low to medium heat. Pour in sugar and whisk vigorously until fully combined. Add egg and continue to whisk vigorously. Stir in vanilla extract. Over very low heat, slowly stir in flour mixture until fully combined. Using a spatula, smooth the surface of the cookie. Top with chopped white chocolate, cashews, and cherries. Cook for 7 to 8 minutes. Using a pan top or heatproof plate, cover and cook for 5 more minutes. Remove from heat and allow to cool for 15 minutes.
Chocolate Hazelnut Spread
Chocolate and everyone's favorite hazelnut spread. Toasted hazelnuts and sea salt give added texture and flavor.
INGREDIENTS
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons cocoa powder
½ cup plus 2 tablespoons toasted hazelnuts, chopped
½ cup light brown sugar
¼ cup granulated sugar
1 stick unsalted butter
½ cup chocolate hazelnut spread
1 teaspoon pure vanilla extract
1 egg, lightly beaten
For the topping:
½ cup chocolate hazelnut spread
2 tablespoons hazelnuts, toasted and chopped
4 ounces semi-sweet chocolate, chopped
In the pan, toast hazelnuts for 5 minutes, stirring continuously. Set hazelnuts aside. Mix the flour, baking powder, and cocoa powder and set aside. In the pan, melt the butter over low to medium heat. Pour in sugars and whisk vigorously until fully combined. Add egg and continue to whisk vigorously. Stir in vanilla extract. Stir in chocolate hazelnut spread. Over very low heat, slowly stir in flour mixture until fully combined. Using a spatula, smooth the surface of the cookie. Using a spatula, gently place hazelnut spread in sections of the surface. Top with toasted hazelnuts. Cook for 7 to 8 minutes. Using a pan top or heatproof plate, cover and cook for 5 more minutes. Remove from heat, sprinkle with sea salt and allow to cool for 15 minutes.
Here are a couple helpful videos regarding cleaning and seasoning your cast iron skillet.