You’ll love this skillet cookie twist on your classic chocolate chip cookie recipe, throw in some toffee bits and bake in a cast iron skillet for a treat you’ll eat straight out of the pan – with or without ice cream (I suggest with!).
I picked up a mini cast iron skillet on clearance over the holidays at World Market, and I’ve been looking for an excuse to use it over the last few weeks. We were home bound most of the day yesterday due to 10″ of new snow that fell overnight. I figured this little skillet cookie treat would be a good surprise for Todd after he spent several hours snow blowing and shoveling out our driveway as well as a few of our neighbors. After topping it high with ice cream, he proclaimed it was one of the best things I’ve ever baked!
I made a full batch of cookie dough, even though my mini-pan only used about half of it. I froze the rest for another day. My recipe is adapted from Gimme Some Oven.
Chocolate Chip Toffee Skillet Cookie Ingredients:
The butter + the skillet help it form an amazing crust! Let sit for just a few minutes so it’s not scalding hot, but you’re going to want to eat this warm for maximum enjoyment. I didn’t even get a chance to take a picture with the ice cream on it. We were afraid it would melt before we could eat it!
TIP: Ever forget to soften butter ahead of time? This happens to me about 50% of the time I bake. I used to zap in the microwave on med for 10-15 sec intervals, but somewhere along the way, I read about using a cheese grater to grate the too cold butter. It works perfectly!
If you don’t have a cast iron skillet, you could also use a smaller pizza or other pan or just bake as regular cookies.
How would you eat this skillet cookie? Plain Jane, a la mode, chocolate sauce? Yum, you just can’t go wrong with this one any way you serve it!