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:
- 8 Tbsp. salted butter, softened
- 1-2 tbsp. butter to grease pan
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 1/2 tsp. vanilla extract + 1/2 tsp almond extract (or you can use just 2 tsp vanilla extract)
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup milk chocolate chips or chocolate chunks
- 1/3 cup toffee Bits (crushed up Heath Bars work well!)
- Preheat your oven to 350 degrees and grease your skillet with enough butter to lightly coat the bottom and sides. How much will depend on the size of your pan.
- Beat together softened butter, granulated sugar and brown sugar until smooth. Then add in egg, vanilla and almond extract and beat again until well mixed.
- In a separate bowl mix together flour, baking soda, and salt, then add to wet mixture, beat until well combined in a soft dough. Add in chocolate chips and toffee bits and mix again on low until combined.
- Press dough into your pan evenly. Since I used a small skillet, I made sure to only add my dough until it went a little less than halfway up the sides. This was about 1/3-1/2 of my dough.
- Bake for 18-25 minutes. Depending on the depth of your skillet, I suggest checking on it at 15 minutes. Finished cookie will be brown and slightly crispy around the edges.
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!