Cast Iron Skillet Cookie
Golden around the outside and gooey in the center, this Cast Iron Skillet Cookie is stuffed with M&M's and mini chocolate chips. At 10 inches in diameter it's supersized and super tasty.
Equipment
- 10-inch Cast Iron Skillet
Ingredients
- 1 cup unsalted butter
- 2 large eggs room temperature
- 1 egg yok room temperature
- 1 1/4 cups light brown sugar packed
- 1/4 cup granulated sugar
- 2 tsp vanilla extract pure
- 1 tsp sea salt fine
- 1 tsp baking soda
- 3 cups all-purpose flour unbleached
- 1 cup M&M's divided
- 3/4 cup mini chocolate chips divided
Instructions
- In a small saucepan, melt butter over medium heat and stirring constantly with a wooden spatula. Over the next seven minutes or so, the butter will foam, release a nutty aroma then begin to brown. To avoid burning, remove from heat as soon as brown bits form on the bottom of the pan and set aside to cool.
- After browned butter has cooled, add to a large mixing bowl with brown sugar and granulated sugar then beat with an electric mixer until well combined.
- Add eggs and egg yolk, one at at time, beating after each until well combined. Scrape down the sides of the bowl with a spatula as needed.
- Add vanilla then beat until combined. Set aside.
- In a separate bowl, sift together salt, baking soda and flour.
- Slowly add dry ingredients to wet, beating on low until just combined. Do not overmix.
- Add 1/2 cup of M&Ms and 1/2 cup of chocolate chips to the batter. Mix with wooden spoon until evenly distributed.
- Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees then grease your 10-inch cast iron skillet.
- Using your fingers, press chilled dough into skillet in an even layer. Note: batter will be thick.
- Top with remaining chocolate chips and bake for 30 to 35 minutes or until edges are set and slightly golden and center is still soft. Avoid overbaking.
- Remove skillet from oven and gently press remaining M&M's into the top of the cookie.
- Allow skillet cookie to cool for 10 minutes on a wire rack before slicing and serving.
- Cover and store leftovers in the refrigerator up to 3 days.