Giant Cast Iron Skillet Cookie
January 30, 2025
super easy
It’s like a chocolate chip cookie and a brownie collide! The edges are crisp, the texture is thick and chewy, and the flavors are out of this world! You will never want to make a cookie another way ever again. Gone are the days on scooping out individual cookies, in comes the new dump and go method!
My secret to making cookies really pop is to scrape out 1 vanilla bean pod into the batter with vanilla extract. You can taste the difference and its so rich and delicious. Serve into pie slices or cut into smaller squares. I used a cast iron to get the perfect texture but you can also use a regular skillet if you don’t have a cast iron. But make sure its deeper than average and not a shallow skillet. Everyone will love this new baking
Giant Cast Iron Skillet Cookie
Ingredients
- 1 c butter softened
- 1 1/2 c cane sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 vanilla bean pod slice and scrape out middle, optional
- 1/2 tsp baking soda
- 1 tsp salt
- 3 c einkorn flour can use 2 1/2 c all purpose flour
- 10 oz semi-sweet chocolate chips we love nestle allergen friendly
- 1/2 c natural dyed chocolate candy gems
Instructions
- Preheat oven to 350 degrees and grab a 10 in deep cast iron or regular skillet
- In a bowl of a stand mixer or a bowl with a hand mixer, add softened butter and cane sugar. Whisk well for 2 minutes.
- Then add in 2 eggs and vanilla extract and scraped out pod if desired, beat another 2 minutes
- Then add in salt, baking soda, einkorn flour, chocolate chips, and candy gems. Beat on low for until combined
- Press evenly into skillet and bake at 350 for about 40 minutes on center oven rack. Middle should be mostly set but still a little soft if you push it and edges golden brown.
- Cool for an hour to let cookie set and then slice and enjoy!
method for cookies!
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