Tillie Doyle
Skillet cookies are a quick and easy dessert that can be made in one bowl and baked in a skillet pan. The cast-iron skillet gives the cookies a crispy exterior and a soft, gooey, and chewy inside. The recipe is simple and versatile, allowing for the use of different types of chocolate chips and nuts, and the addition of toppings such as ice cream, whipped cream, or caramel sauce. Skillet cookies are perfect for serving straight from the pan, with individual portions or scoops for everyone to dig in. They can also be sliced into wedges and stored for up to three days, or frozen for later enjoyment.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, oven-safe skillet, springform pan, or regular pan |
| Pan size | 10-inch, 12-inch, or 14-inch |
| Ingredients | Flour, sugar, butter, salt, egg, vanilla extract, chocolate chips |
| Toppings | Ice cream, whipped cream, custard, frozen yogurt, chocolate sauce, caramel sauce |
| Baking time | 18-35 minutes, until golden brown and set but gooey in the center |
| Cooling time | At least 5 minutes, up to 30 minutes |
| Storage | Well-wrapped at room temperature for up to 3 days, or frozen for 2-3 months |
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What You'll Learn
Use an oven-safe skillet
To bake a cookie in an oven-safe skillet, you will need to prepare the skillet and preheat the oven. First, decide on the size of the skillet you will be using. A 10-inch skillet is a good option, but you can also use a 12-inch skillet or a smaller, oven-safe pan or ramekin to make mini cookies. If you are using a cast-iron skillet, make sure it is well-seasoned. Avoid using any skillets with wooden or plastic handles.
Once you have selected your skillet, prepare the dough. Mix your dry ingredients in a separate bowl, then use a second bowl for the wet ingredients. Heat your butter in a bowl for about 2 to 3 minutes, then add the sugar and mix. Next, add your eggs and mix quickly, followed by the vanilla extract. Finally, add the dry ingredients and mix until you have a soft dough texture.
Now, it's time to prepare the skillet. Simply oil your skillet, take your cookie dough, and spread it evenly in the pan. If you are making mini cookies, divide the dough into 24 slightly rounded tablespoon portions and form each into a ball. Place the dough balls in the skillet and flatten them slightly with a spatula.
Finally, bake your cookie in the preheated oven. The baking time will depend on the size and type of skillet you are using. For a larger cookie in a cast-iron skillet, bake for 18 to 25 minutes, or until the cookie is golden brown and set but still slightly gooey in the centre. For mini cookies, cover the skillet with aluminium foil and cook until browned on the bottom, then carefully turn the cookies and cook for 3 minutes longer.
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Melt butter in the skillet
To melt butter in a skillet, start by choosing a skillet that is oven-safe. A well-seasoned cast-iron skillet is perfect, but a basic skillet or an enameled version works well too. Just make sure to avoid anything with wooden or plastic handles. Next, decide on the amount of butter you need to melt. If you are making skillet cookies, you will need enough butter to cover the bottom of the skillet and prevent the dough from sticking. Typically, you will need around 1/2 cup to 1 cup of butter, depending on the size of your skillet. Now, place the skillet on your stovetop and turn the heat to medium. Add the butter to the skillet and let it melt slowly. Stir the butter occasionally with a heat-resistant spatula or spoon to ensure even melting. Once the butter has completely melted, turn off the heat. If you are making a skillet cookie, you can now add the sugar directly to the melted butter and stir until combined. This will create a delicious, sweet base for your cookie dough. If you are simply melting butter to use in another recipe, carefully pour the melted butter into a heat-proof container and set it aside to cool.
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Mix in sugars and vanilla
To mix in the sugars and vanilla, start by melting the butter in a skillet over medium-low heat. You can also heat the butter in a separate bowl for 2 to 3 minutes, which will ensure it is hot enough to mix with the sugars without cooking the eggs when they are added. Next, add the sugars and stir until well combined and there are no large lumps remaining. This should take about 1 minute. Then, stir in the egg and vanilla extract until the mixture resembles a loose cake batter. This should only take about 30 seconds. It is important to work quickly so that the eggs do not cook from the heat.
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Add eggs and dry ingredients
Once you have whisked together the egg and egg yolks in a bowl, add the mixture to the skillet with sugar and mix right away. You should mix quickly so that the eggs do not cook from the residual heat of the skillet. Then, stir in the vanilla extract.
Next, you can add the dry ingredients. Stir them in until they are just combined. This will take a minute or two, and the mixture will be thick, but the dry ingredients will mix in. You can wipe the top of the skillet or the sides with a damp paper towel to remove excess flour.
The dry ingredients you will need include flour, baking soda, and salt. The exact measurements will depend on the recipe you are following and the number of cookies you are making. For example, one source suggests using 1 1/4 cups of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt for a batch of 24 cookies.
You can also add chocolate chips to your skillet cookie. It is best to fold them into the mixture to avoid them melting prematurely.
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Bake until golden
When baking a skillet cookie, it's important to keep an eye on it to avoid over-baking. You'll know it's ready when the cookie is golden brown and set but still slightly gooey in the centre. Depending on your recipe, this should take between 18 to 25 minutes. If you're using a smaller pan or making mini skillet cookies, reduce the bake time accordingly.
To check if your skillet cookie is done, look for a golden brown colour and a soft, set centre. The top should have a mild crunch, and the inside should be chewy and gooey. If you're making a chocolate chip skillet cookie, the chocolate chips should be melted, and the cookie should be soft and warm.
If you're using a cast iron skillet, remember that the cookie will continue to cook in the hot skillet even after you take it out of the oven. So, it's important to remove it from the heat as soon as it's golden brown and set. Allow the cookie to cool in the skillet for at least 20-30 minutes before cutting and serving.
For a 12-inch skillet cookie, bake for 20 to 22 minutes. For a 10-inch skillet, check the cookie after 18 to 20 minutes. Keep in mind that every oven is different, so use these timings as a guide and adjust as needed. The best way to know if your skillet cookie is ready is to look for the golden brown colour and a set centre.
If you're making stovetop skillet cookies, the process is a little different. Melt butter in your skillet over medium-low heat, add dough balls, and flatten them slightly with a spatula. Cover the skillet with aluminium foil and cook until the bottom is browned. Carefully turn the cookies, as they will be delicate, and cook for about 3 minutes longer. Transfer the cookies to a wire rack to cool.
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Frequently asked questions
You can use a cast iron skillet, a regular oven-safe skillet, or a non-stick oven-proof skillet.
You will need butter, sugar, eggs, vanilla extract, flour, baking soda, salt, and chocolate chips.
First, melt the butter in the skillet on the stove top. Then, stir in the sugar, egg, vanilla, flour, baking soda, and salt. Finally, stir in the chocolate chips.
Bake the cookie for 18 to 25 minutes, or until the surface is golden but the center is still soft and gooey.
