Only 50 minutes between you and THIS (recipe video alert!!):
To fill you in: awhile back M&M’S® got in touch with me for a collaboration. Judging by the amount of M&M’S® constantly in stock in this house, I jumped at the opportunity. (If you love them like yours truly, you’ll love their new Pinterest page!) I’ve been in the kitchen creating all sorts of M&M’S® goodies. And today, I’m sharing the best for last.
Why, it’s a smorgasbord of warm, chewy, soft, gooey cookie.
There are three steps in this recipe.
1. Make cookie dough.
2. Bake it in a skillet.
3. Eat warm.
Well, those are the most important steps. All you’re doing here is making chocolate chip cookie dough and baking it into one gigantic cookie. Is that not the most glorious pairing of words in the English language? Gigantic. Cookie. (That or Peanut Butter. Oh!! Or Shoe Sale.)
The cookie dough we’re using today is one of my favorites. I have oodles of cookie recipes on my blog and in my cookbook, but I chose the dough from these salted vanilla toffee cookies because the recipe makes a lot of it. And we want a lot of cookie dough in this deep-dish skillet. Thin skillet cookie? Not today.
Creamed butter and sugars make this cookie dough buttery and ultra soft. You’ll use a higher ratio of brown sugar to white sugar for not only flavor, but for chew as well. The edges of this skillet cookie are insanely chewy!
If you’ve read my blog before, you know that I love adding cornstarch to chocolate chip cookies. Cornstarch makes them so, so soft. So, 1 teaspoon goes into today’s skillet cookie.
You can use your favorite variety M&M® in this cookie dough. I used M&M’S® Baking Bits. You already know them as mini M&M’S®, but now they can be found in the baking aisle with the name M&M’S® Minis Milk Chocolate Baking Bits.
Once the edges are browned and the center is just about cooked though, but not all the way because a gooey center is everything in life, the skillet cookie is done.
To serve, you and your M&M’S® loving gang can attack the cookie each with spoons. This skillet never stood a chance. Or you can scoop/cut out portions. But the first way makes me feel like I’m 10 again. Neon green scrunchie and all.
Oh and the ice cream and chocolate syrup on top? That turns this into the biggest ice cream cookie sundae in the world. In fact, I’m pretty sure this skillet cookie is ice cream’s favorite place on earth. Salted caramel and whipped cream are excellent topping choices as well!
Some things just belong together like that.
Put your skillet to good use this weekend.Print
Only 50 minutes between you and THIS.
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 3/4 cup (150g) M&M’S® Baking Bits
- optional: ice cream and chocolate syrup
- Preheat oven to 325°F (162°C). Lightly grease your oven-safe skillet.*
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and M&M’S®, then mix on low for about 5-10 seconds until everything is evenly disbursed.
- Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet.
- Bake for 30-35 minutes or until puffed, browned on the sides, and lightly browned on top. If you want your skillet cookie a little more cooked through, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack before digging in. You can scoop/slice and serve or serve with a whole bunch of spoons so everyone can dig in together. I always serve with ice cream and chocolate syrup. Cover leftovers and store in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: Prepare cookie dough through step 3. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing to the next step.
- Special Tools (affiliate links): 10-inch Oven-Safe Skillet | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Rubber Spatula or Wooden Spoon | Cooling Rack
- Skillet: The most important part of this recipe is using an oven-safe skillet. You want anything from 9 to 12 inches in diameter. When making skillet cookies, I always use my 10-inch cast iron skillet. As stated in the recipe directions, adjust the baking time. A larger skillet will take a little less time, a smaller skillet will take a little more time.
- Adapted from Salted Vanilla Toffee Cookies.
Keywords: chocolate chip skillet cookie, skillet cookie
One more thing.
Let’s take a close look at this cookie dough. SWOON!