Skillet cookie is one of the best treats to share with your loved ones! Crispy, golden edges and gooey centre filled with melting chocolate chunks. Top it with some ice cream for the ultimate dessert!
Happy new week dear readers!
We've been drowning in rain for what it feels like weeks now. So naturally, all what I want to do when it rains is to bake! During the last couple of weeks I've been experimenting with various recipes and ingredients and I can't wait to share the results with you all very soon!
Let's start with the best treat for the rainy day, good old cookies! As it's been ages since I've posted a recipe for cookies (these Chocolate and Salted Caramel Cookies from December were the last ones!), it's time to add some more to the collection!
Skillet cookie- the best treat for sharing!
Today's recipe is made for sharing, although nobody will judge you if you want to keep it all for yourself! Because what's better than slightly warm, crispy on the outside but gooey and chewy in the middle cookies, right? Well... let me introduce you to a skillet cookie! It's like a giant cookie but served in the skillet, ideally while still warm. There is no need for plates here, you take it out of the oven, grab a spoon and dig in!
Skillet cookie- the ingredients
To make this skillet cookie you will need to start with some butter. I always use unsalted butter, purely because I can control how much salt is added to my food/ treats. Make sure butter is softened to room temperature before you start working with it. We then have two types of sugar in this recipe: golden caster and soft light brown sugar. Brown sugars work best in cookies recipes as they have more moisture and will give the cookies chewer texture than white sugar.
The recipe also calls for 2 medium eggs, plain flour, pinch of salt, some baking powder, chocolate chunks/chips (I've used a mix of dark and white chocolate) and malted milk powder. It's that last ingredient that gives this skillet cookie a very distinctive, malty and toasty flavour.
How to make chocolate chip and malted milk cookie?
If you do not have small skillet/ cast iron in your kitchen, do not panic! This recipe will work just as well if you turn it into traditional cookies. No problem at all!
Start with beating your butter with both sugars in a large bowl. You can do it by hand or with electric mixer. Beat all these ingredients until they are light and fluffy, then add eggs, one at the time.
After that, add all of the dry ingredients: flour, salt, baking powder and malted milk powder. Give it a stir until just combined, then fold the chocolate chunks. Stir again until just combined, and your cookie dough is done!
Now, if you are planning on making it in the skillet, transfer the cookie dough into lightly greased skillet (I've had enough dough for two 22cm skillets) and bake at 180C for about 20 minutes. The cookie should be ready when it is golden brown around the edges with the middle that is just set, but still soft to the touch. Allow it to cool just a bit, but not too much. You want to devour into this while it is still warm and all oooey-gooey!
To make this treat even better, I strongly recommend to top it up with some ice cream. Warm cookie dough will mix beautifully with melting ice cream, creating the ultimate, indulgent and irresistible treat! You're welcome!
What if I don't have a skillet?
If you do not have a skillet, simply roll the dough into a walnut-size pieces and place on the baking trays (leave plenty of room between them) lined up with some parchment paper. Place them in the fridge for about 20 minutes (optional), allowing the cookies to firm up a bit. Baking time will have to be reduced, to about 10-12 minutes. Allow them to cool for further 5 minutes, then watch them disappear!
Happy baking friends!
Chocolate chip and malted milk skillet cookie
- small skillet
- 140 g butter softened
- 50 g golden caster sugar (white caster will also work)
- 100 g soft light brown sugar
- 2 medium eggs
- 200 g plain flour
- 175 g malted milk drink
- ½ tsp baking powder
- 100 g chocolate chopped
- Heat the oven to 180C (160C fan). Brush two small skillets (mine were 22 cm in size) with some butter and set aside.
- In a large bowl, beat together the softened butter and both sugars until light and fluffy (you can do it with electric mixer or by hand). Add eggs, one at the time.
- Add the flour, malted milk powder, baking powder and a pinch of salt and stir the mixture until it forms the dough. Add the chocolate chunks (I've used a mixture of dark and white chocolate) and stir it to combine.
- Divide the dough in two, transfer into the skillets, smooth over with spatula/spoon and bake for about 15-18 minutes until top is golden brown and the middle is just set.
- Take out of the oven and allow it to cool for 10 minutes. Top with some ice cream if desired, enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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