Um, hello giant cookie!
As if normal-size cookies weren’t good enough . . then along comes this chocolate chip butterscotch cookie skillet. It’s pretty dang fabulous on it’s own, but then top it off with some ice cream and caramel sauce. . . .YUM! It’s gigantic, gooey, crispy and so delicious. If you’re a cookie lover, then you’re going to love this.
When we stuffed our faces with this the other night, we all just dug in with spoons . . .why dirty a plate or bowl when there’s no need too, right? We were all in giant cookie heaven.
I like my cookies a little gooey on the inside, so I cooked mine about 25 minutes. If you prefer your cookies a little more done, then cook a little longer, it’s all about personal preference here folks. Anyway you cook it, this cookie skillet is just simply delicious. It’s just a big old pan full of gooey deliciousness.
- 2½ cups all-purpose flour
- 2 tsp. cornstarch
- ¾ tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup butter , softened to room temperature
- ½ cup granulated sugar
- 1½ cups packed brown sugar
- 1 large egg plus 2 egg yolks at room temperature
- 1 Tbsp. vanilla
- 1 cup chocolate chips ( I used half milk, half semi-sweet)
- 3/4 cup butterscotch chips
- 1/2 cup caramel bits
Preheat oven to 350 degrees.
In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda, set aside.
In the bowl an electric mixer, add butter and sugars and cream together for 3-4 minutes on high until light and fluffy.
Next add in eggs one at a time beating until incorporated. Then add in vanilla and beat until smooth.
Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Stir in chocolate chips, butterscotch chips and caramel bits.
Spray a cast iron or deep dish skillet (12-inch) with non-stick baking spray.
Pat all of cookie dough into the pan then bake for 25-35 minutes depending on how well done you want the cookie to be. Cookie may seem underdone, but as it cools it will begin to set up.
Recipe Source: Adapted slightly from Grandbaby Cakes