Kitchen Quickie: Skillet Atomic Cookie
One of the best desserts I’ve had lately was a giant cookie served in a skillet pan. Such a simple dessert but so tasty. I first tried it at a restaurant in the US and then decided to make it myself using my Atomic Choc-Chip Cookie recipe.
This is a really easy and quick recipe and I promise you it’s very, very tasty. This is the perfect wintry dessert to serve at informal dinners with friends. I say informal because you’ll be grabbing spoons and digging in… from the same pan.
This recipe will make quite a large amount of cookie dough. Use half for the skillet cookie and then you can bake up the rest in cookie-form or roll into a ball, cover in cling film and place in the freezer for another night.
130g butter, softened
115g caster sugar
100g brown sugar
1/2 tsp vanilla extract
100g self-raising flour
150g plain flour
1 cup milk and white choc chip bits
1 cup of m&m’s
- Preheat oven to 170 degrees.
- Lightly spray or grease a ovenproof skillet pan and set aside.
- Using an electric mixer beat butter and caster sugar until pale and creamy.
- Add brown sugar and vanilla extract and mix, then add egg and beat until well combined.
- Sift plain flour and self-raising flour together in a separate bowl.
- Add the flour, choc chips and m&m’s to the butter/sugar mixture and stir until well combined.
- Once combined add the cookie mixture to the skillet pan and smooth the top.
- Cook in the oven for 12-18 minutes or until cookie is cooked through but still soft.
- Let the cookie cool for 5-10 minutes and then serve straight out of the pan, with ice cream and chocolate sauce (optional).
TELL ME ABOUT A DELICIOUS DESSERT YOU’VE RECENTLY ENJOYED?