My latest obsession is baking skillet cookies. Baking will never be easier than this. Mix up a batch of delicious batter, spread in a skillet, and BAM, 25 minutes later, you’ve got one amazing cookie that can serve 8 people. Or 2. Serve with a dollop of sweetened sour cream, ice cream or a glass of milk. Honestly, you can’t go wrong here. Hence, why it’s a favorite here.
What are your latest baking obsessions?
CHOCOLATE PEPPERMINT SKILLET COOKIE
12 T butter
3/4 c white sugar
1/4 c honey
2 eggs, beaten
1 tsp vanilla extract
1/2 tsp peppermint extract
1 c flour
1/4 c cocoa
1/4 tsp salt
1/2 tsp baking powder
2 oz good quality milk chocolate*, crushed
In a cast iron skillet, on medium high heat, melt butter. Pour melted butter into a large bowl and add sugar, honey, eggs, and extracts. Whisk until well incorporated.
In a separate bowl, mix flour, cocoa, salt and baking soda together. Add the dry ingredients to the egg mixture and combine. Fold in chocolate. Spread batter in the cast iron skillet.
Bake in preheated 350F oven for 25-30 minutes or until toothpick inserted in the center comes out clean.
*Lindt or Ghirardelli are both good options