Marie Saba

From My Kitchen To Yours

This skillet cookie cake is fast, easy and delicious! You’ll need just one bowl and a fork or spatula to whip up the dough, and it cooks in 20 minutes. So it’s great as a last-minute dessert idea, or anytime you want a homemade sweet treat without a lot of hassle or clean up.

We served this for my son’s 15th birthday and it was a huge hit. The whole family requested it again for a Super Bowl party, and then again for Valentine’s Day. For the Super Bowl party, we made it in a 8×8″ square pan, and for Valentine’s Day, a heart-shaped disposable pan. So don’t worry if you don’t have a skillet — just about any 8, 9, or 10-inch baking pan will do!

The key to this skillet cookie cake is very soft, room temperature butter. It needs to be extra soft so you can easily mix it together with the sugar using just a fork or spatula. To warm up the butter quickly, I put it on a plate in the microwave for 10 seconds at a time until nice and soft. It’s okay if it melts just a little.

For a video tutorial, check out my YouTube video with step-by-step instructions.

Skillet Cookie Cake

Ingredients

6 Tablespoons (84 g) unsalted butter, room temperature and very soft
1/3 cup (70 g) packed brown sugar
1/3 cup (78 g) white sugar
1 egg
1 teaspoon (4 g) vanilla
1 cup (140 g) all-purpose flour
1/2 teaspoon (3 g) baking soda
1/2 teaspoon (2 g) Kosher salt
1/2 cup (88 g) semi-sweet chocolate chips
1/2 cup (88 g) white chocolate chips

Instructions

Preheat oven to 350 degrees F (176 degrees C). Lightly grease a 10-inch cast iron skillet with baking spray. If you don’t have a cast-iron skillet, an 8-, 9- or 10-inch baking pan will work as well.
In a large bowl, use a fork to mash together butter (room temperature and very soft), brown sugar, white sugar, egg and vanilla until well-combined and smooth. Add flour, baking soda, and salt; mix just to combine. Add both kinds of chocolate chips and mix again, just to combine.
Dump cookie dough into skillet. Use a spatula to gently spread and press the dough into an even layer.
Bake for 18-20 minutes. Cool 5 minutes. Serve warm.

Make-Ahead Tip: Skillet cookie can be made up to 1 day in advance. Cover with foil and store at room temperature. Reheat at 350 degrees F (176 C) for 5 minutes just before serving, if desired.

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