It has come to no surprise that I am obsessed with my cookie skillets. There is something about its effortless method of not having to scoop, roll, and obsess over whether balls of dough are spaced properly enough. Don’t get me wrong, there is a time and a place, but right now? I’m all about […]
It has come to no surprise that I am obsessed with my cookie skillets.
There is something about its effortless method of not having to scoop, roll, and obsess over whether balls of dough are spaced properly enough.
Don’t get me wrong, there is a time and a place, but right now?
I’m all about smushing it into a pan, baking it, spooning hefty scoops of ice cream on top and calling it a day.
Not only is it less of a process, it’s less dishes. And it also has a different kind of “wow” factor because of the way the warmth of the skillet melts the ice cream, dripping and seeping into the flavors of the cookie itself. And if you place a napkin around the handle it kind of resembles a scarf being draped stylishly around a fashionista’s neck…
It that wasn’t enough, it is also entertaining to watch the dessert disappear as time passes, because there is almost a pressure to eat it as quickly as possible before the ice cream poofs and transforms into a puddle of mush.
(Perhaps I am just easily amused, I don’t know haha!)
In any case, whether it is your birthday or someone you know, or even if there’s no special occasion whatsoever, this cookie is a feast for the eyes as much as it is for the tummy!
Enjoy!
“I like birthday cake. It’s so symbolic. It’s a tempting symbol to load with something more complicated than just ‘Happy birthday!’ because it’s this emblem of childhood and a happy day.”— Aimee Bender
12 oz (about 1.5 cups) white chocolate bars, roughly chopped (or ruby chocolate for a fun spin!)
15 Oreos, roughly chopped
(Optional) flaked sea salt for finishing
Preheat oven to 350°F. In a large mixing bowl, cream together the butter and sugars. Then add the vanilla extract, and eggs, one at a time until the mixture is consistent and fluffy.
In a separate bowl combine the dry ingredients with the sprinkles.
Add half of the dry mixture into the wet and mix until just combined. Add the remaining half and repeat, scraping down the bowl with a rubber spatula as needed.
Next, fold in the chocolate and Oreo pieces, then transfer the dough into a greased cast iron pan. Garnish with a pinch extra of sprinkles for extra color.
Transfer to the oven and bake for 40-50 minutes or until done to preference.
Finally, remove from oven and top with scoops of ice cream (cookies and cream is an awesome pairing!) then garnish with extra sprinkles like a confetti party and serve immediately. Enjoy!
NOTES:
For more flexibility, you can prepare the dough and transfer to the fridge. When ready to bake, allow to thaw at room temperature for 30 minutes before baking.
This recipe can be made vegan by swapping out a 1-1 vegan butter, eggs and vegan chocolate bars. Search for organic granulated sugar for more caution.
Have fun with the sprinkles! I’t’s the perfect opportunity to rid of all the last bits of sprinkles you may have lying in that cabinet, or to mix and match for the heck of it! The world is your oyster and the possibilities are endless! (Plus, the sprinkles add texture visually and with every bite!)
Salt is your friend! This cookie skillet leans towards the sweeter side in comparison to the cookie skillets that came before it. The salt helps to balance out the sweetness and add depth.
I learned from Mike Bakes NYC that using clear, imitation vanilla helps amplify that boxed “birthday cake” flavor! It’s not natural, but it is cheaper than vanilla bean paste. If you want to lean towards certain tastes, I recommend adventuring and trying for yourself to see what suits your palette best!
