Know what makes everything better? A slice of this giant soft skillet cookie topped with a scoop of vanilla ice cream.
It’s such an easy recipe but one we make on the regular so thought it was time we shared it here.
The Secret to Soft, Chewy Cookies
In a nutshell, the secret is: patience. Ugh. No one has this though! Not me anyway.
So here’s are a few tips for quickly and easily achieving that perfect balance of puffy and chewy, not crispy, just-right cookie texture.
Turn down the temperature.
When you blast dough with heat, you suck out all the moisture before you’re done cooking them all the way.
The cookies also don’t have a chance to evenly cook when you’re exposing the outer layer to high temperatures. The outside and bottom while be overcooked and the inside will be undercooked when your oven temperature is too high.
So, for this skillet cookie, the temperate is a cooler yet still plenty warm, 325˚. Does it take long to cook? Yep. But only a few minutes. Totally worth it for perfect, right?
Don’t melt your butter.
Soften your butter, yes. Melt it into a liquid, no. This goes against what many other recipes say. So confusing right? But here’s the thing. Melted butter will give you chewier cookies, but they are also flat, greasy and just not good. In my opinion.
We’re after that balance of puffy cookie dough and soft, non-crispy texture.
Ideally, you’ll plan ahead and leave out a stick of butter to casually adapt to room temperature. That’s ideal. But if you forget, don’t fret. You can microwave your butter. Just only heat it enough to soften it. Don’t melt it. Heat in 15-second increments if you’re nervous about it. Oh, and cover your bowl of butter with a paper towel before you heat it to prevent a splattery mess. 😉
Don’t have a cast iron skillet?
You have a few options, You can buy one of course, ha! Just sayin’ because I love mine. Shop cast iron skillets on Amaon
If you don’t want to splurge on or don’t have the space for a new, heavy skillet, then you can use an 8×8 casserole dish or a pie pan. Make sure to grease whatever you use before you bake. And keep an eye on things while baking. Using a different kind of pan can affect the amount of time needed to fully cook this giant cookie!
We like to add sprinkles sometimes to make this look festive. This is fun if you have a holiday, birthday or some other special occasion coming up. A lot of times you can find holiday themed sprinkles at the store.
You could also add any type of nut you like. I love walnuts, chopped pecans and macadamia nuts in my cookies. I tell myself this makes them healthier. 😉
Anything extra you want to add, you can stir into the cookie batter when you add the chocolate chips.
The ice cream, in my opinion is not optional! A scoop of cold and creamy vanilla ice cream is so wonderful on top of a fresh baked and still warm giant skillet cookie! However, you can go even further and try adding caramel or chocolate syrup on top, sprinkles, nuts, crush candy, or even fresh fruit.
Make it minty!
If you want things to look fancy, try adding a mint leaf. Mint leaves are one of my favorite go-tos to making desserts look fancy. I try to keep a fresh plant nearby so I have easy access to them. You could also use a scoop of mint chocolate chip ice cream instead of vanilla, some green sprinkles, crushed peppermint candies or M&Ms and even try substituting peppermint extra in place of or in addition to vanilla. Perfect for mint lovers or if you’ve made this recipe several times, this helps bring new flavor.
Have a sweet tooth?
You’ll love my other easy desserts then.