Patriotic Chocolate Chip Skillet Cookie
Patriotic Chocolate Chip Skillet Cookie is much like a Pizookie. A giant, thick & chewy chocolate chip cookie baked in an iron skillet with patriotic M&M's.
Ingredients
- 1 cup butter - room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 tbsp milk or coffee creamer
- 2 tsp vanilla extract
- 2½ cups all-purpose flour spooned & leveled- not scooped
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 bag M&M’S Patriotic colors
Toppings
- ice cream
- whipped cream
- chocolate or caramel syrup
Instructions
- Preheat the oven to 325°F.
- Lightly grease an oven-safe, 8" cast iron skillet. (you must use an oven-safe skillet)
- In the mixer bowl with the paddle attachment, beat the butter until smooth and creamy.
- Add the granulated sugar & brown sugar and beat on medium-high until light & fluffy.
- Beat in the eggs, vanilla & creamer on high speed until well mixed.
- Scrape down the sides and bottom of the bowl as needed if not using a scraper paddle attachment.
- Add the flour, cornstarch, baking soda and salt on low speed until combined.
- Fold in the chocolate chips and M&M’S.
- Transfer the cookie dough evenly into the prepared skillet.
- Bake for 27-30 minutes or until browned on the sides and lightly brown on top. It is normal for it to be just a little a bit gooey in the center. It will firm up as it cools.
- If you like it a little more cooked through and cakey in the center, bake for 35-40 minutes.
- Allow the cookie to cool slightly in the pan on a wire rack before serving with a scoop of ice cream or whipped cream on top.