Description
The ultimate skillet cookie, stuffed with your favourite chocolate candy bars.
Ingredients
Scale
- 1/2 cup unsalted butter, melted & cooled
- 1/2 cup brown sugar, packed
- 1 egg
- 2 tsp vanilla
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate candy bars of choice, roughly chopped
Instructions
- Preheat oven to 350F.
- In a medium mixing bowl, whisk together the melted & cooled butter, brown sugar, egg, and vanilla.
- Fold in the flour, baking soda, and salt.
- Fold in the chopped chocolate candy bars.
- Place dough in a greased 8-inch cast iron skillet (or round pie dish, or 8×8 square baking dish) and spread evenly to the edges (if you are doubling the recipe, use a larger cast iron skillet size!).
- Bake for 18-20 minutes (depending on how baked/gooey you want it). The edges should be golden brown and the centre should be soft & just baked.
- Let cool in the pan for a few minutes, then top with vanilla ice cream (or whatever you’d like) and enjoy!
- Store in a sealed airtight container at room temperature for 5 days.
Notes
For Vegan: Use vegan unsalted butter (can be stick form or spreadable, though results will vary depending on the type/brand you use!). Replace the egg with either 3 tbsp aquafaba or 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
For Gluten Free: Use gluten free flour. You can use GF all-purpose flour (it doesn’t have to have xanthan gum), buckwheat flour, or oat flour. I don’t recommend using almond flour, since it is not a 1:1 ratio to all-purpose flour!
For Nut Free: Use nut free chocolate candy bars.
Keywords: monster mash skillet cookie, chocolate bar skillet cookie, candy bar skillet cookie, halloween candy skillet cookie
