Description
Here’s the perfect solution for all of that leftover Halloween candy: bake it into a skillet cookie, with golden-brown, crispy edges and a soft, gooey middle! Oh and it’s CHOCK FULL of candy and chocolate.
Ingredients
Scale
- 1–1/2 cups (180 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1–1/2 sticks (170 grams) butter, melted
- 1/2 cup (107 grams) packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
- 2 cups mixed chocolate candies, cut into bite-sized pieces if necessary (recommended: any combination of M&Ms, peanut butter cups, Twix, Snickers, and other soft chocolate candies)
Instructions
- Preheat the oven to 350°. Lightly coat a 10-inch cast-iron skillet with nonstick cooking spray.
- Combine the flour, baking soda and salt in a small mixing bowl, stirring to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar over low speed. Once mixed, raise the speed to medium-high and beat until fully combined, about 1 minute. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract. Scrape down the sides and bottom of the bowl.
- Gradually add the flour to the wet ingredients on low speed, beating just until combined, with a little flour still visible. Add the chocolate chips and candy pieces on low speed, beating until just combined. You can finish mixing together by hand with a rubber spatula as to not break up the candy too much.
- Spread the dough evenly in the prepared cast-iron skillet. Transfer to the preheated oven and bake for 25 to 28 minutes (check at 25! It’s probably perfect). Let cool slightly and serve warm, or at room temperature. You can cut into wedges or serve directly in the skillet.
Notes
Inspiration: Leftover Candy Skillet Cookie Cake on realsimple.com
- Category: Cookies