Never Not Hungry

Candy Bar Skillet Cookie

Amanda

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Have leftover candy from Halloween?  This recipe has got you covered!  Why not put it into a skillet cookie to share instead of sneaking it up to your room to consume mass quantities privately, probably in a dark room with the curtains closed and door locked?  (Or wait, is that just me?)

This is a basic cookie dough recipe that you can add any and all of your favorite candies to: I love Snickers, Twix, M&Ms (both plain and peanut), peanut butter cups and some chocolate chips to be slightly reminiscent of a good ol’ chocolate chip cookie.  All of these melt into a deliciously masterpiece of chocolate, caramel and peanut butter, with a little crunch in there for contrast with the peanuts and hard shells from the M&Ms that don’t quite melt.  Just stay away from hard candies so everyone can keep their teeth intact!

This fast dessert recipe to takes less than 10 minutes to pull together-the butter is melted and combined with brown sugar, so no creaming for 5 minutes (and no remembering to take the butter out of the refrigerator to soften!).  This results in a silky-smooth, thick cookie dough batter, and a slightly more dense final cookie but you need that stiff batter to hold all of the candy you’re going to put in.  The final result is the perfect melding of crispy and soft, sure to satisfy both the crispy, crunchy cookie lovers just as much as team soft and chewy.  The edges are golden-brown and crisp, and the center stays soft, melty and a little gooey.  I made these twice; the first time I baked it for about 28 minutes and it was a little too all-around crisp for my liking.  The second time around, I baked it for exactly 25 minutes and it was leaps and bounds better!  I highly recommend removing and testing at 25 minutes, depending on your oven performance.

Serve warm or at room temperature…cut into squares or serve whole in the skillet to dig in with spoons.  Ice cream not required, but highly encouraged.

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Candy Bar Skillet Cookie

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  • Author: Amanda
  • Yield: 6 to 8 servings 1x

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

  1. Preheat the oven to 350°.  Lightly coat a 10-inch cast-iron skillet with nonstick cooking spray.
  2. Combine the flour, baking soda and salt in a small mixing bowl, stirring to combine.
  3. 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.
  4. 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.
  5. 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

Find it online: https://nevernothungry.com/candy-bar-skillet-cookie/

 

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