Chocolate Chip Skillet Cookie
Serves 15 mins prep23 mins cook
I love making skillet cookies because when it comes to cookies, bigger is always better. It’s a fast and easy goofproof recipe that’s sure to be a hit. No mixer needed, no dough to chill, ready in 30 minutes, and family-friendly. My family adored this biggie-sized cookie that’s soft, chewy, buttery, loaded with chocolate chips, and the hot fudge and ice cream on top doesn’t hurt.
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What you need
Instructions
0 Preheat oven to 350F and spray a 10-inch overproof skillet with cooking spray; set aside. 1 To a medium bowl, add the cookie mix, butter, egg, and stir until a soft dough forms. 2 Spread dough evenly in skillet, smoothing with a spatula or pressing with fingertips to flatten and cover bottom. 3 Evenly sprinkle with the chocolate chips, pressing them down lightly with your fingertips. 4 Bake about 20 to 23 minutes or until edges are light golden brown. Do not overbake; cookie will continue to cook once out of oven due to carryover cooking and is meant to be gooey. If you prefer more well-done cookies, bake a few minutes longer. 5 Place skillet on top of a cooling rack and allow to cool for about 5 minutes before drizzling with hot fudge and optionally serving with ice cream. Cookie is best warm and fresh but will keep airtight for up to 4 days. I wrap leftovers in plasticwrap in individually-portioned pieces and heat for 5 to 10 seconds in the micro before serving for that just-baked taste. 6 Adapted from Betty CrockerView original recipe