While the title may be a little confusing, Camp Chef makes this really cute personal cookie skillet:
If you have never had one, you might want to try one. A-Mazing. However, if you are short a few skookies, or really hungry, I have a recipe for you! I used a cast iron pie pan (you could also use a skillet) and used about 3/4 of the cookie dough recipe below.
I was on vacation during my birthday, so I had to improvise on my birthday cake. Several times I might add. I think I had skillet cookies at least twice, or maybe it was three times. I was in such a carb coma, I can’t remember!
Some were better than others, but what I really like is the sweet and chewy, just a titch of salt with melty chocolate and occasionally a taste of peanut butter. If my hips would allow it, I would eat one of these every night. I kid you not. I found a recipe for a whole wheat cookie and had to try it. This recipe does not disappoint. It is delicious and no one will know it is whole wheat!
(Oh, and as a plus, the cookie dough is really, really good!)
- 8 oz. butter, softened, plus 2 Tbsp for buttering your pan
- 1 and 1/4 cups brown sugar
- 1 cup sugar
- 2 tsp vanilla extract
- 2 eggs, room temperature
- 3 cups whole wheat flour
- 1 and 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup shredded coconut (I used tiny Reese’s Pieces instead)
- Preheat oven to 350 degrees.
- Grease your cast iron skillet with the 2 Tbsp softened butter (I used a little less, since I had just seasoned the pan with cast iron conditioner) and set it aside.
- Dump the 8 oz. of butter into a large bowl (stand mixer or other big bowl) and pour in the brown sugar and sugar. Beat together for 3-5 minutes until the mixture is light and fluffy.
- Beat in the vanilla, then add the eggs, one at a time, to the butter and sugar mixture.
- Pour the flour, baking powder, baking soda, and salt into the bowl and mix into the butter.
- Once the dough has come together, add the chocolate chips and coconut and beat the mixture for another minute until the chips are mixed into the dough. Dump your dough (I used about 3/4 of it) into the cast iron skillet and press into an even layer.
- Bake at 350 degrees for 35-40 minutes until the top is golden and a toothpick comes out clean.
- Let the cookie rest for at least 10 minutes before serving.