We bought these small cast iron skillets a few years ago but never seem to find the opportunity to use them. I think that we used them once right after we bought them but then they have sat down in our cupboard gathering the proverbial dust.
Enter a recent date night. After going out to dinner we were trying to figure out where we could for a fun dessert and none of the chain restaurants were drawing us in. Aha! How about fresh, warm, gooey cookies? And what makes it more fun than baking them in a cast iron skillet? Not only that but we already had the ingredients and we could get more bang for our buck by making dessert at home. A win, win, win situation!
The only thing I didn’t realize when making this recipe is that it yields much more than just two skillet cookies. I ended up baking up a couple dozen more cookies and sticking them in the freezer. Not a bad thing, but I wasn’t planning on baking cookies for the rest of our date night. Enjoy!
Toffee Crunch Skillet Cookie
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups toffee bits
Preheat oven to 350 degrees F. Grease cast iron skillet or use parchment paper on a cookie sheet.
Stir together flour, baking soda, and salt; set aside. Beat butter, sugar, brown sugar, and vanilla in a separate bowl. Add eggs and beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
Measure out 1/2 cup of the cookie dough and place in the middle of the cast iron skillet, then spread evenly on the skillet until the mix nearly touches the edges.
Place skillets in the oven and bake for approximately 20 minutes until browned and lightly crispy. Remove skillets from oven and let cool for a couple of minutes.
Serve with ice cream (optional).
Makes 2 skillet cookies and a few dozen regular cookies