The first time I tried a skillet cookie was at BJ’s restaurant. My friend said we had to order it, because it was the most amazing dessert that has graced this earth. She tends to be a bit dramatic, but in this case, she was right.
A gooey rich cookie slightly under baked in the middle, piping hot with scoops of vanilla on top is in fact amazing.
I don’t make skillet cookies nearly enough, which is going to change, despite my thighs screaming at me to do otherwise. It is such a fun dessert to serve at your next get together, and perfect for the holiday season. All you need is a couple of spoons so people can fight over who get’s the best part – the center.
This Candy Cane Skillet Cookie has crushed candy canes and milk chocolate chips folded into the batter. With each bite, you get a taste of peppermint chocolaty goodness, mixed with creamy vanilla ice cream. I kind of want to make a second skillet cookie just for myself.
As you put the cookie into the oven, remember to under bake rather than over bake. You want a slightly jiggly center, because the cookie will continue to cook as it cools. Enjoy.
If you decide to take a chance on this Candy Cane Skillet Cookie, don’t forget to #oldamericanrecipes on Instagram so I can see it. High Five!
Candy Cane Skillet Cookie
- 1 cup butter
- ½ cup white sugar
- ⅔ cups brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1¾ cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed candy canes
- 1 cup milk chocolate chips
- Pre-heat oven to 350 degrees F. Butter a 9 inch cast iron skillet, and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until lightened in color, about 3 minutes.
- Add in eggs, one at a time, beating well after each addition. Pour in vanilla extract.
- In a separate small bowl combine together the dry ingredients.
- Add the dry ingredients to the wet ingredients in three batches, mixing after each one. Fold in crushed candy canes and milk chocolate chips.
- Spread the batter in the skillet, and bake for 25 minutes, or until golden brown with a gooey center.