There is a special place in my heart for one-bowl desserts. They are ideal for last minute party contributions or whipping up a spontaneous sweet snack. We recently added a 10" cast iron skillet from Lodge to our collection of cookware and have been finding reasons to make everything we can in it. This is course - includes dessert.
I searched recipes for skillet cookies and was baffled to find that 90% of my results brought back chocolate chip. I was curious if other add-ins were difficult to incorporate in this skillet form and decided to test it out with some heath bar chips. Turns out the heath worked just fine! Toffee and milk chocolate swirled throughout my pizza shaped cookie and I was thrilled to cut thick chewy slices from the pan and top it with creamy vanilla ice cream. The whole process took about 45 minutes from bowl to cool so this is perfect for your next potluck or party treat!
Cast Iron Skillet Heath Bar Cookie
Makes one 10" skillet cookie
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup heath bar chips or chopped bars
1. Preheat oven to 350 degrees
2. In the bowl of a stand mixer, combine butter and sugars on medium speed until fluffy
3. Stir in egg and vanilla with mixer on low. Add baking soda, salt, and flour.
4. Gently fold in heath bar chips with a spatula or wooden spoon
5. Transfer to a 10" cast iron skillet pan; smooth top. I used this skillet from Lodge
6. Bake until cookie is golden brown and just set in the center, 20-30 minutes. Let cool for 5 minutes.
Do NOT grease your cast iron pan, the butter in the cookie will keep it from sticking
The cookie might still jiggle a bit in the center - it will set as it cools