COOKIE SKILLET KIT RECIPES

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HOW TO MAKE SKILLET COOKIE SUNDAES - BEST SKILLET COOKIE ...



How to Make Skillet Cookie Sundaes - Best Skillet Cookie ... image

Customize these delicious skillet cookie sundaes with pecans, caramel, and strawberries.

Provided by The Good Housekeeping Test Kitchen

Categories     dessert

Total Time 50 minutes

Prep Time 0S

Cook Time 0S

Yield 8 servings

Number Of Ingredients 30

6 tbsp. unsalted butter, melted and cooled
1/4 c. granulated sugar
1 1/2 c. graham cracker crumbs (from 12 sheets)
3/4 c. semisweet chocolate chips
1 c. loosely packed dark brown sugar
3/4 c. ( 1 1/2 sticks) unsalted butter, melted and cooled
1 tbsp. pure vanilla extract
1 large egg plus 1 egg yolk
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. Kosher salt
1/2 c. sweetened shredded coconut
1/3 c. semisweet chocolate chips
Ice cream, for serving
2 c. pecans
1 c. sugar
1/3 c. water
1/4 tsp. ground cinnamon
Pinch chili powder
Pinch cayenne
Kosher salt
3/4 c. heavy cream
6 tbsp. unsalted butter, cut up
3 tbsp. white miso paste
3/4 c. dark brown sugar
2 tbsp. maple syrup
1 tbsp. olive oil
2 tsp. balsamic vinegar
Kosher salt
1 lb. strawberries, hulled and halved (quartered if large)

Steps:

  • Heat oven to 350°F. Make Graham Cracker Layer: In medium bowl, combine melted butter and granulated sugar. Stir in graham cracker crumbs until moistened. Press mixture into bottom of 10-inch cast-iron skillet or 8 5-inch mini skillets. Sprinkle chocolate chips evenly over graham cracker crust. Make Cookie Dough Layer: In large bowl, whisk together brown sugar and melted butter. Add vanilla, egg and egg yolk and whisk until combined. Add flour, baking powder and salt and mix until fully combined. Stir in coconut and chocolate chips. Spread cookie dough evenly over graham cracker crust. Bake just until slightly gooey in the middle but golden brown around the edges, 25 to 30 minutes. Remove from oven and let cool slightly. Serve with assorted ice creams and toppings. Topping Idea: Sweet and Spicy Candied Pecans: Line large baking sheet with parchment paper. In large heavy skillet on medium, cook pecans, sugar and water, stirring frequently, until bubbling, 2 to 3 minutes. Continue cooking and stirring until liquid evaporates and sugar crystallizes (nuts will look sandy), 5 to 7 minutes. Reduce heat to medium-low and cook, stirring constantly, until sugar becomes golden and syrupy, 8 to 10 minutes. Remove skillet from heat and immediately stir in cinnamon, chili powder, cayenne and 1/4 teaspoon salt. Quickly spread nuts on prepared pan. Cool completely before breaking into clumps. Topping Idea: Miso Caramel: In small saucepan on medium-low, combine cream and butter, stirring, until melted. Whisk in miso and sugar; cook, whisking, until slightly thickened and mixture coats the back of a spoon, 6 to 8 minutes. Use right away or refrigerate and rewarm before serving. Makes 2/3 cup. Topping Idea: Maple-Roasted Strawberries: Heat oven to 350°F and line large rimmed baking sheet with parchment paper. In large bowl, whisk maple syrup, olive oil, vinegar and 1/4 teaspoon salt. Fold in strawberries. Transfer to prepared baking sheet, arrange in single layer, and roast just until juices are thickened, 40 to 45 minutes.

SKILLET CHOCOLATE CHIP COOKIE RECIPE | MARTHA STEWART



Skillet Chocolate Chip Cookie Recipe | Martha Stewart image

Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 30 minutes

Prep Time 10 minutes

Number Of Ingredients 9

6 tablespoons unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
  • Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Nutrition Facts : Calories 326 g, FatContent 16 g, FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 9 g

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