I have been making cookies since grade school. It’s no wonder my kids like cookies as much as I do. Luckily, my husband loves homemade cookies as much as we do.
This is a simple cookie treat that you can prep in about 15 minutes, bake while you’re making dinner, and let cool for a bit while you’re eating. Then simply slice for dessert and enjoy!
This is not a gourmet dessert or one to impress your friends but we love skillet cookies and have made them for numerous family occasions. Usually, my fellas can’t wait to see what combo I’m going to do next.
These little treats come together quite easily with a mix of mixes and ANY candy you have on hand. You decide what treat you want to put in the middle, if any, and how much. I usually limit the amount of candy because I want just a touch of something special in there. But that of course is up to, it is after all your dessert cookie!
There are sooo many versions of skillet baked cookies I won’t even pretend I read them all. Especially since I do so many different versions myself. On different days I want different things. Don’t we all?
Here are THREE easy tips for a PERFECT skillet cookie:
A cast iron skillet isn’t necessary for a GREAT skillet cookie!
Your skillet must be oven proof! You may have a quality skillet with a handle that isn’t proof. It happens. If this is the case, simply wrap the handle a couple of times in aluminum foil.
Always spray your skillet with nonstick spray before putting cookie dough in it. Whether it’s a nonstick skillet or not, spray it!
Skillet-Baked Chocolate Sugar Cookie
1 – (17.5 ounce) Pillsbury Dark Chocolate Chunk Cookie Mix, any brand will do – plus ingredients call for on back of package
1 – (17.5 ounce) Betty Crocker Sugar Cookie Mix, any brand will do – plus ingredients call for on back of package
2 – (3.4 ounce) Zero King Size Candy Bars, chopped into pieces, use any kind of candy you want
1. Preheat oven to 350F degrees. Spray 10 or 12-inch ovenproof skillet with nonstick cooking spray. Place Zero bars in the fridge or freezer for a few minutes. You don’t want them frozen! You just want them firm so they’re easier to chop.
2. In a large bowl mix together Sugar Cookie mix and ingredients called for on package. In a separate bowl mix together Dark Chocolate Chunk Cookie mix and ingredients called for on package. Take out Zero bars and chop to desired consistency.
3. Transfer half of each dough to a 10 or 12-inch ovenproof skillet, and press to flatten. Cover the entire bottom of pan. Evenly disperse the chopped candy bars over the dough, cover with the other half of both cookie doughs.
4. Bake until edges are brown and top is golden, 25 to 35 minutes. Don’t overbake; it will continue to cook for a few minutes after it comes out of the oven. Transfer to a wire rack to cool. Allow to cool completely before cutting.
MAKES 12 SERVINGS
I like to add the cookie dough by spoonfuls and create sort of a calico or patch work look. Remember this is a casual dessert. We really liked the way the sugar cookie and chocolate chunk cookie tasted together, and the candy bars in the middle were perfect! They add a touch of something special without being too much. You can use any cookie flavors you want.
Have fun with it!