Lucky Cookie (or Favorite Skillet-Baked Cookie)

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This is a cookie I do pretty frequently, because we all love it here!

Lately I have been making a lot of St. Patrick’s Day treats. Well as you can imagine, usually they have a little mint in them, not always, but usually. As I’ve already mentioned several times, my fella’s simply aren’t mint guys. They eat mint, BUT in small quantities, and NOT too often.

So my son was walking through the room when as I was making the dough for this cookie and right away he asked if there was mint in the cookie. When I told him there wasn’t, he immediately got a big grin on his face and exclaimed this must be his lucky cookie for St. Patrick’s Day! :)

So there you have it, a Lucky Cookie for St. Patrick’s Day, or our family’s Favorite Skillet-Baked Cookie. You guys might not believe me, but my guys love, love, love good cookies and this is one I do often for them!

I always knew a cookie could be made this way, but I still remember the first time I saw Martha do a Skillet-Cookie. I remember thinking, that’s nice but why would I want to? I get it now!! Maybe it’s a cold-weather thing. It has been cold and snowy here the last few days, and I swear it makes any Skillet-Cookie taste even better.

Let’s take a look at how to create this family-favorite.

Start with your favorite chocolate chip cookie dough. Like I always say, you can use your favorite home-made recipe, or you can use store bought cookie dough. It doesn’t matter either way.

There are no cookie dough police..:)

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If you know for sure your skillet is ovenproof, but you’re not sure about the handle just wrap it in aluminum foil making sure the handle is completely covered.

That nice golden brown color is exactly what you’re looking for.

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Not a pretty picture, I know. The chocolate has been spread evenly on the bottom of the cookie (which is now the top). The bottom is easier to work with, especially if you want to write on it with icing for a special occasion.

Some chocolate will drip off, and that’s fine. That’s why there’s wax paper underneath the rack. Then I added some nice bright sprinkles just for fun!

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The chocolate on the cookie has dried completely and it’s ready to be cut.

Megamommy.com

Megamommy.com

 

 

Lucky Cookie for St. Patrick’s Day  

INGREDIENTS      018          

1 batch of your favorite chocolate chip cookie dough, it can be home-made or packaged, your choice – I usually use a very basic recipe straight out of an old Betty Crocker cookbook. I’m sure it’s available online as well.

1 cup chocolate chips

Sprinkles of any kind, if desired

 

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray your 10-inch or 12- inch ovenproof skillet with nonstick spray.

*Whether you use a 10-inch 12-inch skillet doesn’t really matter, but your skillet must be overproof. If the skillet is ovenproof, but the handle isn’t, simply wrap the handle in tin foil before placing skillet in oven.

2. Mix up a batch of your favorite Chocolate Chip cookie dough. Or use a mix, such as Betty Crocker and mix the cookie mix, the butter, and egg called for on the back of the package in a large bowl.

3. Cover your finger tips in a light coating of butter to keep the cookie dough from sticking. Press the Chocolate Chip cookie dough into the 10-inch or 12-inch ovenproof skillet, covering bottom of pan. Make sure there are no visible holes poking through the dough.

4. Bake 20-25 minutes or until cookie is golden at edges. Place skillet on a wire rack to cool, 15 to 20 minutes. When cookie is cooled, gently invert cookie onto rack. That way the cookie will cool all the way through and the extra chocolate will drop down nicely.

5. Place chocolate chips in microwave safe bowl. Microwave for 30 seconds, stir and continue heating in 30 second increments, stirring in between. Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted.

6. Gently pour the melted chocolate chips on cookie and spread evely over entire surface. Some chocolate will drip down, this is to be expected. Immediately garnish with sprinkles, or any other garnish desired.

* This is completely optional, skillet-cookie is fabulous with or without extra chocolate and garnish.

Cut into desired number of wedges. Serve and enjoy!

Makes 8-10 servings

 

Have a safe & happy St. Patrick’s Day weekend!

Let me know what you guys think of this one.

Megamommy

 

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St. Paddy’s Day Skillet-Baked Double Cookie

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I’ve got another Skillet-Baked Cookie for you today! Before we get started, I would just like to say, if you’ve never made a skillet-baked cookie before, please consider giving it a try.

It’s such an easy way to make a dessert that everyone is going to love! They turn out great every time. If you’re entertaining and need to dress it up a little, simply add a scoop of ice cream to your cookie slice, garnish with a little sauce (bottled or home-made) and you’re done. :)

I call this cookie my St. Paddy’s Day Skillet-Baked Double Cookie. This one is great not only for St. Patrick’s Day, but also whenever you want a cookie that’s a little minty, but not too minty. You’ll just need a few basic ingredients to get started.

 So, let’s take a look at how to put together this St. Paddy’s Day Skillet-Baked Double Cookie.

I’m not going to bore you with pictures of the obvious line up of ingredients. But let’s talk about what we’re doing here.

The bottom layer is chocolate chip cookie dough, plain and simple. The Chocolate Chip Cookie Dough is pressed into a 12 inch skillet, if you don’t have a 12 inch skillet, use a 10 inch skillet, no big deal.

Then there’s a light layer of Mint M&M’s, only about 1/3 of a cup. More Mint M&M’s could be used if you would like. Or, if you prefer, you could always use chopped Andes Mints instead.

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Next is the layer of Mint Chocolate Chip Cookie dough. You can use a packaged mix or your favorite recipe, it’s up to you. I used a small scoop to scoop the dough into the skillet. It helps me sort of position the cookie dough evenly around the skillet before I start pressing it into place.

008Now you are going to butter your fingers so the dough doesn’t stick, and spread those balls to form a nice layer. This doesn’t need to be airtight, and it doesn’t need to be perfect. What you’re trying to achieve is approximately the same thickness of cookie dough everywhere in the skillet, so it will bake evenly.

Once the top layer is pressed into place, sprinkle the cookie dough with 1/4-1/3 cup of chocolate chips. You can use any kind of chips you want, I used regular semi-sweet.

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Voila, the St. Paddy’s Day Skillet-Baked Double Cookie. You want to bake the cookie until golden brown, but don’t over-bake.

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Here the Skillet-Cookie is sliced and ready to be served. Keep in mind this is is really like two batches of cookies, so the pan is actually fairly heavy.

When you take the Skillet-Cookie out of the pan for slicing, you should easily be able to get 10-12 slices of cookie. This St. Paddy’s Day Skillet-Baked Double Cookie is also fantastic with a small scoop of Mint Chocolate Chip Ice Cream and a little chocolate sauce.

*Friendly Warning here kids will see the slices and think it’s just one piece, no big deal. Keep in mind it’s DOUBLE the cookie! Beware, very full tummies may occur. :)

St. Paddy’s Day Skillet-Baked Double Cookie

Megamommy.com

Megamommy.com

INGREDIENTS

1 batch of your favorite chocolate chip cookie dough, it can be home-made or packaged, your choice

1/3 cup Mint M&M’s

1 batch of your favorite mint chocolate chip dough, it can be home-made or packaged, your choice

1/4-1/2 cup chocolate chips, your preference

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray your 12″ ovenproof skillet with nonstick spray.

2. Mix up a batch of your favorite Chocolate Chip cookie dough. Or use a mix, such as Betty Crocker and mix the cookie mix, the butter, and egg called for on the back of the package in a large bowl. Set aside.

3. Mix up a batch of your favorite Mint Chocolate Chip cookie dough. Or use a mix, such as Betty Crocker and mix the cookie mix, the butter, and egg called for on the back of the package in a large bowl. Set aside.

4. Press the Chocolate Chip cookie dough into a 10-inch or 12-inch ovenproof skillet, covering bottom of pan. Top with 1/3 cup Mint M&M’s. Transfer Mint Chocolate Chip cookie dough to same skillet, covering the Mint M&M’s. Top with 1/4-1/2 cup chocolate chips.

5. Bake 25-35 minutes or until cookie is golden at edges. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into desired number of wedges. Serve and enjoy!

Makes 10 servings

Megamommy

 

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St. Patrick’s Day Cookie Pops

St. Patrick's Day Cookie Pops

St. Patrick's Day Cookie Pops

I’ve got another simple yet delicious treat for you today!

I call them St. Patrick’s Day Cookie Pops. This one is great for kids and adults. You can put them on a stick, or serve them without a stick, and they’re just as good, and just as fun either way!

So here’s the deal, you know the millions of cake pops that are out there? Well, I’m not a fan! I can hear you gasping from here, they’re just not my thing. I’m not a big fan of frosting in general, and I really don’t like that mooshy cake and frosting combination. Anyway, that said, let’s move on.

Hmm, cookie pops. Have you ever thought about how you like your Cookie Pops? I have, many times. I know exactly how Cookie Pops should be in theory, but that’s not how I make my Cookie Pops, ever. Big surprise, huh?

I purposely leave the mixture just a little chunky, notice I said a little chunky. We all (at this house) prefer them a little chunky, so that’s what I do.

Cookie Pops can’t be too chunky or they’re just not going to turn out the way they should. They’re not going to roll right when too chunky.

Let’s take a look at how to put these St. Patrick’s Day Cookie Pops together.

First off, I would like to say these aren’t based off of a specific recipe. I always make them the way I know my family is going to like them. So after I made these St. Patrick’s Day Cookie Pops, I dug through a bunch of recipes just for those of you that like specifics. :)

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First, I made a batch of my favorite chocolate chips cookies. You have several choices here, you can make your favorite chocolate chip cookie recipe, use refrigerated cookie dough, or even use pre-packaged cookies.

I always make my own cookies for Cookie Pops, but that’s because we prefer the taste of home-made. But you can do whatever you want here. There will be no cookie police coming to get you. :)

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The chocolate chip cookies gently crumbled into pieces with approximately one cup of frosting added. As you can see in the picture, I didn’t completely crumble the cookies into super fine pieces, that’s simply a personal choice.

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These are the St. Patrick’s Day sprinkles I used after the chocolate firmed up completely. You can garnish with anything you want to, St. Patrick’s Day sprinkles, or nothing at all. You decide. :)

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Whenever I do cookie pops, or almost any treat on a stick I also like to do some without a stick. Depending on who you are serving, and where, it’s nice to have a choice. If you’re serving kids they almost always go for Cookie Pops on a stick! If you are serving adults, it really varies.

St. Patrick’s Day Cookie Pops                   

megamommy.com

megamommy.com

INGREDIENTS

1 batch of your favorite chocolate chip cookies baked, or 24 Keebler Soft ‘N Chewy Cookies

1 cup canned vanilla frosting (I used a little less)

24 lollipop sticks

2 1/2 cups semi-sweet chocolate morsels

2 tablespoons shortening

1/2 cup white chocolate chips or white candy melts

St. Patrick’s Day sprinkles, or any other garnish, if desired

 

DIRECTIONS

1. Bake a batch of your favorite chocolate chips cookies, allow to cool completely. In a medium bowl, crumble approximately 24 of your favorites chocolate chip cookies, or crumble 24 Keebler Chips Deluxe Soft ‘N Chewy cookies.

2. Stir in frosting. Shape mixture into twenty-four 1 1/2-inch balls. Don’t worry about the exact number, but you do want them to be the same size. Insert stick into each, pressing balls around sticks; unless you decided to make some without a stick. Place in single layer on wax paper-lined baking sheet. Cover and freeze for 1 hour.

3. After cookie balls have frozen completely, prepare chocolate. In microwave-safe bowl, combine chocolate morsels and shortening. Microwave on high for 1 to 2 minutes or until smooth, stirring every 30 seconds. Let stand for 10 minutes.

4. Dip lollipops into chocolate mixture, allowing excess chocolate to drip off. Set in cake lollipop stand or place on wax paper-lined baking sheet. Let stand about 15 minutes or until firm.

5. When firm, melt white chocolate coating according to package instructions. Pipe onto cookie pops or drizzle with fork. Garnish with sprinkles, or any desired garnish. Let stand for about 15 minutes or until firm.

Keebler has a recipe for Chocolate Chip Lollipops very similar to how I make mine. I really didn’t adapt from their recipe, because I have been doing it this way for a very long time for different occasions. But the recipe at Keebler.com is very good!

Megamommy

 

 

 

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Baked Minty Double Cookie

minty double cookie in skillet

If you follow the food blogs at all, you know that there are stuffed cookies, brownies, bars, well stuffed everything all over the place right now.

There are a lot of really great ideas out there right now! So I thought I would do my own thing with this simple little goodie. Well that and the fact that I have three very different palates to try and please with this dessert.

Normally this cookie doesn’t crack like you see in the photo.

But I had a kitchen mishap and therefore the cracks. :(

It was perfect when it came out of the oven!

Here’s a photo of the ingredients you will need for my super easy Baked Mint Double Cookie.

Prepare the the Betty Crocker Sugar Cookie Dough according to the instructions on the back of the package. Then press the dough into the bottom of a 12″ skillet. I sprayed my skillet with cooking spray, even though it’s a non-stick skillet, because I spray just about everything. Of course, the dough pressed into the skillet before it goes in the oven.

This is very important – most quality cooking skillets are oven safe up to 450 degrees. However, you do need to know if your skillet is oven safe or not.

If it is oven safe, simply wrap the handle(s) with aluminum foil and you should be fine.

You can certainly use your own home-made cookie dough which, I usually do. But tonight I only had a few extra minutes before dinner so I needed something simple, delicious and not too time consuming.

The whole Baked Minty Double Cookie warm and golden brown. Yummy!

Be sure to let the whole thing cool before you slice and serve. Enjoy.  :)

Baked Minty Double Cookie

Igredients   

1 bag Betty Crocker Sugar Cookie Mix + plus the butter and egg called for on the back of the package

1 bag Betty Crocker Mint Chocolate Chip Cookie Mix + plus the butter and egg called for on the back of the package

1/3 cup semi sweet chocolate chips

1/3 cup Mint Chocolate Holiday M&M’s

* The Mint Chocolate Chip Cookie Mix appears to be a seasonal item from Betty Crocker. I saw the mix last week when I was in Target, it was on sale, and of course I had a coupon, so I thought I would try it.

Instructions

1. Preheat oven to 350 degrees, and spray a 12 inch skillet with cooking spray, or simply use a non-stick skillet. Remember to wrap any handles or such in aluminum foil if need be.

2. In two separate bowls prepare each of the cookie mixes according to the instructions on the package.

3. Press the sugar cookie dough into bottom of skillet. Top with the semi sweet chocolate chips and the mint M&M’s. Press those into the sugar cookie dough slightly.

4. Press the prepared Mint Chocolate Chip mix evenly over the entire mixture. Bake for 25-35 minutes, until nice and golden brown and baked all the way through. Be sure not to over-bake. Let cool completely before cutting into wedges and serving.

Yield: 8-12 Servings

Remember wedges will be thicker because it’s a double cookie.

Megamommy ѽ

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