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Snickerdoodle Skillet Cookie - bethcakes.com

WELL, HI! This is my first official post since the little blog vacation I took in November. I had planned to start blogging again on December 1st, but that didn’t happen. And I meant to post this skillet cookie recipe last week, but that didn’t happen either. I ended up hating the photos and reshot them over the weekend. Annddd I might have gotten a little lazy during my blog vacay. 😛

But I’m *officially* back now and sharing this Snickerdoodle Skillet Cookie recipe with you today!

I made this cookie last year and absolutely loved it. I’ve mentioned before that I’m not a pro when it comes to baking cookies, so I opt for cookie bars and skillet cookies instead. They’re basically impossible to mess up! Plus you are always guaranteed that super soft center that everyone loves about cookies. I mean, that’s the whole reason for the existence of cookies, is it not?

So, if you need something to make for your family or take to a holiday party, you won’t have to worry about messing this recipe up and then adding to the chaos that *is* the holiday season. If you decide to take this giant cookie somewhere, but don’t want to lug a heavy cast iron skillet out of your house, it can also be made in a square baking dish or round cake pan. Just watch it closely while it’s baking, because the bake time will vary depending on what you use.

I ended up making this skillet cookie three different times before it was FINALLY acceptable for the blog. The first cookie was a little bland, but the second cookie was *perf*. The third time around, when I reshot the photos, I added the white chocolate chips and the drizzle. I took one of the cookies to work, where my coworkers ate pretty much all of it before lunch. (Snickerdoodle skillet cookie pairs well with a cup of coffee!) My boss described it as “criminal.” So there you have it. A skillet cookie so good it could be illegal. 😉

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SNICKERDOODLE SKILLET COOKIE

Ingredients

cookie dough

1 cup butter softened
1 1/4 cups plus 1 tbsp, sugar
2 large eggs
1 tsp vanilla
2 1/2 cups all-purpose flour
1 1/2 tsp cinnamon divided
1/2 tsp salt
2 tsp baking powder
1 1/2 cups white chocolate chips

white chocolate drizzle

1/2 cup white chocolate chips
1/2 Tbsp coconut oil or vegteable oil

Instructions

for the skillet cookie

Preheat oven to 350°F; rub an 8 or 9 inch cast iron skillet with oil.
Beat butter at medium speed with an electric mixer until smooth and creamy. Add 1 1/4 cups sugar, and mix until fluffy.
Add eggs and vanilla; mix well.
Add flour, 1/2 tsp cinnamon, salt, and baking powder. Beat until blended.
Add white chocolate chips and mix well.
Spread dough in the prepared skillet. Stir together 1 tbsp sugar and 1 tsp cinnamon; sprinkle evenly over cookie dough. (You don't have to use all of it if it seems like a lot. I just really love cinnamon. 😛 )
Bake 28 to 30 minutes or until golden brown and center is set.
Let cookie cool slightly. (It's best served a little warm!)

white chocolate drizzle

Combine white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20 second intervals on 50% power, stirring well between each, until melted and smooth.
Let cool slightly, then drizzle over skillet cookie. Add sprinkles, if desired!

Notes

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

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Comments

Jana says

12/14/2016 at 1:42 pm

Wow! This looks amazing!!!

Rachel @ Bakerita says

12/14/2016 at 2:54 pm

This snickerdoodle skillet cookie looks absolutely scrumptious, Beth! Loving that gooey center and the white chocolate….soo good!

Jeff says

12/14/2016 at 8:59 pm

You need to make this for me! 😮

Laura @ Laura's Culinary Adventures says

12/24/2016 at 5:56 am

Way to start blogging with a bang! Yum!