Red, White and Boom Skillet Cookie
A warm skillet cookie loaded with chocolate chunks and red, white, and blue candies, served with creamy ice cream for the ultimate summer dessert.
12
Servings 12
Ingredients:
- 1 cup Prairie Farms Unsalted Butter softened
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 2/3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup red white and blue M&Ms plus extra for topping
- 3/4 cup chocolate chunks plus extra for topping
- Prairie Farms Red White & Boom Ice Cream for serving
Directions:
- Preheat oven to 350°F. Grease 12-inch oven-safe skillet (cast iron works best) with butter. Can also use two 8-inch skillets.
- In large bowl or bowl of stand mixer, beat softened butter, dark brown sugar, and granulated sugar together. Mix on medium-high speed for about 2–3 minutes until mixture looks light and fluffy.
- Add eggs and vanilla extract. Beat until well combined, making sure to scrape down sides and bottom of bowl with spatula several times.
- In separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
- Gently fold in chocolate chunks and M&Ms by hand using spatula.
- Transfer dough into prepared skillet and spread it into even layer. Sprinkle M&Ms and chocolate chunks on top.
- Bake for 25–30 minutes (Note: start checking around 15 minutes for 8-inch cookie). You’re looking for golden-brown edges and center that is set but still slightly soft. For perfect fudgy texture, use instant-read thermometer. It should read between 180°F and 185°F when inserted into center. Let it cool for at least 10 minutes before serving.
- Serve warm with several big scoops of ice cream.