This large cookie is made in a cast iron skillet! You can easily use a regular oven proof skillet of the same size (10-inches in diameter) or a 9 x 9 baking pan instead. But there’s something really satisfying and fun about making and serving the cookie straight from the skillet. Serve it up with a big scoop of ice cream in the middle while it’s still warm if you want! Just keep in mind that cast iron skillets retain their heat for a long time, so take the cookie out just before it seems done, when the edges are only slight brown. As it cools away from the oven, it will continue to bake.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 10
Calories 300kcal
Author Irvin
Ingredients
Cookie dough
6tablespoonsunsalted butter, melted85 g
1cuppacked dark brown sugar220 g
1teaspoonvanilla extract
1large egg
1large egg yolk
1 1/2cupsall-purpose flour210 g
1teaspoonbaking powder
1/2teaspoonkosher salt
1cupM&M candies210 g
1/2teaspoonMaldon or other flaky saltoptional but recommended
To Serve
Your favorite vanilla ice cream
Instructions
Preheat the oven to 325°F. Spray a 10-inch cast iron skillet with cooking oil.
Place the butter, sugar and vanilla in the bowl of stand mixer fitted with the paddle attachment and beat together. Add the egg and egg yolk to the mixture and beat to incorporated.
Add the flour, baking powder and salt to the bowl and mix to incorporate. Remove the bowl form the mixer and add the M&M candies to the bowl. Stir in with a wooden spoon carefully, trying not to break any of the candy shells.
Scrape the cookie dough into the prepared skillet. Wet your hand lightly and press the dough into the skillet evenly. Sprinkle the Maldon salt (if using) over the top of the cookie. Place in the oven and bake 25 to 30 minutes, or until the top of the cookie looks dry and the edges of the cookie are just starting to turn brown. Don’t overbake as the cookie will continue to cook as the skillet cools.
Serve warm with a scoop of your favorite vanilla ice cream directly from the pan. Alternatively run a thin spatula around the edge of the cookie once it has cooled completely and remove it from the skillet. Cut it up into squares or triangle slices and serve at room temperature.