Prep 20 mins
Cook 14 mins
Never heard of a Skookie? Me, either, until last night. Apparantly, it's cookie dough made into a single cookie in a specially made 7" cast iron skillet. The warm cookie is then crowned with ice cream and a variety of sundae-type toppings. A Skookie pan is not required, but can be made in any smallish cast iron skillet, pie plate, etc. I posted 2 recipes, but any cookie dough may be used. Refrigerate or freeze leftover dough. One more thing, the cooked cookie should not be very crisp, but on the soft side.
- 236.59 ml butter, softened but not melted
- 177.44 ml brown sugar, packed
- 177.44 ml sugar
- 177.44 ml peanut butter
- 2 large eggs
- 4.92 ml vanilla
- 4.92 ml baking soda
- 78.07 ml cocoa
- 532.32 ml flour
- 2.46 ml salt
- 170.09 g milk chocolate chips or 170.09 g white chocolate chips
- 283.49 g reeses peanut butter cups, chopped
- 127.57 g Hershey Bars, chopped
- ice cream, of choice
- whipped cream
- caramel topping
- chocolate fudge topping
- chopped nuts
- chocolate bar, shavings
- Preheat oven to 350 degrees. Cream butter and sugar. Add peanut butter, eggs and vanilla, mix well. Add all other dry ingredients, mix well. Stir in chocolate chips, peanut butter cups and chopped Hershey’s bars.
- Spray non-stick coating on skillets. Measure out ½ cup of the brownie mix and place in the middle of the skillet then spread evenly on the skillet until the mixture nearly touches the edges. Place skillets in the oven and bake for 12-14 minutes then remove skillets from the oven and let cool for a couple of minutes. Serve with ice cream and your favorite topping.
- NOTE: Use 1/2 cup of the dough mixture for an 7" - 8" skillet or 3/4 cup dough for a 10" skillet. Refrigerate or freeze leftover dough.