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The Ultimate Candy Skillet Cookie
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Transform your store-bought sweets of choice into dessert mix-ins in this crowd-friendly recipe for The Ultimate Candy Skillet Cookie.
Few desserts are as fast to whip as they are to eat than a skillet cookie. We have proof of this when it comes to skillet chocolate chip cookies, and we have even further proof when it comes to skillet brownies (oh yes we did!).
But what happens when either (A). you’re bored with chocolate chips or (B). a recent holiday just passed that may or may not have involved a surplus of assorted candies?
There’s only one thing to do: Cookie skillet it all!
Now you can transform any type of candy into The Ultimate Candy Skillet Cookie starring all of your chopped up favorites.
Of course if we’re working with leftover Halloween candy, the variety of options when it comes to candy mix-ins is endless. But the biggest tip is to choose candy that will melt rather than dissolve.
An example? Caramel-filled chocolates (ie. Rolos, Milk Duds, etc.) are a fantastic option while uncoated caramels (ie. Werther’s) won’t work as well.
The second tip for candy skillet cookie success is to not only mix your chopped sweets into the cookie dough, but also reserve enough to sprinkle on top.
And the third and final tip for skillet cookie total world domination: A sprinkle of sea salt on top!
No matter which type of candy you choose, that last-minute shower of crunchy, flaky sea salt helps balance out the sweetness while ushering in endless scoops of your ice cream of choice.
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The Ultimate Candy Skillet Cookie
- 1 cup (2 sticks) unsalted butter, at room temp, plus more for greasing skillet
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temp
- 2 teaspoons vanilla extract
- 2 cups chopped candy (See Kelly's Note)
- 1 teaspoon sea salt
- Ice cream, for serving
Preheat the oven to 350°F. Grease a 12-inch cast-iron skillet with butter.
In a medium mixing bowl, whisk together the flour, baking powder and salt. Set the bowl aside.
In a stand mixer fitted with the paddle attachment, cream together the butter with the sugar and light brown sugar.
Add the eggs, one at a time, beating until combined, then beat in the vanilla extract.
Add the flour mixture into the stand mixer and mix just until the dough comes together. Beat in the chopped candy until combined.
Scrape the dough into the skillet, then sprinkle it with the sea salt.
Bake the cookie until it's almost fully baked but still slightly underdone in the center, 30 to 35 minutes.
Remove the cookie from the oven and allow it to cool for 10 minutes before serving topped with ice cream.
Any variety of candy will work, but M&Ms, Reese's Cups, Snickers, Kit Kats and Rolos are a few of my favorites.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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