Servings 8 servings
Ingredients
- 1 cup 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
Instructions
- 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.
Notes
- Any variety of candy will work, but M&Ms, Reese's Cups, Snickers, Kit Kats and Rolos are a few of my favorites.
- Make ahead: Prepare the dough, spread it into a greased skillet, cover tightly and refrigerate for up to 24 hours. Let the skillet sit at room temperature while the oven preheats to take some of the chill off. Bake as directed, adding a few extra minutes if needed.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. Microwave individual slices for a few seconds to soften before serving.
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