This giant red velvet skillet cookie is perfect to share with your sweetheart on Valentine's Day. Sprinkle on your favorite toppings and go to town!
It's funny how our life priorities change over the years. Back in my pre-marriage days, a romantic gesture in my mind would consist of lovey-dovey notes, flowers or surprise gifts. These days, I fully appreciate a few quiet hours alone (or on the ice), a clean bathroom and a night in with a movie rental.
My husband and I used to go out for Valentine's Day when we were first dating but stopped that after we discovered how much fun it could be to make the meal ourselves. After all, every day around here is Valentine's Day. We typically eat good food and have dessert laying around so it's always a special day at the Eva Bakes house.
This year I thought it would be fun to bake something that the three of us could all enjoy. This red velvet skillet cookie seem to fit the bill and could be customized to each of our preferences. I could eat it plain (yes, I am weird like that), while my husband and daughter could add a dollop of ice cream or maybe some sprinkles on top.
We really loved this cookie. With its crispy edges and soft, chewy center, it was love at first bite. It was a fun cookie to share with my loved ones. I hope you do the same!
Red velvet skillet cookie
- 6 Tablespoons butter, softened
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon red food coloring
- 1 cup all-purpose flour
- 1½ Tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup chocolate chips of choice (I used white for a nice color contrast)
Preheat your oven to 350 degrees F and generously grease a cast iron skillet. If you don't own one, you can use a round cake pan.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla and mix well. Add in the food coloring until well blended.
In a separate medium sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add this to your mixing bowl while mixing on low speed. Mix until everything just comes together.
Turn the mixer off and fold in the chocolate chips.
Transfer the batter to your prepared skillet and bake in your preheated oven for 18-22 minutes or until the cookie is set. Allow it to cool slightly before serving. Feel free to add ice cream, chocolate syrup or whatever toppings make you happy.
If you have any leftovers (ha), store them in an airtight container at room temperature. They will keep for several days.
Yield: One skillet cookie; about 6-8 servings
Source: Creme de la Crumb