The best kind of cookies are made in one pan (or skillet). No rolling, no chilling and no cookie sheets to clean! This giant Funfetti skillet cookie is so fun to make and eat - don't forget to add extra sprinkles for a festive look!
I hope you're not tired of Cookiepalooza here at Eva Bakes. I've just got cookies on the brain thanks to Dorie Greenspan.
This is a fun recipe that Addie and I worked on together one Sunday morning before we were getting ready to attend a birthday party. She and I mixed the batter together and painted our toenails and watched Daniel Tiger while we waited for this cookie to bake.
As I was getting ready to photograph the cookie, my little Rembrandt came in and showed me her rendition of the scene I had set up:
Isn't that just precious? So back to this cookie. You can use whatever baking chips you want to jazz things up a bit and can also top your cookie with whatever makes your heart sing. I chose to add salted caramel baking chips because duh. I didn't add a scoop of ice cream this time, but I probably will the next time I bake this.
The cookie was light and crispy on the outside and soft and chewy on the inside. It's essentially one giant fun-filled sugar cookie with lots of chips and sprinkles. Just the way cookies should be!
Funfetti skillet cookie
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons corn starch
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips (I used salted caramel baking chips)
- 1/2 cup rainbow sprinkles
Preheat your oven to 350 degrees F. Generously grease or spray a 9" or 10" cast iron skillet (if you don't own one, then use a 9" or 10" round cake pan).
In a medium sized bowl, whisk together the flour, salt, baking powder, baking soda and corn starch. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 1 minute. Add in the sugar and continue creaming for 2-3 minutes until the butter is pale.
Add in the egg, egg yolk and vanilla extract and mix well. Turn the mixer down to low and add in the dry ingredients. Mix until no dry streaks remain.
Turn off the mixer and fold in the baking chips and sprinkles by hand (using a spatula or wooden spoon).
Transfer the batter to your prepared skillet and evenly spread it out. The batter is fairly sticky so you could use damp hands or an offset spatula to help you.
Bake in your preheated oven for about 25 minutes or until the cookie appears lightly browned. Remove from the oven and allow it to cool slightly before serving (the top may sink a little, and that's to be expected). Top with ice cream, whipped cream, caramel sauce or whatever makes you happy.
Leftovers should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Yield: One large skillet cookie (about 8-12 servings)
Source: Ever so slightly adapted from Posh in Progress