I threw together this cookie recipe because momma needed a cheat day. I’ve been working out and watching what I’ve been eating for a while now… and I’ve been cutting back on baking. But, man, sometimes you just need a cookie. And one of my favorite ways to cookie- skillet cookie. More specifically, Toffee Chocolate Chip Skillet Cookie.
I first got hip to skillet cookies a few years ago. This restaurant opened near our house and one of the desserts that they’re known for are skillet cookies. And, wow, are they fantastic. In fact, I am still trying to recreate my favorite (a salted caramel one) from their menu. So why don’t I just go there? Well… the restaurant is awful. I would never say something like that about a place that I had only been to once or twice. Seriously, I have given this place too many chances. Even to the frustration of my family. The service is awful, the food is barely okay, and half the time it’s wrong anyway. But the skillet cookies are on point! 👍🏻 So it’s probably a good thing (for me) that the food and service are lacking because if they weren’t, I’d probably be there waaaaay too often.
Skillet Cookies at Home…
So I started making skillet cookies at home and haven’t looked back since. For this cookie, I knew that I wanted to add some Heath toffee bits. I had some that had been burning a hole in my baking cabinet for a while now. And let me tell you, the toffee Is so great in these cookies. It gets perfectly melted and caramelized in the cast iron. It is so insanely good.
Baking the Toffee Chocolate Chip Cookie Skillet…
I always spray my cast iron with non-stick spray because it would be a total day-ruiner if your cookie were to get stuck in the pan. Also, your baking time will depend on the size of your cast iron. It will also depend on how gooey you like your skillet cookie. I like a slightly gooey middle. So adjust accordingly.
Your cast iron skillet baking options are as follows: You can use ONE 10” or 12” cast iron skillet- press all of the dough into the skillet and bake for 20-25 minutes, or until desired gooey-ness. You can use FOUR 8” cast iron pans, press the dough into the skillets and bake for about 15-20 minutes, or until desired amount of gooey-ness. Or you can use SIX 6” cast iron pans, press the dough into the skillets and bake for 15-20 minutes, or until desired amount of gooey-ness.
Worth noting…
Now remember- when cooking with cast iron, the pan will stay hot for a while. It will continue to bake even after you pull it out of the oven. So do not overbake the cookie! Pull the cookie(s) out a couple of minutes early and let them sit for a few minutes before serving.
Be careful not to burn your hand… or you mouth. I’ve done both. I understand that it’s torture having to wait, but safety first.
It’s so worth the wait.
A perfect cheat day.
Enjoy!
Toffee Chocolate Chip Cookie Skillet
Ingredients
- 1/2 Cup Unsalted Butter, softened
- 1 Cup Light Brown Sugar, packed
- 1/2 Cup Granulated Sugar
- 1 Tbsp Pure Vanilla Extract
- 2 Large Eggs + 1 Egg Yolk
- 2 Cups AP Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Kosher Salt
- 1 Cup Heath Toffee Bits
- 1 Cup Mini Chocolate Chips
Instructions
- Preheat oven to 350 degrees and spray a cast iron skillet (or mini skillets) with cooking spray. In a small bowl, whisk together the flour, salt and baking soda and set aside.
- To the bowl of a stand mixer, add the softened butter and beat until light and fluffy, about 2 minutes. Add the sugars and beat for another minute or 2 until fluffy.
- Add the eggs and egg yolk and vanilla and beat until combined and fluffy. Scrape down the sides of the bowl as needed.
- Add half of the dry ingredients and mix on low until just combined. Add the other half of the dry ingredients and mix again on low until combined. Remove the bowl from the stand mixer and stir in the toffee bits and chocolate chips by hand.
- Press the cookie dough down into the prepared cast iron (see size and baking chart above) and bake at 350 degrees until desired done-ness. The cookie will continue to bake a little in the skillet even when out of the oven, so if you want it a little gooey, remove from oven a few minutes early.
- Top with ice cream and extra toffee bits, of desired. Enjoy!
Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.
Looking for some more great cookie recipes? I’ve got you covered! 👇🏻
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.