Name: Candy Cane Chocolate Chip Cookie Skillet
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 20 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1.25 teaspoons baking powder; 1 tsp kosher salt; 1 cup brown butter salted butter; 1.5 cups dark brown sugar; 0.75 cup granulated sugar; 2 eggs; 3 tablespoons whole milk; 1 tbsp vanilla extract; 6 ounces dark chocolate chips; 0.75 cup candy cane pieces; vanilla ice cream

Candy Cane Chocolate Chip Cookie Skillet

Candy Cane Chocolate Chip Cookie Skillet cover

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Candy Cane Chocolate Chip Cookie Skillet

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees F. Grease a 10” cast iron skillet with softened butter.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

Brown the butter: In a small saucepan, add 297g (21 tbsp) of salted butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. Immediately pour into a large bowl, scraping out the fat solids at the bottom, and weigh out to 255g (1 cup + 2 tbsp).

To the brown butter, whisk in the sugars, then the eggs, milk, and vanilla until well combined.

Add the dry ingredients and fold with a rubber spatula until just combined.

Lastly, fold in the chocolate chips and crushed candy cane pieces.

Transfer the cookie dough to the prepared skillet and smooth out into an even layer. Top with more chocolate chips, if desired.

Bake the cookie skillet for 40-45 minutes or until evenly golden brown on top.

Allow the cookie skillet to cool for a few minutes, then top with more candy cane pieces and a few scoops of vanilla ice cream, and enjoy!

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Tips & Tricks (5)

Brown Butter Perfection 🧈
Cook your butter until it reaches a deep golden color with nutty aroma (about 5-7 minutes), then cool slightly before mixing into dough to prevent curdling eggs while maximizing that rich, complex flavor.
Candy Cane Placement Strategy 🍭
Reserve half your crushed candy cane pieces to sprinkle on top during the last 5 minutes of baking so they stay vibrant and crispy rather than dissolving into the cookie base.
Chocolate Chip Distribution 🍫
Toss your dark chocolate chips in a light coating of flour before folding into the dough to prevent them from sinking to the bottom of the skillet, ensuring every bite has chocolate pockets.
Underbaking is Key ⏱️
Pull the skillet from the oven when the edges are set but the center still jiggles slightly (about 2-3 minutes before fully baked) as carryover heat will continue cooking for that signature gooey, melted texture.
Ice Cream Timing Hack 🍦
Add a scoop of vanilla ice cream immediately after removing the hot skillet from the oven so it melts into the warm cookie creating luxurious pools that complement the peppermint without overpowering it.