Hi everyone! Sam here from Sugar Spun Run with yet another sweet treat! Today I’m sharing this insanely decadent deep dish skillet brownie cookie! I know the name is a (delicious) mouthful but we do have a lot of ground to cover here today. We have a soft, chewy, chocolate chip cookie dough that’s been swirled with chocolaty, fudgy homemade brownie batter (adapted from my super popular brownie cookies) and baked in a cast iron skillet until it’s just cooked through, gooey and rich and best served with a giant scoop of vanilla bean ice cream. Are you hungry yet?
When making this skillet brownie cookie, I’m going to advise you to not wait for it to cool completely. Sure, set it on the stovetop and let it it cool down a bit so you don’t burn your tongue (or your hands — the cast iron will be HOT, so be careful), but this is a dish best served while still slightly molten. You’re going to want to dig in while it’s still warm and gooey with melty chocolate chips and a center that’s just hovering above cookie dough status — that’s when it’s best. There’s no graceful way to cut into it, by the way. Sure if you did wait for it to cool you could cut a neat, sturdy little slice, but this skillet brownie cookie is best when served still warm, so for the best experience you are going to want to carve yourself out a big messy scoop of this skillet brownie cookie.
It admittedly might not be the prettiest on your plate this way, but your taste buds won’t care and they’ll thank you for it. And whatever you do, don’t forget to top everything off with vanilla ice cream! Have you ever had Ben & Jerry’s Half-Baked before? This reminds me of that, only better (seriously!). Enjoy!
How to Make a Skillet Brownie Cookie
