BUTTERSCOTCH STUFFED BROWN BUTTER SKILLET COOKIE RECIPE

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Looking for a little bit of a different spin on dessert to impress your guests? We have just the thing. Today, we’re thrilled to have Kristie fromThe Sweet and Simple Kitchen sharing this fantastic recipe for Butterscotch Stuffed Brown Butter Skillet Cookies – wow! Talk about a decadent treat. Read on to find out how to make this delicious cookie that tastes just like fresh cookies from the oven!

 

I don’t know about you, but when I take a tray of fresh cookies out of the oven, I can usually only wait all of about five seconds before feeling an uncontrollable need to eat one immediately. There really is nothing quite like warm homemade cookies, that are still ooey, gooey, fresh from the oven.

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But, have you ever tried a skillet cookie? Skillet cookies are so amazing because the recipe is actually designed for you to eat it while it is still hot. Just imagine the most delicious, warm, chewy, giant double chocolate chip cookie, that has been stuffed with a layer of butterscotch sauce between its crisp cookie exterior, and then topped off with a generous scoop of vanilla ice cream. Talk about the definition of decadence!

This is one of my favorite desserts to whip up on a whim because it’s so simple to make, yet so incredibly delicious. It makes for an awesome dessert option for a date night in, because it’s the perfect size for two people to share, straight from the skillet. Enjoy!

Butterscotch Stuffed Brown Butter Skillet Cookie

Makes: 1 x 6” Skillet Cookie

ingredients
1/2 cup butter, browned
brown sugar
1 egg
1 egg yolk
1 tsp vanilla
1/2 cup pastry flour
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cornstarch
1/4 tsp cinnamon
pinch of salt
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
1/4 cup pecans, chopped (optional)
1/4 cup butterscotch sauce (homemade or store bought – I really like Hersheys Topscotch)

Vanilla ice cream for serving (optional)

instructions
1. Preheat oven to 325 degrees convection or 350 degrees regular. Grease a 6 inch round skillet with butter – set aside.

2. First, brown your butter. In a medium sized frying pan, melt butter over medium high heat, and continue to cook until bubbling. Take care to swirl the butter around in the pan every so often to avoid burning bits at the bottom.

3. Once the butter is fragrant and a nice golden brown, remove it from the heat, and immediately transfer to a heat proof bowl, making sure you use a spatula to get all the brown bits off the bottom of the pan (this is where all that amazing flavor is). Set the brown butter aside to cool for 15 minutes or so.

4. In a large mixing bowl, cream the cooled brown butter and sugar together with an electric mixer until combined. Scrape down the sides of your bowl, and then add in the egg & egg yolk and beat until fluffy. Add in vanilla and beat until combined.

5. In a small bowl, whisk together flour, baking soda, baking powder, cornstarch, cinnamon and salt until combined. Pour into the wet ingredients and beat on low until combined. Add in all of you chocolate chips and pecans and beat on low until evenly distributed and combined.

6. Place about 1 cup of the dough into the bottom of your greased skillet, and gently press down with your fingers to the outer edges, forming a bit of an indent in the center for the butterscotch sauce. Spoon the butterscotch sauce into the indent and spread with a spoon over the base of the cookie dough, leaving about a half inch cookie dough boarder around the edge.

7. Place about another 3/4 cup of the cookie dough on top and gently press out to the edges to flaten and to cover the butterscotch sauce. Your skillet will be almost full but this is okay. You will probably have a bit of extra dough – enough to make about 5 individual cookies.

8. Sprinkle the top of your skillet cookie with a bit of granulated sugar and place in the oven to bake for about 15-20 minutes or until it has puffed up, the edges are a bit firm and there are a few gooey cracks in the cookie.

9. Remove from oven and allow to cool for about 5 minutes, just so the skillet cools a bit. Top with a generous scoop of ice cream, some additional butterscotch sauce, another sprinkling of chopped pecans, and dig in!

 

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