Description
Create a delicious and warm Snickerdoodle Cookie Skillet in just 15 minutes. This easy recipe brings the comforting flavors of cinnamon and sugar in a delightful skillet dessert.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar, for topping
- 1 teaspoon ground cinnamon, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the melted butter, 3/4 cup granulated sugar, and brown sugar until well combined.
- Beat in the egg and vanilla extract until smooth.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small dish, combine the 2 tablespoons of granulated sugar and the cinnamon for the topping.
- Press the cookie dough evenly into the bottom of a 9-inch oven-safe skillet.
- Sprinkle the cinnamon-sugar mixture generously over the top of the dough.
- Bake for 12-15 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Let it cool for a few minutes before serving warm, perhaps with a scoop of ice cream.
Notes
- For an extra gooey center, you can slightly underbake the skillet cookie.
- Serve immediately for the best warm, gooey experience.
- This skillet cookie is perfect for sharing!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of skillet
- Calories: Approx. 350-400 kcal
- Sugar: Approx. 30-35g
- Sodium: Approx. 150-200mg
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 45-50g
- Fiber: Approx. 1-2g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 40-50mg