Heath bars and chocolate chips make for a decadently scrumptious cookie, especially when they are combined into one cast iron skillet cookie. It’s a giant cookie to share with one or more of your best friends – or even your family.
Plus, it’s the easiest cookie to make with NO electric mixer needed! Just whisk up the sugar, eggs, vanilla extract and dry ingredients in your mixing bowl. Add the rest of the ingredients, like the chocolate chips and Heath bar baking bits and stir it up.
Combining the toffee from the Heath candy bars (or baking bits) and the semi-sweet chocolate from the chips you are transported into a heavenly place for all chocolate-aholics. You’ll never want to come out of it.
Top your skillet cookie with ice cream and more Heath bars for even more flavors…drizzled with hot fudge and caramel sauce. Yum!!
This cast iron skillet cookie serves 3-6 people, depending on how large you slice it and what you use for toppings.
Prepare your cast iron skillet:
Cut a circle of parchment paper to fit the bottom of the skillet, leaving long paper “handles” on four sides to make it easy to lift out after it has baked and cooled. There’s no need to preheat the skillet, either, shortening the baking time even further.
Preheat your oven to 350F degrees.
Gather up your Ingredients:
¼ C Sugar
¼ C Brown sugar
2 t Vanilla extract
¼ C Butter, melted
1 Egg yolk
½ C Flour
¼ t Baking soda
¼ t Salt
½ C Chocolate chips, semi-sweet
Heath Bar Filling:
½ C Heath bar bits
¼ C Chocolate chips, semi-sweet or milk chocolate
Heath Bar Topping:
½ C Heath bar bits
6 Heath bars, mini sized
A sprinkle of more chocolate chips
Make and Bake:
-In a mixing bowl, whisk the sugar, brown sugar together. (No electric mixer needed.)
-Add and stir in the melted butter until completely combined.
-Stir in the egg yolk, whisking to combine completely.
-Sift in the flour, baking soda and salt, then stirring with a spatula or wooden spoon to combine well.
-Add the chocolate chips, stirring to distribute evenly.
-Make sure the parchment paper is in the skillet.
-Spread half of the cookie dough into the skillet, lightly pressing it evenly from side to side. Set the other half aside.
-Sprinkle the Heath bar bits and chocolate chips over the bottom cookie dough layer, leaving about a half inch space all around the outside edge of the dough.
-Form the other half of the cookie dough into a circle to fit onto the top of the hazelnut spread.
-Lay it on top of the Heath bar bits/chocolate chips filling, pressing the edges to help seal the filling between the two cookie layers.
-Bake at 350F degrees for 18-22 minutes.
-Take the skillet cookie out of the oven and allow it in the skillet to cool on a rack for 5-10 minutes. Do not take the cookie out of the skillet.
-While the cookie is still hot, sprinkle the Heath bar bits on top. Swirl around as they melt.
-After the cookie has cooled a little, but the Heath bar bits are still wet, arrange the mini-Heath bars on top, on their sides or even standing up. Let cool a bit more. (If you add the mini-Heath bars too son, they could melt into the cookie. I like to add them so they are still discernable as heath bars.)
A scoop of your favorite Caramel Pecan ice cream and caramel sauce and/or hot fudge sauce drizzled over all makes this an even more decadent dessert to share with your bestie.
Skillet cookies are so fun to make since you don’t need to form any balls. Just press all the cookie dough into the parchment paper lined cast iron skillet…and bake. It’s so easy!
Storage:
-This skillet cookie will keep in an airtight container for 3-5 days at room temperature.
-Freeze the unbaked cookie dough for up to a month in an airtight container.
-Or, freeze the baked cookie (without any toppings) for a couple weeks in an airtight container. I like to wrap it tight in plastic wrap, then place it in an airtight container like a sealable plastic bag.
Skillet cookies are so easy to make. Whoever you share them with, “Bake your own Memories!”