Brownie Skillet Cookie is the way to my heart!
We don’t need Valentine’s Day as an excuse, but we’ll use it as one.
I know it’s slightly contradicting to post a decadent dessert recipe on a Monday – because Monday’s are usually reserved for healthy dinners and getting back in the gym – but not today. With Valentine’s Day being two days away, I wanted to overwhelm you with more chocolate, more cookies, more dessert.
Sorry! (I ain’t sorry.)
In all honesty I made this brownie skillet cookie for Erick’s birthday, but we’re calling it a 2-for-1 deal and making it our Valentine’s Day dessert as well. Since his sweet weakness is always cookies, I knew I wanted to make one giant skillet cookie – but with a little extra decadence.
Mostly, for me. Because I’m selfish and wanted chocolate.
So we added a brownie layer too! And although it’s not necessary, ice cream is recommended. And encouraged.
Plates are discouraged. Just grab a couple of spoons and eat it straight from the pan!
Only downfall of this brownie cookie skillet is having it around for a few extra days. Having it taunt you at breakfast or after dinner when you said you weren’t going to eat another bite of dessert, but then decide “just one more.” So! It’s nice to share it with everyone you can – your neighbors, pack it for your kids to take to school, any and everyone – give them a slice.
Or don’t! It’s your Valentine’s Day too, so you do you.
- ¾ cup unsalted butter
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon salt
- Chocolate chips (optional)
- 1 cup unsalted butter, room temperature
- 1 cup + 2 tablespoons light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 1½ cups semi-sweet or dark chocolate-chips
- For the brownies:
- Preheat the oven to 350 degrees F. Grease a 10-inch cast-iron skillet and set aside.
- In a large microwave-safe mixing bowl, melt the butter. Stir in the sugar, then the eggs, vanilla, and salt. Mix well. Then fold in the cocoa powder, and flour, until just combined. Don't overmix!
- Pour the brownie batter into the dish and spread evenly. If desired, sprinkle a few chocolate chips over the brownie layer.
- Bake 35-40 minute, or until a toothpick inserted in the center of the brownies comes out clean. (Mine took about 35 minutes.) Remove from the oven and let cool, then take your caramel sauce (you may need to microwave it for a few seconds) and drizzle it over the brownies. Let cool completely (about 1 hour) before slicing and serving!
- In the bowl of a stand mixer, or in a large bowl (using a hand mixer), cream together the butter and both sugars on low until combined With the mixer running on low, add in the eggs and vanilla until mixed.
- In a separate bowl, whisk together the flour, baking soda and salt. Slowly pour the dry ingredients into the bowl with the wet ingredients and beat until just combined.
- Using a spatula, fold in the chocolate chips.
- At this point you can either use a spatula to spread the cookie layer over top of the brownie layer in the skillet, or you can use a cookie scooper to form into balls, and drop the balls over top the brownie layer. I think it's easier to do it this way, then you will also have extra cooke dough to use up!
- Top with a few extra chocolate chips, and bake 25-35 minutes, until the edges are golden brown and the brownie/cookie dough is set but still slightly undercooked.
- Let cool completely before serving.