Name: Toffee Chocolate Chunk Skillet Cookie
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: Dessert
Ingredients: 1 cup (2 stick) salted butter; 1 cup brown sugar; 1/2 cup white sugar; 2 large eggs; 2 tsp. vanilla extract; 2 cups all-purpose flour; 1/2 tsp. salt; 1 tsp. baking powder; 1/2 tsp. baking soda; 3 oz. dark chocolate, chopped; 2/3 cup toffee, broken or chopped into pieces 1/2″ to 1″; 1 cup butter; 1 cup sugar; 1/2 tsp. salt; 1/4 cup water; 6 oz. semi-sweet chocolate

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This Toffee Chocolate Chunk Skillet Cookie has a warm, gooey center with crispy edges–a decadent way to end a meal! Best enjoyed warm.

Here’s a poll for you. Are the spoons pictured either:

A) For serving up the skillet cookie
or
B) For eating it straight out of the pan

If you answered B, well, you are not wrong. Though technically it could have been both of the above, had that been an option. But B is definitely the better answer.

Here’s the thing about skillet cookies–if you’re a gooey, warm cookie person, they’re right up your alley. And if you go more for the crispy kind of cookie, they’re still going to be good. Because edge pieces, of course. Also you can bake it for an extra 5-10 minutes if that’s your style, and you will not be judged. Not by me, anyway. I believe in doing everything you can to achieve maximum cookie satisfaction in life.

And this one is extra special, because TOFFEE. I mean, can we just pause to ask for blessings on whoever first decided to burn sugar and butter together? Because essentially, that’s what toffee is. It’s also glorious. I’ve included a recipe below for you to make your own if you’d like, but chopping up a heath bar or two will work beautifully too. It’s really up to you.

Let’s also discuss the ice cream. It’s optional, but not really. It’s the kind of things that takes the dessert to the next level, especially once it gets a bit melty and seeps into the cookie a bit. We’re talking about actual heaven on spoon here. I used Tillamook french vanilla ice cream (not sponsored, I’m just in love), and it was perfect and rich and creamy. Basically everything ice cream should be.

All of that to say, you need this Toffee Chocolate Chunk Skillet Cookie in your life. Pretty much ASAP. Actually, probably a little sooner than that, if at all possible. And if you’d like a variation on the theme, try this Brownie Skillet from Erin at the Speckled Palate. It looks equally delicious!

Browned Butter Toffee Skillet Cookie Pin

Toffee Chocolate Chunk Skillet Cookie

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5 from 1 review

Author: Rebecca Neidhart
Total Time: 1 hour
Yield: 1 10″ cookie 1x

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Description

This Toffee Chocolate Chunk Skillet Cookie has a warm, gooey center with crispy edges–a decadent way to end a meal! Best enjoyed warm.

Ingredients

Scale

1 cup (2 stick) salted butter
1 cup brown sugar
1/2 cup white sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3 oz. dark chocolate, chopped
2/3 cup toffee, broken or chopped into pieces 1/2″ to 1″

For the Toffee:

1 cup butter
1 cup sugar
1/2 tsp. salt
1/4 cup water
6 oz. semi-sweet chocolate

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Instructions

For the Toffee:

Set out a metal baking sheet. In a heavy bottomed pot, combine the butter, sugar, salt, and water. Heat on medium, stirring with a wooden spoon constantly as the butter and sugar melt and begin to bubble. Continue cooking and stirring for about 3-5 minutes, or until the mixture has reached 300 degrees on a candy or instant read thermometer. If you don’t have a thermometer, it is ready when the mixture is the color of a raw almond skin.

When it has finished cooking, pour the mixture onto the baking sheet and spread it out with the back of the wooden spoon. While it’s still hot, sprinkle the chocolate over the top, allowing the heat to melt the chocolate. Spread the melted chocolate out with a clean spoon and put in the refrigerator to let it harden. When it has finished setting, break and chop it into small pieces (abut 1/4″ to 1/2″) and store in an air tight container until ready to mix into the cookies.

For the Cookie:

Place the butter in a 10 to 12 inch skillet and put it in the oven preheated to 325F. Allow it to melt completely and it begins to brown around the edges. Remove it from the oven and stir in the the sugars. They will look a little grainy and separated, but that’s fine. Allow them to cool until just warm-you should be able to touch the mixture without it feeling hot.

Stir in the eggs and vanilla. The eggs will act as a binder, making the mixture smooth. Next mix in the dry ingredients until completely combined.

Fold in the chocolate and toffee. If you do this step while the dough is still warm, some of the chocolate will melt be part of the dough.

Spread the dough into the skillet (it should still be greased from the butter melting in it) and bake for 25-30 minutes, or until the edges are golden brown. The center should still be fairly gooey.

Remove it from the oven and serve immediately, with ice cream if possible.

Notes

You can chop up pre-made toffee to mix in, and it will be just as amazing.
If you want a crispier/less gooey cookie, just leave the pan in the oven for an extra 5-10 minutes.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Desserts and Sweets
Method: Baking
Cuisine: Dessert