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Skillet Cookie (heart Shaped)
A chocolate chunk heart shaped cookie that is perfect for valentines day. Simple ingredients and no fancy equipment make this recipe a delicious opportunity to whip up this skillet cookie for your loved ones.
Honestly this cookie is more like a cross between a cake and a cookie all in one. It has a little fluff but also got the delicious cookie factor element of chewiness making for a perfect bite. I have used chocolate chunks here cause I am a chocolate chunk person but you could use chocolate chips as well. Completely up to you and your preferences. It is a forgiving recipe but you must not over bake it. Trust me when I say under baking is the way to go. I speak from my mistakes.
This is a recipe I’ve made in a skillet and it works well but I make this in my Heart shaped cake tin, you could use any cake tin you have. Keep in mind, if you are looking for a not so sturdy cookie and a gooey center then you must bake the cookie for 8-10 mins. However I wanted it a little more sturdier as I was removing it from the tin and piping it with frosting on the top. Speaking of which, the frosting is so simple to make. It is my creamy buttercream frosting that is perfect for cakes, cookies, cupcakes, pies and all sorts of decorations.
What ingredients do you need to make the Skillet cookie (heart shaped)?
I used butter, castor sugar, brown sugar, eggs, flour, baking powder and baking soda. As for add ons I used chocolate chunks and peanut MnM’s. Fairly straight forward and most of the ingredients can be easily found in your supermarket.
What substitutes can you use to make the Skillet cookie?
To make the recipe eggless, you can use 1 flax seed egg which is 1 tbsp flaxseed powder mixed with 2 tbsp water, set aside until gloopy then add it into your mixture and follow the recipe as mentioned. I would recommend under baling your cookie if you are using a flax seed egg as it tends to dry out faster.
I have used castor and brown sugar you could use either or. Jaggery powder, coconut sugar, dark brown sugar also work well in this recipe, it is very forgiving.
I love using Amul salted butter in most of my baking however any butter works fine. If you are using a salt butter like I did then don’t add any additional salt into the mixture or over the top of the cookie. You could use almond butter, peanut butter or any vegan butter spread you like. Check out my Homemade Peanut butter recipe here or my roasted Peanut Pecan Butter as well. You cannot use coconut butter (virgin coconut oil) it will not work in this recipe.
I use all purpose flour to make this recipe but you could use gluten free flour mix, a mixture of oat flour and all purpose flour. If you are using self raising flour, leave out the baking soda in the recipe.
Baking Soda –
If you don’t have any, just leave it out.
Add ons –
I have used chocolate chunks and peanut MnM’s, you could use any chocolate you like, chopped up snickers, caramel toffee, assorted nuts, etc.
To make the Buttercream frosting you need icing sugar, butter, whipping cream and vanilla. The butter can be any butter you like but not a nut butter. As for the icing sugar, it is a must and cannot be skipped. I love the flavor of vanilla but almond extract is good too. One drop is all you need.
What Equipment do you need?
I used a large bowl, wooden spatula, heart shaped tin and baking paper to make the cookie. While making the buttercream frosting I used a mixing bowl and whisk to bring it together. I also used a sieve to remove the lumps from my icing sugar. You could use an electric beater to make the cookie dough and the frosting if you like. I’ve used a piping bag and star tip nozzle to frosting the skillet cookie but you could just spread it out with a spoon as well. You can scale up the recipe if you are serving a crowd and it could be baked in a 9×9 tin as well.
How to make the Skillet cookie?
We start by creaming the butter until its pale. Add the sugars and beat again until it is creamy and combined. Add the egg and beat again. Add the flour, baking soda and the add ons. Stir together until it is smooth and combined.
Baking the Skillet cookie?
Preheat the oven to 180℃. Line your tin with baking spray and baking paper. Add the cookie dough into the tin and spread it out. Top with a few more add ons. Bake this baby for 12-14 mins for a semi firm cookie. If you want it more soft and gooey (you would have troubles taking it out of the pan but you could serve it in the pan itself) bake it for 8-10 mins. Either way you got to under bake the cookie as it will firm up during the cooling down process. I like to let the cookie cool for 10 mins before removing it from the tin and cooling it completely on a wire rack.
How to make the Buttercream frosting?
While the cookie cools down, we make the frosting by beating the butter until it is pale and creamy. Then we add our sifted icing sugar in batches and slowly whisk to combine. Half way through I add the vanilla and whipping cream – whisk it up until everything is smooth and glossy. I colored my frosting with pink food color you can use red, peach, purple or leave it as it is.
Serving the Skillet cookie?
Depends on who you are serving I would frost the top of the skillet cookie and serve it whole. Cut it at the table into pieces and serve with vanilla or coffee ice cream. However you could serve it without the frosting as well, as some don’t prefer it. A little dusting of icing sugar is good enough and that’s it. If you want t serve this warm, don’t wait for too long to let it cool down, as soon as it is set around 8 mins, remove it from the oven and serve. This is meant to be a sturdier cookie though so keep that in mind while making it. You can make the Defying Chocolate Puddle cookies if you want a gooey gooey cookie recipe.
Storing the Skillet cookie?
Once it is baked and frosted I would recommend consuming the cookie within 3 days. It can dry out if it is kept longer than that. Store them in an air tight container at room temperature away from direct sunlight.
Now that we have covered every element of this recipe. Let us make this heart shaped Skillet cookie. Happy Baking Ninjas!
Skillet Cookie (Heart Shaped)
- Large mixing bowls
- Baking paper
- Heart shaped tin
- Piping bag
- Star nozzle
- Wire rack
- 1/2 cup Butter room temperature
- 1/4 cup Brown sugar
- 2 tbsp Castor sugar
- 1 Egg
- 1 cup flour
- 1 tbsp Corn flour
- 1/2 tsp Baking soda
- 1 cup Chocolate chunks
- 1/4 cup Butter room temperature
- 1 cup Icing sugar
- 1 tsp Vanilla
- 2 tbsp Whipping cream
- 1/4 cup Peanut MnMs
- Preheat the oven to 180℃. Line your tin with baking spray and baking paper.
- In a large bowl start by creaming the butter until its pale. Add the sugars and beat again until it is creamy and combined. Add the egg and beat again. Add the flour, baking soda and the add ons. Stir together until it is smooth and no flour pockets. Don’t work over the dough.
- Add the cookie dough into the tin and spread it out evenly. Top with a few more add ons. Bake this baby for 12-14 mins for a semi firm cookie. If you want it more soft and gooey (you would have trouble taking it out of the pan but you could serve it in the pan itself) bake it for 8-10 mins.
- I like to let the cookie cool for 10 mins before removing it from the tin and cooling it completely on a wire rack. Before frosting.
To make the buttercream frosting
- In a large bowl we make the frosting by beating the butter until it is pale and creamy. Then we add our sifted icing sugar in batches and slowly whisk to combine. Half way through I add the vanilla and whipping cream - whisk it up until everything is smooth and glossy. I colored my frosting with pink food color you can use red, peach, purple or leave it as it is.
- Pipe the frosting onto the cooled skillet cookie and top with sprinkles. Cut and serve with coffee, tea or milk. Better yet serve with vanilla or coffee ice cream.
- Preheat the oven as this will affect the cooking time and the overall texture of the cookie once it is baked if the oven is not hot.
- Do not over mix the cookie dough.
- Add any add ons you like.
- If your frosting is too stiff add a little more cream if it is too thin add more icing sugar. It should be at a spreadable consistency.