• 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.