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.
Large mixing bowls
Heart shaped tin
- 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.