Quarter Cup Kitchen

I like mine loaded with milk chocolate, peanut butter swirls, and a healthy dose of marshmallow fluff. YUMMMM ARE YOU KIDDING ME???

Heyyy QCK ❤

Today’s post doesn’t come with a big long story, just a really, reaaaalllly good recipe.

It’s a giant skillet cookie and it has been on repeat for a couple years now. My favorite way to do a skillet cookie is fresh out of the oven at the end of the night. I make the dough ahead of time and press it into the skillet, and as soon as dinner starts I throw it in the oven. It takes just enough time to bake and cool down til everyone’s ready for dessert. Then I place it in the center of the table, with a healthy serving of ice cream and a hand full of spoons. Everyone digs in and it’s this very sweet moment that we all share. I break this recipe out for small dinner parties, girls night in, a movie night – really any occasion that’s meant to be cozy!

It is beloved by many and for good reason, it hits every note and it’s easily adjustable to whatever toppings you’re feeling. I love a classic chocolate & sea salt and it’s so indulgent already that straying away from the classic really doesn’t feel necessary. But I recently swirled in some peanut butter and globs of marshmallow fluff along with the chocolate chips and wow. It was such a fun flavor combo with the sweet/chocolatey/salty/sticky variation. I also have a vision of adding in caramel and pretzel pieces for a salty/sweet combo, or graham cracker pieces and marshmallows for a s’mores version! Lots to explore here. But the dough itself is sturdy enough to handle pretty much anything, so really go wild.

It comes out as this thick, almost brownie like texture, crunchy around the edges with a soft, chewy inside all the way through and a melty gooey center. Serve it just minutes out of the oven with a big helping of vanilla ice cream.

Recipe

Prep: 10-15 mins

Cook: 20-25 Mins

Category: Dessert

Servings: 6

Ingredients:
1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
2 large egg yolks
1 Tbsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
1/3 cup creamy peanut butter, optional
1/3 cup marshmallow fluff, optional
Flaky sea salt, for sprinkling

Directions:

1. Preheat the oven to 350°F.
2. Melt the butter: In a 10-inch cast iron skillet over medium heat, melt butter until fully liquified.
3. Add the sugars: Stir in brown sugar and granulated sugar until the mixture becomes glossy and caramel-like in texture. Remove from heat and let cool slightly.
4. Add eggs and vanilla: In a small bowl, whisk together the egg and egg yolks. Slowly stir them into the warm sugar mixture, whisking continuously to prevent the eggs from scrambling. Add vanilla extract and mix to combine.
5. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Form the dough: Gently fold the dry ingredients into the wet mixture until a thick dough forms.
7. Add mix-ins: Fold in chocolate chips, along with any additional mix-ins you’d like. If using peanut butter and marshmallow fluff, swirl them through the dough to create ribbons throughout.
8. Prepare to bake: Spread the dough evenly in the same cast iron skillet and sprinkle with a light touch of flaky sea salt.
9. Bake: Place the skillet in the oven and bake for 20–25 minutes, or until the edges are golden brown and the center is just set.
10. Serve: Allow to cool slightly, then serve warm, straight from the skillet, topped with vanilla ice cream if desired.

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤

• TikTok
• Spotify
• Instagram