Diary of a Semi-Health Nut

ramblings + recipes of a semi-healthy nut

The Salted Skillet Cookie…. with Toffee and Chocolate

by

Thanks for the thoughtful comments on Sunday’s post.  I am pretty sure I will always have seasons of self-doubt and anxiety in blogging, but it really helps to know I’m not alone!

I found out that one thing I do like is having my posts done the night before I want them on the blog (for those early morning readers) and then I can schedule promotion posts and reply to comments later in the day.  BUT if this doesn’t happen…I am trying my best to not stress about it!  (like now!)

I also decided to post twice yesterday (here and here)…cuz I felt like it!  Normally I would wait to be more “consistent” in posting once a day…but I’m getting over those restrictions.  Slowly but surely.  🙂 

Back to why you opened this post it the first place…the awesomeness of the skillet cookie.

I am almost sorry to have been teasing you with pictures of this cookie on Instagram (did you see this hilarious picture) and in multiple posts.  I just had to perfect it.


You see, to get this just right…I had to fail miserably first. 

Dave and I were thinking about dessert one night a few weeks ago here in the twin cities when I suddenly remembered this post.

This is an experiment I have been dreaming of ever since I posted one of my first Friday Five Foodie Finds posts.  I found this picture collage of butter melting, ingredients being added and a final glorious and large cookie being produced on pinterest (which sadly the link no longer works) back in the day (over two years ago!).  

Since the link didn’t work, I modified from good ol’ Martha Stewart.

So when I say I failed…I mean it turned out completely different than what expected the first time around, but Dave and I still ate every last crumb.

For some reason I was thinking I would create a “salted” skillet cookie, but I added WAYYY too much salt.

I also discovered that it was better to mix the dough before putting it in the skillet…not melting the butter like in the picture I found. (Silly me trying to stray from what Martha told me.)

I did successfully lower the butter and sugar by adding applesauce and also a pinch of cinnamon.  I also eliminated half of the white flour.  You’re welcome.

Even with the semi-healthy twist, this creation was actually called “the best cookie thing I’ve ever had” by one of Dave’s interns that we had over last week.

I’d say this recipe is a winner and finally good enough to share with the world!

We did it once with mini-m-n-ms then once with chopped up heath bars and they both turned out beautifully.   Slightly underdone, not too sweet, dense and a little chewy.  Perfection in my book.

Whatever you do…be careful about adding too many nuts.  That was another issue we had on the first “fail.”

Salted Skillet Cookie with Toffee and Chocolate

by Amanda @ Diary of a Semi-Health Nut
Prep Time: 5 minutes
Cook Time: 30-45 minutes

Ingredients (one 10-inch skillet cookie)

    wet ingredients:

    • 10-inch skillet
    • 1/2 cup unsalted butter (room temperature)
    • 1/2 cup brown sugar
    • 1/2 cup white sugar
    • 1 egg
    • 1/2 cup applesauce

    dry ingredients:

    • 1 cup all purpose flour
    • 1 cup whole wheat flour
    • 1 tsp baking soda
    • 1/2 to 3/4 tsp sea salt (no more than 3/4 tsp)

    mix-ins

      1/2 to 3/4 cup total of anything you’d like including:

      • m&ms
      • toffee and chocolate bits (what I used for this recipe)
      • chocolate chips
      • nuts

      Get creative and have fun!

        Instructions
        Preheat the oven to 350 degrees. Spray a skillet with non-stick cooking spray (or spread with butter).
        Beat together* butter and sugars. Add egg. Add applesauce.
        In a separate bowl sift or mix together dry ingredients with a whisk.
        Add dry ingredients to wet very slowly. I did it a third at a time to ensure the wet ingredients could absorb the dry.
        Mix in “add-ins” with a spatula or spoon.
        Transfer entire mixture to skillet. Sprinkle more “mix-ins” on top for a pretty effect.
        Bake for 30-45 minutes. When you remove from the oven, the center might be a bit under-cooked, but leaving it on the stove top for 10-15 minutes will cook it a little more. Softer cookies of course should be baked less time while those wanting a cooked all the way through cookie should bake for 40-45 minutes.

        *I used a hand mixer on low for the wet ingredients. For dry ingredients I slowly stirred until most of the mixture was wet, then turned the beater on to finish mixing.

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        Off to make this a productive day!  Make it a good one friends!

        *~Amanda aka Semi-Health Nut~*

         
        What do YOU make in your skillet?
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        Reader Interactions

        Comments

        1. This sounds tasty! I would love adding in either some pb chips or some cinnamon chips!

        2. This sounds tasty! I would love adding in either some pb chips or some cinnamon chips!

        5. So glad you kept at it, that cookie looks awesome! I love your attitude on all changes great and small 🙂

        6. So glad you kept at it, that cookie looks awesome! I love your attitude on all changes great and small 🙂

        10. I am so buying a skillet..this is the second dessert today I have seen in one. It looks so delicious Amanda!
          Thanks for sharing at Share Your Stuff Tuesdays!! Have a good week!

        11. I am so buying a skillet..this is the second dessert today I have seen in one. It looks so delicious Amanda!
          Thanks for sharing at Share Your Stuff Tuesdays!! Have a good week!

        13. That looks really good! I never would have thought of using my good old cast iron skillet for a COOKIE. 😉 Thanks for sharing.

        14. That looks really good! I never would have thought of using my good old cast iron skillet for a COOKIE. 😉 Thanks for sharing.