One of my best buds introduced me to the world of Pizookies. After so much ranting and raving over this thing, I was surprised when he was referring to what I have always known to be: a skillet cookie: -eye roll- BUT! Nonetheless, regardless of your name for it, if you’re in a rush + or just over the whole motonomy of a drop cookie, check out this recipe below to get this on your table, stat. YWF recipe picks are about keeping it simple- who’s got the time?
I followed this recipe for a chocolate chip skillet cookie, but I made a few tweaks:
1. I used Ghiradelli Milk Chocolate Chips – because, well. They’re the best. I’ve been using these for a bit and quite honestly, I don’t even know why semi-sweet chocolate chips are even a thing. I will never purchase semi-sweet chocolate chips again.
2. I added 1 small box of vanilla pudding (you could use chocolate). Listen if you’ve never had pudding in a cookie, just try it out this weekend. I know it sounds strange AF, but let me tell you. It keeps your baked goods soft for a few days longer + it’s why folks get those nice chewy and gooey cookies (if you’re into that).
3. I used sea salt instead of your regz table salt
4. For the pièce de résistance: I chopped up 1 XL symphony bar with toffee bits- don’t test me on this one, it’s a game changer. Almond bits? H-yes.
I paired this w. my dad’s homemade vanilla bean ice cream + our house thoroughly enjoyed this easy treat. I may never drop or cut out cookies again. Who are we kidding, Christmas is around the corner + I just bought a new star punch out, LOL. Let me know if you tried this recipe below! Next up.. maybe Chocolate Babka?
Best, Dr. Dyce