Last week I discovered the invention of the mug cookie. This is a single serving of cookie or cake in the microwave. My first attempt was not terrible, but leaned more towards easy bake oven taste than something I would serve someone. I decided to dig into transferring the idea into a cast iron skillet.
With some research I found this recipe for a mini cast iron skillet cookie. I added my own flair to the recipe. You can modify it to your own tastes i.e; butterscotch chips, coconut, pecans, etc. Hope you enjoy!
2 Tbs. room temperature butter
2 Tbs. light brown sugar, packed
1 Tbs. granulated sugar
1 egg yolk
1/2 tsp. vanilla extract
1/3 cup gluten-free all-purpose flour ( I used Bloomfield Farms)
1/8 tsp. kosher salt
1/8 tsp. baking soda
1/8 tsp. cream of tartar
2 Tablespoons mini chocolate chips, 2 Tablespoons Reese’s Pieces
Preheat the oven to 350 degrees. Lightly grease a 5-inch cast iron skillet. (I just put a little oil on a paper town and wiped the skillet with oiled paper towel.)
Combine the butter and sugars in a small bowl and mix with a fork until the sugar is incorporated with the butter. Don’t under-mix it – make sure to take your time. Add the egg yolk and vanilla and mix until combined. In another small bowl, combine the flour, salt, baking soda, and cream of tartar. Add the dry ingredients to the butter/sugar/egg mixture and mix until fully incorporated. Stir in the chocolate chunks until well-distributed.
Preheat oven 350 degrees. Warm skillet with a Tablespoon of butter for 5 minutes. Do not use olive oil for this step or your cookie will taste like olive oil.
Press the dough into the prepared skillet and bake at 350 degrees for 10-12 minutes, until the edges are slightly browned and the center is just under-done. Allow the cookie to cool – the center will finish cooking while it cools. Optional: Serve with vanilla ice cream.