Nadiya’s Stovetop Skillet Cookie
Hello hello, how’s your quarantine?? Hopefully someone is reading this in the future past 2020 and is thinking “what quarantine?” In which case, CONGRATULATIONS, you’re not confined to your house for months on end eating skillet cookie after skillet cookie!
For those of us suffering through the hellride that is the Year of Our Lord 2020, we’ve all been looking for something – ANYTHING – to distract us from the fact that the world outside is falling apart. For me, one of the bright spots has been discovering Time To Eat on Netflix, a cooking show from The Great British Bake-Off’s Nadiya Hussain. If you’re a fan of GBBO, you know that Nadiya is the SWEETEST soul, and she deserves all of the nice things in the world. Including her own cooking show, where she shows you time-saving hacks to make delicious food with none of the stress.
Now, one of my favorite recipes of hers didn’t necessarily take less time, but freed up more space. I’m talking about, of course, her Stovetop Skillet Cookie. The cookie batter comes together in the pan, and “bakes” in it as well, so there’s less mess to clean up! This already is a godsend, but the fact that it’s cooked on the stovetop means I can save the oven for dinner. Weeknight Taco Ring, anyone? Brown Sugar Garlic Chicken, maybe? Dinner in the oven, dessert on the stove top, ready in the same amount of time. Are you amazed yet?? I was.
I did this in my brand new cast iron skillet because I was SO excited to find one for a good price and I just needed to use it. However, this should work with any type of pan – just remember the bottom is more likely to burn in a hotter cast iron or stainless steel, so you’ve got to take it low and slow. With a nonstick, you may be able to ramp up the heat a bit and save some time – but keep an eye on it to make sure it doesn’t burn.
All the credit for this skillet cookie recipe goes to Nadiya – all I did was change the measurements to Freedom Units (gag), omit the almond extract (husband’s allergic), and add more chocolate (because EVERYTHING could use more chocolate, especially during lockdown). You’ll find the link to her original recipe in the notes.
I hope you enjoy this super-easy recipe for a stovetop dessert that won’t disappoint! Until next time, here’s to good drinking, great eating, and even better living.
For another recipe inspired by Nadiya, see my Pumpkin Spice Truffles.
Nadiya’s Stovetop Skillet Cookie
- 11 Tbsp unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 bag (12 oz) mini chocolate chips
- In a 9-inch skillet over medium heat, melt the butter. When it's fully melted, stir in the brown sugar until dissolved and incorporated. Take it off the heat and let it cool while you prepare the other ingredients.
- In a small bowl, beat the egg with the vanilla extract. In another bowl, whisk together the flower, baking soda, and salt. Add the dry ingredients to the skillet and stir in the egg mixture until a dough begins to form. Stir in half the bag of mini chocolate chips.
- Flatten the dough with the back of a spoon until it reaches the edges of the pan all around. Top with the remaining mini chocolate chips, if desired (and trust me, I desired). Move the skillet back onto the heat and lower the temperature to medium-low. Allow to cook in the skillet for 40-50 minutes, checking periodically to make sure the bottom isn't burning. The finished cookie should be set on the sides and bottom, but slightly gooey in the center.
- Cut into wedges and serve. Enjoy!