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Brown Butter Gingerbread Chocolate Chip Skillet Cookie

I have a confession to make. I am a bit of an ALDI fanatic. If my friends had a penny for every time I said "you should go to ALDI!", they would be millionaries. I can't help it. Their prices can't be beat. And their seasonal items are TO DIE FOR.
Cue these mini cast iron skillets. The cuteness is unbearable.
I secretly sometimes wait for the prices on seasonal items to be reduced (right before they are taken off the shelves)....but I grabbed these as soon as I saw them! They are worth every penny and my recipe wheels started turning right away.
Since we are right at the peak of gingerbread season, I knew y'all would appreciate these gingerbread skillet cookies. Especially if they were brown butter gingerbread skillet cookies.
And I won't judge what ice cream you choose to top them with, but Talenti caramel cookie crunch is a fiiiine choice.
These come together so quickly and are perfect for entertaining. My signature go-to dessert when guests come over has always been lava cakes but with these mini skillets in my arsenal, I anticipate many deep dish desserts in the near future.

Brown Butter Gingerbread Chocolate Chip Skillet Cookie

Yield: Two 6" mini skillets
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4 tablespoons unsalted butter, browned
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon molasses
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon McCormick gingerbread spice
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup semi-sweet chocolate chips


Generously butter two mini 6" skillets. Set aside. Preheat oven to 350 degrees F.

In a medium bowl, whisk together browned butter and sugars until well-combined. Add molasses and whisk to incorporate.

Swiftly whisk in egg and vanilla extract until mixture is smooth and well-combined.

Pour in flour, gingerbread spice, baking soda and baking powder, and using a small rubber spatula, fold everything together until dry ingredients are fully incorporated. Fold in chocolate chips.

Evenly distribute cookie batter between skillets. Bake in preheated oven for 16-20 minutes, checking with a toothpick in the center for doneness.

Serve warm with a scoop of ice cream. 

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