If I had to choose between a cake, sweet bread, or cookie for dessert, I’ll always choose a cake or sweet bread. I don’t normally crave cookies when I want something sweet. This is very much changing right now with all the pictures of Christmas cookies swarming the internet. Starting December 1st, fellow food bloggers started sharing their favorite Christmas cookie and so I decided to join in on the fun and be a part of the #virtualcookieparty! To combine my love for pastries with my cookie craving, I went a different route and made a skillet cookie. Imagine a large cookie with a warm gooey center and crisp edges and that’s what you get with this southern butter pecan skillet cookie. Top it with ice cream and get ready to loosen that belt.
**Helpful tips and common mistakes
What makes this butter pecan cookie different than all the other butter pecan cookie recipes? Firstly, there’s brown butter, because all great things start with brown butter. Secondly, there’s caramel swirled into the cookie batter. And lastly, the cookie is baked in a skillet making it a giant skillet cookie! Ready to get started?
Brown butter is possibly one of my favorite things. Even the smell of browning butter is intoxicating. Heating butter evaporates the water content, concentrating the flavor and leaving you with a nutty butter. So good. After the butter has browned, chill it until it becomes more solid but not completely. We’re going to cream it with sugar so you want it to still be soft.
Why even bother chilling the butter? By creaming the fat with the sugar, you get a more cakey cookie. If you add the sugar directly to the warm butter, the cookie will be denser.
While the butter is chilling, toast the pecans in the oven until golden brown. Chop the pecans into small pieces and toss them in cinnamon to give them extra flavor.
If you don’t have a stand mixer, you can easily prepare the butter pecan skillet cookie with a hand mixer or with your sheer strength (just kidding, it’s very easy to mix by hand). Spread the cookie batter into a cast-iron pan or oven-safe pan and swirl in that caramel sauce. The batter is thick so use a paring knife to help swirl the caramel.
Bake the skillet cookie for 25-35 minutes or until golden brown. The center will still be a little gooey but that’s okay! You want a little gooey and besides, the cookie will continue cooking as it rests for 10 minutes.
No skillet cookie is complete with ice cream. Put a generous scoop of vanilla ice cream on top of the cookie, drizzle on more caramel if you dare, and grab a spoon. Maybe two spoons if you want to share.
Now this southern butter pecan skillet cookie is what I’m talking about. It’s sweet, it’s nutty, it’s warm, it’s delicious.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.