Maple Butter Pecan Cookie Skillet
| PREP TIME: 25 MIN | BAKE TIME: 30 MIN | TOTAL TIME: 55 MIN |
This brown butter based skillet is gooey and everything you want in a cookie skillet!
Ingredients
- 1 Cup Unsalted Brown Butter
- 1 1/4 Cup Packed Brown Sugar
- 1/4 Cup Granulated Sugar
- 3 Tbsp Pure Maple Syrup
- 2 Large Eggs (Room Temp)
- 1 Tsp Vanilla
- 2 2/3 Cups of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/4 Tsp Cinnamon
- 1 Cup Chopped Pecans
- Butter Pecan Ice Cream (I used Talenti)
Instructions
Makes a 10" cookie skillet
- Prepare a 10" skillet with non stick spray.
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
- Once your butter has cooled Preheat oven to 350F
- In a large bowl combine your brown butter, maple syrup and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add 3/4 cup of the chopped pecans and mix until combined. Do not over mix.
- Add the dough onto the skillet and spread evenly add the remaimning pecans on top and sprinkle the cinnamon around the top.
- Cookie skillet needs to be baked right away the dough does not store well.
- Bake for 30-35 mins or until it's mostly set on the top.
- Allow it to cool mostly completely.
- Top it with the butter pecan ice cream.
- Enjoy!
TIPS
- This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
- Skillet will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Share your pics with me on social media! #sweetmelibakery
