Ok, friends. Remember my last post with the oh, so healthy veggie fruit smoothie? Remember how good for you that was? That is not this post. 🙂 This is something else entirely. This will make you shed a tear of joy. This skillet cookie might just be the answer to any question you’ve asked today.
So not too long ago I was dreaming about my favorite bar, which I posted back during Christmas. Mmm. It was soooo good. One of my holiday favorites. And any day favorites. And then I got to thinking about my theory…you know…my great scientific theory that I’ve been positing lately, that everything tastes better in a cast iron skillet. So I thought, “Hmm, could I? Am I that crazy?” Well, folks, it turns out I am. It turns out I’m a regular Snidely Whiplash. Bonus points for all of you who know who that is. 🙂
This conversation happened in my mind:
Me: “That sounds really good. I should make that bar in a skillet.”
My mind: “But you have a whole thing of Rumchata. Weren’t you going to do something with that?”
Me: “That’ll keep. I’m craving these bars now.”
My mind: “But…you know…I have an idea that might make things even more decadent.”
Me: “I’m listening…”
And so the chocolate and Rumchata stuffed skillet cookie was born. It isn’t exactly like the original bar recipe. I decided to switch out the cookie base for my favorite chocolate chip cookie recipe. And I replaced the vanilla in the cookie with Rumchata too. So…so…guys…there’s Rumchata in the gooey chocolate center AND in the cookie…guys…seriously…I’m going to get the giggles.
I let this cook for twenty minutes, then I let it set up for about five. It’s still gooey as all get out. It’s basically gooey fudge cookie pudding. But is that a bad thing? Not in my world. I should probably also let you know that I made this in 12 inch cast iron skillet, because ol’ Bessie is a LOT of dessert. But I know a lot of people just have 10 inch skillets. So you could make it in a 10 inch, but you might have a little cookie left over. Oh, darn, right? What am I supposed to do with extra cookie dough? Eat it or something? 🙂
This is just begging to be eaten in a bowl with a big scoop of ice cream on top. That Rumchata warmth at the end of each bite is soooo nice. And of course if that’s not your thing you can always replace it with vanilla.
In other exciting news I just got a six inch cast iron skillet. The experiment continues! 🙂
- For cookie:
- 1½ cups unsalted butter, softened
- 1½ cups packed brown sugar
- ½ cup sugar
- 2 large eggs
- 4 tsp Rumchata
- 4 cups all purpose flour
- 4 tsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 2 cups semi sweet chocolate chips
- For Filling:
- 1 14 oz can sweetened condensed milk
- 2 cups semi sweet chocolate chips
- 2 tsp Rumchata
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars together until fluffy.
- Add in eggs and Rumchata and mix until combined, scraping down the bowl if you need to.
- In a separate bowl mix the flour, cornstarch, baking soda, and salt.
- Pour the dry ingredients into the wet and mix until combined, scraping down the bowl again.
- With the mixer off, add in the chocolate chips with a wooden spoon. Set aside.
- In a large oven safe bowl, stir together the sweetened condensed milk and chocolate chips.
- Place in the microwave and heat for thirty second intervals, stirring between each interval, until the chocolate chips are completely melted.
- Add the Rumchata to the chocolate mixture.
- Spray a 12 inch cast iron skillet with cooking spray.
- Press half of the cookie dough into the bottom of the pan.
- Spread all of the Rumchata chocolate mixture over it in an even layer.
- Place the remaining cookie dough in chunks all over on top of the chocolate. It's all right if there are bits of chocolate poking through.
- Bake for 18-20 minutes, or until just lightly brown, but still very wobbly.
- Let the cookie set for 4-5 minutes, then spoon it into bowls.