Snickerdoodle Skillet Cookie
By Karlee Flores
Snickerdoodle Skillet Cookie
By Karlee Flores
Yield/Serves:
Makes 10-inch cookie
For cookie:
1 cup butter, melted
2 cups sugar
2 tablespoons milk
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
2 ¾ cups flour
1 teaspoon baking powder
½ teaspoons cream of tartar
½ teaspoon salt
For topping:
¼ cup sugar
2 teaspoons cinnamon
1 3-ounce bar of white chocolate
8 soft caramel pieces
1 cup butter, melted
2 cups sugar
2 tablespoons milk
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
2 ¾ cups flour
1 teaspoon baking powder
½ teaspoons cream of tartar
½ teaspoon salt
For topping:
¼ cup sugar
2 teaspoons cinnamon
1 3-ounce bar of white chocolate
8 soft caramel pieces
Preheat the oven to 350 °.
In a medium bowl with a hand mixer, whisk the butter, sugar and milk together until smooth. Add in the egg, egg yolk and vanilla extract and mix for about 30 seconds.
Add in the dry ingredients and fold until you no longer see any flour.
Spread into the bottom of a 10-inch skillet.
Mix the sugar and cinnamon together and spread over the top.
Add in the white chocolate chunks and the soft caramel pieces.
Bake for 25-28 minutes until just golden brown and set.
Let sit for 15 minutes before enjoying
In a medium bowl with a hand mixer, whisk the butter, sugar and milk together until smooth. Add in the egg, egg yolk and vanilla extract and mix for about 30 seconds.
Add in the dry ingredients and fold until you no longer see any flour.
Spread into the bottom of a 10-inch skillet.
Mix the sugar and cinnamon together and spread over the top.
Add in the white chocolate chunks and the soft caramel pieces.
Bake for 25-28 minutes until just golden brown and set.
Let sit for 15 minutes before enjoying