Salted Tahini Butterscotch Cookie Skillet
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
10 servings
- Wet ingredients:
- 4 tablespoons (57g) salted butter
- ½ cup (120g) tahini
- 1 cup (213g) packed dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Dry ingredients:
- 1 cup (112g) fine blanched almond flour
- ¾ cup (71g) rolled oats, gluten free if desired
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup (30g) butterscotch chips
- ½ cup (30g) chocolate chips
- For the topping:
- 2 tablespoons butterscotch chips
- 2 tablespoons chocolate chips
- 1 teaspoon coconut oil, divided
- Maldon sea salt, for sprinkling
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 350 degrees F.
Step 2
Melt the butter in a large 8-inch or 9-inch oven-safe skillet over medium heat. (This is the same skillet you will bake in.) Once melted, whisk constantly; the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns brown and gives off a nutty aroma, 5 minutes, remove from the heat and immediately transfer to a large bowl. Make sure you scrape all the yummy brown bits from the pan; this is where the flavor is! Allow the butter to cool in the bowl for 5 minutes before proceeding with the recipe. (Do not wipe the skillet, since the brown butter is cooked in it, the skillet will already be greased and ready for baking.)
Step 3
In the same bowl, add the tahini, dark brown sugar, eggs and vanilla extract. Whisk until smooth and well combined and the mixture resembles caramel.
Step 4
To the same bowl, add the almond flour, oats, baking soda and salt. Mix with a wooden spoon until well combined. Stir in the butterscotch chips and chocolate chips until well dispersed into the dough. Add the dough to the same skillet you browned your butter in, evenly spreading towards the edges to ensure an even bake.
Step 5
Bake for 18 to 25 minutes until the edges are golden brown and the middle is set. Remove from the oven and allow it to cool for 10 minutes.
Step 6
Make the butterscotch topping: Add butterscotch chips and ½ teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted.
Step 7
Make the chocolate topping: In a separate small microwave-safe bowl, add the chocolate chips and ½ teaspoon coconut oil. Microwave in 30 second increments, stirring in between, until melted.
Step 8
Carefully drizzle the melted butterscotch back and forth over the cookie skillet. Repeat with the chocolate drizzle. Immediately sprinkle with flaky sea salt, then dig in!
Step 9
This is exceptional with vanilla ice cream on top for sharing, or you can scoop the cookie skillet into bowls and serve with ice cream on the side. Such a fun sweet treat!
Step 10
Save recipe for the next time?
