Sweet & Salty Compost Skillet Cookie
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(0)
Ingredients
10 servings
- 3/4 cups (170g) unsalted butter, room temp
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups (260g) all purpose flour
- 1 cup (100g) old fashioned rolled oats
- 1/2 cup (55g) graham cracker crumbs
- 2 tsp instant espresso powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (80g) toffee bits
- 1 cup (180g) chocolate chunks (dark or semisweet)
- 1 cup pretzels
- 1 cup wavy potato chips
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Preparation
Step 1
Preheat the oven to 350F and grease a 9″ cast iron skillet.
Step 2
In a large mixing bowl, mix together the butter and sugars until smooth using a hand or stand mixer with the paddle attachment.
Step 3
Mix in the vanilla and eggs until smooth. Scrape down the bowl and give it another mix.
Step 4
Add in the flour, oats, graham cracker crumbs, espresso powder, baking soda, and salt and mix to combine.
Step 5
Fold in the toffee bits and chocolate. Once well distributed, toss in a fist full each of the pretzels and potato chips. Gently fold them in just break them up a bit but don’t completely crush them.
Step 6
Press the dough into your prepared skillet and add some extra chocolate, pretzels, and potato chips on top (mainly for aesthetic purposes).
Step 7
Bake for 20-25 minutes and allow it to cool for 20-30 minutes. Top with a few scoops of ice cream and dig in!
Step 8
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Chef's notes
MIX-INS – You can use any mix-ins you like, as long as it equals to the amounts listed in the ingredients.
