Craving something indulgent? This skillet cookie is the ultimate dessert for chocolate lovers. With a chewy, rich base and studded with chocolate chips and hazelnuts, it’s baked to golden perfection and topped with a decadent Magnum truffle bar.
A warm, gooey treat that’s perfect for sharing—or keeping all to yourself! 🍫
Prep These Ingredients
For the Cookie Dough:
- 1 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 1/2 tsp vanilla extract
- 1+ 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 2 tbsp cornflour
- 2-3 tbsp milk (as needed)
- 2 tbsp dark chocolate chips
- 2 tbsp milk chocolate chips
- 2 tbsp hazelnuts, chopped
- 1 Magnum truffle bar (for topping)
How to Bring It All Together
1. Prepare the Cookie Dough
In a large mixing bowl, beat the butter, brown sugar, caster sugar, and vanilla extract together until light and fluffy. This should take around 2-3 minutes and will create a soft, creamy mixture.
Pro Tip: Use room temperature butter for easier creaming and a smoother dough.
2. Mix in the Dry Ingredients
Gradually add the all-purpose flour, cocoa powder, baking soda, and cornflour to the wet ingredients. Stir until everything is well combined and a dough starts to form.
3. Adjust the Consistency
If the dough feels too dry, add milk one tablespoon at a time until you get the right consistency. The dough should be soft and easy to press into your skillet.
4. Chill the Dough
Once your dough is ready, cover the bowl and refrigerate it for 30 minutes. This step helps the flavors meld and prevents the cookie from spreading too much during baking.
Tip: Don’t skip this step—chilled dough holds its shape better and bakes up chewier!
5. Preheat the Oven
While your dough is chilling, preheat your oven to 180°C (350°F).
6. Prepare the Skillet
After chilling, press the dough into a 7-inch cast-iron skillet or a round cake pan. Flatten the surface with your hands or a spatula to create an even layer.
7. Add Toppings
Stud the top of your cookie dough with dark chocolate chips, milk chocolate chips, and chopped hazelnuts. Lightly press them into the surface so they stick during baking.
8. Bake the Skillet Cookie
Place the skillet in the preheated oven and bake for 20 minutes, or until the edges of the cookie puff up and turn golden. The center should still be soft, as it will continue cooking after you remove it from the oven.
Tip: Avoid over-baking for a gooey, fudgy center!
9. Top with Magnum Truffle Bar
Once the cookie is baked, immediately place the Magnum truffle bar on top while it’s still warm, allowing it to melt slightly into the surface.
Dig In!
Enjoy this skillet cookie straight from the pan, preferably while it’s still warm and gooey. The melting truffle bar on top takes this dessert to a whole new level of indulgence!
Tips for Success
- Room temperature ingredients: For the smoothest dough, make sure your butter is softened and at room temperature before mixing.
- Chilling the dough: Chilling helps control the cookie’s spread, ensuring you get a nice, thick cookie with chewy edges.
- Customize the mix-ins: You can swap out the chocolate chips for white chocolate, or add other nuts like almonds or pecans for a personal touch.
Storage & Serving
- Storage: If you have leftovers (though that’s unlikely!), store the cookie in an airtight container at room temperature for up to 3 days.
- Reheating: Warm it up in the microwave for 10-15 seconds to revive that fresh-baked gooeyness.
Variations
- Add ice cream: For an extra indulgent treat, serve the skillet cookie with a scoop of vanilla or caramel ice cream on top.
- Different toppings: Not a fan of hazelnuts? Try adding pretzels for a salty crunch or marshmallows for a s’mores twist.
Skillet Cookie Recipe
Ingredients
- 1 cup butter softened
- ½ cup brown sugar
- ½ cup caster sugar
- ½ teaspoon vanilla extract
- 1+3/4 cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- 2 tablespoons cornflour
- 2-3 tablespoons milk as needed for consistency
- 2 tablespoons dark chocolate chips
- 2 tablespoons milk chocolate chips
- 2 tablespoons hazelnut chopped
- 1 bar Magnum truffle whole
Instructions
Cookie Dough Preparation
- In a bowl, beat butter, brown sugar, caster sugar, and vanilla extract until the mixture is light and fluffy.
- Add all-purpose flour, cocoa powder, baking soda, and cornflour to the mixture. Mix well until all ingredients are combined.
- If the dough feels dry, add milk, 1 tablespoon at a time, until the desired consistency is achieved.
- Refrigerate the cookie dough for 30 minutes.
Baking and Serving
- Preheat the oven to 180°C.
- Press the chilled dough into a 7-inch cast-iron skillet or round cake pan. Flatten the surface and stud with dark chocolate chips, milk chocolate chips, and chopped hazelnuts.
- Bake for 20 minutes or until the edges of the cookie have puffed up.
- Place the Magnum truffle bar on top of the warm cookie. Serve and enjoy!
Notes
- Refrigerating the dough helps firm it up for easier shaping and baking.
- You can use any other chocolate bar for topping if you don’t have a Magnum truffle bar.
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