Skillet Cookie Recipe
Indulge in a warm, gooey Magnum Truffle Skillet Cookie loaded with rich chocolate chips, hazelnuts, and a decadent Magnum Truffle Bar topping. This delicious dessert is easy to make and perfect for any occasion. The cookie dough is a delightful combination of buttery goodness with a touch of cocoa, and the final touch of the Magnum Truffle Bar makes it irresistibly rich. Serve it fresh from the oven for an unforgettable treat!
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.