Red, White and Boom Skillet Cookie

This giant skillet cookie is chewy, buttery, and packed with chocolate chunks and M&Ms—topped with Hiland Red, White & Boom Ice Cream for the ultimate summer dessert.

Recipe and image compliments of Brit from Whisked Away Kitchen

Print Recipe

Red, White and Boom Skillet Cookie

Prep Time20

Bake Time30

Servings:

Ingredients

1 cup Hiland Unsalted Butter softened
1 cup 200g dark brown sugar
1/2 cup 100g granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 2/3 cups 345g all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup red white and blue M&Ms (plus extra for topping)
3/4 cup chocolate chunks plus extra for topping
Hiland Red White & Boom Ice Cream for serving

Instructions

Preheat your oven to 350°F. Take a bit of butter and grease a 12-inch oven-safe skillet (cast iron works best for this recipe!). You can also use two 8-inch skillets.
In a large bowl or the bowl of a stand mixer, beat the softened butter, dark brown sugar, and granulated sugar together. Mix on medium-high speed for about 2–3 minutes until the mixture looks light and fluffy.
Add the eggs and vanilla extract. Beat until well combined, making sure to scrape down the sides and bottom of the bowl with a spatula several times.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Gently fold in the chocolate chunks and M&Ms by hand using a spatula.
Transfer the dough into your prepared skillet and spread it into an even layer. Sprinkle a few extra M&Ms and chocolate chunks on top.
Bake for 25–30 minutes (Note: start checking around 15 minutes for an 8-inch cookie). You’re looking for golden-brown edges and a center that is set but still slightly soft. For the perfect fudgy texture, use an instant-read thermometer. It should read between 180°F and 185°F when inserted into the center. Let it cool for at least 10 minutes before diving in.
Serve warm with several big scoops of Red, White & Boom Ice Cream.

Flat lay of baking ingredients for a patriotic skillet cookie including Hiland Red White & Boom ice cream, butter, eggs, flour, brown sugar, chocolate chunks, and red white and blue candies

Cookie dough in a mixing bowl topped with chocolate chunks and red white and blue candies before baking

Patriotic skillet cookie dough in a cast iron skillet topped with red white and blue candies and chocolate chunks before baking

Close-up of a patriotic skillet cookie baked in a cast iron skillet with red white and blue candies and chocolate chunks

Perfect for Memorial Day, the Fourth of July, or any summer cookout

Loaded with festive candy and topped with strawberry, vanilla, and blueberry ice cream, this easy dessert is made for sharing all summer long.

Why We Love This Recipe

Easier than individual cookies: Minimal dishes and easy clean up. No rolling individual balls or waiting on multiple batches. Just spread the dough into the skillet and you’re done!
Decorating made easy: The red, white and blue M&Ms do the decorating for you. No piping bags, no sprinkles, no stress.
Warm cookie + cold ice cream: The combo of a chewy, gooey cookie fresh from the oven with melty scoops of Red, White & Boom on top is truly hard to beat.

Ingredient Notes

Hiland Unsalted Butter: Softened butter is what gives this cookie its chewy, tender texture. Pull it out of the fridge about an hour before you start so it’s ready to go.

Dark Brown Sugar: The extra molasses in dark brown sugar is what gives this cookie that deep, rich flavor and keeps the center wonderfully fudgy. It’s worth grabbing if you don’t already have it on hand!

Granulated Sugar: Using both brown and granulated sugar gives you the best of both worlds. You get a moist, chewy center from the brown sugar and just enough crisp on the edges from the white.

Chocolate Chunks: I love chocolate chunks here, but chocolate chips work just as well! Use whatever you have on hand.

Red, White and Blue M&Ms: They hold their shape and their crunch in the oven, and they make this cookie look like it was made for a holiday.

Hiland Red, White & Boom Ice Cream: Strawberry, vanilla, and blueberry! It has all the summer flavors you want, right on top of a warm cookie. Don’t skip this part.

Step by Step Instructions

Preheat your oven and grease your skillet. Get the oven going at 350°F and butter your skillet well. Cast iron works best here since it holds heat evenly and gives you those perfect crispy edges, but any oven-safe skillet will do the job.
Cream the butter and sugars. Beat the softened butter with both sugars for 2–3 minutes until it looks light and fluffy. This step is building the base of your cookie’s texture, so don’t rush it.
Add the eggs and vanilla. Mix them in and scrape down the sides of the bowl. Butter has a sneaky way of hiding at the bottom and not mixing in fully, so giving the bowl a good scrape makes sure everything is evenly combined.
Mix in the dry ingredients. Whisk the flour, baking soda, and salt together before adding them to the bowl. This way the baking soda is evenly distributed throughout the dough. Mix just until you don’t see any more dry flour. Overmixing at this stage makes the cookie tough, so less is more!
Fold in the M&Ms and chocolate chunks. Use a spatula for this part and do it by hand. It’s gentler on the M&Ms and keeps the dough from getting overworked. Have extra M&Ms and chocolate chunks on hand to press on top before baking so they show up beautifully on the finished cookie.
Spread the dough into the skillet. Press it into an even layer all the way to the edges, then scatter extra M&Ms and chocolate chunks on top.
Bake until golden and just set. Bake for 25–30 minutes. The edges should be golden brown and the center should look set but still have a bit of softness to it. If you have an instant-read thermometer, pull it out when the center reads 180–185°F. It will continue to firm up as it cools!
Let it rest, then top with ice cream. Give the cookie at least 10 minutes before you dig in. This allows it to set up just a bit more. Then add big scoops of Hiland Red, White & Boom right on top and serve it warm.

Storage Instructions

This cookie is best the day it’s made, served warm right out of the skillet with ice cream on top. If you do end up with leftovers, store them covered at room temperature for up to 3 days. A quick 15–20 seconds in the microwave brings it right back to warm and gooey.

Patriotic skillet cookie topped with scoops of Hiland Red White & Boom ice cream in a cast iron skillet with red white and blue candies and chocolate chunks

Close-up of a patriotic skillet cookie topped with melting scoops of Hiland Red White & Boom ice cream, colorful candies, and chocolate chunks with a spoonful scooped out

Warm cookie, cold ice cream, and patriotic flavors make this dessert unforgettable!

Serving Ideas

Go all out with the toppings: Add a drizzle of chocolate syrup and a handful of fresh blueberries and strawberries on top alongside the ice cream for an extra festive finish.
Make it a sundae bar: Set out the warm skillet cookie alongside Hiland Red, White & Boom and let everyone build their own bowl with whipped cream, sprinkles, and cherries on top.
Make two skillets: Make two 8-inch skillets instead of one large one. It’s perfect for splitting between two tables at an outdoor BBQ.

For more delicious recipes, visit Hiland Dairy’s recipe page.