Red, White and Boom Skillet Cookie
A giant, fudgy skillet cookie loaded with chocolate chunks and M&Ms is the shareable dessert you need this summer! But what’s a cookie without a few scoops of ice cream? The chewy, buttery cookie is the perfect base for a few massive scoops of Hiland Red, White & Boom Ice Cream. With strawberry, vanilla, and blueberry flavors all in one carton, this is the ultimate Fourth of July or Memorial Day dessert. And it’s so easy to make that you’ll be bringing it to every cookout all summer long!
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
20 Minutes -
Bake Time
30 Minutes -
Servings
12
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
Directions
- 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.
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