Oh, yall. You know I have big heart eyes for a skillet cookie and this one topped with some Bluebell Butter Crunch Ice Cream was just too dang good. Like sit in your sweat pants in front of the fire and beg someone to get you a second bowl good.
I’m pretty sure you have everything in your pantry to make this. Just don’t forget the ice cream! Report back. I need reviews.
- 3/4 cup butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla
- 2 1/4 cup flour
- 1 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Preheat oven to 300 degrees. Spray a 10” skillet with cooking spray.
Cream the butter and sugars until light and creamy. Add in egg, egg yolk, and vanilla.
Whisk the dry ingredients together and mix into the butter mixture.
Spread into skillet. Mix the topping ingredients together and shake over evenly. Bake 25 minutes.
Ashley Madden Rowton is a wife, mom, and contributor to Webster Parish, Natchitoches Parish, and Shreveport-Bossier journals, as well as a published cookbook author.