Friendly reminder: Enter to win your copy of a fabulous new skillet cookbook I'm giving away on the blog—details here!! And if you're on the fence, I whipped up a giant skillet cookie for a little inspiration...
My jumbo Birthday Cake Cookie is just about the best, butteriest, chewiest treat ever. Without supervision, I could polish off the entire thing in one evening. Easy! It contains one whole cup of rainbow sprinkles—!!!—and if you top the thing with frosting it's just that much better. My first version included white chocolate chunk but, to be honest, I kind of hated it (which is why I remade the cookie above). If you're a white chocolate fan though, go ahead and add 'em back in!
BIRTHDAY CAKE SKILLET COOKIE
SERVES: 10 to 12
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light-brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 teaspoons vanilla extract1 cup rainbow sprinkles
1. Preheat the oven to 375˚. Lightly coat a cast-iron skillet with cooking spray.
2. Beat the butter, granulated sugar and light-brown sugar with a mixer on medium-high speed until light and fluffy.
3. Meanwhile, whisk together the flour, baking soda and salt in a medium bowl.
4. Add the eggs to the butter mixture, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture all at once and beat just until combined. Beat in 3/4 cup sprinkles.
5. Press the cookie dough into the prepared skillet. Top with the remaining 1/4 cup sprinkles. Bake 25 to 35 minutes or until golden and set (cover with foil if it browns too quickly). Transfer to wire rack to cool slightly before serving.
This is my favorite (FAVORITE!) cookie texture; super buttery and gooey in the middle, crisp on the outside. You may notice the cookie middle sinks a bit while the top creates sort of a separate cookie crust—that's supposed to happen! Trust me. It's amazing xo Erin
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