Brown Butter Snickerdoodle Cookie Skillet
My Brown Butter Snickerdoodle Cookie Skillet is filled with nutty brown butter and creates a soft, buttery, tender, and chewy snickerdoodle cookie. This recipe requires no chill time and is best served with vanilla ice cream!
Servings 1 10 inch cookie skillet
Calories 321kcal
Ingredients
For the cookies
- 1-2 Tbsp. softened butter (to grease the skillet)
- 1 cup unsalted butter, cut into 1 tbsp. pieces
- 1 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 large egg + 1 egg yolk, room temperature
- 2 Tbsp. whole milk
- 1 Tbsp. vanilla extract
- 2 2/3 cups all-purpose flour, spooned and leveled
- 2 tsp. cream of tartar
- 1 tsp. kosher salt if using table salt, use ~1/4-1/2 tsp.
- 1 tsp. baking soda
For the cinnamon sugar mixture
- 1 Tbsp. sugar
- 1/2 tsp. ground cinnamon
- vanilla ice cream for serving (some would say optional, but I strongly encourage it 😉)
Instructions
- *To make this skillet into snickerdoodle cookies, see the recipe notes below.
- Preheat the oven to 350°F. Spread the softened butter all over the bottoms and sides of a 10-inch skillet. Set aside.1-2 Tbsp. softened butter (to grease the skillet)
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Allow the butter to cool slightly, ~10-15 minutes.1 cup unsalted butter, cut into 1 tbsp. pieces
- Add the sugars to the cooled browned butter and whisk until combined. Some of the mixture may get stuck in the whisk, just give it a tap to get it all out.1 cup granulated sugar, 3/4 cup dark brown sugar, packed
- Add the egg, egg yolk, milk, and vanilla extract. Whisk to combine until smooth. Be sure to break up any large clumps of brown sugar if you find any.1 large egg + 1 egg yolk, room temperature, 2 Tbsp. whole milk, 1 Tbsp. vanilla extract
- Add in the dry ingredients and fold just until combined. The cookie dough will be thick!2 2/3 cups all-purpose flour, spooned and leveled, 2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda
- Turn the cookie dough out onto prepared pan. Press cookie down into an even layer.
- Combine the cinnamon and sugar topping together and sprinkle some over the tops. You don't have to use all of it, you can reserve some for serving.1 Tbsp. sugar, 1/2 tsp. ground cinnamon
- Bake for ~30-35 minutes or until mostly set and tops are golden brown. The middle may sink as it cools, that's just the nature of this recipe...you didn't mess up!
- Allow to cool for ~30-45 minutes before cutting into wedges (errrr, if you can wait) and then serve with vanilla ice cream. If you slice into the cookie skillet too soon, it might look raw, so that cool time helps the crumb set up. I've found the cookie is chewy and delicious once it has cooled completely, then I'll pop a slice in the microwave and enjoy smothered with ice cream!vanilla ice cream for serving (some would say optional, but I strongly encourage it 😉)
Video
Notes
- Store at room temperature for 2-3 days or in the fridge for up to 4-5 days. Freeze for up to 2-3 months.
- To make cookies: Make the cookie dough as directed. Scoop the dough using a 2 Tbsp. cookie scoop, roll the dough balls in cinnamon/sugar mixture. (you might need to make a little extra mixture for rolling). Place on a baking sheet lined with parchment paper or silicone baking mat and bake at 350°F for ~10-12 minutes. Be careful not to overbake. Swirl a cup around the cookies when still warm to make perfect circles. They will almost appear underbaked, but they’re perfectly soft and chewy as they cool. Cool on the cookie sheet for 1 minute, then carefully transfer to a wire rack to cool completely. Sprinkle any leftover cinnamon/sugar mixture on top of the cookies, and enjoy! Yield ~20-24 cookies.
Nutrition
Serving: 1slice | Calories: 321kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g