These Little Bit Salty Little Bit Sweet Skillet Cookies are every woman’s dream cookie, with chocolate, chips, coconut, and pretzels all mixed in!
Say the words “skillet cookie” and I will bust right through the wall like the Kool-Aid man, yelling “Ohhh, yeah!”. They are perhaps my favorite dessert, for a number of reasons. But perhaps the biggest reason is that I can go from oven to spoon, shoveling it in my face without the pesking scraping it off the pan and letting them cool factor. Why waste time with that bs?
GIMME MY SKILLET COOKIE!
Mary Youngkin, of Barefeet in the Kitchen, is out with her THIRD cookbook! She’s covered the entire spectrum of weeknight cooking in her three books – from Weeknight Dinners, to Weekday Breakfasts and Lunches, and now her latest cookbook Weeknight Desserts is here to round out your perfect day with something quick to make and delicious to eat!
I’m so fortunate to know Mary, a real gem, and have been able to cook from each of her books, sharing her recipes and expounding on how much I love her wit and wisdom.
You can see the recipe I made from her Weeknight Dinners cookbook here in these Slow Cooker Chili Lime Tacos. OMG!
And as she knows the way to my heart, lovingly sent this copy of her cookbook to me. As I flipped through it, I bookmarked so many recipes, finally landing on these Little Bit Salty Little Bit Sweet Skillet Cookies. The smell of chocolate wafting through my kitchen was divine, and we devoured them piping hot. You will find so many new, and classic, recipes to try, made into simple and fun weeknight portions. Be sure to pick up your copy now!
Little Bit Salty Little Bit Sweet Skillet Cookies
- 1/4 cup Butter, melted and cooled
- 1/4 cup Brown Sugar
- 1 Egg Yolk (I actually accidentally used 1 whole egg. worked fine!)
- 1/2 tsp Vanilla Extract
- 1/3 cup Flour
- 1/4 cup Old Fashioned Oats
- 1/8 tsp Baking Soda
- 1/8 tsp Salt
- 2 Tbsp Chopped Pecans
- 3 Tbsp Sweetened Coconut Shreds
- 1/4 cup Dark Chocolate Chips
- 1/4 cup Chopped Pretzels
- 1/4 cup Broken Potato Chips with Ridges
Preheat oven to 325 degrees. Place 2 small pie plates, skillets, or ramekins on a baking tray and lightly grease with butter, or non stick spray.
Combine the sugar and butter in a large bowl. Stir to combine. Add the egg, vanilla and stir. Add the flour, oats, baking soda and salt. Stir to combine.
Add the pecans, coconut, chocolate chips, pretzels and potato chips. Stir to mix through the dough. Divide the dough between the dishes. Press lightly to spread it out into each dish.
Bake for 11-13 minutes, and remove from the even before the edges have browned (and overcooked). The cookies should be puffy and cracked along the top. Let cool a couple minutes before serving.
*This post does contain affiliate links. I was provided a copy of Mary’s book and I am so please to support my bloggers and friends. All opinions are my own.