Coffee-Bourbon Skillet Cookie

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Packing a one-two punch of coffee and bourbon, this skillet cookie is sure to wake you up.

5.0 from 1 reviews
Coffee-Bourbon Skillet Cookie
 
Makes 8 to 10 servings
Ingredients
  • 3 tablespoons bourbon
  • 2 teaspoons espresso powder
  • ¾ cup unsalted butter, softened
  • 1¼ cups firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 (4-ounce) bars bittersweet chocolate, chopped and divided
  • ¾ cup toasted pecans, chopped
  • Garnish: toasted pecans, chocolate-coated espresso beans
  • Coffee ice cream, to serve
Instructions
  1. Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. In a small bowl, whisk together bourbon and espresso powder until espresso is dissolved.
  3. In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
  4. In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in 4 ounces chocolate, chopped pecans, and bourbon mixture. Spread into prepared pan.
  5. Bake until golden brown, about 40 minutes, lightly covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Sprinkle with remaining 4 ounces chocolate. Let cool on a wire rack for 30 minutes. Sprinkle with toasted pecans and espresso beans, if desired. Serve with ice cream.

 

6 COMMENTS

  1. Made this today. It is so-o-o-o delicious, and I didn’t have ice cream with it! FYI, it makes a huge cookie…not only 10 inches in diameter, but it is a thick cookie. I am wondering if you could halve the recipe (using as small an egg as you could find) and bake in, maybe, an 8 inch skillet???

    • Hi Margaret! We’re glad to hear that you loved this recipe as much as we do. If you wanted to make the cookie in a smaller skillet, remember that 1 large egg is roughly ¼ cup. You’d want to cut that in half to 2 tablespoons. Everything else should divide fairly easily. We hope this helps. Let us know how it goes!

    • Hi Teresa, Yes, bittersweet baking chocolate bars are what you should look for for this recipe. We prefer the bittersweet chocolate in this recipe, but you can substitute semi-sweet chocolate chips. Just know that the recipe will come out sweeter.

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