Coffee-Bourbon Skillet Cookie


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

Coffee-Bourbon Skillet Cookie
Makes 8 to 10 servings
  • 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
  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.



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