Red Velvet Chocolate Chip Skillet Cookie

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Nothing is more festive than red velvet at Christmastime, and this decadent skillet cookie is proof. Check out the video above by Magic City Weekend to see how the pros in our test kitchen have taken the flavors of the classic cake and turned them into a quick and easy cast iron treat!
 

Red Velvet Chocolate Chip Skillet Cookie
 
Serves: 1 (9-inch) cookie
Ingredients
  • ¾ cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1½ tablespoons liquid red food coloring
  • 2 teaspoons distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2⅓ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup miniature semisweet chocolate morsels
  • Cream Cheese Frosting (recipe follows)
  • Garnish: crushed peppermints, miniature chocolate morsels
Instructions
  1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, food coloring, vinegar, and vanilla, beating until well combined.
  3. In a medium bowl, whisk together flour, cocoa, cornstarch, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chocolate morsels. Using slightly greased hands, press dough into prepared skillet.
  4. Bake until edges are firm, about 25 minutes. Let cool completely on a wire rack. Spread Cream Cheese Frosting onto cooled cookie. Garnish with peppermint and chocolate, if desired.
Cream Cheese Frosting
 
Serves: 1½ cups
Ingredients
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups confectioners’ sugar, divided
  • ½ teaspoon vanilla extract
Instructions
  1. In a medium bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Gradually add 1 cup confectioners’ sugar, beating until combined. Beat in vanilla. Gradually add remaining 1 cup confectioners’ sugar, beating until smooth. Use immediately.

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