Name: Munchies skillet cookie recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 2
Ingredients: 80g unsalted butter, softened; 60g soft light brown sugar; 1 medium egg yolk; ¼tsp vanilla extract; 80g self-raising flour; 50g Munchies or Rolos; Vanilla ice cream, to serve, optional; You will need:; 18cm ovenproof skillet/frying pan/ cake tin, greased

By Jess Meyer, Rose Fooks

published 31 January 2023

in Recipes

If you're looking for a mouthwatering, indulgent dessert packed with chocolate and perfect for sharing, this is it. This Munchies skillet cookie is ready in just 25 minutes.

It takes just six ingredients to make this skillet cookie; butter, brown sugar, egg, vanilla extract, self raising flour and Munchies. Gooey, with delicious nuggets of Munchies chocolate and caramel, this cookie is perfect for sharing. Top with a generous helping of ice cream and serve.

Ingredients

80g unsalted butter, softened
60g soft light brown sugar
1 medium egg yolk
¼tsp vanilla extract
80g self-raising flour
50g Munchies or Rolos
Vanilla ice cream, to serve, optional
You will need:
18cm ovenproof skillet/frying pan/ cake tin, greased

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Method

Heat the oven to 160C Fan/Gas 4. Beat the butter and sugar in a bowl until pale and fluffy. Add the egg yolk, vanilla and a pinch of salt, then beat until well combined. Fold in the flour until just combined.
Spoon into a prepared skillet, level, then dot with chocolates, pushing them into the dough. Bake for 15 mins. Rest for 10 mins before serving with scoops of ice cream.

You can swap the self-raising flour for gluten-free flour, if needed.

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Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and Home, Woman’s Weekly, Woman, Woman’s Own, Chat, womanandhome.com and Goodto.com. Hailing from the Antibodies, Jess has a background in media and video production, with many years of experience working on tv and commercial video projects. After relocating to the UK, Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.