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This deep dish Butterscotch Snickerdoodle Skillet Cookie is soft, tender and melt-in-your-mouth magically delicious! Bursting with cinnamon sugar and ooey-gooey butterscotch, this skillet cookie is perfect for sharing… or hoarding, depending on your mood.
Butterscotch Snickerdoodle Skillet Cookie

Hi lovelies! How was your weekend? I hope it was cozy and relaxing!!

Honestly, mine was pretty great. I spent the majority of it chillaxing and avoiding all things blog related and holiday crazed.

I binge watched the first season of ‘The Affair’ (I know, I’m way behind), peeped a few good movies – ‘The Accountant’ was actually a really good movie despite all the not so glowing reviews – and ate my weight in sushi and popcorn.

The best part? I didn’t get out of my pajamas ONCE.

Did you just look at me side eyed?

Well, all I have to say is it was GLORIOUS.

…and you should try it sometime.

Butterscotch Snickerdoodle Skillet Cookie

Anyways, since we are in the thick of all the holiday shenanigans, are you guys prepared?

Is the tree up and elegantly adorned?

Is your home decorated like a winter wonderland?

Are all your gifts purchased and stylishly wrapped?

If you said yes to all those questions, you are definitely the BOSS of holidays like whoa and I salute you.

You will probably think I’m terrible, but my answer to all three of those questions is ‘no’.

Waaaaait, before you write me off as the Grinch who stole Christmas, I have very good reason to be SO behind on all things X-mas.

I blame it on holiday baking.

I mean, festive cookies, cheerful cakes, gift-able treats, sensational scones, bedazzled baked goods, these things are JUST as important as the dang tree if you ask me.

And seriously now, who can get anything done when they are covered from head to toe with flour? Although all the flour covering my floors and counters DOES look like snow… so maybe I have decorated?

Butterscotch Snickerdoodle Skillet Cookie Butterscotch Snickerdoodle Skillet Cookie

Anywho, since I am talking (err writing?) about holiday baking, obviously I have something EPIC, and baked goods related, to share with you guys today.

But, not only am I sharing a cookie worthy of your wildest dreams, an entire group of us food bloggers from around the web will be sharing cookies this week in the form of a Sweetest Season Cookie Exchange!

Be sure to follow the hashtag #SweetestSeasonCookies on social media and check out ALL the amazing cookies. I highly recommend you bust out your coziest sweatpants and get ready to drool (and bake) your way, cookie style, through the season.

Butterscotch Snickerdoodle Skillet Cookie Butterscotch Snickerdoodle Skillet Cookie

Butterscotch Snickerdoodle Skillet Cookie

AKA Skillet dessert Cookie HEAVEN.

Seriously, you guys, this is probably one of the BEST things I have ever made here on NSN. And I’ve made A LOT of food for zee blog, so I’m not using those words lightly.

This skillet cookie is SUPER soft, terrifically tender, light n’ chewy and melt in your mouth magical. Bursting with cinnamon sugar and studded with ooey-gooey butterscotch chips, this skillet cookie is deliciously decadent and worth EVERY SINGLE calorie.

In my humble opinion, this is what December should be about – bold brown sugary, sinful cinnamon-y, bodacious butterscotch-y, straight-up cookie goodness for your holiday eating, cookie face stuffing pleasure.

Because ‘tis the season for cookies… and life is short, you deserve a cookie the size of your head. 😉

Butterscotch Snickerdoodle Skillet Cookie Butterscotch Snickerdoodle Skillet Cookie

Table of Contents

  1. The recipe calls for chilling the dough in the refrigerator for AT LEAST one hour. The purpose of chilling your dough is so the flour has time to fully absorb the eggs. You could skip this step, but chilling the cookie dough results in a cookie with a more chewy and moist interior. Basically, I don’t recommend you skip this step. But, if you absolutely NEED this skillet cookie in your life STAT and can’t stand to wait, I won’t tell anyone if you bypass the chilling process and skip right to baking.
  2. I used a 10’’ cast iron skillet for my cookie and as you can see, it fits perfectly. You can use a 12’’ skillet as well, the cookie just won’t be as thick.
  3. There are two ways you can go when baking this cookie. A) Golden brown edges with a molten, gooey center. This is what I highly recommend. To achieve this type of skillet cookie, simply bake for about 30-40 minutes, or until the edges are golden, but the center is still soft. Then remove it from the oven and let cool for 5 minutes before digging in. B) A sliceable cookie. If you are looking for a cookie that you can slice and serve, these baking instructions are for you. Simply bake the cookie for 40-50 minutes (the center will still look slightly soft), and allow the cookie to cool (in the skillet) on the counter for at least 1 hour.
  4. Regardless of whether you like a gooey, scoop-able cookie or a soft and sliceable cookie, I recommend you serve this cookie topped with ice cream and salted caramel sauce. It is SO GOOD!

Butterscotch Snickerdoodle Skillet Cookie Butterscotch Snickerdoodle Skillet Cookie

Put down the normal sized cookies, and say hello to this massive homemade Butterscotch Snickerdoodle Skillet Cookie. Grab a couple spoons, top with ice cream and dig in!

Until Thursday friends, cheers – to skillet cookies, because bigger is actually better.

XOXO

Cheyanne

 

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How to make Easy Butterscotch Snickerdoodle Skillet Cookie at home👇

Butterscotch Snickerdoodle Skillet Cookie

5 from 12 votes
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 10
Print Recipe Pin Recipe
This deep dish Butterscotch Snickerdoodle Skillet Cookie is soft, tender and melt-in-your-mouth magically delicious! Bursting with cinnamon sugar and ooey-gooey butterscotch, this skillet cookie is perfect for sharing... or hoarding, depending on your mood.

Ingredients 

Instructions

  • For the dough: In a large bowl whisk together the flour, baking soda, cream of tartar, pudding mix, cinnamon and salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment (or a large bowl using a hand-held mixer), beat the butter on high speed for 2 minutes, or until completely smooth and creamy. Add in the both sugars and beat on medium high speed until fluffy and light in color. Beat in the eggs and vanilla extract on high speed, stopping to scrape down the sides of the bowl as necessary.
  • On low speed, slowly add in the dry ingredients to the wet. Mix until combined, the dough should be thick. Add a scant 3 cups of the butterscotch chips (reserving the rest) to the dough and use a rubber spatula to fold in by hand.
  • Cover the dough tightly with plastic wrap and chill for at least 1 hour, or up to 5 days.
  • Meanwhile, in a small bowl mix together the topping of sugar and cinnamon. Set aside.
  • Preheat the oven to 350 degrees F and remove the cookie dough from the refrigerator. *If the dough chilled longer than 4 hours, let it sit at room temperature for 20 minutes so the dough is easier to handle.
  • Rub a 10 or 12’’ cast-iron skillet with butter to grease well. Sprinkle 2 teaspoons the cinnamon-sugar topping over the bottom of the skillet.
  • Turn the dough out into the skillet and pat the dough evenly, covering the bottom of the skillet completely. Scatter the reserved butterscotch chips evenly over the skillet and press gently into the dough. Sprinkle the remaining cinnamon-sugar mixture evenly over the dough.
  • Bake for 30-40 minutes, or until very lightly browned and edges are crisp looking, the cookie will still look soft in the center. Remove from oven and let cool for 5 minutes. If you want a more sliceable cookie, bake for 40-45 minutes and allow to cool for 20 minutes. Serve warm with ice cream, whipped cream and/or caramel sauce. Enjoy!

Notes

*Make sure you buy INSTANT pudding mix, NOT cook and serve mix.
*The recipe calls for chilling the dough in the refrigerator for AT LEAST one hour. The purpose of chilling your dough is so the flour has time to fully absorb the egg. You could skip this step, but chilling the cookie dough results in a cookie with a more chewy and moist interior. Basically, I don’t recommend you skip this step. But, if you absolutely NEED this skillet cookie in your life and can’t stand to wait, I won’t tell anyone if you bypass the chilling process and skip right to baking.
*I used a 10’’ cast iron skillet for my cookie and as you can see, it fits perfectly. You can use a 12’’ skillet as well, the cookie just won’t be as thick.
*There are two ways you can go when baking this cookie. 1) Golden brown edges with a molten, gooey center. This is what I highly recommend. To achieve this type of skillet cookie, simply bake for about 30-40 minutes, or until the edges are golden, but the center is still soft. Then remove it from the oven and let cool for 5 minutes before digging in. 2) A sliceable cookie. If you are looking for a cookie that you can slice and serve, these baking instructions are for you. Simply bake the cookie for 40-50 minutes (the center will still look slightly soft), and allow the cookie to cool (in the skillet) on the counter for at least 1 hour.

Nutrition

Calories: 470kcal    Carbohydrates: 71g    Protein: 4g    Fat: 18g    Saturated Fat: 11g    Cholesterol: 48mg    Sodium: 256mg    Potassium: 138mg    Fiber: 1g    Sugar: 42g    Vitamin A: 565IU    Calcium: 38mg    Iron: 2mg
Course: Dessert
Cuisine: American

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Butterscotch Snickerdoodle Skillet Cookie