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.
Keyword: brown sugar, butterscotch, cinnamon, cookie, skillet, snickerdoodle, sugar
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!
*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.