It’s the most wonderful time of the year! Actually, if you ask me, Thanksgiving is the most wonderful time of the year and I’m feeling a little bit sad that it’s over. And that I had a glorious dinner with my family and didn’t even take any photos. Not even of my ridiculously cute nephews. So, you’ll just have to take my word for it that they’re the most adorable 18 month olds in the entire world. OK? Good. Anyway, I do know someone who really does think this is the best time of year… All because she had her first Starbucks Puppuccino in a red cup!
Then again, she hasn’t had the pleasure of meeting any Santa Clauses out in public yet… And something tells me she wouldn’t be a fan. I mean, she already spent all night barking at the Christmas tree, convinced the thing was evil and plotting to attack her. It just stared blankly back at her. It’s going to be an interesting holiday season!
At least we have holiday cookies… I’m dreaming up a few doggy cookie recipes that will go perfectly with Puppuccinos. I recently had the opportunity to try Bob’s Red Mill Organic Whole Wheat Flour and Unbleached White All-Purpose Flour and decided to incorporate it into cookie. Yes, cookie… singular. I’ve always wanted to make a skillet cookie and I figured there’s no better time than for the holidays. To be clear, this is a human cookie, though I still think it would go quite well with a Puppuccino, considering they’re really just whipped cream (shhh don’t tell the pups!).
First, I’d like to make a silly comment that I just love the bags Bob’s Red Mill flours come in. No ripping or tearing before I can even get them home! I can’t be the only one that happens to, right?
Making a skillet cookie is really, really similar to making a regular batch of cookies. But much easier, if you ask me, since you don’t have to form individual cookies.
I used whole wheat flour and all-purpose flour in this giant cookie. Whole wheat flour can be combined with all purpose flour for a nutritious twist on most of your favorite baked goods. I wouldn’t exactly call this cookie “nutritious,” the the whole wheat flour adds a bit of a healthier kick. When I use all-purpose flour, I really only like unbleached and this version from Bob’s Red Mill is freshly milled from Organic hard red wheat and contains no additives.
Of course, I mixed in lots of red and green mini M&Ms and mini marshmallows, too. Growing up, my very favorite Christmas song was “Marshmallow World” (the Johnny Mathis version!) and there’s something about the holiday season that just makes me crave marshmallows in everything.
My skillet cookie is a pretty thick one. For a second, I wanted to call it a brownie… But it’s definitely more extra-large cookie. A really, really chocolatey and decadent one.
You should probablyyy cut it into slices. I’m just saying. It’s not exactly personal-sized.
Though if you’re making this for the man in red, you may just want to leave him the whole thing. With an extra large glass of milk. He could use the fuel and I’m sure it will be appreciated.
You know, cookies are pretty much the perfect dessert, but they’re not really the kind of dessert you serve when you’re having a dinner party. I’ve never really thought about it, but it’s just not very common to pass around a plate of cookies after enjoying a meal around the dining room table. But a skillet cookie? Cut it into slices like a pie and pass the plates around.
I think your dinner party guests will thank you. Also? Like I mentioned earlier, skillet cookies are incredibly easy to make, which will be very welcome after the stress of cooking for a crowd.
Plus, you can cut the slices as big as you want. So, if you’re making this for “nothing in particular,” you could always cut it into four *very* nice slices and have “a cookie” for dessert. Not that I would know anything about that.
Of course, I made this skillet cookie for the holidays, but you can swap out the red and green M&Ms and make it whenever you please. This may be my first skillet cookie, but I think I’m completely hooked now… I may never make a regular batch of cookies again! Well, that’s probably a lie. Instead, I’ll probably just be making cookies way more often than I already do. Here’s to New Year’s resolutions! That’s a good one, right?
Don’t forget to print off your Bob’s Red Mill $1-off coupon here!
Have you ever made a skillet cookie?
Chocolate Marshmallow Holiday Skillet Cookie
- 3/4 cup butter 1 1/12 sticks, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mini marshmallows
- 1/2 cup mini M&Ms
- Pre-heat oven to 350 degrees.
- In the bowl of a stand mixer or in a large mixing bowl with hand mixer, beat together butter and both sugars until light and fluffy, 2-3 minutes.
- Mix in eggs and vanilla until combined.
- In a separate medium bowl, whisk together both flours, cocoa powder, baking soda, and salt.
- Mix dry ingredients into wet ingredients until just combined.
- Fold in mini marshmallows and mini M&Ms.
- Lightly spray a 10-inch cast iron skillet with cooking spray. Spread cookie dough in skillet and lightly press into an even layer.
- Bake at 350 degrees for 21-24 minutes, until a toothpick inserted in middle of cookie comes out clean.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.