Best 9 Skillet Cookies Recipes

BUTTER PECAN SKILLET COOKIES

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toss pecans, maple syrup, and ½ tsp. salt in a medium bowl. Scrape onto a rimmed baking sheet lined with a silicone baking mat or parchment paper and spread nuts into a single layer. Bake until pecans are slightly darkened and syrup is dark and bubbling, 15-20 minutes. Remove from oven and carefully toss pecans in hot syrup to coat again. Let cool on baking sheet until caramel hardens, about 30 minutes. Break up candied pecans into pieces; discard any burned bits.
• Reduce oven temperature to 325°F. Generously butter a 10" cast-iron or stainless-steel skillet; line bottom with a round of parchment paper and butter parchment. Pulse flour, brown sugar, half of candied pecans, and 1¼ tsp. salt in a food processor until nuts are finely chopped. Add egg, 1 Tbsp. vanilla, and remaining 10 Tbsp. butter and process until a shaggy dough forms.
• Transfer dough to a large bowl and knead a couple of times just to bring it together. Using damp hands, pat dough evenly into skillet, extending all the way to the sides of the pan. Bake cookie until edges are golden brown and center is slightly puffed, 30-35 minutes. Let cool in skillet 1 hour. Invert cookie onto a cutting board and cut into 16 wedges. Turn right side up and transfer to a wire rack set inside a rimmed baking sheet.
• Whisk powdered sugar, milk, remaining ¼ tsp. salt, and remaining 1 tsp. vanilla in a small wide bowl until smooth. The glaze should be the consistency of heavy cream; thin with more milk if needed. Transfer half of the glaze to another small wide bowl (you'll need to use 2 bowls as the glaze will start to collect crumbs and you'll want a fresh start).
• Working one at a time, lightly dip half of the wedges, top side down, into first bowl of glaze so that only the surface is covered and no glaze drips down the sides. Use a toothpick to pop any bubbles and smooth glaze; coating should be thin enough to see the cookie peeking through. Repeat with remaining wedges and second bowl of glaze.
• Top wedges with remaining candied pecans and let sit 10 minutes. Sprinkle with sanding sugar and glitter and let sit until glaze is set, about 1 hour.
• Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

CHERRY-DATE SKILLET COOKIES

Steps:

• Melt butter in a 10-inch skillet over medium heat. Add sugar and dates to the melted butter; stir until the sugar dissolves, 1 to 2 minutes.
• Remove skillet from heat, add egg, and stir quickly to prevent the egg from cooking.
• Return skillet to medium heat and cook, stirring constantly, until the mixture comes to a full boil, 4 to 6 minutes; cook at a boil, stirring constantly, for 1 minute more.
• Remove skillet from heat. Stir rice cereal, chopped coconut, chopped cherries, and vanilla extract with the dates. Let mixture cool until beginning to firm, about 10 minutes.
• Shape mixture by rounded teaspoonful into 1-inch balls. Spread flaked coconut into a wide, shallow dish and roll balls in the coconut to coat.

SKILLET COOKIES I

Steps:

• In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let cool.
• When you can handle roll into small balls then roll in confectioners' sugar.

WELSH CRANBERRY SKILLET COOKIES

Steps:

• Whisk the flour, 3/4 cup sugar, the baking powder, lime zest, cardamom and salt in a medium bowl. Work in the diced butter with your fingertips until the mixture looks sandy. Stir in the dried cranberries. Lightly beat the eggs and heavy cream in a small bowl, then stir into the flour mixture to make a shaggy dough. Transfer to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
• Roll out the dough on a generously floured surface until about 1/4 inch thick. Cut out circles with a 1 1/2- to 2-inch round cookie cutter; arrange in a single layer on a baking sheet. Refrigerate until ready to cook, at least 30 minutes and up to 1 hour.
• Heat a large skillet or griddle over medium-low heat. Put the remaining 1 cup sugar in a medium bowl. Working in batches, brush the skillet with melted butter, then add the dough rounds. Cook until lightly browned and cooked through, 4 to 5 minutes per side. (Brush the skillet with more butter between batches.) Toss the warm cookies in the sugar, then transfer to racks to cool completely. Store in an airtight container for 3 to 5 days; the texture actually improves after a day.

WEST VIRGINIA SKILLET COOKIES

Steps:

• In a large saucepan over low heat melt butter; add sugar, eggs and dates.
• Stir constantly until sugar is dissolved and mixture is thick.
• Remove from heat, stir in vanilla; add Rice Krispies and nuts.
• Shape into small balls and roll in coconut.
• Cool.

SKILLET COOKIES

Steps:

• 1. In a saucepan, over medium heat, cook the first 4 ingredients until thick, stirring constantly. Remove from heat and add Rice Crispies and pecans. Stir well.
• 2. Coat your hands in butter(this will help in rolling cookies into balls). Roll into small balls. If desired, roll in Angel Flake Coconut. Store in airtight container, separating into layers with wax paper or parchment paper.

MAW-MAW'S DATE SKILLET COOKIES RECIPE - (4.4/5)

Steps:

• Melt butter in a heavy skillet, over medium heat. Stir in egg yolks, dates, and sugar to combine. Cook for about 10 minutes, stirring constantly, until mixture is thick and dates are mostly soft and incorporated. Remove from heat and stir in the vanilla, pecans and rice krispies. When mixture is cool enough to handle, roll into walnut size balls and roll in coconut. Keep in an air-tight container.

SKILLET DATE COOKIES

Steps:

• 1. Melt butter in large heavy skillet. Add chopped dates and sugar. Cook over low heat, stirring frequently for about 4-5 minutes, until thick and bubbly.
• 2. Remove from heat; add vanilla, rice cereal and pecans.
• 3. When just cool enough to handle, form into small balls and roll in coconut.

SKILLET COOKIES

Steps:

• 1. In a 10 inch skillet, melt butter over medium heat. Stir in sugar and dates. Remove from heat. Stir in egg. Return to heat and continue cooking over medium heat stirring constantly until mixture comes to a full boil.. Cook for 4 - 6 minutes. Remove from heat and stir in rice cereal and flaked coconut, cherries and vanilla until well moistened. Let stand 10 minutes. Shape into 1 inch balls and roll into coconut. Makes 5 dozen