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M&M Skillet Cookie

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A warm, thick skillet cookie packed with colorful M&M candies and semisweet chocolate chips. Baking it in a skillet creates crisp golden edges and a soft, buttery, gooey center that’s perfect for sharing.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup M&M candies
  • 1/2 cup semisweet chocolate chips
  • Vanilla ice cream for serving, optional
  • Chocolate sauce for serving, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 10-inch oven-safe or cast-iron skillet with butter.
  2. Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat until creamy and well combined.
  3. Add the whole egg, egg yolk, and vanilla extract. Mix until smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and stir just until a thick cookie dough forms.
  5. Gently fold most of the M&M candies and chocolate chips into the dough, reserving a small handful of each for the top.
  6. Transfer the cookie dough to the prepared skillet and gently press it into an even layer. Scatter the reserved M&M candies and chocolate chips over the surface and lightly press them into the dough.
  7. Bake for 20 to 25 minutes, until the edges are golden and set while the center remains slightly soft.
  8. Remove from the oven and let the skillet cookie rest for about 10 minutes so the center can set slightly while remaining warm and gooey.
  9. Cut into wedges and serve warm. Top with vanilla ice cream, chocolate sauce, and additional M&M candies if desired.

Notes

  • Do not overbake the cookie; the hot skillet will continue cooking the center after it is removed from the oven.
  • Another 10-inch oven-safe skillet or a similar-sized baking dish can be used instead of cast iron, although baking time may vary.
  • For extra chocolate flavor, replace a small portion of the flour with cocoa powder and add a combination of milk and dark chocolate chips.
  • For a peanut butter variation, replace a portion of the butter with creamy peanut butter and use peanut M&M candies.
  • Chopped walnuts, pecans, or peanuts can be added for extra crunch.
  • For a salted caramel version, drizzle the warm cookie with caramel sauce and sprinkle with flaky sea salt.
  • The prepared cookie dough can be tightly covered and refrigerated for up to 2 days before baking.
  • Store leftover slices in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Reheat an individual slice in the microwave for 10 to 15 seconds for a softer, gooier texture.
  • Individual cooled slices can be wrapped well and frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/mm-skillet-cookie/