top of page
  • Mary Kay

Snickerdoodle Skillet Cookie with Heath Bar Bits


Snickerdoodle cookies are a favorite for many little cookie connoisseurs. The flavors of cinnamon and brown sugar make for a delicious combination for this skillet cookie. As a kid Mom made regular Snickerdoodle cookies without any toppings – just the cinnamon sugar that the dough balls are rolled in. I think the Heath Bar bits make for a cozy combination with this big sharable skillet cookie.

 

As a kid I’d help her roll the cookie dough balls in sugar mixed with cinnamon. What fun to lick those little fingers after we were all done rolling them!

Once in a while Mom would add a white frosting, shaking a little cinnamon on top. That’s what made me think about other toppings that could be used…Heath Bar bits, nuts, chocolate chips, butterscotch chips, broken up hard cinnamon candies, etc.

 

This recipe makes 3-4 skillet cookies in 6” cast iron skillets. Each one serves

2-4 people.

 

Prep your cast iron skillets:

Cut circles from parchment paper to fit in the bottom of each skillet, leaving 3-4” wings on opposing sides of each circle. The wings will be used to help lift the cookies out of the skillet.

 

Preheat your oven to 350F degrees a few minutes before baking.

 

Gather up the Ingredients:

½ C Butter, soft

½ C Shortening

1 C Sugar

¼ C Brown sugar

2 Eggs

1 T Vanilla extract sugar

3 C Flour

4 T Cornstarch

1 t Baking powder

½ t Baking soda

½ t Cinnamon, ground

½ t Salt 


Gather your toppings:

1/3 C Heath Bar bits or 1 broken up regular sized candy bar

¼ C Chocolate candy wafers for the drizzle, about 15 wafers

 

Make and bake:

-With an electric mixer, cream the butter, shortening and brown sugar in a large mixing bowl.

-Beat in the eggs, one at a time, scraping the bowl sides after each one...just to combine.

-Stir in the vanilla.

-Sift in the dry ingredients, flour, cornstarch, baking powder, baking soda, cinnamon and salt just until well combined. -Don’t overmix.

-Chill the dough for 30 minutes.

-Divide the dough evenly and press into the parchment paper lined cast iron skillets.

-Bake at 350F degrees for 15-20 minutes. I check them at the 10-minute mark rotating the pans since my oven does not bake evenly. They will be golden brown when done. Do not overbake.

-Let the cookies cool in the pans for 15 minutes.

-Using the parchment paper wings, lift the cookies out of the skillets and transfer to a cooling rack.

 

Garnish:

-Spread the chopped Heath Bar or bits over the top of the skillet cookie.

-In a microwave safe bowl, melt the chocolate candy wafers according to package directions.

-Drizzle the chocolate over the top of the Heath Bar bits.

Slice and enjoy!

 

Storage:

-Store the skillet cookie in an airtight container at room temperature.

-To freeze the dough, double wrap it in plastic wrap then an airtight container. I keep it for up to a month. Thaw in the refrigerator overnight or at room temp for an hour. Bake according to directions above.

-To freeze the baked cookies, double wrap in plastic wrap, then in an airtight container. Thaw at room temp for an hour before serving. Yum!

 

This is a sweet skillet treat that anyone would enjoy receiving as a gift or just to share. And, the sky is the limit as to what you can top it with. Of course, it delicious without any toppings, too. However you enjoy your Snickerdoodle, “Bake your own Memories!”

3 views0 comments

Comments


bottom of page