Recipe Background
Who says cookies can't be for breakfast? Those people have never had this Breakfast Cookie Skillet! This is an amazing combination of chocolate chip cookies and coffee cake. The topping is a classic streusel, with all the sweet crunchiness that implies! The cake itself is tender, with lots of melty chocolate chips mixed in! And the icing on the cake is... well, sugary delicious icing! Breakfast Cookie Skillet blurs the line between dessert and breakfast and our lives are all the sweeter for it!
Who says cookies can't be for breakfast? Those people have never had this Breakfast Cookie Skillet! This is an amazing combination of chocolate chip cookies and coffee cake. The topping is a classic streusel, with all the sweet crunchiness that implies! The cake itself is tender, with lots of melty chocolate chips mixed in! And the icing on the cake is... well, sugary delicious icing! Breakfast Cookie Skillet blurs the line between dessert and breakfast and our lives are all the sweeter for it!
Ingredients
For the streusel:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- kosher salt to taste
- 3 tablespoons unsalted butter melted
For the cookie-cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter softened
- 1 1/3 cups white sugar
- 2 eggs plus 1 egg yolk
- 1 tablespoon vanilla extract
- 1/2 cup whole milk or buttermilk
- 2 cups semisweet chocolate chips or dark chocolate chips
For the icing:
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon whole milk
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch cast-iron skillet with nonstick cooking spray.
- In a medium bowl, add the brown sugar, 1/4 cup of the flour, and the extra salt and whisk to combine.
- Add 3 tablespoons of the melted butter to the brown sugar mixture and stir until a crumbly mixture (with some larger pieces) forms. Be careful not to overmix.
- Set the streusel aside.
- In a small bowl, add the remaining flour, the baking powder, and 1 teaspoon of the remaining salt and whisk to combine.
- In the bowl of a stand mixer, add 8 tablespoons of the softened butter and beat until it is smooth, about 1 minute.
- Add the white sugar to the butter and beat, scraping down the sides and bottom of the bowl as needed, until the butter mixture is light and fluffy, about 2 minutes.
- Add the eggs, the egg yolk, and 1 tablespoon of the vanilla to the butter mixture and beat until combined.
- Add 1/4 cup of the milk to the butter mixture and beat to combine.
- Add 1/2 of the flour mixture to the butter mixture and beat to combine.
- Add 1/4 cup of the remaining milk to the butter mixture and beat to combine.
- Add the remaining flour mixture to the butter mixture, beating until just combined into a batter.
- Add the chocolate chips to the batter and gently fold to combine.
- Pour the batter into the prepared skillet and spread it out into an even layer.
- Sprinkle the batter evenly with the streusel.
- Bake on the center rack of the oven until a toothpick inserted into the center comes out clean and the streusel is deeply golden, about 50 minutes.
- Transfer the skillet to a wire rack to cool for 15 minutes.
- In a small bowl, add the powdered sugar, the remaining vanilla, and the remaining 1 tablespoon of the milk and stir until smooth.
- Drizzle the cookie-cake with the icing.
- Serve.
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