Toffee Skillet Cookie

06.-72If you follow my social media, you may have seen that I recently traveled to the Middle East. I visited Israel, Jordan, and the West Bank (Palestine). It’s been a little while since I have been to that part of the world. It was incredible to see so much history and culture. And the food…There is nothing like Middle Eastern food. Everything is always so fresh and flavorful. I must say, I was pretty surprised by the vast amount of sweet things I saw over there!

A candy store in Old Jerusalem

Tel Aviv:

View of the cliffs of Petra from my hotel.

Moving on, I have an amazing new recipe for you all! It is really is good. If you like gooey cookies with caramel and melted ice cream, then you will love this recipe. All you need is an 8-10 inch cast iron skillet. This recipe has been adapted from the cookies n’ cream pudding cookies from last October. The result is a giant golden buttery cookie with swirls of chocolate, toffee, and caramel.

Recipe:

Preheat an oven to 325ºF. Lightly grease a cast iron skillet ( I used a 10-inch skillet).

Stir the flour, baking soda, and salt together. Set aside.

 In a separate bowl, cream together the butter, pudding mix, and both sugars.

 Add eggs and follow with the vanilla extract.

Add the flour mixture to the wet mixture, in two additions.

Stir in the chocolate chips, chopped pecans, chocolate chips, and chopped caramel chocolates.

 Spread the dough into the skillet and bake for 30-35 min, or until the edges are golden and the middle is set.

Serve warm, and top with ice cream if desired.






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