Ok, not the most chic and elegant of names, but uh…that’s basically what I made, y’all. Chocolate chip cookie cake is (and always has been) a beautiful thing. I started with this recipe from http://www.allthecooks.com, because it came up when I Googled for “giant skillet cookie” and had good reviews. But I wondered if I could…Halloween-ify it. So I swapped in Reese’s Pieces (fall colors! also more peanut butter = more better) for chocolate chips, and added a milk chocolate frosting border from Sally’s Baking Addiction. The result? A delicious treat made a bit more festive by the seasonal colors and the candy swap-in. I just adore cookie cakes — that childhood flavor plus the squishiness of cake.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks unsalted butter (at room temperature)
3/4 cup sugar
1/3 cup brown sugar (packed down — click here to learn how to measure brown sugar)
2 teaspoons vanilla extract
1 – 2 boxes Reese’s Pieces (see directions)
Preheat oven to 350*
Grease cast iron skillet with vegetable oil (I took a clean dishrag and just tilted the bottle onto it a few times to dampen it with oil, and wiped down the inside of the skillet)
Whisk together flour, baking soda, and salt in a bowl (note in the first photo how I am measuring flour? This is important, y’all. Learn more about measuring flour here.)
In another bowl, cream together butter and both sugars using a hand-mixer or a stand-mixer, until well combined (you may have to scrape down sides/attachment a few times)
Add egg and vanilla and continue to beat together ingredients
Slowly add flour mixture to butter/sugar until well combined (I scooped up the flour mixture in a small bowl and added it in bits, waiting until it was creamy before adding more)
Turn off mixer and stir in one box of Reese’s Pieces using a wooden spoon or a spatula
Scrape dough into skillet and bake for 25 minutes, or until edges begin to brown (a note : this took MUSCLE. The dough was relatively thick — I may have overstirred it a bit, but even so — and getting it to spread evenly was a bit of a task. For me, it helped to use a large spatula and then a butter knife, because the dough would stick to the spatula and needed some encouraging to flop into the pan.)
If desired, open a second box of Reese’s Pieces and decoratively place extra candies in the top of the dough. Eat the rest.
Remove from oven and set skillet on wire rack to cool.
Once cool, frost if desired (it’s really good without frosting, too!)
1 & 3/4 cups confectioner’s sugar
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, room temperature
2 tablespoons heavy cream
1 teaspoon vanilla
pinch of salt
1/4 teaspoon instant coffee (this is my addition — I feel it brings out the chocolatey flavor more, and I keep instant coffee in the baking cabinet for my mom’s mocha chocolate frosting, which I may just post next month — keep your eyes peeled!)
Sift together sugar and cocoa to remove lumps
Beat butter with a hand mixer or stand mixer until creamy
Gradually add in sugar/cocoa mixture and vanilla & heavy cream, alternating between the two, until well combined
Add a pinch of salt (to taste, I like sweet things with a bit of salt almost always) and the instant coffee (if desired) and then continue to beat frosting for a couple of minutes (note : instant coffee is in pretty big granules, so I crushed it between my fingers as I added it to the frosting).
Decorate how you wish! I placed my frosting in a decorating bag and piped it around the edges, and then set Reese’s Pieces in it
Cut into wedges and serve. 🙂