Thank you to Nestle Toll House for sponsoring today’s post and inspiring me to try the new DelightFulls Filled Baking Morsels!
Confession: This is the first week I’ve had a full work week in a while. Between snow days and Abbie being sick, I’d been out of the office at least one day every week. While it was good to have those breaks, it made being at work the entire week this week an adjustment. So what do you need in the middle of the week? A cookie of course!
Enter this giant one. Obviously, during the week there isn’t a ton of time to scoop out dozens of cookies, so I went the easy route – one big cookie. I slightly adapted this recipe by putting my own twist on it with an extra extract (my secret to amazing cookies) and these new Nestle TollHouse DelightFulls.
Now, about the DelightFulls – they’re good, guys. Really good. Like, so good I wanted to just keep eating them out of the bag. I chose to use the chocolate and caramel ones…even though a few of the other varieties may have made it into my cart over the weekend. I mean, how could I resist these flavors?
Anyway, once Abbie was in bed the other night, I set out to make Chris and I this skillet cookie – and it was just as easy and delicious as I thought.
First I gathered up my ingredients…and almost went with the Chocolate and Peanut Butter DelightFulls at the last minute. Those will probably get used this weekend!
It’s pretty much your basic cookie recipe. Cream together the butter and sugars…
Add the egg and extracts (this is my secret – I add almost extract to EVERY chocolate chip cookie recipe – adds so much flavor!).
This is where you’re supposed to mix the dry ingredients together in a separate bowl, then add them to this mixture. Well, I’m lazy. I usually measure about half the flour, put the baking soda and salt in the middle, then layer the rest of the flour on top. With a simple recipe like this, I’ve never had a problem! (Lazy mom for the win!)
Once that’s mixed, this is where you normally scoop them into cookies, right? Well, here you just press the dough into a greased cast-iron skillet. SO easy.
Then you put it in the oven and bake for about 20-25 minutes.
We let it cool for a little while before serving it up with some of the caramel ice cream I made a little while ago – heaven. Seriously, chocolate and caramel – doesn’t get much better!
Now, you need this cookie in your life. Go make it. (You’re welcome.) Make sure you check out the other flavors of DelightFulls and Nestle’s recipes here!
- 1 stick (8 Tbsp) unsalted butter, softened
- Extra butter to grease the skillet
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 package Nestle TollHouse Caramel DelightFulls
- Preheat the oven to 350 degrees.
- Grease the bottom and sides of an 8 or 9 inch cast iron skillet with the extra butter - I only needed less than a tablespoon.
- In the bowl of a stand mixer, beat the stick of butter and sugars until light and fluffy.
- Add the egg, vanilla extract, and almost extract and beat until combined.
- Add the flour, baking soda, and salt. You can either mix this together in a separate bowl or do the trick I mentioned above. Mix on low until combined.
- Add the Nestle TollHouse DelightFulls and mix until just combined.
- Press the cookie dough into the prepared skillet.
- Bake 20-25 minutes until golden and a toothpick comes out clean (I like to slightly underbake mine so it's chewier, but that's on you!)
- It's best warm, but good totally cooled also! I served mine warm with homemade caramel ice cream!
Now, I’d love to see what you would make with your DelightFulls! Head over to Nestle’s site here and let me know for a chance to win a $15 gift card to Target!