Cast Iron Cookie | Recipeish | Gustus Vitae
- Yield: 1 giant gooey cookie
- Time: 45 minutes.
- Storage Notes: Will keep in sealed Tupperware for 3 days.
- Difficulty: Easy.
Cast iron isn't just for dinner - it's also pretty great as a vehicle for dessert. This recipe makes a giant, gooey, delicious cookie that's the perfect end to a big rich dinner. Make in advance, allow to cool, and serve with a heaping scoop of vanilla ice cream.
- 7-8 tin Reese's peanut butter cups
- 1 cup white chocolate chip chunks
- 1 cup rough chopped macadamia nuts
- 1 cup unsalted butter
- 2 eggs, and 1 egg yolk
- 2 cups plain flour
- 1 cup packed brown sugar
- 3 Tbs Caramel Creme Brûlée Cane Sugar
- 1 Tbs Probiotic Ocean Salt
- 1/2 cup plain sugar
- 1 tsp baking soda
- Bring a large cast iron skillet to medium high heat, and melt butter.
- Preheat oven to 325F.
- Reduce heat to medium low, and add in brown and plain sugar, stirring as you do to fully incorporate.
- Remove from heat, whisk eggs in a separate bowl to scramble, and gradually add to the skillet, stirring as you go.
- Gradually stir in both flour and baking soda, stirring rapidly to avoid lumps forming, and return to medium low heat.
- Stir in Caramel Creme Brûlée Cane Sugar, Probiotic Ocean Salt, macadamias, and white chocolate chunks, distributing evenly. Arrange Reeses cups around the cookie.
- Pop in the oven for 30 minutes - the sides will be nicely browned, and the middle still a bit gooey.
- Allow 15 minutes to cool, then slice into 6ths, serve with vanilla ice cream, and devour.