Anyone that knows me that I have an UNGODLY obsession with Chocolate Chip Cookies. I LOVE fresh, soft, chocolate-y cookies. OBSESSED! One of my favorite places to indulge in a chocolate chip cookie happens to be BJ’s Brewhouse. I LOVE their chocolate chip pizookie! As much money as I’ve spent on buying those pizookies, I should own a BJ’s.
I knew I had to recreate one of my favorite desserts at my girl’s trip down in Kerrville, Texas – #Toast2Texas.
Check out below on how to recreate your own for your next girl’s night in or “just because” party!
Ingredients: Cookie Dough (Chocolate chip is my preferred but feel free to use sugar cookie), Bake-able Toppings – your pick of peanut butter cups, caramel bars, coconut shavings, chocolate chips, M&Ms, etc., Ice Cream, Garnish Toppings – cherries, sprinkles, hot fudge, caramel, gummy bears, etc.
Step one: Oil your mini skillet so your cookie won’t stick. I use a spray olive oil. but a teaspoon of any cooking oil will work. Be sure to work it all the way around the skillet and even on the sides.
Step two: Scoop out enough cookie dough to cover the bottom of the skillet. Your thickness should be no more than 2 inches. Flatten it out and fill in any empty spots.
Cookie Skillet
Step three: Add any additional toppings to your cookie – whether it be m&m’s a peanut butter cup or more chocolate chips – LOAD IT UP!
Step four: Bake according to suggested time. Typically 12-15 minutes at 350 degrees F. Keep an eye out so that the cookie doesn’t overbake and burn.
Step five: Remove from oven and allow to cool slightly. Top with ice cream and any additional toppings your heart desires. My preferred topping? Blue Bell Homemade Vanilla Ice Cream…drool!
PIN FOR LATER
PLOT TWIST:
Use a brownie mix and create a skillet brownie…just as delicious, but even more chocolate-y.
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