We celebrated my hubby’s birthday last weekend. For his birthday cake, I decided to make his favorite thing — cookies — but with a twist. I decided to make him a funfetti skillet cookie, which turned into a deep-dish sugar cookie with all the colorful sprinkles.
This is the first time I’ve ever made a skillet cookie – sometimes called a ‘pizzooki’ or ‘pizza cookie’. I thought it would be more difficult than it was because I was almost certain the bottom would burn while the top wouldn’t be cooked yet. To my surprise, this funfetti skillet cookie was super easy to make and it is delicious!
If you ever had those giant cookie cakes, this funfetti skillet cookie is very similar. The edges are chewy while the middle is soft and (when warm) even a bit gooey. I’m so excited about this recipe, that I think I’ll try several variations of this in the future. Basically, I plan to use the base cookie recipe and then swap in other toppings in place of the white chocolate chips and the sprinkles — think raisins and walnuts, chocolate chips and peanut butter chips, M&M, and peanuts — the combinations are endless!Jade loved his funfetti skillet cookie. I served it to him with a scoop of vanilla ice cream and more sprinkles on top.
Have you made a skillet cookie before? If not, you’ve got to give this a try!
Funfetti Skillet Cookie
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cornstarch
2/3 cup white chocolate chips
1/2 cup rainbow sprinkles
Preheat oven to 350°F (177°C). Spray a 9-inch cast iron skillet with nonstick spray. Set aside.
In a large bowl using a hand-held mixer, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a wooden spoon.
Wet your fingertips with water and press the cookie dough evenly into the prepared pan. Bake for 25 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so do not overbake. Allow the cookie to cool completely in the skillet on top of a wire rack. The center will sink while cooling, that’s normal! Serve with vanilla ice cream and extra sprinkles. Enjoy!