Chewy and chai spiced snickerdoodle is baked inside a personal skillet. This giant cookie is crispy on the edges and gooey in the center. Top it with ice cream and salted caramel.
Add egg and yolk, one at a time. Mix in the vanilla extract. By hand, stir in the dry ingredients to the wet. Place the dough in the fridge to chill for 20 minutes.
Preheat the oven to 350. Grease (2) 6" skillets or (1) 10" skillet. Divide the dough into roughly 2 equal size balls (for 6" skillets) or 4 equal size balls (for 10" skillet).Roll the balls into the chai sugar, making sure to fully coat the dough.