Spiced Snickerdoodle Skillet Cookie

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. 

In a small bowl mix together the chai spice and sugar in a wide, shallow bowl.

Step 1:  

In a stand mixer with paddle attachment beat room temperature butter until smooth. Add sugars and beat on medium speed until light and fluffy.

Step 2:  

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.

Step 3:  

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.

Step 4:  

Bake the skillets in the center of a 350F oven for about 25-30 minutes. 

Step 5:  

Once baked, remove from the oven and allow to cool long enough for the skillets to be touched.

Step 6:  

Cookie can be enjoyed from the skillet or cut and plated. Serve with vanilla ice cream and caramel sauce.

Step 7:  

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