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 m
ix together the chai spice and sugar in a wide, shallow bowl.
In a stand mixer with paddle attachment beat room temperature butter until smooth. Add sugars and beat on medium speed until light and fluffy.
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.
Bake the skillets in the center of a 350F oven for about 25-30 minutes.
Once baked, remove from the oven and allow to cool long enough for the skillets to be touched.
Cookie can be enjoyed from the skillet or cut and plated. Serve with vanilla ice cream and caramel sauce.
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