Forgive me if I’m totally ignoring the fact that Thanksgiving is in a week, but I just can’t wrap my brain about that! So I’m cheating a little bit by saying this giant heap of chocolate chip cookie delicousness is a “pie” and posting it the week before turkey day. When I made this a few weeks ago I did serve it a la mode, and it’s round in shape and about the size of a traditional pie, so I’m going with it. And if you happen to still have leftover Halloween candy around (bless your soul), this is the perfect recipe to finally use it all up!
I’ve baked in a skillet before (my Apple Skillet Cake is a huge hit on the blog), and since I’ve seen so many cookie recipes done in skillets online before, I was excited to give it a try. Basically the recipe involves baking a batch of cookie dough in a big iron skillet rather than as individual cookies, and you end up with a pie that’s chewy on the outsides and basically undercooked in the middle. This is the dream of many chocolate chip cookie dough lovers I know, and when it’s hot out of the oven and served with ice cream, it’s totally over the top. It’s very easy to make and serves a big group of people, and since most people LOVE underbaked cookies, it’s definitely a crowd pleaser too.
Last year I also avoided traditional Thanksgiving pie by making a Chocolate Tuscaloosa Tollhouse Pie instead, and this year I didn’t even attempt a pie crust. A giant underbaked chocolate chip cookie loaded with candy is definitely more my style. I do have a festive cake recipe up my sleeve to bring for actual Thanksgiving next week, so you’ll have to wait to see that one, but for now we’ll stick to this colorful, mouth-watering creation. Plenty to be thankful for if you ask me!
Skillet Cookie Pie
Recipe adapted from Pinch of Yum
Ingredients:
1 cup + 1 tbsp unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar, packed
3 tsp vanilla extract
2 large eggs
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 cup semisweet chocolate chips
Chocolate candies, for topping as desired
Directions:
Preheat the oven to 350 degrees and line a 9" cast iron skillet with parchment paper. In the bowl of an electric mixer, beat together the butter and sugars together on medium high speed until light and fluffy, about 2-3 minutes. Add the vanilla and beat again. Add the eggs, one at a time and beating well each time, scraping down the sides of the bowl as necessary.
In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients and mix until just incorporated. Add the chocolate chips and use a rubber spatula to gently fold them into the dough.
Press the dough into prepared skillet until an even layer is formed. Arrange chocolate candies on top of the dough. Bake for 15 minutes, then cover the top with tinfoil and bake an additional 10 minutes. Allow the pie to set for at least 20 minutes before serving if you want even pie slices. If you're looking for gooey, warm pieces, you can serve right away, but don't expect your slices to be quite as pretty! Either way, I recommend serving with vanilla ice cream :)
