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Red Velvet Skillet Cookie – a thick and chewy red velvet cookie baked in a skillet and topped with ice cream and hot fudge.
I can’t believe that Valentine’s Day is right around the corner. Are you ready? Do you do much to celebrate? We don’t do much, but it is fun to make special treats I know my family will love. Or decorate things to make them festive. Like these Chocolate Covered Pretzels, they are such an easy thing to make, but a huge hit.
Today I dressed up my all time favorite dessert; skillet cookie, to make it perfect for Valentine’s Day. Skillet cookie is like the perfect dessert. It is warm, gooey, and so good. Then you top it with ice cream and hot fudge. You really can’t get much better.
Red Velvet seems to be all the rage for Valentine’s Day. You can start the day with Red Velvet Pancakes and then end the day with this Red Velvet Skillet Cookie. It is filled with both semi-sweet and white chocolate chips. But you can mix up that part how ever you want! You can use milk chocolate or even dark chocolate if that is more your style.
Red Velvet Skillet Cookie is best when it is still warm. I like to take it out of the oven and let is set up for about 5 minutes. Then top with ice cream and hot fudge and dive right in! If you want to let it set up, and actually cut into slices you can do that too. But I like to just hand out spoons, and let everyone crowd over the skillet.
So end your Valentine’s Day with a fun dessert that everyone will love. This would also be fun to bake in a few mini skillets, and everyone could have their own, and they could decorate how they wanted. Like adding whipped cream and sprinkles, or maybe caramel instead of hot fudge. Make it your own!
Red Velvet Skillet Cookie
Ingredients
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large whole egg
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- I the bowl of an electric stand mixer cream together butter, sugar, and brown sugar until light and fluffy. Add egg, yolk, vanilla and food coloring; mix until well combined. Mix in flour, cocoa powder, baking soda and salt until just combined. Fold in chocolate chips. Add more food coloring if desired.
- Place batter in an 11 inch skillet (oven safe). Leave about a 1 inch gap around the edge, so the cookie can spread and bake evenly.
- Bake for 15-17 minutes until the edges are starting to get crispy and the center is set.
- Remove from the oven and let cool for 5 minutes. Top with ice cream and hot fudge to serve.
- Best served warm, but can cut into slices cooled as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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