When someone pointed out that my beloved skillet cookie, in both its original and peanut butter forms, had the equivalent ingredients to a whole BATCH of cookies, rather than think, “EW, you’re right, that’s excessive”, I thought “Oooh, you’re right, what OTHER cookie recipes could be baked in this wonderful way?!”
What other cookies do I want to save time by not scooping into individual cookies and waiting for batches to come out of the oven, scootching over the previous cookies to make room on the cooling rack, and then feeling guilty about eating 7 or 9? These giant cookie cobblers allow for generous scoops of deliciousness which can be topped with ice cream, whipped cream, or, if the mood strikes (it did for me) a drizzle of dark chocolate sauce. SO, nearly instant gratification, and I feel good about eating only one cookie.
This was the perfect way to use up the end of the bottle of Shiraz left on the counter taunting my pregnant self, and there are few things I like more together than red wine and dark, dark chocolate.
Enjoy, and happy Thanksgiving weekend to my fellow Canadians! If you’re still looking for a good dessert to bring along to Thanksgiving dinner, this is sure to measure up to the traditional pumpkin pie, or try Pumpkin Pie Toffee Cheesecake for something more traditionally fall-like and equally delicious in a totally different way!
- 1½ cups all-purpose flour
- ¾ cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter, softened
- ½ cup granulated sugar
- ¾ cup dark brown sugar, packed
- 1 large egg
- ¾ teaspoon vanilla extract
- ½ cup merlot or shiraz
- 6oz good quality dark chocolate, roughly chopped
- Preheat oven to 350 degrees.
- Combine the flour, cocoa, salt, and baking soda and set aside.
- Cream together the butter and sugars until light and fluffy. Add the egg, vanilla and merlot and mix gently.
- Gradually add in the dry ingredients until fully incorporated.
- Fold in chocolate chunks and spread batter evenly in lightly greased 9" skillet, 9" pie plate, or 9x9" baking dish.
- Bake for 17-20 minutes, until set but still soft. Let cool slightly on rack before scooping out to serve warm, or cool completely to serve in nice wedges or brownies :)
Adapted from these cookies.
I’m linking these up at Taste and Tell for Cookie Month :)
Anna @ Crunchy Creamy Sweet says
One word: GIMME!!!
Oh my goodness sounds great!
amy @ fearless homemaker says
Oh yum! It’s been way too long since i’ve made a skillet cookie – must change that. Hope you had a great Thanksgiving weekend up north!
Jen @ Savory Simple says
These sound totally incredible!
Nik@ A Brown Table says
I love infusing wine in desserts and your cookies look delicious!
Jennifer @ Peanut Butter and Peppers says
Your brownie looks so moist and delicious! What a creative and fun recipe!!
Kim Bee says
You are a genius. Love the idea of cookies made into skillet cookies. Plus it’s chocolate so you get bonus points for sure. Looks super yummy!
Happy Thanksgiving Weekend!
Wow, this brownie looks so decadent and delicious! And alcohol is such a great flavor enhancer…I can only imagine how fabulous these taste!
I love the way you think! :D
Happy Thanksgiving! These brownies are too good to be true, I’d eat the entire skillet!!
Cassie | Bake Your Day says
Nothing better than red wine and dark chocolate. These look perfect!