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salty sweet cookie skillet

So I was a part of a supper club dinner last night. Granted, I may be the only one calling it that but I really just want to be a part of one so bad, that I am willing it into existence. To start things off with a bang, I hosted the one last night. There are a few vegetarians in the group so I decided to keep things simple and go all veggie for the night. I wanted to do a few different things so I went with a combo of my go-to's along with a few things that I wanted to try out for the first time. To get the most flavor out of the menu, I decided to go with a fusion menu of Indo-Chinese. That way, I could use some of the recipes that I love and can make in my sleep and pair it with some other fun dishes. I have two more recipes from last night to share with you (and I will in a later post) but first things first!


The one thing that I was dying to try was this dessert that I found on one of my favorite blogs. She did a giant cookie s'mores skillet and I wanted to make it with some modifications. I don't love overly sweet desserts...the thing that I love the most is a well balanced dessert that let's you appreciate all the different components as well as the melded flavors of two different things. Like my Indian/Asian dishes...I like heat but I don't like things to be so spicy that it blows your mouth out and then you are eating the rest of the dish with a numb mouth and a sweaty forehead. Same goes with my desserts, I like to keep the sugary sweet down so that you can stand to eat more than just a bite full. Because I want more.


So the recipe that I started with is from Half Baked Harvest. I am sure that you have heard of it as it has been around for a long time and she is pretty much of a genius in her food combinations and presentations. One of the things that I love about her recipes is that it is just simple goodness. So when I saw this recipe of hers, I knew immediately that I wanted to try it with a few tweaks. Instead of a full on s'mores skillet, I wanted to add a salty component to it to give me that salty sweetness that I always crave. So instead of the graham crackers that you would find in a traditional s'mores, I went with salty pretzel balls that I happened to have at home. I mean, I can't be the only one who loves loves loves those pretzel M&M's when they came out on the market am I? That is the flavor combination that I was going for. I also added dark chocolate chips to this so that it cuts some of the other sweet components and it was perfect to add a layer of flavor since I used Hershey's chocolate bars like she did.


I also did a video so you can see that the whole recipe comes together fairly quickly!

Salty Sweet Cookie Skillet

Recipe adapted from Half Baked Harvest


INGREDIENTS:

2 sticks (1 cup) salted butter, at room temperature

1/2 cup dark brown sugar

1/4 cup granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp kosher salt

1 cup dark chocolate chips

1/2 cup small salty pretzels (I used Snyder's butter pretzel balls)

8 large marshmallows

1 Hershey Chocolate Bar, broken into pieces


DIRECTIONS:

  1. Preheat the oven to 350 degrees F. Spread some melted butter on a 10 inch cast iron skillet.

  2. In a stand mixture or a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined.

  3. Add in the eggs, one at a time, until combined.

  4. Add the vanilla, beating until the mixture is very creamy.

  5. Slowly add the flour, baking soda, and salt just until it all comes together. Don't over beat. Add in the dark chocolate chips either by hand or just a few more seconds in the mixer.

  6. Spread 1/2 of the dough into the bottom of the skillet. Arrange the Hershey's bars, pretzels and marshmallows over cookie dough. Add the remaining cookie dough, gently spreading the dough over the marshmallows and chocolate the best that you can.

  7. Bake for 20 minutes in the oven. Remove from the oven, let cool 3-5 minutes. Top with scoops of vanilla bean ice cream and stand back so you don't get mobbed by the crowd.

If you want more cooking videos, check out my youTube channel and subscribe! I know I just started at all of this, but I am going to keep going and one day, I am going to figure out how all of this works! Just starting to use all of this social media and all it's tools has been a mind trip but it's been equally frustrating and fun! Thank goodness for friends who know much better than me what it all involves! Love ya'll!


What are you guys still doing here though...go make this today and be the hero of your family...or just your own hero!




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