Skillet Cookie
Photography by Olivia Galletly.
An indulgent and fun dessert, best eaten warm with vanilla ice cream and a swirl of smooth peanut butter or chocolate sauce. The cookie dough can be made in advance and refrigerated, just bring it to room temperature before baking.
Serves: 6
INGREDIENTS
90 grams butter, softened
70 grams soft brown sugar
60 grams caster sugar
1 large egg, size 7
1 teaspoon vanilla paste
200 grams plain flour
½ teaspoon baking powder
¼ teaspoon baking soda
pinch salt
250 grams 50% dark chocolate, roughly chopped
80 grams macadamia nuts
25 grams cornflakes
To serve
vanilla ice cream
smooth peanut butter (optional)
melted chocolate (optional)
METHOD
Equipment: 20cm-diameter (roughly) ovenproof skillet pan.
Preheat the oven to 180°C.
In the bowl of a stand mixer, cream butter and sugars until light and fluffy. Add the egg and vanilla and mix until well incorporated. Add all the dry ingredients, plus 200 grams of the chocolate and all the nuts. Mix to combine then fold through the cornflakes. Press the dough into the skillet pan and top with the remaining chocolate. Bake for 20-25 minutes or until the cookie is cooked through.
To serve: Serve warm with vanilla ice cream and a swirl of melted chocolate and smooth peanut butter, if desired.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!