Oh, you guys, gather ‘round because I’ve got a dessert creation that’s pure, unadulterated joy baked into a skillet! There’s something about a giant, warm cookie, still crackling from the oven, that just makes everything feel a little bit better, right? My family absolutely devours this Snoopy skillet cookie. It’s become our go-to for cozy movie nights or when we just need a little sweet celebration. Honestly, I’ve been baking for years, and perfecting crowd-pleasing desserts like this is my absolute passion. It’s simple, it’s fun, and it’s guaranteed to put smiles on faces, from the littlest peanut to the grown-ups. Trust me, this is the dessert that brings everyone together.
Why You’ll Love This Snoopy Skillet Cookie
Seriously, this cookie is a game-changer!
- Super Easy to Make: Even if you think you’re not a baker, you can totally nail this. The steps are simple and straightforward.
- Perfect for Sharing: It’s giant! Cut it into wedges and watch everyone dive in. Way more fun than individual cookies sometimes.
- Totally Customizable: Love white chocolate? Use that! Crave rainbow sprinkles like me? Go for it! You make it your own.
- Warm and Gooey Perfection: That right-out-of-the-oven texture with melty chocolate chips? Unbeatable. Especially with a scoop of ice cream!
- Fun for Everyone: Kids go wild for it, and honestly, so do adults. It’s just a happy dessert.
Gather Your Ingredients for the Perfect Snoopy Skillet Cookie
Okay, let’s get our game faces on and gather everything we need to make this amazing Snoopy skillet cookie! The secret to a really great cookie, I’ve found, is using good quality ingredients. It just makes a difference you can really taste. For this big guy, we’re going to need a few things:
For the Cookie Dough:
- 1/2 cup unsalted butter, melted: Make sure it’s melted but not super hot. Little tip: I always use good quality butter; it really bumps up the flavor.
- 3/4 cup packed brown sugar: This is what gives it that lovely chewy texture and deep caramel flavor. Pack it down into your measuring cup!
- 1/4 cup granulated sugar: Just a bit of white sugar helps with crispness around the edges.
- 1 large egg: Make sure it’s at room temperature! This helps it blend in smoothly.
- 1 teaspoon vanilla extract: Never skimp on the vanilla – it’s like the perfume of baking!
- 1 1/4 cups all-purpose flour: This is our base, the structure of our cookie.
- 1/2 teaspoon baking soda: This little guy helps give the cookie a nice lift.
- 1/4 teaspoon salt: Just a pinch to balance out all that sweetness!
- 1 cup chocolate chips: I’m partial to semi-sweet, but use whatever you love! Milk chocolate, dark chocolate, mini chips – go wild!
Optional Toppings (because why not?!):
- 1/4 cup sprinkles: These are my favorite! They make it look so festive, especially if you’re calling it a Snoopy cookie with all those colors.
- 2 scoops vanilla ice cream: This is non-negotiable for serving, in my book!
Remember, having your butter and egg at room temperature really does help everything come together more smoothly. It’s a small step, but it’s one of those kitchen secrets that truly makes a difference. You can check out some ideas for flour substitutes if you need them, but for this recipe, standard all-purpose flour works like a charm.
Step-by-Step Guide to Making Your Snoopy Skillet Cookie
Alright, it’s time to get our hands dirty and make some cookie magic! Following these steps will get you that perfectly baked, gooey-in-the-middle Snoopy skillet cookie every single time. It’s honestly one of my favorite parts of baking – watching it all come together! If you’re ever wondering about the secret to a moist cake, much of that applies here too, just in cookie form!
Preparing the Skillet and Oven for Your Snoopy Skillet Cookie
First things first, let’s get that oven nice and toasty. You’ll want to preheat it to 350°F (175°C). While that’s happening, grab your trusty 10-inch cast iron skillet and give it a good greasing. I usually use a quick spray of cooking oil or just a little bit of butter and spread it around with a paper towel. This step is super important, trust me, it stops our beautiful cookie from sticking and helps it bake up nice and even. Nobody wants a cookie that’s stuck to the pan!
Mixing the Wet Ingredients for the Snoopy Skillet Cookie Dough
Now for the yummy part! In a nice big mixing bowl, toss in your melted butter, that packed brown sugar, and the granulated sugar. Grab a whisk or a sturdy spatula and mix it all up until it’s nice and combined. It should look sort of wet and sandy. Then, crack in your room temperature egg and add that splash of vanilla extract. Beat it all together until it’s smooth and creamy. For an extra fluffy mix, I like to whisk it really well, making sure there are no streaks of egg left. Little tips like these really do make it easier!
Combining Dry and Wet Ingredients for the Snoopy Skillet Cookie
In a separate, smaller bowl, just give your flour, baking soda, and salt a quick whisk together. This just makes sure the baking soda and salt get evenly distributed, so you don’t get a weird salty bite! Now, here’s the trick: gradually add this dry mixture to your wet ingredients. Mix until it’s *just* combined. Seriously, please don’t overmix! We want a tender cookie, and overmixing develops the gluten too much, which can make it tough. Stop mixing as soon as you don’t see big streaks of dry flour anymore. A few little bits are okay!
Adding Chocolate Chips and Baking the Snoopy Skillet Cookie
Alright, time for everyone’s favorite part – the chocolate chips! Gently fold them into the dough using your spatula. Try to get them evenly distributed without squishing the dough too much. Then, carefully scrape the dough into your greased skillet. Spread it out evenly with your spatula so it’s nice and smooth across the bottom. Pop it into that preheated oven for about 20-25 minutes. You’re looking for the edges to be golden brown and set, but the center should still look a little soft and maybe even a tiny bit gooey. That’s the secret to a perfect texture! While it’s baking, the whole house starts to smell amazing – it’s pure bliss!
Finishing Touches and Serving Your Snoopy Skillet Cookie
As soon as it comes out of the oven, if you’re using festive sprinkles (which, let’s be real, you totally should for a Snoopy skillet cookie!), shower them all over the top while it’s still hot. They’ll stick perfectly! Let it cool in the skillet for about 10 minutes before you even think about cutting into it. This helps it set up just enough. Then, serve it warm, with a big ol’ scoop of vanilla ice cream right on top. It’s like the most amazing dessert combination ever, way better than just plain brownies and ice cream, you know? This combo is truly iconic.
Tips for the Ultimate Snoopy Skillet Cookie
Okay, so you want your Snoopy skillet cookie to be absolutely perfect, right? I’ve got a few tricks up my sleeve from all my baking adventures. First off, don’t overmix the dough! I know I said it before, but it’s so important. Stop mixing as soon as you don’t see dry flour. Overmixing is the quickest way to a tough cookie, and we want gooey bliss, not a hockey puck, remember? If you really want that super thick, fudgy center, and you have a little extra time, try chilling the dough in the fridge for about 30 minutes before pressing it into the skillet. It really helps it bake up thicker!
One common pitfall is baking it too long. You want those edges golden brown, but the middle should still look a little underdone when you pull it out. It will finish cooking from the residual heat in the skillet, which is exactly what we want for that perfect gooey center. If you don’t have semi-sweet chocolate chips, don’t stress! Use milk chocolate, dark chocolate chunks, or even white chocolate chips – they all work wonderfully. For more tips on achieving that perfect texture, check out how to get moist brownies; lots of those secrets apply here too!
Variations and Serving Suggestions for Your Skillet Cookie
You know, the beauty of this Snoopy skillet cookie is how darn versatile it is! It’s already awesome, but you can totally make it your own. Don’t have semi-sweet chips? No problem! Try milk chocolate for a sweeter vibe, or dark chocolate chunks for a more intense flavor. I’ve even tossed in a handful of chopped pecans or walnuts before, and they add a lovely crunch. Little bits of toffee or even M&Ms would be amazing, too!
And serving suggestions? Beyond the essential ice cream, which I highly, highly recommend, you could totally drizzle it with some warm caramel sauce – kind of like those yummy caramel apple nachos, but in cookie form! A dollop of fresh whipped cream is always lovely, or even a sprinkle of sea salt on top if you’re feeling fancy. It’s just a happy, adaptable dessert!
Frequently Asked Questions About the Snoopy Skillet Cookie
Got questions about our giant, delicious Snoopy skillet cookie? I totally get it! Baking this big can sometimes bring up a few things, so let’s go over some common ones:
Can I make a smaller snoopy skillet cookie?
Absolutely! If you don’t have a 10-inch skillet or just want individual cookies, you can totally adapt this. Just scoop the dough into smaller portions (about 2 tablespoons each) and place them on a parchment-lined baking sheet. You’ll likely need to bake them for less time, maybe around 10-12 minutes, so keep an eye on them! They’ll look adorable and be just as tasty.
How do I store leftover snoopy skillet cookie?
If, by some miracle, you have leftovers, the best way to store it is actually right in the skillet! Just cover it tightly with plastic wrap or foil. You can keep it at room temperature for a day or two. If it’s really warm where you live, the fridge might be better to keep it from getting too soft. Just pop it in the microwave for about 10 seconds to warm it up before serving again – pure magic!
What are good substitutes for eggs in this snoopy skillet cookie recipe?
No egg? No problem! You can totally swap out that egg for a few different things. My favorite egg substitute for cookies like this is a “flax egg” – just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it gets thick and gel-like. Applesauce also works great; use about 1/4 cup of unsweetened applesauce. Keep in mind that using substitutes might make the cookie a little softer or less chewy, but it will still be deliciously chocolatey!
Estimated Nutritional Information
Alright, let’s talk numbers for our yummy Snoopy skillet cookie! Keep in mind these are just estimates, okay? Because everyone’s ingredients can be a little different, and we’re slicing this baby a few different ways. But generally, a serving (if you can stop at just one!) is going to be something like: Calories: around 350-450, Fat: 20-25g, Protein: 4-6g, Carbohydrates: 40-50g, and Sugar: way too much to count deliciously! It just depends on your chocolate chips and how you cut it!
Share Your Snoopy Skillet Cookie Creations!
Okay, now that you’ve hopefully whipped up your own amazing Snoopy skillet cookie, I’d absolutely LOVE to hear what you thought! Did it turn out perfectly gooey? Did Snoopy make a guest appearance with some fun sprinkles? Drop a comment below and tell me all about it – I genuinely love hearing from you guys! And if you snapped some pics, please tag me on social media or share them via the contact form. Seeing your creations makes my baking heart so happy!
Snoopy Skillet Cookie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your 10-inch cast iron skillet.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined.
- Beat in the egg and vanilla extract until smooth.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Spread the cookie dough evenly into the prepared skillet.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is still slightly soft.
- If using, sprinkle the top with sprinkles immediately after removing from the oven.
- Let the cookie cool slightly in the skillet before serving. Serve warm with vanilla ice cream.