Giant Skillet Cookie

Giant Skillet Cookie

Giant Skillet Cookie

May 23, 2022

Giant Skillet Cookie

INGREDIENTS

2 ½ cups (350 grams) all purpose flour

½ teaspoon (3 grams) baking soda

½ teaspoon (4 grams) salt

2 sticks (227 grams) butter

2/3 cup (130 grams) sugar

½ cup (85 grams) powdered sugar

1 egg

¾ cup (90 grams) frozen raspberries (if you only have fresh raspberries, stick them in the freezer for about 30 minutes before beginning this recipe)

½ cup (50 grams) Red Vines Original Red Easter Twists, cut into small pieces

½ tablespoon butter for greasing the skillet

Vanilla ice cream (optional)

01. Step One – Make Cookie Dough

Preheat your oven to 350F.

In the bowl of a stand mixer or in a large bowl, combine the baking soda, salt, butter, sugar, and powdered sugar. Using the paddle attachment of the stand mixer, a handheld electric mixer, or a wooden spoon, combine the ingredients until light – about 3 min.

Add the egg & mix on medium speed until fully blended, then add the flour to the mixture & mix slowly until streaks of flour disappear into the dough.

Make Cookie Dough

02. Step Two – Scoop Cookie Dough Into Skillet

Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

Generously butter the bottom and sizes of a 10” cast iron skillet.

Using the rubber spatula, scoop the cookie dough into the skillet. Using the spatula or your hands, gently spread the dough into the skillet in an even layer.

Scoop Cookie Dough Into Skillet

03. Step Three – Bake Skillet Cookie

Press the reserved raspberries and chopped raspberry twists onto the surface of the cookie dough.

Bake the skillet cookie for 35-40 minutes, until the edges are golden and set and the center is still pale and soft.

Bake Skillet Cookie

04. Step Four – Add Vanilla Ice Cream

Serve warm with vanilla ice cream.
Add Vanilla Ice Cream

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INGREDIENTS

EASTER BASKET CUPCAKES:

Funfetti cupcakes (use your favorite recipe or a simple box mix)

Frosting (use premade frosting or the recipe included here)

Shredded coconut

Red Vines Original Red Easter Twists

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COCONUT GRASS:

1 cup shredded coconut

Green food coloring

1 cup raspberry yogurt

2 1/2 cups powdered sugar

1 pinch of salt

FROSTING:

*Optional! Feel free to use a pre-made frosting

¾ cup powdered sugar, plus 1 tbsp.

8 tablespoon butter

 teaspoon table salt

01. Step One – Make Coconut Grass

Place the shredded coconut in a zip-top plastic bag. Add a very small drop of green food coloring to the bag.
Make Coconut Grass

02. Step Two – Spread Green Food Coloring

Seal the bag and start shaking. Massage the coconut around with your hands until the color is distributed and the coconut is green. If you’d like a deeper green color, add more food coloring and repeat.
Spread Green Food Coloring

03. Step Three – Make Cupcake Frosting

*Optional! Free free to use a premade frosting instead.

In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy. Add ½ of the powdered sugar and mix on low speed until combined.

Add the remaining powdered sugar. Mix on low speed until combined. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

Make Cupcake Frosting

04. Step Four – Decorate Easter Cupcakes

Frost each cupcake and stick 2 candy eggs in the center of each.

Roll the edges of each cupcake in the green coconut so the “grass” sticks to the edges of the frosted cupcake.

Decorate Easter Cupcakes

05. Step Five – Add Easter Basket Handles Using Red Vines Licorice

Cut Red Vines Twists in half. Using the halves, bend into arc shapes.

Stick the arcs into the frosting on top of the cupcakes to create your handles.

Enjoy!

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