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Cast Iron Skillet Butterbeer Cookie Recipe
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5 from 1 vote

Cast Iron Cookie

Chocolate chip butter bear cookie made in a cast iron pan.
Servings 6
Calories 741kcal

Ingredients

  • ½ cup 1 stick Unsalted Butter
  • ¼ cup Granulated Sugar
  • ¾ cup Light Brown Sugar
  • ¼ cup Instant Vanilla Pudding Mix dry
  • ¼ cup Instant Butterscotch Pudding Mix dry
  • 2 Large Eggs
  • 1 Additional Egg Yolk
  • 1 tsp Vanilla Extract
  • 1 tsp Imitation Butter
  • ½ tsp salt
  • 1 tsp Baking Soda
  • cups All Purpose Flour
  • 1 cup of chocolate chips
  • 1/2 cup Butterfinger bits
  • cup Heath Toffee Bits straight toffee, not the chocolate toffee mix

Instructions

  • In a large mixing bowl cream butter and all sugars together until smooth.
  • Add pudding mixes, eggs, egg yolk, vanilla, and imitation butter.
  • Beat for about one minute on medium speed.
  • In a separate bowl, combine flour, baking soda, and salt.
  • Begin to combine the dry ingredients to the wet ingredients 1/2 cup at a time until all have been combined.
  • Fold in the in chocolate chips and butterfingers bits.
  • Cover the bowl with plastic wrap and chill for two hours.
  • Lightly grease your sauce pan or cast iron pan.
  • Scoop out 2 cups of batter per cast iron pan.
  • Press the cookie dough into the pan making sure it is evenly covered.
  • Bake at 350° F for 15 - 18 minutes.
  • Cool in pan for a couple of minutes before adding your ice cream and whip cream.
  • Garnish with chocolate chips, butterfingers chips and fudge.

Video

Nutrition

Calories: 741kcal | Carbohydrates: 110g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 137mg | Sodium: 485mg | Potassium: 144mg | Fiber: 3g | Sugar: 64g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg