Red Velvet Skillet Cookie is thick and chewy, with a warm, gooey center. Baked in a skillet and topped with chocolate chips, you’ll want to dig in with a big scoop of vanilla ice cream!
Ahh red velvet desserts…I love thee. Let me count the ways…
And now that Valentine’s Day is just around the corner, red velvet treats are popping up everywhere!
Skillet desserts have always been a favorite of mine, too. A warm and chewy center that is just begging to be dug into with a spoon. It’s safe to say that I’ve made this peanut butter chocolate chip skillet cookie one too many times!
And even though red velvet baking is acceptable any time of the year, it’s more festive (and fun!) come Valentine’s Day. Whether you celebrate the holiday or not, you just can’t ignore those red and pink treats.
So I guess it’s no surprise that this Red Velvet Skillet Cookie is on showcase for today! Not only is it a breeze to whip up, but it’s just so pretty with that deep red color. Perfect for Valentine’s Day, or any other day, for that matter. And the best part is that you don’t have to wait for this cookie to cool before you dig in. It’s better to eat it when it’s warm!
This skillet cookie recipe is everything a warm baked cookie should be. It’s crispy on the outside, warm and gooey on the inside, and is full of chocolate flavor. The cocoa powder and chocolate chips combine to create the most decadent flavor.
How to make a Red Velvet Skillet Cookie:
Like most of my easy desserts, this cast iron skillet cookie is ready in less than an hour. Which means in no time, you can dig into this warm and oh-so delicious treat.
- To start, you’ll want to cream together some butter and sugar until light and fluffy. It’s takes a little arm power (unless you’re using a stand mixer), but it’s all worth it.
- Add an egg, some food coloring, vinegar and vanilla and beat well.
- Next, whisk together the dry ingredients and slowly add to the butter mixture until just combined. Fold in some chocolate chips for an extra burst of chocolate.
- Using lightly greased hands, spread the dough into a greased cast iron skillet and let the oven work its magic.
Variations of Red Velvet Skillet Cookie:
Add more chocolate! Sprinkle in some white chocolate chips or dark chocolate chunks for even more flavor.
Spread some cream cheese frosting on top! Make this into a cookie cake or pie and grab that frosting.
Use more toppings! Oreo cookies, M&Ms or crushed candy canes would be an excellent addition to this skillet cookie.
Some tips for making this Red Velvet Skillet Cookie:
If you don’t have a cast iron skillet for this recipe, a 9-inch cake pan will work just as well.
A hand mixer or stand mixer is almost necessary for this recipe. While you could use a whisk, your arms will get pretty tired, so have that mixer on hand!
Be sure to beat the butter and sugar until light and fluffy. This will in small air pockets in the dough, which means that the skillet cookie will rise.
The dough may be a bit sticky when spreading into your skillet, so lightly grease your hands with cooking spray before handling the dough. This will save you from a sticky mess!
So grab those ingredients, that vanilla ice cream, and get ready to dig into this ooey-gooey, chocolatey skillet cookie!
Looking for more cookie recipes? I’ve got you covered!
- Chocolate Peanut Butter Blossoms
- Strawberry Cake Mix Cookies
- Chai Spiced Sugar Cookies
- Glazed Apple Oatmeal Cookies
- Chocolate Chunk Peanut Butter Cup Cookies
- Vanilla Sugar Cookie Bars
Red Velvet Skillet Cookie
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1½ tablespoons liquid red food coloring
- 2 teaspoons distilled white vinegar
- 1 teaspoon vanilla bean paste or vanilla extract
- 2⅓ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini chocolate chips
- Vanilla ice cream for topping if desired
- Preheat oven to 350°F. Lightly grease a 9-inch cast iron skillet or cake pan with cooking spray. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes, stopping to scrape sides of bowl. Add egg, food coloring, vinegar, and vanilla bean paste/extract. Beat until combined. Set aside.
- In a medium bowl, whisk flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until just combined. Gently fold in mini chocolate chips.
- Using lightly greased hands, press dough into prepared skillet/pan. Top with additional chocolate chips, if desired.
- Bake for about 25 minutes, or until edges are firm. Remove from oven and serve warm with vanilla ice cream, if desired. If you would like to serve cookie in pie slices, let cool for at least 20 minutes before cutting.