Red Velvet Skillet Cookie

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!

Course Dessert

Cuisine American

Keyword christmas recipe, cookie recipe, red velvet recipe, valentines day recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 454

Author Gayle

Ingredients

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

Instructions

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.

Notes

See my tips and tricks for making this Red Velvet Skillet Cookie above recipe box.

Nutrition