Tips-y Tuesdays: How to Make a Skillet Cookie Tower

I am sharing a recipe today, but the main focus is on the idea. Because really, you can do this with any skillet cookie recipe. You could even do it with bars. As long as you have cookie/biscuit cutters in a few sizes, you are good to go.

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For this particular skillet cookie, I used a recipe I had shared as a part of my Friday Favorites Series. I love chocolate chip cookies in any form, and this was a way of making something fun for a friend’s birthday. Bonus to these kinds of recipes? No chill time required. So, you can get the urge to make a skillet cookie and enjoy it right away. The only ingredient that needs special treatment is the eggs, but you can warm them in water to speed things up. For the butter, no need to let it sit out since you are just melting it anyway.

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Directions for Skillet Cookie Tower

Slightly adapted from What Jessica Baked Next

  • 2 sticks butter (1 cup)
  • 1 cup, packed, dark brown sugar
  • 1/2 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 2 eggs, room temperature
  • 1/2 teaspoon salt
  • 2.5 cups flour
  • 1 teaspoon baking soda
  • 1.5 cups assorted chocolate chips (I used mini chocolate chips, toffee bits, and butterscotch chips) 

Preheat the oven to 375 degrees. In your medium-sized cast iron skillet, brown the butter.

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Be sure to swirl it around and up the sides because this greases the pan for baking later. When the butter is browned (5-10 minutes on medium low heat), remove from the heat. Pour the butter into your mixing bowl and allow to cool for a few minutes.

In your mixer, paddle together the brown butter with the dark brown and granulated sugars until fluffy (about 3-4 minutes). Beat in the eggs, one at a time for 30 seconds each, and then the vanilla.

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Stir in the salt, flour, and baking soda. Just before the dry ingredients are mixed in, stir in the chocolate chips.

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Press the dough into the cast iron skillet. Do this as evenly as possible, and go up the sides a bit.

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Bake for 25-35 minutes until the top is golden. Allow the cookie to cool completely before continuing.

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Using several cookie cutters of different sizes, lay them out on top of the cookie to make sure they fit.

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Then, cut out the cookies. Stack them on top of each other, largest to smallest. And, ta da–cookie tower!

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Directions for Skillet Cookie Tower (without pictures)

Slightly adapted from What Jessica Baked Next

  • 2 sticks butter (1 cup)
  • 1 cup, packed, dark brown sugar
  • 1/2 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 2 eggs, room temperature
  • 1/2 teaspoon salt
  • 2.5 cups flour
  • 1 teaspoon baking soda
  • 1.5 cups assorted chocolate chips (I used mini chocolate chips, toffee bits, and butterscotch chips) 

Preheat the oven to 375 degrees. In your medium-sized cast iron skillet, brown the butter. Be sure to swirl it around and up the sides because this greases the pan for baking later. When the butter is browned (5-10 minutes on medium low heat), remove from the heat. Pour the butter into your mixing bowl and allow to cool for a few minutes.

In your mixer, paddle together the brown butter with the dark brown and granulated sugars until fluffy (about 3-4 minutes). Beat in the eggs, one at a time for 30 seconds each, and then the vanilla. Stir in the salt, flour, and baking soda. Just before the dry ingredients are mixed in, stir in the chocolate chips.

Press the dough into the cast iron skillet. Do this as evenly as possible, and go up the sides a bit. Bake for 25-35 minutes until the top is golden. Allow the cookie to cool completely before continuing.

Using several cookie cutters of different sizes, lay them out on top of the cookie to make sure they fit. Then, cut out the cookies. Stack them on top of each other, largest to smallest. And, ta da–cookie tower!

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