Toasted Coconut Chocolate Chip Skillet Cookie
An ooey gooey chocolate chip skillet cookie full of chocolate chips, M&M's and toasted coconut. So quick and easy to make!
Servings 8 slices
Ingredients
- 1 stick unsalted butter melted
- 1/2 cup sugar
- 1/2 cup brown sugar light
- 1 egg
- 1 tsp coconut extract
- 1 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 cup unsweetened coconut flakes
- 1/2 cup milk chocolate m&m's
- 1/4 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper and spread our the coconut flakes in a single layer
- Bake in oven for 7-8 minutes until it gets light brown and toasty. WATCH IT CAREFULLY AS IT BURNS QUICKLY.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the melted butter and sugars until combined.
- Add in the egg and coconut extract and mix until just combined.
- In a seperate bowl, mix together the flour and baking soda
- Slowly add the flour and baking soda mixture to the stand mixer with the mixer speed on low. Mix until all flour is combined but do not over mix.
- Fold in the toasted coconut, chocolate chips and M&M's
- Spread the cookie dough in an 8 or 9 in cast iron skillet. Flatten it out so their are no lumps
- Optional: Before placing in oven, place some more chocolate chips and M&M's on top and push into the dough slightly.
- Bake for 25-30 minutes.
- You want to take this out when it is still slightly underbaked as it will continue baking in the skillet. If you want a more well done cookie, leave it in for the full 30 minutes.
- Let cool for 25-30 minutes before eating!
Notes
Pop your slices into the microwave for a few seconds if eating the next day to make it warm and gooey again!
We used an 8 inch skillet for a thicker cookie but you could also use a 9 inch skillet.