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Ultimate Skillet Blondie Birthday Cake

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The perfectly gorgeous melty oozy chocolate chip skillet cookie that rivals any cake.  The best skillet blondie, EVER.  

July is a month of many birthdays in our family, and this year it felt right to switch things up for something a little different for my Lucy.  Happy 16th to YOU, Lucy, and this skillet blondie is the gift that keeps on giving!!

This one took a couple of tries – but it’s amazing now, and I think will be something we go back to again and again.  It’s pretty much the most delicious thing EVER.  I morphed my favorite cookie dough recipe and added a beaten egg to gift it some loft, and adjusted some things all in the sake of a gooey delicious mess in a skillet.  It worked.  Some might call this a mess – I couldn’t love it more. 

This is legit super easy, foolproof, and requires very little effort to make something special for someone you love.  It’s also pretty fun to just dig into a big skillet of melty cookie dough with spoons.  A heads up that I tweaked the recipe after taking this ingredient shot, which is missing the corn syrup and heavy cream.  It’s THE BOMB now. 

Skillet Blondie Birthday Cake

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Gooey Chocolate Chip Cookie Skillet Birthday Cake, topped with ice cream and candles.
Course Dessert
Cuisine American
Servings 12

Equipment

  • 10-12" cast iron skillet

Ingredients

  • 2 1/2 sticks salted butter, at room temp
  • 1.5 cups packed dark or light brown sugar
  • large egg, beaten before adding
  • 1 Tbsp vanilla
  • 2 Tbsp light corn syrup
  • 2 Tbsp heavy cream
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1.5 tsp kosher salt
  • 12 oz chocolate chunks or chips
  • vanilla ice cream for topping

Instructions

  • Preheat oven to 350 degrees.
  • In a stand mixer, combine the room temperature butter and the brown sugar until whipped and fluffy, about 1-2 minutes.
  • Whisk the egg in a separate bowl, and then add to the creamed butter and sugar. In a separate small pitcher or bowl, whisk the vanilla, heavy cream and corn syrup, and then add that to the creamed butter mixture.
  • In a separate bowl again, mix the flour, baking soda and salt, and then slowly add to the wet ingredients, mixing minimally. Fold the chocolate chunks into the batter at the end, and dump the dough into a cast iron skillet. I reserve a few chunks of chocolate to scatter on the top.
  • Bake in the center rack for about 22-25 minutes, making sure not to overbake. You want a gooey underdone center, that almost needs to be spooned out of the pan. Trust me that will be the best part!
  • Let the cookie cake rest, until cooled, and serve topped with scoops of vanilla or cookie dough ice cream. Top with candles or sparklers, and sing Happy Birthday!

Notes

This cookie dough is meant to be seriously underbaked, and served spooned out of the skillet in a heaping mess.  Keep an eye on this as every oven temp varies with cook time.  
Whisking the egg before adding to the butter and sugar helps create a crinkle top to this skillet blondie - one of the best parts!  Don't over mix after adding the rest of the ingredients.
 

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