Skillet M&M Cookie (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup of regular, all-purpose flour
02 - 1/2 teaspoon of baking powder for rising
03 - 1/4 teaspoon of table salt
04 - 1/4 cup of butter, melted and left to cool
05 - 1/4 cup of packed light-brown sugar
06 - 2 tablespoons of white sugar
07 - 1 large egg at room temperature
08 - 1 teaspoon of vanilla extract
09 - 3/4 cup of M&M candies (from the full 1 cup batch)

→ Topping

10 - 1/3 cup of milk chocolate chips
11 - 1/4 cup of M&M candies (what’s left from the original cup batch)

# Instructions:

01 - Turn your oven on to 350°F (175°C). Either grease an 8-inch cast-iron skillet or line it with parchment paper to avoid sticking.
02 - In a smaller bowl, mix the flour, baking powder, and salt really well, then put it aside for later.
03 - In a larger mixing bowl, mix the melted butter, brown sugar, and granulated sugar using a mixer or even just a spoon. Once it’s smooth, throw in the egg and vanilla and give it another mix until combined.
04 - Pour the dry ingredients into the wet mixture and stir until everything's just mixed together. Don’t overdo it—stop once you don’t see any dry flour bits.
05 - Gently fold in 3/4 cup of the M&Ms so they’re spread evenly throughout the cookie dough.
06 - Take your dough and press it flat into the pan, making sure it’s nice and even across the bottom.
07 - Pop it in the oven for anywhere from 15 to 20 minutes. It’s done when the edges get a golden color, and the middle is set but still slightly soft.
08 - Take the skillet out and place it on a wired rack. Let the cookie cool down for 10 minutes while still in the skillet.
09 - In a microwavable bowl, melt your milk chocolate chips. Start by warming them for 30 seconds, then stir. If they’re not fully melted, keep heating in 15-second bursts, stirring after each one until smooth.
10 - Pour the melted chocolate over the warm cookie and spread it out evenly. Quickly press on the rest of the M&Ms while the chocolate’s still wet so they stick.
11 - Leave the cookie for 15 to 20 more minutes, giving the chocolate topping time to harden and the cookie to cool completely.
12 - Cut the cookie into pizza-style wedges and serve. Use a sharp knife, and for cleaner slices, wipe the blade after each cut.

# Notes:

01 - No cast iron pan? Swap it for a round cake pan or a springform one.
02 - Want a gooier center? Bake it closer to 15 minutes instead of 20.
03 - Keep leftovers fresh by storing them in a sealed container at room temp for up to 3 days.
04 - Add a twist by mixing in your favorite candies, nuts, or even shredded coconut.

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