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Hershey's Chocolate Toffee Skillet CookieHershey's Chocolate Toffee Skillet Cookie
Hershey's Chocolate Toffee Skillet Cookie
Hershey's Chocolate Toffee Skillet Cookie
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Recipe - The Fairway Market Corporate
Hershey'sChocolateToffeeSkilletCookie.jpg
Hershey's Chocolate Toffee Skillet Cookie
Prep Time20 Minutes
Servings9
Cook Time20 Minutes
Calories410
Ingredients
1/2 cup Unsalted butter (1 sticks), softened
1/2 cup granulated sugar
1/2 cup Packed light brown sugar
1 tsp vanilla extract
1 egg
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup HERSHEY’S Semi- Sweet Chocolate Chips
1/4 cup HEATH BITS O’ BRICKLE Toffee Bits
32 HERSHEY’S KISSES Brand Milk Chocolates
HERSHEY’S Hot Fudge Topping (optional)
Ice cream (optional)
Directions
  1. Heat oven to 350°F.
  2. Heat 8-inch cast iron skillet with 2-inch sides in oven while preparing cookie dough.
  3. Remove wrappers from milk chocolates; set aside.
  4. Beat butter, brown sugar and granulated sugar in large bowl until light and fluffy.
  5. Beat in egg and vanilla.
  6. Stir together flour, baking soda and salt; gradually blend into butter mixture.
  7. Stir in toffee bits and chocolate chips.
  8. Carefully remove hot skillet from oven; place on heatproof surface.
  9. Spread cookie batter evenly in skillet.
  10. Press reserved milk chocolate pieces into batter.
  11. Bake 15 to 20 minutes or until edges of cookie are golden brown.
  12. Cool slightly.
  13. Cookie center will sink as it cools.
  14. Serve warm with ice cream and hot fudge, if desired.
  15. Makes 9 servings.

 

Nutritional Information
  • 22 g Total Fat
  • 50 g Total Carbohydrate
  • 33 g Total Sugars
  • 5 g Protein
20 minutes
Prep Time
20 minutes
Cook Time
9
Servings
410
Calories

Shop Ingredients

Makes 9 servings
1/2 cup Unsalted butter (1 sticks), softened
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
1/2 cup granulated sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
1/2 cup Packed light brown sugar
Wholesome Pantry Organic Light Brown Sugar, 24 oz
Wholesome Pantry Organic Light Brown Sugar, 24 oz
$5.79$0.24/oz
1 tsp vanilla extract
McCormick Pure Vanilla Extract, 1 fl oz
McCormick Pure Vanilla Extract, 1 fl oz
$6.99$6.99/fl oz
1 egg
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$5.99$0.50 each
1 1/2 cups all-purpose flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$6.99$1.40/lb
3/4 tsp baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb
$1.99$0.12/oz
1/2 tsp salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
1/2 cup HERSHEY’S Semi- Sweet Chocolate Chips
Not Available
1/4 cup HEATH BITS O’ BRICKLE Toffee Bits
Not Available
32 HERSHEY’S KISSES Brand Milk Chocolates
HERSHEY'S KISSES Milk Chocolate Candy Bag, 17 oz
HERSHEY'S KISSES Milk Chocolate Candy Bag, 17 oz
On Sale! Limit 4
$4.39 was $8.79$0.26/oz
HERSHEY’S Hot Fudge Topping (optional)
Not Available
Ice cream (optional)
Häagen-Dazs Chocolate Ice Cream, 14 fl oz
Häagen-Dazs Chocolate Ice Cream, 14 fl oz
$6.49$0.46/fl oz

Nutritional Information

  • 22 g Total Fat
  • 50 g Total Carbohydrate
  • 33 g Total Sugars
  • 5 g Protein

Directions

  1. Heat oven to 350°F.
  2. Heat 8-inch cast iron skillet with 2-inch sides in oven while preparing cookie dough.
  3. Remove wrappers from milk chocolates; set aside.
  4. Beat butter, brown sugar and granulated sugar in large bowl until light and fluffy.
  5. Beat in egg and vanilla.
  6. Stir together flour, baking soda and salt; gradually blend into butter mixture.
  7. Stir in toffee bits and chocolate chips.
  8. Carefully remove hot skillet from oven; place on heatproof surface.
  9. Spread cookie batter evenly in skillet.
  10. Press reserved milk chocolate pieces into batter.
  11. Bake 15 to 20 minutes or until edges of cookie are golden brown.
  12. Cool slightly.
  13. Cookie center will sink as it cools.
  14. Serve warm with ice cream and hot fudge, if desired.
  15. Makes 9 servings.