I can’t seem to get enough of these giant cookie recipes. They’re so easy to make and when we add ice cream to them, they’re the perfect dessert. So far, I think I’ve made three similar to this and each one has been spectacular.
This is an interesting recipe in that it infuses the flavors of bourbon, butterscotch, pecans and coffee. That’s a lot and each of these flavors really stands out. The best part about all of these skillet cookie recipes is that they’re so easy to prepare. And if there are only two of you, as there are with us, this should last at least a few nights for dessert.
For the Cookie
3 Tablespoons Bourbon
2 Teaspoons Espresso Powder
1 1/2 Sticks Butter, Softened
1 1/4 Cups Brown Sugar
2 Teaspoons Vanilla Extract
1 Large Egg
1 3/4 Cup All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
4-Ounces Butterscotch Morsels
3/4 Cups Pecans, Toasted, Chopped
For the Topping
Chopped Butterscotch Morsels
Vanilla Ice Cream
I’d like to thank Southern Cast Iron for this recipe. I believe they were the source for each of the cookie recipes I’ve prepared and as I said, they were all awesome.
Pre-Heat the Oven
Arrange your oven racks so one of them is in the center position. Then, pre-heat the oven to 350 degrees.
Combine Bourbon & Espresso
In a small bowl, combine the bourbon and the espresso well. Set aside for later use.
Mix Butter & Sugar
In the bowl of a stand mixer, add the butter and brown sugar. Turn the mixer on low and let it run for about three minutes. After that, add in the vanilla extract extract and the large egg. Turn the mixer on low and let it run for another two minutes.
Mix Dry Ingredients
In a large bowl, combine the flour, baking soda and salt. Use a whisk to mix these ingredients together well.
Make the Batter
With the stand mixer running on low, slowly add the dry ingredients to the bowl with the butter and sugar in it. Then, add in the bourbon and espresso mixture and after that, add in the butterscotch and the pecans. Continue to mix for another 30 seconds until everything is distributed evenly. If the batter is too dry, add water by the teaspoon until you get a consistency of pudding.
Bake the Cookie
Butter a nine-inch cast iron skillet well. Then, pour the batter into the skillet, place the skillet in the oven and let bake for approximately 40 minutes. When you insert a toothpick in the center of the cookie and it comes out clean, you’ll know it’s done. You may also need to place some tin foil over the skillet for the last few minutes so it doesn’t brown too much.
Let Cool & Serve
After the cookie is finished baking, remove it from the oven and let it cool for a few minutes. Then, divide it up between bowls, add some butterscotch morsels and ice cream to each and serve. Enjoy!
The Final Espresso, Bourbon & Butterscotch Cookie
There’s a lot going on this this one, flavor-wise, so enjoy it. It’s very good. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!