What is more impressive after a show stopping meal than serving up a gigantic cookie for your guests to tuck into?  Serving it up in a rustic style cast iron skillet, that's what!

This crunchy cookie goes down well with everyone from kids to adults and is a synch to make.  You can also swap out the chocolate chips for whatever you fancy, Reeses pieces, white chocolate, mini marshmallows... whatever tickles your cookie fantasies.

Serve with your favourite sides, ice cream, more drizzled chocolate or even our very own grown up Moose Maple Whisky Buttercream.

Course Dessert
Keyword comfort food, dessert, homemade
Servings 8


For the skillet cookie

  • 170 g unsalted butter
  • 150 g dark brown sugar
  • 100 g white sugar
  • 2 tsp vanilla essence
  • 1 large egg
  • 1 egg yolk
  • 600 g plain flour
  • 1/2 tsp baking soda
  • 1 pack chocolate chip cookies

For the Moose Maple Whisky Buttercream

  • 100 g Moose Maple butter available at
  • 200 g icing sugar
  • 1 tbsp milk
  • 1 tbsp whisky
  • A pinch of maple smoked salt


  1. preheat the oven to 150C.
  2. Melt about 3/4 of the butter in your cast iron skillet and simmer until golden brown in colour.  Then pour into  mixing bowl.
  3. Add the remaining butter, then add the sugars and vanilla.
  4. Whisk in the egg and egg yolk until smooth.  Let the mixture rest for three minutes and whisk again.  Repeat this process again and the mixture should be smooth and shiny.
  5. Add the flour and baking soda and mix.  Add the chocolate chips and mix.
  6. Give your skillet a quick wipe with a paper towel then add the thick cookie batter.  This is not a gooey cookie, it's going to come out crunchy so the consistency will be that of cookie dough not batter.
  7. Put in the oven and bake for about 20 minutes until just turning golden brown in colour.

For the Moose Maple Whisky Buttercream

  1. The buttercream should be prepared in advance to give it at least 2 to 3 hours in the fridge to chill.

  2. Combine all the ingredients in a bowl and mix together to  thick creamy consistency.  Refrigerate.
  3. When ready to serve use two spoons to make glorious looking quenelles to top your slice of cookie.  Or just eat straight off the spoon - it really is that good!