ComScore

Triple Cookie Skillet Pie

Average (283)
Photo: Liz Andrew/Styling: Erin McDowell

You could make a regular batch of cookies, or you could completely blow everyone away with this triple cookie skillet pie. The rich and gooey creation is part chocolate chip cookie, part chocolate s’mores cookie and part snickerdoodle.


Ingredients

Chocolate Chip Cookie Dough

4 tablespoons unsalted butter, melted

⅓ cup light brown sugar

3 tablespoons granulated sugar

1 large egg white

¾ teaspoon pure vanilla extract

⅔ cup all purpose flour

⅓ teaspoon baking soda

Pinch fine sea salt

¾ cup chocolate chips

Chocolate S’mores Cookie Dough

4 tablespoons unsalted butter, melted

½ cup light brown sugar

1 large egg white

¾ teaspoon pure vanilla extract

⅔ cup all-purpose flour

2 tablespoons cocoa powder

⅓ teaspoon baking soda

Pinch fine sea salt

¾ cup chocolate chips

1 cup mini marshmallows

Snickerdoodle Cookie Dough

4 tablespoons unsalted butter, melted

½ cup granulated sugar, plus 2 tablespoons

1 large egg white

¾ teaspoon vanilla extract

⅔ cup all purpose flour

⅓ teaspoon baking soda

Pinch fine sea salt

1 cup pretzel M&Ms

1 teaspoon ground cinnamon

Directions

1. Make the Chocolate Chip Cookie Dough: In a medium bowl, stir together the melted butter, sugar and brown sugar. Add the egg white and vanilla, and mix well to combine.

2. Add the flour, baking soda, and salt and mix to combine. Mix in the chocolate chips.

3. Make the Chocolate S’mores Cookie Dough: In a medium bowl, stir together the melted butter and brown sugar. Add the egg white and vanilla, and mix well to combine.

4. Add the flour, cocoa powder, baking soda, and salt and mix to combine. Mix in the chocolate chips and marshmallows.

5. Make the Snickerdoodle Cookie Dough: In a medium bowl, stir together the melted butter and ½ cup sugar to combine. Add the egg white and vanilla, and mix well to combine.

6. Add the flour, baking soda and salt and mix to combine. Mix in the M&Ms. In a small bowl, stir together the remaining 2 tablespoons sugar and cinnamon.

7. Lightly grease a 10-inch oven-safe skillet. Press each dough evenly into ⅓ of the skillet, leaving ½-inch of space between each type of cookie dough. Chill for 10 minutes. Preheat the oven to 350°F.

8. Sprinkle the cinnamon sugar over the snickerdoodle portion of the cookie. Bake the cookie until lightly golden brown, 17 to 20 minutes. Let cool at least 20 minutes before serving.

Nutrition Facts
  • 414 calories

  • 18g fat

  • 60g carbs

  • 4g protein

  • 44g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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