Hummingbird Deep-Dish Skillet Cookie

By MarieR

Southern Living Magazine, September 2016, Page 136.

Add a nutty twist to your classic cookie with pecans and pralines. Garnish with warm caramel salt and flaky sea salt for the perfect sweet-savory combination. A scoop of vanilla ice cream is all this warm skillet needs to be the perfect dessert for a nut-lover's sweet tooth.

Ingredients

• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (4 oz.) salted butter, softened
• 1 large egg
• 1/4 cup mashed banana
• 1 1/2 teaspoons coconut extract
• 2 cups (about 9 oz.) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 1/2 cups white chocolate chips, divided
• 1/2 cup sweetened flaked coconut
• 1/2 cup chopped dried pineapple

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup (4 oz.) salted butter, softened

1 large egg

1/4 cup mashed banana

1 1/2 teaspoons coconut extract

2 cups (about 9 oz.) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon table salt

1 1/2 cups white chocolate chips, divided

1/2 cup sweetened flaked coconut

1/2 cup chopped dried pineapple

Preparation

1. Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, banana, and coconut extract, beating until blended.

2. Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

3. Add 1 cup of the white chocolate chips, flaked coconut, and dried pineapple; beat until combined.

4. Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup white chocolate chips.

5. Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.