Warm, gooey, oozey and packed full of chocolate. These individual Kinder skillet cookies are the perfect dessert, topped with a big scoop of vanilla ice cream!
I may have been living under a rock, but up until a few months ago I really didn’t get the hype around Kinder chocolate. It wasn’t something I ever really ate as a kid (more of a Dairy Milk gal!) and the creepily ‘perfect’ looking children on the packaging deterred me a little from investigating in my adult years. That is until the aforementioned few months ago, when my boyfriend popped some Kinder Minis in our shopping trolley after I mentioned I hadn’t eaten one before. He was shooketh let me tell you!
Since then I’ve begun a unhealthy obsession with Kinder Buenos…I mean seriously what is in that cream?! Its SO delicious.
But anyway, we’re here to talk skillet cookies!! Which actually you might be wondering what on earth it is!? Skillet cooking isn’t as big of a thing over here in the UK (well as far as I’m aware anyway!), but over in the states it seems to be HUGE. I follow alot of American bakers on Instagram and Pinterest so I often get inspired by their bakes or just want to be able to try it for myself!!
So a skillet is a cast-iron pan, that you might have received a hot dessert on in a restaurant. You can get large skillets, but I really love the idea of having an individual skillet dessert to enjoy after dinner. Especially given Lockdown 2.0 has just begun, its nice to pretend you’re out for a meal and have a two-course dinner!
What’s so good about skillet cookies?
So you might be thinking, yeah they look cute, but why not just have a regular cookie? Well. Let me tell you.
What’s better than a cookie? A WARM cookie. That’s what.
These are designed to eat warm, where they’re still gooey, oozy and soooo chocolatey. It gets even better if you top it with a scoop of ice cream, and I seriously recommend you do.
You’re sold? Okay great, lets get to the making!
Considering these are effectively under-done cookies, they took me a surprising amount of tries to get right. Making lots of cookies was a real hardship…honest 😉
Initially they kept overflowing, so I reduced the whole recipe by 1/3. The second attempt was better, but still overflowed. So this time I removed the bicarbonate of soda so the cookies wouldn’t rise as much. This time I thought I’d cracked it, but the cookies were a little dry.
So we came to attempt #4. This time I reduced the cooking time by 3 minutes, and voilaaaaa. They were a TRIUMPH.
I used a bar of milk chocolate for my cookies, though you could of course use white or dark if you prefer! I definitely recommend using a bar of chocolate over chocolate chips or chunks though (and not just for this recipe to be honest!). The quality of chips isn’t as good, and with a bar you get big melty pools studded throughout the cookie.
I also used my own homemade vanilla extract in this recipe, which you can make here! You obviously don’t need to make your own for this recipe, but I do think getting the best quality vanilla you can will really bring the bake to the next level!
So there we have it, I really hope you love these skillet cookies!
On with the recipe!
Individual Kinder Skillet Cookies
- 35 g unsalted butter melted
- 35 g caster sugar
- 35 g light brown soft sugar
- 1 medium egg
- 1/4 tsp vanilla extract
- 85 g plain flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 65 g milk chocolate
- 3 Kinder mini bars
- Firstly, preheat the oven to 180C/160C Fan/Gas Mark 4. Then liberally butter two 5×1/2in skillets and set aside.
- In a medium bowl combine the melted butter and sugars with a spatula. Then mix in the egg and vanilla until combined. Then add the dry ingredients.
- Roughly chop the milk chocolate, then stir into the cookie batter. Then evenly divide between the two prepared skillets. Finally, cut the kinder bars in half lengthways and push them into the cookie batter cream side up. Bake in the oven for 15 minutes.
- Serve warm, direct from the skillets.