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Skillet cookies are the perfect dessert for sharing, and red velvet is always a popular choice for Valentine’s Day. This recipe is basically a red velvet cake turned into a skillet cookie. It’s best eaten straight out of the oven, topped with melting cream cheese frosting.
Notes on Ingredients
Butter – Make sure to use unsalted butter, because this recipe has added salt.
Cocoa Powder – I recommend using non-dutch process cocoa powder in this recipe. It is a little acidic, and will react a little with the baking soda.
Vinegar – Vinegar is a typical ingredient in red velvet cake. It reacts with the baking soda in this recipe to make the cookie rise. For me, it is also the key ingredient in making a red velvet cake taste like it should.
Red Food Gel – You may need to add more or less food coloring, depending on what kind you are using.
Notes on Technique
- If you don’t have a cast iron skillet, you can use a 9-inch cake pan.
- Grease and flour the cast iron skillet, or use a cooking spray that has flour in it. If you use your cast iron skillet to cook meat too, you might also want to put a circle of parchment paper in the bottom so that the cookie doesn’t pick up any flavors.
- When you add the red food coloring in after the eggs and vanilla, try to make the batter even redder than you want it to look in the end, because the cocoa powder will darken the batter. I don’t recommend stirring in more food coloring after adding the flour, because the amount of mixing it will need will build up gluten and make the cookie tough.
- I like for a skillet cookie to still be gooey in the center, but you want to make sure that the eggs and flour are thoroughly cooked. You can use a meat thermometer in the center to make sure that it reaches over 160 F (71 C.)
Red Velvet Skillet Cookie
Equipment
- 9-inch Cast Iron Skillet or Cake Pan
Ingredients
For the Red Velvet Skillet Cookie:
- 1 2/3 cups (190 g) all-purpose flour
- 1 1/2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter (softened)
- 1 cup (200 g) sugar
- 1/4 cup (50 g) brown sugar
- 2 large eggs (room temp)
- 1/2 tsp vanilla extract
- 1 tsp white vinegar
- 1/2 tbsp red food gel
- 2/3 cup (115 g) white chocolate baking chips
For the Cream Cheese Frosting:
- 5 oz (140 g) cream cheese (softened)
- 5 tbsp (70 g) unsalted butter (softened)
- pinch salt
- 1 1/4 cups (150 g) confectioner's sugar
- 1/2 tsp vanilla extract
Instructions
Cream Cheese Frosting
- In a large mixing bowl, add the cream cheese and butter and cream using an electric mixer until fluffy.
- Add the salt, then mix in the confectioner's sugar, about 1/2 a cup at a time, until it is fully combined. Finally, mix in the vanilla extract. Chill in the refrigerator until ready to use.
Red Velvet Skillet Cookie
- Preheat the oven to 350° F (180° C.) Grease and flour a 9-inch (23 cm) cast iron skillet or cake pan, or spray with baking spray that contains flour.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt until they are well combined.
- In a large mixing bowl, with an electric mixer, cream the butter, sugar, and brown sugar until they are fluffy.
- Mix the eggs into the batter one at a time, then the vanilla and vinegar. Mix in the red food gel until it is fully incorporated in the batter.
- Using a spoon, stir in half of the flour, being careful not to overmix. Add the white chocolate chips and the rest of the flour, stirring until it is just incorporated. Pour the batter into the prepared skillet and bake at 350° F (180° C) for about 30 minutes, or until the center is still slightly gooey, but a thermometer poked into the center reads over 160° F (71° C.)
- Serve straight from the oven and top with the cream cheese frosting. To store the leftovers, remove the cookie from the cast iron pan and store at room temperature for 3-4 days.
[…] For another great winter skillet cookie recipe, try my Red Velvet Skillet Cookie. […]