A from-scratch sugar cookie made in a mini skillet. This skillet sugar cookie is made with brown butter and topped with ice cream and fruity pebbles.
Bake up something special for your family’s next dessert with my Skillet Sugar Cookie. This easy sugar cookie recipe includes ingredients you probably already have in your kitchen.
I set out to make the best BJ’s Brewhouse Sugar Cookie Pizookie copycat recipe, and I honestly think I nailed it with this buttery and downright delicious pizookie.
Brown Butter has been my secret ingredient in almost all of my recipes lately if you haven’t tried it then your seriously missing out. Browned butter takes that classic sugar cookie recipe, and supercharges it.
If you have ever strived for that bakery-style flavor in your baked goods, then look no further. This brown butter sugar cookie recipe is easy to make and you probably already have all the ingredients you need in your kitchen.
How To Make Brown Butter
New to making browned butter, no problem! To brown your butter, simply add the cold butter to a room temperature medium saucepan. On medium heat let the butter melt completely while stirring often, this helps prevent the butter from burning.
As the butter cooks it will start to turn a nutmeg brown color, this is the color that lets you know it’s done. Remove from heat immediately and then set aside to cool. That’s it! You did it! You made brown butter! Now add this secret ingredient to other recipes to help enhance the flavor of your favorite desserts.
Cast Iron Skillets
Prep your cast iron skillets with a nice coating of butter. I like to use a generous amount of butter on mine because it helps enhance the flavor of the cookie’s crust. We definitely aren’t saving calories in this recipe guys, I mean why not add more delicious butter?
I use 4, 5inch cast iron skillets for my pizookies which feed anywhere from 1 to 2 people each. It really depends on your appetite when it comes to serving sizes for this.
Prepare The Sugar Cookie Dough
I start preparing my dough using a hand mixer, however, you can make this recipe without one. I like using the hand mixer for mixing the liquids part of this recipe.
I prefer using it for this stage because it provides an even creamy mix that takes little to no effort. I do switch to using a spatula when mixing the dry ingredients, it’s just less mess in my opinion but to each its own in this stage.
Bake The Skillet Sugar Cookies
This sugar cookie recipe makes 4 generous 5-inch skillet cookies. I have not tested this in a large skillet yet so please stick to using small cast iron skillets when baking this. If your skillet is an inch or so larger just add a few minutes to the timer and keep an eye on the color.
Once the brown butter sugar pizookie starts to turn a golden brown color, remove it from the oven and let it sit to cool. It will appear undercooked and doughy, ignore it, the cookie will set in the pan as it cools.
Storing The Sugar Cookies
The brown butter sugar cookie dough can be stored in the refrigerator for up to 2 days and in the freezer for up to a month. Once the sugar cookie is baked, you can store this delicious cookie on the kitchen counter for up to 2 days. Mine hasn’t made it that long on my kitchen counter because one of my kids sneaks and eats it when I leave the kitchen.
More Skillet Cookie Recipes
- Easy Skillet Chocolate Chip Cookie from Finding Debra – Super easy to make and even more fun to enjoy, try this ultra-easy Skillet Chocolate Chip Cookie Recipe today!
- Sea Salt Chocolate Chunk Skillet Cookie – Made with dark chocolate and milk chocolate, this soft and buttery bakery-style cookie is perfect for all ages. It’s topped with even more chocolate, a generous portion of sea salt, and your favorite vanilla ice cream.
- 2 sticks (1 cup) unsalted butter, browned and cooled
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup brown sugar
- 1 teaspoon fine salt
- 1 cup sugar
- 2 large egg room temp
- 1 tablespoon pure vanilla extract
- 1 tablespoon milk
- Preheat oven to 350 Degrees. Coat 4 - 5inch cast iron skillets in butter, set aside.
- In a small saucepan brown, the butter *see helpful instructions in the blog post above*. Once browned set aside in a heat-safe bowl to let cool to almost room temperature.
- in a large mixing bowl combine the brown sugar and granulated sugar with the browned butter. Using a hand mixer blend until well combined. It should resemble what wet sand looks like.
- Add the eggs and vanilla extract, mix until a creamy consistency for about 1 minute.
- Sift in baking soda, flour, and salt. mix until dough is well combined.
- Divide the dough into 4 equal parts and then transfer to the prepped skillets from earlier. Push down using a spatula to create an even flat cookie in the skillet.
- Bake at 350 degrees for about 20-22 minutes. Remove the cookie from the oven when it starts to turn a golden brown color.
- It may appear to be undercooked, however, pull it from the oven and set it on a cooling rack. The cookie will continue to cook and settle in the pan.
- When skillet has cooled for about 4-5 minutes top with your favorite ice cream, toppings and serve! Enjoy!