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Chocolate Toffee Skillet Cookie

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 30 to 32 HERSHEY'S KISSES Brand Milk Chocolate
  • 1/2 cup unsalted butter (1 stick) , softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup HEATH BITS 'O BRICKLE Toffee Bits
  • 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
  • Ice cream (optional)
  • HERSHEY'S Hot Fudge Topping (optional)

Directions

  • 1. Heat oven to 350°F. Heat 8-inch cast iron skillet with 2-inch sides in oven while preparing cookie dough. Remove wrappers from milk chocolates; set aside.
  • 2. Beat butter, brown sugar and granulated sugar in large bowl until light and fluffy. Beat in egg and vanilla. Stir together flour, baking soda and salt; gradually blend into butter mixture. Stir in toffee bits and chocolate chips.
  • 3. Carefully remove hot skillet from oven; place on heatproof surface. Spread cookie batter evenly in skillet. Press reserved milk chocolate pieces into batter.
  • 4. Bake 15 to 20 minutes or until edges of cookie are golden brown. Cool slightly. Cookie center will sink as it cools. Serve warm with ice cream and hot fudge, if desired. Makes 9 servings.
  • Recipe created for The Hershey Company by Sugar & Soul.

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