Skillet Baked Candy Bar Stuffed Double Cookie

Skillet Baked Candy Bar Stuffed Double Cookie a la mode with Bourbon Caramel Sauce


• 1 - 16 ounce roll sugar cookie dough

• 1 stick (8 tablespoons) unsalted, softened butter

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 1/2 cups all purpose flour

• 1/2 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 1 1/4 cups chocolate chips

• 12-15 pieces of your favorite candy bars


• Preheat oven to 350 degrees and spray a 10 or 12-inch cast iron skillet with cooking spray.

• Unwrap and press sugar cookie dough into bottom of skillet.

• Top with your favorite candy bars.

• Place butter and sugars into a large bowl and cream until light and fluffy. Add egg and vanilla, beating until well combined.

• Slowly add flour, salt and baking soda stirring until nearly all combined. Add chips and stir to combine. Use this cookie dough to top over candy bars, pressing evenly.

• Bake for 25-35 minutes, until golden and baked through.

• Let cool completely before cutting into wedges

Bourbon Caramel Sauce


• 1 cup sugar (+ 1/4 cup water)

• ½ cup heavy cream

• 1 Tbsp bourbon*

• pinch of salt (optional)


• Simmer sugar and ¼ cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is

reached. Watch closely as not to let it burn.

• Turn off burner and remove from heat and slowly add cream while stirring.

• Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.

• Transfer to a heat-safe dish or bottle and let cool

Presented by Shona House, Faith Baked Cakes

Date: 5/12/2014


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