Bounty Bar Skillet Cookie

OK, so I’ve been planning to make this skillet cookie for the last week and a half, but toddler duties have taken precedence.  It’s hard having a one year old, a full time job and another oversized hungry adult (Michael is 6’4″ and 275 lbs).  Though I am able to work three 12-hr shifts a week as a nurse, it can be quit exhausting.  At the same time I love caring for people and I love connecting with my patients, which for me makes the work I do fulfilling.  Anyway, back to the topic at hand, if you follow me on Instagram you will see I cook a lot of different things and my handle name “This African Cooks” is much more about who I am versus what I cook.  That said, like I mentioned in my About Me, I have a wide array of influences and am very curious person when it comes to cooking.  As for today’s treat, this was directly inspired by my days living in Holland–Den Haag (or The Hague) to be exact–and something that I can’t forget to this day.  But first let me tell you a little about my day since it was semi-eventful.

Despite being a Saturday, I woke up this morning before 7 am and instead of going back to sleep like I normally do I hopped out of bed…don’t ask why.  On work days I’m usually up around 5 am, so maybe that explains it since I was scheduled the prior two days.  My little Ava was also up, and any mother knows when your baby is awake and hungry then you are too!  So instead of making waste with the time we decided spur of the moment for an earlier than usual trip over to Eastern Market located in downtown Detroit.  It’s about a 40-minute drive from my house, so beating the mad rush of people actually worked out really well.  For those who are not from Michigan or surrounding places,  Eastern Market is the largest historically public market district in the United States that can attract 50,000 or more people on a Saturday.  It is a true gem for us Michiganians and others from nearby places.  I love going there for the diverse population of people, the beautiful locally grown produce, vendors and delicious food–especially the beignets (yum!).  Check out my Instagram shot of the beignet if you haven’t already.  If it was up to me I would have stayed there all day, but Michael does not like to shop in any way, shape or form (sigh).  It is why I usually prefer to just go by myself.  Picking up different types of groceries is exciting, fun and relaxing for me.  Hey, I’m a woman so that means I like to shop!  But then again, cooking and washing dishes is also relaxing for me (lol).  As we left the market 3 hrs later and headed home it was raining cats and dogs…the perfect time for warm cookies and nice, cold, delicious gelatto.

Alright, so disclaimer: I love anything coconut.  As a little kid in Ghana I remember eating fresh coconuts and drinking the yummy fresh young coconut water like nobody’s business.  Fast-forward some years to Holland and down the street from my home was a small candy shop.  Nearly everyday when taking the tram back home from school I would always stop at the store for lemon gum drops, black licorice and my favorite chocolate candy called the Bounty Bar, which is very similar to the Mounds Bar here in the states.  The deliciousness of the milk chocolate and coconut made my long day at school so much more bearable, especially considering how Dutch, for me, was not the easiest language to learn.  As stated, the Mounds Bar is similar to the Bounty except Mounds is made with dark chocolate (which i don’t like) versus the Bounty that is made with milk chocolate.  Instead I would get the counter part Almond Joy and remove the almonds (hehe).  Thinking out loud, I’ve seen so many different types of skillet cookies and thought why not combine my love of the Bounty Bar with chocolate chip cookies.  Hence how this specific creation came about.  Any who, I won’t ramble on any further on all the things I love, and without further ado below is the recipe for my Bounty Skillet Cookie.  Enjoy and be sure to comment.

Thank you!

This African 😉

Print Recipe

Bounty Bar Skillet Cookie

Course

Dessert

Prep Time

10-15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 2 cups all purpose flour I specifically like to use King Arthur brand
• 1 cup brown sugar Lightly packed
• 1/4 cup cane sugar
• 1 cup unsweetened coconut flakes
• 1 cup coconut oil Prefer organic or you can use 1 cup melted unsalted butter
• 1/2 cup condensed milk
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 whole egg
• 1 tsp Vanilla
• 1 cup chocolate toffee bites Such as Hershey's Heath brand

Course Dessert Prep Time 10-15 minutes Cook Time 30 minutes Servings people Ingredients 2 cups all purpose flour I specifically like to use King Arthur brand 1 cup brown sugar Lightly packed 1/4 cup cane sugar 1 cup unsweetened coconut flakes 1 cup coconut oil Prefer organic or you can use 1 cup melted unsalted butter 1/2 cup condensed milk 1/2 tsp salt 1/2 tsp baking powder 1 whole egg 1 tsp Vanilla 1 cup chocolate toffee bites Such as Hershey's Heath brand

Instructions

1. Collect all of your ingredients. Preheat oven to 350 degrees.

   
2. In a 10.25" inch cast iron skillet cut parchment paper in a circle so that it just covers the bottom of the skillet to prevent the cookie from sticking to the bottom. Then grease with oil the upper sides of the pan not covered by parchment paper.

   
3. Add the 1 cup of unsweetened coconut flakes and condensed milk in a small bowl, and with a spoon mix them well until the coconut becomes sticky. Set aside.

   
4. Then add the dry ingredients (flour, salt, baking soda) together in a bowl. Mix them until combined and set aside while you work on the wet ingredients.

   
5. Either in a stand mixer with a beater or by hand (with a whisk) beat the coconut oil and sugars. IMPORTANT: This mixture should be gritty because it does not contain butter, which in most cookies will make it a creamy mixture.

   
6. After appropriately mixing the above step then add the two cups of flour in half cup increments until combined.

   
7. Drop in the chocolate toffee bites and be sure to fold with rubber/silicone spatula. IMPORTANT: Be sure to fold the bites and not stir because stirring will over mix. Add egg and vanilla extract, where at this point the mixture will have more of a smoother texture due to the egg's yoke. Tip: Make sure your mixer is on low speed so that the mixture remains the right smooth texture (you don't want dry).

   
8. Now add the coconut mixture, and be sure to also fold in.

   
9. Pack the dough in the cast iron skillet and spread it around the bottom making sure its even and flat. Bake for 25 minutes and another 1 tbsp of chocolate toffee bites on top. Bake cookie for another 5 min at same temperature.

   
10. Finally, remove skillet from oven, let cool slightly and enjoy with some Talenti or any of your favorite brand's Carmel Apple Gelatto or ice cream. Enjoy the yumminess!

    

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