Bounty Bar Skillet Cookie
Servings Prep Time
8people 10-15minutes
Cook Time
30minutes
Servings Prep Time
8people 10-15minutes
Cook Time
30minutes
Ingredients
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!