The reality of my life, living with a child who has nut allergies and trying to help him feel normal. When my son started school, the birthday party invites started. Bakery goods are often cross contaminated with other baked goods, so things like birthday cakes, cupcakes and cookie cakes are off limits. Our usual routine involved picking up some peanut free cupcakes from the grocery store and he would have a safe and yummy treat during the birthday party. This worked for a long time.
Then he turned 8.
My child recently pleaded with me to send treats to a birthday party of the same kind that what was being served. So, if a party was serving chocolate cake.. send some chocolate cake, same with cupcakes. He has taken notice of his surroundings and wants more than anything to just fit in.
Tonight, he had a birthday party to go to and I got in touch with the mother. The birthday treat being served was a cookie cake from our local grocery store. Not the usual cake or cupcake, but a cookie cake.
I want more than anything for my child to have a normal life, as normal as it can be with food restrictions. So, with a heart full of love and hurt.. I spent my afternoon baking a cast iron skillet cookie cake for my son.
Cookie cakes are amazing, they really are. But, when you can make one in a cast iron skillet, they are restaurant style amazing!
Obviously, for this recipe you will need a cast iron skillet. Size isn’t a big deal, 9 inches or 12 inches. I cooked this cast iron skillet cookie cake with a 10 inch skillet, so if you are using one smaller or bigger then adjust the cooking times to work for you.
I make my cookie cakes with chocolate chips, but if peanuts aren’t a concern for you then feel free to sub with other things. I’m talking peanut butter pieces, M&M’s and other fun cookie additions.
While this cookie cake is super soft, moist and delicious with a glass of milk, it also tastes great with a side of ice cream and drizzle of chocolate. The possibilities are endless!
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp Salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1.5 cups chocolate chips (we used Hersheys Semi-Sweet Chocolate Chips)
- Preheat Oven to 350 degrees.
- In a medium bowl, combine the flour, baking soda and salt. Set aside. In a mixing bowl, add the butter and both sugars. Mix together on medium speed until well combined. Then, add the egg and vanilla extract, mixing again until combined. Start to add your dry mixture into the wet, slowly and only mixing together until combined. Don't over mix! Remove the mixer and fold in your chocolate chips with a spoon or spatula.
- Coat your cast iron skillet with a small layer of cooking spray, if it is well seasoned then you might not need to. Add your cookie dough into the skillet and spread around until you have a nice and even layer.
- Bake for about 35 minutes, until the top is lightly golden. Remove from the oven and cool for about 20 minutes in the skillet. Cooking will continue after removing from the oven.
- Cut and serve with a scoop of ice cream and a glass of milk! Enjoy :)