Print

Brown Butter Malted Skillet Cookie

Print Recipe

A gooey brown butter skillet cookie with malted milk powder and melty chocolate pools, baked for one big communal spoon-dessert.

Ingredients

Scale
  • 10 tbsp unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 3 tbsp malted milk powder
  • 1 large egg, plus 1 egg yolk, room temperature
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 8 oz bar chocolate (mix of dark and milk), torn into chunks
  • Flaky sea salt, for finishing
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Brown the butter in a 10-inch cast iron skillet over medium heat, swirling often, until nutty and amber, 5-7 minutes. Scrape into a bowl and cool 10 minutes; wipe out the skillet and butter it lightly.
  2. Whisk the browned butter with brown sugar, granulated sugar, and malted milk powder until smooth and glossy.
  3. Whisk in the egg, egg yolk, and vanilla until the mixture is thick and ribbony, about 1 minute.
  4. Fold in the flour, cornstarch, baking soda, and salt just until a few dry streaks remain.
  5. Fold in most of the torn chocolate, reserving a handful. Press the dough into the skillet and scatter the reserved chocolate over the top.
  6. Bake at 375°F (190°C) for 22-26 minutes, until the edges are deep golden and the center still looks slightly underdone and jiggly.
  7. Rest 10 minutes, finish with flaky salt, and serve straight from the skillet with spoons.

Notes

Pull the cookie when the center still jiggles slightly — cast iron keeps cooking it after the oven, so waiting for a clean toothpick guarantees a dry, cakey result instead of a gooey one. Use a torn chocolate bar, not chips, for real melty pools. No malted milk powder? Skip it or use Ovaltine/Horlicks — the cookie still works, just with less depth.

Find it online: https://www.rapidrecipes.blog/brown-butter-malted-skillet-cookie/