A rich, buttery gluten-free skillet cookie made with brown sugar and Baileys Original Irish Cream Baking Chips. Baked in a cast-iron skillet, it's crisp around the edges and soft and chewy in the center.
Prep Time: About 10 minutes
Cook Time: About 20 minutes
Ingredients:
- 1½ cups gluten-free flour blend
- 1 cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 large eggs
- ½ cup butter, melted
- 1 teaspoon pure vanilla extract
- ½ cup Baileys Original Irish Cream Baking Chips
- Butter or coconut oil, for greasing the skillet
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the gluten-free flour, brown sugar, baking powder, baking soda and salt. Whisk until well blended.
- In a separate smaller bowl, combine the eggs, melted butter and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients. Add the Baileys Irish Cream Baking Chips and mix until evenly combined.
- Generously grease a 10-inch cast-iron skillet with butter or coconut oil.
- Transfer the cookie dough to the prepared skillet and press it into an even layer.
- Bake for approximately 20 minutes, or until the cookie is set and lightly golden around the edges.
- Allow to cool slightly before cutting into wedges and serving.
Tip: For a softer, chewier skillet cookie, avoid overbaking. The center can still look slightly soft when removed from the oven and will continue to set as the cookie cools.
Source: Fearless Dining