We developed this skillet cookie recipe to celebrate Field Company’s fifth anniversary. One important lesson we learned while doing this: If you simply scale up a standard cookie recipe, its skillet-size version will be too crumbly to cut, but cutting back on about half of the sugar leaves you with a chewy, sliceable cookie pie.
Also, feel free to swap in other types of chocolate chips, but we like the extra buttery sweetness that white chocolate chips bring to the party.
2 sticks unsalted butter, at room temperature, plus more for the skillet
1 cup granulated sugar
⅔ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons kosher salt
2 teaspoons vanilla extract
1 large egg
2¾ cups all-purpose flour
1 cup white chocolate chips
¾ cup rainbow sprinkles, divided
The Field Method for Cast Iron Care
Preheat the oven to 350°F. Generously butter a No.8 (10 ¼”) cast iron skillet.
In the bowl of a stand mixer fitted with a paddle, combine the butter, sugars, baking powder, baking soda, salt, and vanilla. Beat at medium speed until light and fluffy.
With the machine running, add the egg and beat until smooth. Reduce the speed to low and beat in the flour. Add the chocolate and ½ cup sprinkles and beat just until combined.
Transfer the dough to the skillet and press it into an even layer. Scatter the remaining sprinkles on top. Bake until golden brown, 30 to 35 minutes, then transfer the skillet to a wire rack and let cool to room temperature before serving.
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