Pumpkin Chocolate Chip Skillet Cookie
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Pumpkin Chocolate Chip Skillet Cookie
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A novelty-sized cookie, like our Pumpkin Chocolate Chip Skillet Cookie, is great for sharing. Chobani® Whole Milk Plain Greek Yogurt makes this cookie soft and chewy. For best results, be sure to refrigerate the dough in a greased skillet for at least 30 minutes before baking.
Ingredients
Preheat oven to 350ºF.
In a stand mixer or with a hand mixer, beat sugars and butter together until light and fluffy.
Add egg yolk and pumpkin and mix until incorporated.
In a separate mixing bowl, whisk together flour, baking soda, pumpkin pie spice, cream of tartar, and salt.
Add dry ingredients to wet and combine until evenly incorporated.
Add yogurt and vanilla extract and beat until just combined. Fold in chocolate chips.
Lightly grease a 10” cast iron skillet with non-stick cooking spray. Spread dough evenly onto bottom of skillet. Refrigerate for 30 minutes.
Remove from refrigerator and bake for 15-20 minutes, or until cookie is just baked through in center.
Remove from oven and serve warm with vanilla ice cream, whipped cream, or vanilla frozen yogurt.
