Skillet Cookie Cake Recipe – Restaurant Style!
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!
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You’re welcome! :)
This looks amazing! I am going to try to adapt this to make for my son who is allergic to milk. Thank you!
Hi Jennifer! We use Hershey’s Semi Sweet Milk Chocolate Chips, they are really great about labeling with cross contamination and have always felt safe with them. However, there are several other options available too. Vermont Nut Free Chocolates makes a great baking chocolate chip, there is Enjoy Life and Divvies as well. My son is both peanut and tree nut. Hope this helps! :)
This looks amazing!! I am a mother and I have a severe nut allergy, I mean it’s airborne and I can’t even being around any NUTS! I have a 6 year old daughter who would love this! My concern is the chocolate chips, are they mut free??
Thanks Jennifer