One giant cookie that eats like a pie, all baked in a skillet and drizzled with chocolate sauce. Top with ice cream for the ultimate Halloween Chocolate Skillet Cookie!
I don’t know about all of you, but I feel that as soon as October rolls around, time speeds up. Is that just me? I know the days get shorter in terms of daylight hours, but I don’t think that’s what makes time seem like it’s faster to me.
There could be several reasons why time seems to pick up speed. The first is probably the most obvious. The return of fall brings back routine and schedules. It seems to me that most families – whether they have kids or not – tend to do more and squeeze more things into their schedules when the cooler weather returns.
We are not one of those families; we don’t tend to be overly active or involved in lots of different activities. When McKenna goes back to school, things tend to get a little more hectic in terms of helping with school work or making dinners/lunches etc., but that’s not why time moves more quickly.
When the cooler weather comes, we do tend to spend more family time together. I’ll insist on setting the table for dinner at least twice per week. We don’t eat at the table much during the summer months as a general rule. There’s no reason why, it’s just something we don’t bother with.
Weekends will find us crafting, shopping for crafts, visiting farmers’ markets, or going to a festival or two. We absolutely love going to the smaller towns that surround the greater Toronto area, and looking for fall and Thanksgiving-type festivals.
I think the main reason time seems to pick up speed is because of Lord Byron’s Kitchen. When September rolls around, food blogs become way more popular. Parents seem to return to the kitchen and look for recipes that keep things interesting, fit into a budget, and can satisfy everyone’s taste preferences.
During the last four months of the year, I try my best to increase the number of posts I publish each week. I tend to focus on more root vegetable dishes – my absolute favourite type of vegetable! And, of course, there’s back to school recipes, Halloween recipes, fall recipes, Thanksgiving recipes, and before you know it, there’s Christmas and New Years recipes.
For a food blogger, those back to back celebrations – all involving food – can take its toll. That’s why I start early. I can often be found making Halloween or pumpkin spice-based recipes in mid-August. And by the time the end of October comes, I’ve already prepared most of my Christmas posts.
So, maybe that’s why time seems to move more quickly. Maybe I’m just too busy. Maybe there’s just too much to squeeze into those four precious months. Whatever it is, I don’t care. I love everything about fall, so I celebrate it with cooking and baking as much as I possibly can.
Halloween Chocolate Skillet Cookie, one of the easiest cookie recipes you’ll ever make, is a great way to get your fall baking fix. You make this great tasting cookie dough, pack it with candy coated chocolates, such as M&Ms or Smarties, and bake. It’s that simple.
But, simple things are the best – you’ve heard me say that over and over again. Even though I topped the baked skillet cookie with a chocolate sauce drizzle, and served it with some vanilla ice cream, the basis of the recipe is still rustic, still simple, and still delicious. The rest is just pizzazz!
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Halloween Chocolate Skillet Cookie
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup brown sugar, lightly packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups candy coated chocolate, Halloween themed - Smarties or M&Ms work great!
- 1/2 cup chocolate sauce
Preheat oven to 350 degrees. Grease a 10-inch skillet liberally with non-stick cooking spray. Set aside.
In a large mixing bowl, using a hand-held mixer, blend together the butter and sugar until light and fluffy.
Add the egg and vanilla. Beat into the butter and sugar mixture.
Add the flour, salt, and baking soda. Beat until the flour has been incorporated.
Stir two cups of the candy coated chocolate into the cookie dough.
Transfer the dough to the skillet and gently press into the pan to help even out the dough. Don't concern yourself with evening out the top of the dough. A rustic look is best.
Top the cookie with the remaining candy coated chocolates and bake for 35 minutes. Remove from oven and allow cookie to cool for 10 minutes before cutting.
You can eat the cookie warm, or let it rest until completely cooled like in the photos. Drizzle with chocolate sauce, top with ice cream, more chocolate sauce, and possibly caramel sauce too.
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