1 more day until Valentine’s Day! What do you have planned?! Girl’s Night? Dinner with your love? Or even dinner with the kids?
My husband and I will be staying in and making dinner together. And then gorging on all the chocolate we gave each other. Perfection.
If you are still scrambling to figure out your plans, I have the perfect last-minute dessert for you to make: red velvet skillet cookie.
I had my first skillet cookie at a restaurant back in Orlando. They call their version a Pizzookie because it’s cooked in a deep dish pizza pan. Pizza + cookie = Pizzookie. I am so ultra-obsessed with dessert! I visit this restaurant every time I’m back home just to get the dessert. It’s really that good.
It’s the most magical way to eat a cookie because it’s served warm and, thus, is super gooey in the center. Add some ice cream on top and it takes the dessert to a whole other level.
And this version is no different. Served right out of the oven, this red velvet skillet cookie is beyond indulgent. Oh so gooey in the center but perfectly chewy around the edges. And the color is perfect for Valentine’s Day!
But I think the best thing about this dessert is that it all comes together super quick. There is no need to chill this cookie dough (hooray!) so that means you can enjoy this dessert in less than 30 minutes. Double hooray!
This cookie has semi-sweet chocolate chips mixed all through-out because I cannot get enough chocolate. Shocking. But you can easily substitute those for white chocolate, if that’s more your thing.
Here are a few more tips to help you while making this amazing red velvet skillet cookie:
- This recipe calls for red food coloring gel, not liquid food coloring. Yes, there’s a difference. Gel food coloring doesn’t have as much moisture so it won’t mess with the composition of the dough. You can find it specialty food stores (and I’ve seen it at a couple local grocery stores!). I bought mine on Amazon so it would save me from hunting all over town. Here’s the one I have. If you rather use the liquid stuff, feel free to do so. You may need to add a little more since it’s not as concentrated as the gel. Start with 1 teaspoon and then go from there. Don’t use any more than a tablespoon.
- I used a cast iron skillet for this skillet cookie, But you can use any oven-safe skillet for this recipe. If you’re in the market for a cast-iron skillet, I love this one from The Pioneer Woman. And it’s super affordable!
- To make the cookie look extra-special, I save about 20-30 chocolate chips to spinkle over the top before making. Sometimes the chocolate chips get lost in the dough so I love to do this trick so you can actually see them.
And that’s it! I hope you looooove this dessert as much as I do. What else are you indulging in for VDay this year?!
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!
More desserts you’ll love: