Valentine’s Skillet Cookie

Some desserts are made for sharing, and this one is right at the top of the list. A thick, gooey chocolate chip cookie baked in one pan and finished with piped buttercream messages makes it feel a little bit special without overcomplicating things.

This is the kind of bake that sits somewhere between playful and impressive. It has that nostalgic cookie flavour everyone loves, but dressed up just enough to make it feel like a celebration. Perfect for Valentine’s Day, birthdays, or any moment that calls for a little personalised touch.

Ingredients

Skillet Cookie
190 g plain flour
160 g almond meal
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp fine salt
250 g unsalted butter, softened
180 g brown sugar
180 g caster sugar
2 large eggs, room temperature
2 tbsp vanilla bean paste
350 g milk chocolate chips (or a mix of milk and dark chocolate)

Vanilla Buttercream (for piping)
150 g unsalted butter, softened
300 g icing sugar, sifted
1 tsp vanilla extract or vanilla bean paste
1–2 tbsp milk or thickened cream

To finish
Flaky sea salt

Method

1. Preheat the oven
   Heat the oven to 170°C fan. Lightly grease a 28 cm oven-safe skillet and line the base with baking paper.

2. Prepare the dry ingredients
   In a large bowl, whisk together the plain flour, almond meal, baking powder, bicarbonate of soda, and salt.

3. Cream the butter and sugars
   In a separate bowl, beat the butter, brown sugar, and caster sugar until pale, light, and fluffy.

4. Add the eggs and vanilla
   Add the eggs one at a time, beating well after each addition. Mix in the vanilla bean paste until smooth.

5. Combine
   Fold the dry ingredients into the butter mixture until just combined, then stir through the chocolate chips.

6. Fill the skillet
   Press the cookie dough evenly into the prepared skillet, smoothing the top lightly without compacting it too firmly. Sprinkle lightly with flaky sea salt.

7. Chill
   Refrigerate the skillet for 20–30 minutes to help control spreading and create a thicker cookie. This can be done the night before if needed.

8. Bake
   Bake for 25–30 minutes, or until the edges are golden and the centre is still soft with a slight wobble.

9. Cool completely
   Allow the cookie to cool fully in the pan before decorating.

Vanilla Buttercream

Beat the softened butter until pale and creamy.
Gradually add the sifted icing sugar, beating well between additions.
Add the vanilla and 1 tablespoon of milk or cream, then beat until smooth and pipeable.
Add a little more liquid if needed to achieve a soft piping consistency.

Transfer to a piping bag fitted with a star or round nozzle.

Decorate

Pipe vanilla buttercream around the edge and add personalised messages or simple designs as desired. Slice and serve at room temperature.

Elliot’s Tips

Let the skillet cookie cool completely before adding the buttercream or it will melt and slide.
Chilling the dough before baking helps create a thicker, bakery-style cookie with a soft centre.
If making ahead, bake the cookie earlier in the day and decorate just before serving for the cleanest finish.
This base works beautifully with different chocolate combinations or even chopped caramel pieces.