Frying Pan Cookies

These soft-baked Frying Pan Cookies are the perfect treat for any occasion, bursting with sweet and buttery flavors. With a tender center and crispy edges, they’re sure to satisfy your sweet tooth.

Plus, with the convenience of using a skillet, you can whip up a fresh batch in no time!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.

Stir in the chocolate chips. Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Let the cookies cool and harden before serving.

You should end up with around 10 delicious Frying Pan Cookies!

Notes

Make sure to use room temperature butter for the best results.

If you don’t have unsalted butter, you can use salted butter instead, just omit the additional salt in the recipe.

Use a mix of white and brown sugar for a richer flavor.

Brown sugar adds a deeper flavor, while white sugar provides sweetness.

Don’t overmix the dough, as it can lead to tough cookies.

Stop mixing as soon as the ingredients come together.

Use high-quality chocolate chips for the best flavor.

You can also customize the recipe by using different types of chocolate chips or adding nuts.

If you want a crisper cookie, bake for 12 minutes.

If you prefer a chewier cookie, bake for 14 minutes.

Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack.

This helps prevent breakage.

Store the cookies in an airtight container at room temperature for up to 5 days.

Freeze for longer storage.

Nutrional Value

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 2g