Hello, my friends! I hope you’re having a wonderful week. I spent some time in the kitchen this past weekend and came up with a new Skillet Cookie recipe to share with you! All of my cookie lovers will surely enjoy this one!
This week I’m sharing a look at some of last week’s travel eats!
Breakfast: Nothing too fancy. I prepared a few batches of my Zucchini Bread Pancakes for my two day trip last week. I typically find hotels that have a microwave and mini refrigerator to bring along breakfast and my snacks.
Lunch: For the most part, my meetings had some healthy offerings. This particular day, they had a chicken and steak fajita bar. I loaded my plate with tons of mixed greens, chicken, roasted peppers and a black bean and corn salsa.
Afternoon Snack: I carry quite a variety of protein bars with me when I travel. The Oh Yeah One Birthday Cake bar continues to be one that I keep in my rotation of bars each week. The flavor is spot on and those sprinkles add a fun touch!
Dinner: My dinner choice on my last evening was a grilled salmon salad over spicy arugula with peppers, olives, feta cheese and a maple vinaigrette.
I hope you’re ready for dessert! You can’t go wrong with a giant skillet cookie, especially when you serve it warm with a big scoop of ice cream! I slightly under bake the cookie so it is soft and gooey. If you want to take this skillet cookie to the next level, perhaps top it with a generous scoop of ice cream. I topped mine with Arctic Zero Salted Caramel but vanilla but also do just fine! Enjoy!
Allow me to introduce you to the Chocolate Chip Skillet Cookie also known as My New Best Friend!
- 2 cups protein pancake mix( I used Stack'D Original Buttermilk)
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 egg
- ⅓ cup honey
- ¼ cup coconut oil
- 1 tsp vanilla
- ⅓ cup Lily's Mini Dark Chocolate Chips
- Preheat your oven to 350 degrees.
- Add your dry ingredients to one bowl and wet to another.
- Pour your wet into the dry and mix well.
- Gently fold in your mini chocolate chips.
- Split the cookie dough evenly between two small non- stick mini skillets.
- Bake for 12-14 minutes.
- Do not over bake. You want your cookie to be slightly gooey inside.
- Serve warm with a scoop of ice cream.
What’s better? Warm cookies with cold milk or warm cookies with cold ice cream?Have you ever made a skillet cookie before? Please share- I would love to hear from you!