March 2, 2017

Irish Cream Skillet Cookie

Tulsa State Fair

Irish Cream Skillet Cookie

1 cup flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1 cup packed brown sugar

1 stick (1/2 cup) butter, divided, melted

1 egg

2 tablespoons plus 2 teaspoons Irish cream liqueur, divided

1 cup powdered sugar

1/2 cup white chocolate chips

1 cup powdered sugar

1 tablespoon milk

1/3 cup toasted chopped pecans

 

Preheat oven to 350°F, grease or use cooking spray on a 10-inch iron skillet. Measure 1 cup flour; add baking powder, baking soda and salt and set aside. In large bowl, stir the brown sugar and 1/3 cup melted butter. Mix in the egg and 2 tablespoons and 1 teaspoon Irish Cream liqueur. Mix in the flour mixture until well blended. Stir in white chocolate chips. Spread into prepared skillet.

Bake 22 minutes or until set in center. (We used two 6-inch skillets and they were set in about 15 minutes.) Mix remaining melted butter (about 2 1/2 tablespoons), remaining teaspoon liqueur, powdered sugar, and milk. Drizzle on top of cookie and sprinkle with pecans. Cut as desired.

-Recipe from Sherrel Jones, 1st Place, 2016 Tulsa State Fair, Gold Medal Flour Cookie Contest