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Ultimate One-Bowl Chocolate Chip Cookie Skillet with Jalapeño Ranch

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A quick and easy one-bowl chocolate chip cookie skillet with a spicy, creamy jalapeño ranch drizzle that combines sweet, spicy, and savory flavors for a unique comfort food experience.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/2 cup (120g) mayonnaise
  • 1/2 cup (120g) sour cream
  • 1 tablespoon fresh lime juice
  • 1 small fresh jalapeño, seeded and finely minced
  • 1 garlic clove, minced
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Place your 10-inch cast iron skillet in the oven while it heats up.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed or folding gently just until combined.
  5. Fold in the chocolate chips evenly throughout the batter.
  6. Carefully remove the hot skillet from the oven using oven mitts and grease it lightly with butter or nonstick spray. Spread the cookie dough evenly in the skillet, smoothing the top.
  7. Bake for 25-30 minutes, or until the edges are golden brown and the center is set but still soft. The cookie will continue to cook slightly as it cools.
  8. While the cookie is baking, prepare the jalapeño ranch drizzle by whisking together mayonnaise, sour cream, lime juice, minced jalapeño, garlic, dried dill, onion powder, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  9. Once the cookie skillet is out of the oven, let it cool for 5 minutes.
  10. Drizzle the jalapeño ranch sauce over the top in a zigzag pattern or serve it on the side for dipping.
  11. Serve warm, straight from the skillet with a scoop of vanilla ice cream or a cold glass of milk if desired.

Notes

Preheat the skillet to get crispy edges. Avoid overmixing the flour to keep cookies tender. Tent with foil if edges brown too quickly. Jalapeño ranch can be made ahead and stored in the fridge for up to 2 days. For dairy-free, swap butter and dairy ingredients with coconut-based alternatives. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: chocolate chip cookie, skillet cookie, jalapeño ranch, spicy dessert, one-bowl cookie, easy dessert, comfort food

Find it online: https://avabake.com/ultimate-one-bowl-chocolate-chip-cookie-skillet-with-jalape-n-o-ranch-recipe-to-impress/