I first made my son this treat for his birthday, and it’s become a family baking favourite ever since!
Find out how to make this decadent dessert.
Family baking: White chocolate and maple cookie skillet
You might not think white chocolate and maple syrup go together – trust me, I was surprised too!
My son loves white chocolate and maple syrup. It was his birthday, and I wanted to create a
delicious treat for his special day. I combined both ingredients with my go-to chocolate chip recipe,
and the white chocolate and maple cookie skillet was born!
This recipe is amazing, as the subtle toffee flavour of the syrup doesn’t overpower the sweetness of
the white chocolate. Plus, as it’s made in a skillet, it’s perfect for family baking – everyone can grab a
spoon and just dig in!
My son loved this yummy cookie, and I’m sure you’ll love it too.
Ingredients
Here’s what you need to make a dozen white chocolate and maple syrup cookies
- 225g unsalted butter
- 80g soft, dark brown sugar
- 2 large eggs
- 1/2 tsp salt
- 200 ml maple syrup
- 1 tsp vanilla extract
- 400g all-purpose flour
- 3 tsp bicarbonate of soda
- 110 g chopped white chocolate (plus extra for drizzling)
- 110g chopped unsalted pecans
Instructions
My sweet white chocolate and maple cookie skillet recipe
- Grease an oven-proof skillet with butter and preheat the oven to 180°C
- Mix all the dry ingredients (except the salt) in a bowl
- Beat the butter and sugar together in a separate bowl, using a hand-held electric mixer with
a paddle attachment at high speed - Lower the speed and add the eggs one at a time, followed by the salt, maple syrup and
vanilla. Gradually add the dry ingredients, a couple of spoons at a time - Once you have a firm dough, stop the mixer and gently fold in the white chocolate and
pecans - Put the dough into the skillet and use your hand or the back of a spoon to cover the surface
of the skillet - Bake for 30 to 35 minutes until golden brown on the sides and soft in the centre
- Let the skillet cool for five minutes, drizzle with melted white chocolate and serve with the
ice cream of your choice!
Notes
Making a white chocolate and maple cookie skillet: my top tips
- Pure maple syrup is best for this recipe rather than maple-flavoured syrup; otherwise you
won’t get that lovely caramel flavour - A skillet is excellent for giving this cookie beautiful crispy edges but don’t worry if you don’t have one – you can use a standard cake pan instead
- This cookie is best served warm straight out of the oven, but it reheats well too. Cover the leftover cookie with aluminium foil and heat in the oven for about 5-7 minutes
Want more delicious cookie recipes? Check out my baking cookbook
I love making this recipe as it’s super simple and so much fun – it’s brilliant for birthdays, parties, and
other family gatherings.
Plus, it’s adaptable too. If you don’t like pecans, you can leave them out or replace them with
another type of nut, like walnuts or pistachios. Alternatively, swap with chopped milk chocolate for
an extra sweet treat!
Give this recipe a go; I’d love to know what you think of it! And, of course, if you’re looking for lots
more fantastic cookie recipes, you’ll find plenty in my baking cookbook – Sweet Love.
