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Brown Butter Apple Skillet Cookie

Prep Time 25 minutes
Cook Time 24 minutes
Total Time 1 hour
Servings: 4 4-inch skillets (or 1 large 10-inch skillet)
Course: Dessert
Cuisine: American, Fall Baking

Ingredients
  

Brown Butter (for the cookie dough)
  • 170 g 3/4 cup unsalted butter, browned and cooled to room temperature
Apple Mixture
  • 150 g 1 cup mix of Honeycrisp and Grannysmith apples, peeled and diced
  • 14 g 1 Tbsp unsalted butter
  • 25 g 2 Tbsp light brown sugar
  • 1 tsp cinnamon
  • Pinch fine sea salt
  • 1 tsp cornstarch
Cookie Base
  • 150 g 3/4 cup light brown sugar, packed
  • 50 g 1/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 5 g 1 tsp vanilla extract
  • 225 g 1 3/4 cups + 2 Tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 40 g 1/3 cup chopped pecans (optional)
Maple Glaze
  • 30 g 2 Tbsp unsalted butter
  • 30 g 2 Tbsp pure maple syrup
  • 20 g 1 1/2 Tbsp brown sugar
  • 15 ml 1 Tbsp heavy cream or milk
  • Pinch fine sea salt
Optional Toppings
  • 40 g 1/3 cup chopped pecans or candied pecans
  • Vanilla or butter-pecan ice cream

Equipment

  • 4 Mini cast iron skillets (4-inch) or 1 large 10-inch cast iron skillet
  • Medium saucepan for making the cinnamon apples
  • Small sauce pan for making the brown butter
  • Mixing bowls
  • Rubber spatula
  • Piping bag or ziplock, for drizzling glaze
  • Ice cream scoop

Method
 

Brown the Butter
  1. Melt 170 g (3/4 cup) unsalted butter in a saucepan over medium heat until browned with golden bits, about 6–8 minutes.
  2. Transfer to a bowl and cool until thickened, soft and room temperature.
  3. Tip: Make the brown butter 1 day ahead, refrigerate, then pull out to soften before using.
Make the Apple Mixture
  1. Melt 14 g (1 Tbsp) butter in a small skillet.
  2. Add 25 g (2 Tbsp) brown sugar, 1 tsp cinnamon, and a pinch of salt; cook 1 minute.
  3. Add 150 g (1 cup) diced apples and cook 3–5 minutes until soft and lightly caramelized.
  4. Stir in 1 tsp cornstarch during the last 30 seconds until thick and glossy.
  5. Spread onto a plate to cool completely.
Make the Cookie Dough
  1. Whisk together the softened brown butter (170 g / 3/4 cup), 150 g (3/4 cup) light brown sugar, and 50 g (1/4 cup) granulated sugar until glossy.
  2. Whisk in 1 large egg, 1 egg yolk, and 1 tsp (5 g) vanilla extract.
  3. In a separate bowl, whisk: 225 g (1 3/4 cups + 2 Tbsp) flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg
  4. Add dry ingredients to wet and mix until just combined.
  5. Fold in the cooled apple mixture and 40 g (1/3 cup) pecans if using.
Bake
  1. Preheat oven to 340°F (170°C).
  2. Lightly oil, do not butter, four 4-inch skillets or one 10-inch skillet.
  3. Divide dough evenly, about 150 g (a heaping 1/2 cup) per mini skillet.
  4. Bake: 20–24 minutes for mini skillets, 26–30 minutes for one large skillet
  5. Centers should be set but soft. Cool 10 minutes so the cookie doesn’t sink.
Make the Maple Glaze
  1. In a saucepan, combine 30 g (2 Tbsp) butter, 30 g (2 Tbsp) maple syrup, 20 g (1 1/2 Tbsp) brown sugar, 15 ml (1 Tbsp) cream, and a pinch of salt.
  2. Whisk over low heat 2–3 minutes until smooth and glossy.
  3. Cool 5–10 minutes until pourable but slightly thickened.
Finish & Serve
  1. Drizzle about 1–2 Tbsp glaze over each warm skillet cookie.
  2. Add ice cream and extra pecans if desired.
TIPS & TRICKS
  1. Brown butter must be softened, not melted. After browning, let it cool until it’s the texture of softened butter. If it’s warm or liquid, the dough will spread too much.
  2. Cornstarch in the apple mixture keeps the center from sinking. It thickens the juices so they don’t make the dough wet.
  3. Use oil spray instead of butter to grease the skillets. Butter burns on cast iron and creates sticky, dark edges.
  4. Cool the cookies in the skillet for 10 minutes before serving. This lets the centers set so they stay thick and gooey — not collapsed.
  5. Mini skillets bake faster than one large skillet. 4-inch skillets take 20–24 minutes; a 10-inch pan takes closer to 26–30 minutes.
  6. Make-ahead friendly. The apple mixture and dough can be prepped in advance; keep dough portioned in the skillets and bake right before serving.
  7. Serve warm. The glaze melts into the cookie, and ice cream on top makes it even better.

Notes

  • Best enjoyed warm on the day they’re baked.
  •  Room temperature: Store covered up to 1 day.
  • Refrigerator: Keeps up to 3 days; rewarm at 325°F for 5 minutes before serving.
  • Freeze dough: Portion dough into mini-skillet portions and freeze up to 2 months; bake from frozen and add 2 extra minutes.
  • Make-ahead: Brown butter, apple mixture, and glaze can be prepared one day ahead and refrigerated until ready to bake.