Hey you guys! Happy Mother’s Day to all you mums (or moms) out there! And a big Happy Mother’s Day to my beautiful mum! I have crafted a special treat for you today. Have you heard of a Seven Layer bar? A Magic bar? A Hello Dolly bar? Well chances are, if you aren’t from America, you may be thinking I’m from another planet right now, but stick with me.
These are all names for a one pan dish which usually involves layers of graham crackers, pecans, coconut, condensed milk butterscotch chips and chocolate chips. Sounds delicious right? So I decided to use the idea but instead create a Hello Dolly Magic Skillet Cookie. Deep dish style!
We’ve established a common bond over our love for cookies around here but skillet cookies are something special. A little extra crispiness on top, followed by more gooeyness in the middle. More height, more chocolate, more cookie in every single bite. The flavours in these cookies really do blend well together.
A little crunch from the crushed pecans, plus a refreshing hint of coconut and of course chocolate galore. The graham crackers provide a little more substance to the cookie and you kind of get a little sweet and savoury thing going as you munch.
And what do I always say about making cookie cakes and cookie bars? No rolling or chilling the dough! A great time saver which means a slice of cookie makes it in your hot little hands much faster. If you live in Australia or other parts of the world that are void of graham crackers, just use any plain type of biscuit.
I think Digestive biscuits are probably the most similar or Arnotts Marie. And as for the butterscotch chips, just use white chocolate chips instead. It will be equally delicious, I promise! Tell me, what are you doing to celebrate Mother’s Day today? Hope breakfast in bed is on the menu for some! I’m having lunch with my mum by the sea.
Hello Dolly Magic Skillet Cookie
A deep dish Hello Dolly Magic Skillet Cookie featuring graham crackers, pecans, coconut, condensed milk butterscotch chips and chocolate chips.
- Yield: Makes one 8 inch cookie
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar, firmly packed
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour
- 1 teaspoon cornflour
- 1/2 teaspoon baking soda
- 50 grams (1/3 cup) milk chocolate chips
- 50 grams (1/3 cup) butterscotch or white chocolate chips
- 20 grams (1/3 cup) shredded coconut
- 30 grams (1/3 cup) pecans, chopped
- 15 grams (1/4 cup) graham cracker or plain biscuits, crushed
- Preheat the oven to 180 (360 F). In a large mixing bowl, cream the butter and sugar for 4 minutes until pale and fluffy. Add the vanilla extract and beat again, then add the egg and continue to beat until soft and creamy. Sift in the flour, baking soda and cornflour. Gently fold until cookie dough starts to come together.
- In a separate bowl, add the chocolate chips, butterscotch chips, coconut, chopped pecans and graham cracker crumbs. Mix together. Then add all the ingredients to the cookie dough and mix through. Place the dough into your skillet and spread out as evenly as possible. Place in the oven for 20-23 minutes or until golden brown on the edges. Try not to overcook as you want it soft and gooey in the middle. Leave to cool before slicing and serving.