Cookie Skillets with Chef Adam

We’re back for another Phoenix Flavors video, this time with our Pastry Chef Adam Neill! He’s showing us how to make a delicious cookie dough, and then we’re making a fun cookie skillet for the whole family!

Cookie Skillet


  •  16 Tablespoons (2 sticks) 8 ounces Butter Unsalted, room temperature
  • ¾ Cup 1 Tablespoon, or 6.4 ounces Sugar
  • ¾ Cup 1 Tablespoon, or 6.4 ounces Brown Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Extract
  • 2 ¾ Cup 2 Tablespoons or 14.4 ounces All-Purpose Flour
  • 1.5 teaspoons Baking Soda
  • 1.5 teaspoons Salt
  • 3 Cups Mix-ins (chocolate chips, candy etc.)


  1. Preheat oven to 325F.
  2. In a mixing bowl with a paddle attachment on medium speed, cream the butter, sugar, and brown sugar together until light and fluffy for approximately 3 minutes.
  3. Stop the mixer, scrape the sides and paddle with a rubber spatula, mix again for one minute.  Add the egg, mix on medium speed until combined, 1 minute.  Stop the mixer, scrape the bowl and paddle with spatula, add vanilla, and mix again for 30 seconds.
  4. In a separate bowl, combine the flour, baking soda, and salt.  Use a whisk to combine the dry ingredients together.
  5. Add all of the flour mixture to the butter mixture, on low speed, mix until flour is absorbed.
  6. If using, fold in mix-ins.
  7. Portion the cookie dough.  If baking into skillets, divide dough in half, and bake for approximately 15 minutes until golden on the edges.
  8. If baking cookies, portion the cookie dough into ¼ Cup scoops, press down slightly to flatten to 1/2” thickness.  Bake approximately 8 minutes until golden on the edges and slight cracking towards the center.
  9. Cool on a rack.