Yield: about 8 small skillet cookies or 25 regular cookies
This cookie dough can also be frozen for future use. If using freezer method remove from freezer about 30 minutes to an hour before portioning and baking.
Skillet Cookies: Press cookie dough into well-greased mini 6 inch cast iron skillets, filling about half way. Bake cookies at 350 degrees F for 10 to 15 minutes. Remove from oven and press burnt end pieces into the cookies and continue baking for 2 minutes, or until edges are slightly browned. To test the doneness, insert a wooden pick into the cookie and see if it removed cleanly.
Per serving (1/25 of recipe): Calories 280; Total fat 14g (Sat. fat 8g; Trans fat 0g); Cholest. 25mg; Sodium 150mg; Total Carb.31g; Fiber 0g; Total Sugars 18g; Protein 5g; Vit D (0% DV); Calcium (2% DV); Iron (6% DV); Potas. (0% DV)
Recipe and photo used with permission from: Texas Beef Team
Inspired by Leroy & Lewis Barbecue’s Burnt End Chocolate Chip Cookie
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