Baklava Skillet Cookie
Nutty and sweetened with honey, this Baklava Skillet Cookie plays a twist on some of the traditional flavors of the Mediterranean dessert and packs it all into one compact, sliceable cookie that pairs perfectly with a scoop of vanilla ice cream.
Servings
8-12
Cook Time
25-30minutes
Servings
8-12
Cook Time
25-30minutes
Ingredients
Instructions
  1. Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter. Allow it to bubble and foam for about five minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Pour the butter into a small bowl or ramekin and stick in the freezer for ten minutes to keep it from browning any further.
  2. While the butter is cooling, whisk together the flour, baking soda, salt, and oats in a medium bowl. Set aside.
  3. Preheat the oven to 350°F and grease a 10-inch skillet (I tend to use spray canola oil to grease mine, but vegetable oil or butter will work just as well here). Set aside.
  4. Using a medium to large saucepan, warm the honey and the lemon juice over medium heat until it is thin and pourable. Add the chopped pistachios, walnuts, and almonds to the pan. Stir in the cardamom and orange zest until everything is covered by the honey/lemon juice syrup. Remove the pan from the heat and let cool while you prepare the cookie dough.
  5. In the bowl of a stand mixer, with a hand mixer, or with a wooden spoon, mix together the slightly cooled brown butter, brown sugar, and granulated sugar, until fluffy and combined. Add the egg and vanilla, one at a time, mixing until it all comes together. (If using an electric mixer/stand mixer, do this on medium high-high).
  6. Add in the dry ingredients, half at a time, mixing until just combined. Stir in the nut and honey syrup mixture.
  7. Transfer the cookie dough to the prepared skillet and even out the top. Bake 25-30 minutes; the middle will still be a bit soft. If the cookie begins to brown too much while baking (this usually happens for me around the 20 minute mark), just cover the top of it with a piece of foil.
  8. Remove the cookie from the oven and allow to cool in the skillet. Slice and serve while still warm.

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