
Cast-Iron Honeycrisp Snickerdoodle Cookie Cake
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Ingredients
- 10 tbsp unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 medium Honeycrisp apples
- 3 tbsp cinnamon-sugar blend
- 1/4 cup caramel sauce
Instructions
- 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet on the stovetop over medium heat. Melt the butter in the skillet until it foams and turns light golden with a nutty aroma, about 3 minutes, then remove from heat and let cool 5 minutes so it does not scramble the egg.
- 2In a large mixing bowl whisk the cooled brown butter with both sugars until the mixture looks glossy and sandy. Beat in the egg and vanilla until fully smooth and slightly thickened.
- 3In a separate bowl stir together the flour, cream of tartar, baking soda, cinnamon, and salt. Fold the dry mixture into the butter bowl just until no dry streaks remain; the dough will be soft and sticky.
- 4Peel, core, and dice the apples into 1/2-inch pieces. Fold three-quarters of the diced apple into the cookie dough so pieces are evenly distributed.
- 5Scrape the dough into the same cast-iron skillet and press it into an even layer with damp fingers or a spatula. Scatter the remaining apple pieces over the top and gently press them in.
- 6Sprinkle the cinnamon-sugar blend evenly across the surface so every bite will have a crackly snickerdoodle crust.
- 7Bake on the center rack for 22 to 26 minutes until the edges are deep golden brown, the center is just set with a slight jiggle, and a toothpick inserted near the middle comes out with moist crumbs.
- 8Cool the skillet on a wire rack for at least 15 minutes so the cookie cake firms enough to slice cleanly. Drizzle warm caramel sauce over the top in thin ribbons.
- 9Slice into six wedges and serve warm, optionally with a scoop of vanilla ice cream for extra back-to-school comfort.