Honeycrisp Apple Snickerdoodle Skillet Cookie

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp fine salt
• 1 large Honeycrisp apple
• 2 tbsp cinnamon-sugar blend
• for serving vanilla ice cream

Instructions

1. 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 foamy, then swirl to coat the sides and pour the melted butter into a mixing bowl to cool slightly.
2. 2Whisk the brown sugar and granulated sugar into the warm butter until glossy and smooth. Beat in the egg and vanilla until the mixture looks creamy and fully combined.
3. 3In a separate bowl stir together the flour, cream of tartar, baking soda, cinnamon, and salt. Fold the dry mixture into the butter mixture just until no dry streaks remain; the dough will be soft and slightly sticky.
4. 4Peel, core, and dice the apple into small half-inch pieces. Fold most of the apple pieces into the dough, reserving a small handful for the top.
5. 5Scrape the dough back into the still-warm skillet and press it into an even layer with a spatula. Scatter the reserved apple pieces over the surface and sprinkle the cinnamon-sugar blend generously on top.
6. 6Bake on the center rack for 22 to 26 minutes until the edges are deep golden, the center is just set with a slight jiggle, and the apples look tender and caramelized.
7. 7Remove the skillet carefully and let the cookie cool in the pan for 10 minutes so the crumb firms up. The top should smell toasty-cinnamon and feel slightly crisp at the edges.
8. 8Slice into wedges right in the skillet. Serve warm with a scoop of vanilla ice cream melting into the cinnamon cracks.