Sweet Corn and White Chocolate Skillet Cookie

Skillet cookies are made for sharing warm from the pan, and this summer twist folds fresh sweet corn into the dough. White chocolate chips and a sprinkle of flaky salt finish the golden, buttery bake.

Serves 8 · 15 min prep · 30 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 44g carbs
• 17g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 cup fresh sweet corn kernels
• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 3/4 cup white chocolate chips
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Melt the butter in a 10-inch oven-safe skillet over medium heat, then stir in the fresh corn kernels and cook until the corn is tender and lightly golden in spots, about 4 minutes.
2. 2Transfer half of the corn-butter mixture to a blender and puree until mostly smooth; return the puree to the skillet and let the mixture cool 5 minutes so it does not scramble the egg.
3. 3Stir the brown sugar and granulated sugar into the skillet until dissolved and glossy.
4. 4Crack in the egg and add the vanilla, stirring vigorously until the mixture looks thick and shiny.
5. 5Sprinkle the flour, baking soda, and kosher salt over the wet ingredients and fold just until no dry streaks remain.
6. 6Fold in most of the white chocolate chips, reserving a handful for the top.
7. 7Smooth the dough into an even layer in the same skillet and scatter the remaining chips over the surface.
8. 8Bake until the edges are deep golden and the center is just set with a slight jiggle, 18 to 22 minutes.
9. 9Remove from the oven, sprinkle with flaky sea salt, and cool in the skillet 15 minutes so slices hold together.
10. 10Cut into wedges and serve warm, optionally with a scoop of vanilla ice cream.