Gooey chocolate-chip skillet cookie pie with a potato chip base

A super ooey-gooey choc-chip cookie atop a salty potato chip base for the ultimate salty-sweet combination.

Made in a tiny skillet, this is the perfect treat to serve with ice cream and share with one or two other people, perhaps at your next movie night?

Or double or triple and make in a larger skillet or two for a larger crowd.

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I wanted to create not only a skillet cookie, but a skillet cookie so ooey and gooey that it would feel more like a pie than a cookie in a pan. As such, when it is cooked, it will still be soft in the middle and will sink as it cools. Aesthetically pleasing? Perhaps not, but totally delicious and worth it imo.

I figured that there would also need to be some kind of base element to it (since, y’know, pie) and thought of how people would sometimes put potato chip bits into cookies. I just used classic salted ones,.

I also wanted to up the flavour, so I decided to brown the butter. This is of course optional, but I really think there is no downside to it. Unless you’re really pressed for time and don’t even have a few minutes to spare. Or unless you have some kind of vendetta against flavour, in which case why are you even here? (Just kidding, all are welcome)

As is the case with most of these types of bases, make sure to properly press the base down to ensure it holds itself together. Depending on how dry/ oily your chips are, you may need to add more/ less butter, so pour in the butter a little at a time. Alternatively, if you notice the mixture is too wet, you can add more flour.

The gooey middle of the cookie pie will further solidify as it cools, so if a more solid middle is more your jam just let it cool down. Alternatively, you could also cover it with foil (to avoid further browning) and bake it for longer.

Recipe

Makes 1 mini skillet cookie pie

INGREDIENTS:

For the base

• 110g original salted potato chips

• 20g plain flour

• 35g unsalted butter, melted

For the cookie

• 60g unsalted butter, browned

• 50g brown sugar

• 40g castor sugar

• 1 egg

• 1tsp vanilla extract

• 50g plain flour

• 1/8tsp salt

• 1/8tsp baking soda

• 90g chocolate chips

METHOD:

1. Preheat your oven to 180°C.

2. In a food processor, process the chips until relatively fine pieces. Add in the flour and process to combine.

3. Add in the 35g melted butter a little at a time until the mixture holds together when squeezed in your hand.

4. Press this mixture firmly into the base and up the sides of a mini skillet pan. Set aside in the fridge.

5. In a medium bowl, whisk together the browned butter, sugars, and egg. Add the vanilla and whisk to combine.

6. Add the flour, salt, baking soda, and choc-chips and fold with the whisk or a spatula to gently combine.

7. Pour the batter into the prepared skillet and bake for 20 minutes or until golden brown. The middle will still be soft. If you prefer it a little more solid, cover with foil and bake for a little longer.

That’s it!

Enjoy warm with a sprinkle of coarse salt and ice cream