SKILLET CHOCOLATE CHIP COOKIE

Skillet chocolate chip cookie fresh off the grill and topped with the essentials.
Skillet chocolate chip cookie fresh off the grill and topped with the essentials.

What better way to top off an epic grilled meal than with a giant chocolate chip cookie you cooked on the grill? Or you can just cook one up because, well, it’s a giant chocolate chip cookie! This one is fun to make. You simply need a medium or large-sized cast iron skillet and a chocolate chip cookie recipe. And then some fun toppings you can add at the end!

Making that (cookie) dough

For this skillet chocolate chip cookie, I start by combining a stick of room temperature butter, a half cup of sugar, and a one-fourth cup of brown sugar and mix in a bowl (I like to use my stand mixer for this). Then I crack an egg and pour it in along with a teaspoon of vanilla (I prefer Mexican vanilla because I like the subtle difference in flavor) and mix some more. After that is done, I drop in 1 and 1/4 Cup of flour, 1/2 teaspoon of baking soda, and a 1/2 teaspoon of salt and mix. Then I pour in half a bag of chocolate chips (about two cups) and mix some more.

Cookie dough in the skillet and ready for the grill!
Cookie dough in the skillet and ready for the grill!

Now that the cookie dough is ready, I take a cast iron skillet that is roughly 10 inches in size and rub in a light layer of vegetable oil. Next, I put enough cookie dough in to create an even layer along the bottom of the inside of the skillet. You will most likely have some excess cookie dough. Just consider that bonus cookies. Place the skillet on the 375 degree preheated grill over indirect heat and cook for 10 minutes or until you see the edges show the very first signs of browning. It may seem a little early to pull out but remember that cast iron skillets hold heat for a long time and that will keep the cookie cooking for a little bit after it’s been pulled out.

How to serve it up

To serve, you can either grab a plastic spatula and carefully scrape out of the skillet and eat it that way (whether you slice it into pizza-like slices or eat whole is up to you) or eat it right out of the pan. For me, I like to keep the skillet chocolate chip cookie in the pan and top it with vanilla ice cream and drizzle caramel and chocolate syrups on top. You can grab a few spoons and share with your family and friends or just take one spoon and keep it to yourself (once again, up to you. I won’t judge).

The recipe!

Yield: 6 servings

Skillet Grilled Chocolate Chip Cookie

Skillet chocolate chip cookie fresh off the grill and topped with the essentials.

Take your chocolate chip cookie to the next level by cooking the cookie dough in a cast iron skillet on your grill with a touch of hickory smoke! And topping with ice cream when done! Note: can be done in either grill (indirect heat) or oven.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 Cup butter, room temperature
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 1 teaspoon Mexican vanilla
  • 1 egg
  • 1 1/4 Cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Cups chocolate chips
  • FOR TOPPINGS:
  • 3 scoops vanilla ice cream
  • chocolate syrup, to taste
  • caramel syrup, to taste

Instructions

  1. Preheat grill to 375 degrees on indirect heat. In a mixing bowl, place butter, sugar, and brown sugar and mix. Then add vanilla and egg. Mix. Finally, add flour, baking soda, salt and mix. Finally, add chocolate chips and mix until evenly distributed.
  2. Press cookie dough evenly into medium-to-large greased cast iron skillet and put on grill. Cook for 10 minutes or until edges start to get light brown. Remove and rest five minutes before topping with ice cream and syrups (chocolate and caramel).

Notes

1. This recipe is designed for cooking indirect heat on a grill, but can be done in an oven.

2. Cast iron skillet with hold heat for a while, so remove cookie when edges are light brown because cookie will continue to cook for a little longer.

Nutrition Information:

Yield:

6 servings

Serving Size:

8 oz

Amount Per Serving: Calories: 590Total Fat: 30gSaturated Fat: 10gCholesterol: 100mgSodium: 400mgCarbohydrates: 80gFiber: 2.5gSugar: 40gProtein: 10g

Nutrition information isn’t always accurate.

Smoked Candied Pecan Pie

Smoked candied pecan pie will rock your taste buds!

If you’re a fan of watching reruns of the show Parks and Recreation like I am, you may recall an episode in which Andy Dwyer (played by Chris Pratt) was giving advice to Tom by saying, “‘When life gives you lemons, make lemonade.’ I read that one on a can of lemonade. I like to think that it applies to life.”  While I’m not going to go that deep in thought on you, I like to think when life gives you pecans, you make pecan pie.

The Best Way to Eat Pecans

As you may recall, I have a recipe for smoked candied pecans here on the website. It’s my second favorite way to eat pecans. My #1 favorite way is to take those smoked candied pecans and make a pecan pie!

A slice of smoked candied pecan pie
Would you eat this pecan pie with whipped cream, ice cream, or as-is?

To make this pie, take a medium-sized mixing bowl and combining a cup of brown sugar and 1/4 cup sugar. Next add 1.5 teaspoon vanilla, 1/2 teaspoon corn starch, 1/2 teaspoon salt, and 3/4 cup light corn syrup. Also, mix in a stick of melted butter and three beaten eggs.

Next comes a unique ingredient: orange zest. Only grate in a half teaspoon. That small amount will bring the perfect, subtle diverse flavor. When grating the orange, it is important to know you get the best zest from the immediate surface of the peel. Beyond that surface, the peel starts to get more tart. So if you want some tart to the pie, then keep grating in the same spot. Mix altogether in mixing bowl.

Getting the Pecan Pie Together

Mixing it all together.

Now that you’re at the point where we put it all together. Start by lightly greasing a pie tin or pie pan. Line the pie crust in the pie tin and put half of the smoked candied pecans in. Pour your mixture from the mixing bowl in next and then evenly sprinkle the remaining pecans on top.

Wrap the top of the pie in aluminum foil and put on the preheated grill at 350 degrees over indirect heat. For smoke flavor, go with hickory wood. After 30 minutes, remove foil from top and keep on grill for another 25 minutes. You can tell it’s done when you tap the side of the pie and it has a little jiggle to it. If this is the case, remove and let rest until pie is cooled to room temp.

This pie is great for holidays, weekends, late nights, basically anytime! Eat up and make sure to share with friends, family. Or not.

Yield: 8 Slices

Smoked Candied Pecan Pie

A slice of smoked candied pecan pie

Can pecan pie possibly get any better? YES! By using smoked candied pecans! With the help of sugar, butter, and a kiss of hickory smoke, this smoked candied pecan pie is exactly what your family and friends want for dessert!

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 Cup brown sugar
  • 1/4 Cup granulated sugar
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon corn starch
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon salt
  • 3/4 Cup light corn syrup
  • 1/2 cup butter (aka- 1 stick), melted
  • 3 eggs, beaten
  • 1 1/2 Cups smoked candied pecans
  • 1 pie crust

Instructions

    1. Preheat grill to 350 degrees over indrect heat, using hickory wood. Take a medium mixing bowl and put in brown sugar, granulated sugar, vanilla, corn starch, orange zest, salt, light corn syrup, melted butter, and three eggs. Stir ingredients together.

    2. Lightly grease a pie pan and put your rolled out pie crust in. Make sure pie crust conforms to the pie tin. Take half of pecans and sprinkle onto pie crust in pie pan. Pour ingredients from mixing bowl into pie pan, then evenly sprinkle remaining pecans on top.

    3. Cover pie in foil and put on the grill. After 30 minutes, remove foil and cook for another 25 minutes. Remove from grill and let cool to room temperature before serving.

Notes

  • When zesting the orange, start at one spot and zest lightly on the surface, spiraling around the orange. The reason for this is you get the best zest from the outmost part of the peel. Going further into the peel in one spot makes the zest more tart.
  • Corn startch helps thicken the pie’s consistency.
  • When baking the pie, you can tell it is done by giving the side of the pie tin a tap and watching how it moves. If it sloshes around, it needs more time. If it jiggles just a little bit, then it’s done.
  • Nutrition Information:

    Yield:

    8 servings

    Serving Size:

    1 slice

    Amount Per Serving: Calories: 400Total Fat: 27gSaturated Fat: 5gCholesterol: 106mgSodium: 320mgCarbohydrates: 63gFiber: 4gSugar: 30gProtein: 6g

    Nutrition information isn’t always accurate.

    Smoked Candied Pecans

    Smoked candied pecans on the grill
    Smoked candied pecans are the best way to eat pecans!

    Over the past few years, I have been experimenting with smoked candied pecans. I’ve tried making these a few different ways, including some with a little heat to them, but have ultimately settled on one recipe that I’m certain you will enjoy as much as I do! It only takes about three minutes to mix together and 25 minutes to smoke. Keep reading for the quick process!

    See my words put into action with this step-by-step video!

    (NOTE: this post contained a different recipe once upon a time. If you are interested in that one, then scroll down past the recipe card.)

    Getting the smoked candied pecans started

    The recipe and steps are pretty simple. For starters, get your grill going to 275 degrees with indirect heat, using hickory wood. While that is going, get a medium sized mixing bowl (or a gallon-sized resealable plastic bag) and pour in 12 oz. of pecan halves. Then pour in 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/4 cup of brown sugar. Mix the ingredients well. Once done, pour in 1/4 cup of maple syrup and mix again.

    Spread and smoke

    Candied pecans prepped and ready for some hickory smoke.
    Candied pecans prepped and ready for some hickory smoke.

    Now that the pecans have been mixed together, spread them over a baking sheet. A medium sized baking sheet will be perfect. I prefer to line the baking sheet with a sheet of aluminum foil to make for a much easier cleanup. To help these smoked candied pecans have a little sweeter taste, use this time to sprinkle a little more brown sugar on top. Take the pecans to the grill and smoke for 25 minutes.

    After 25 minutes, remove the pecans and let them cool. It’s important to let them cool for a couple of hours because it will give the ingredients time to gel onto the pecans and make them less messy and more flavorful.

    That’s it! You’ve just made pecans into a delicious sweet treat! If you want to take these smoked candied pecans to the next level, make a smoked pecan pie!

    The Smoked Candied Pecan recipe!

    Yield: 12 servings

    Smoked Candied Pecans

    Smoked candied pecans on the grill

    Smoked candied pecans are the best way to eat these nuts! Mixing ingredients like brown sugar, maple syrup, and cinnamon, then adding a hint of hickory smoke flavor take pecans to the next level.

    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes

    Ingredients

    • 12 oz. pecan halves
    • 1/3 C brown sugar
    • 1/2 t salt
    • 1 t cinnamon
    • 1/2 C maple syrup

    Instructions

    1. Preheat grill with hickory smoke to 275 degrees with indirect heat. In a medium mixing bowl, mix pecans, salt, cinnamon, and 1/4 C of brown sugar. Then add maple syrup and mix some more.
    2. Spread mixture onto baking sheet and sprinkle the remaining brown sugar on top. Place on grill for 25 minutes. Remove and let rest a couple of hours to firm up texture.

    Notes

    1. Line baking sheet with aluminum foil to make clean up much easier.
    2. To add a little spice, pour in a tablespoon of hot honey.
    3. I like to let pecans rest on a cooling rack so any excess maple syrup can drip down and help the texture be more firm and less runny.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1 oz

    Amount Per Serving: Calories: 160Total Fat: 120gSaturated Fat: 1.1gTrans Fat: 0gCholesterol: 0mgSodium: 100mgCarbohydrates: 11gFiber: 2gSugar: 9gProtein: 2g

    Nutrition information isn’t always accurate.

    The old recipe

    SMOKED CANDIED PECANS

    INGREDIENTS

    • 3/4 lb pecan halves
    • 1/2 C melted butter (aka 1 stick)
    • 2 T Chocolate Salted Caramel Rub (from Lane’s BBQ)
    • 1/2 C maple syrup
    • Pecan wood (for smoker)

    DIRECTIONS

    1. Combine pecans, melted butter, and rub in a gallon-sized storage bag. Seal bag and mix together.
    2. Open bag and pour in maple syrup. Reseal and mix.
    3. Spread pecans on cookie sheet in a single layer and place in smoker at 275F degrees over pecan wood for 25-30 minutes.
    4. Let rest for a few hours to solidify the cooked butter and maple syrup.
    5. Serve and enjoy!

    In case you scrolled too far, here’s the smoked candied pecan recipe again

    Yield: 12 servings

    Smoked Candied Pecans

    Smoked candied pecans on the grill

    Smoked candied pecans are the best way to eat these nuts! Mixing ingredients like brown sugar, maple syrup, and cinnamon, then adding a hint of hickory smoke flavor take pecans to the next level.

    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes

    Ingredients

    • 12 oz. pecan halves
    • 1/3 C brown sugar
    • 1/2 t salt
    • 1 t cinnamon
    • 1/2 C maple syrup

    Instructions

    1. Preheat grill with hickory smoke to 275 degrees with indirect heat. In a medium mixing bowl, mix pecans, salt, cinnamon, and 1/4 C of brown sugar. Then add maple syrup and mix some more.
    2. Spread mixture onto baking sheet and sprinkle the remaining brown sugar on top. Place on grill for 25 minutes. Remove and let rest a couple of hours to firm up texture.

    Notes

    1. Line baking sheet with aluminum foil to make clean up much easier.
    2. To add a little spice, pour in a tablespoon of hot honey.
    3. I like to let pecans rest on a cooling rack so any excess maple syrup can drip down and help the texture be more firm and less runny.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1 oz

    Amount Per Serving: Calories: 160Total Fat: 120gSaturated Fat: 1.1gTrans Fat: 0gCholesterol: 0mgSodium: 100mgCarbohydrates: 11gFiber: 2gSugar: 9gProtein: 2g

    Nutrition information isn’t always accurate.