Can I dub this the most superb red velvet cookie EVER?! Is that really being too dramatic?! No? Okay, good! =) Because this Red Velvet Ooey Gooey Butter Skillet Cookie is really the bomb! I’ve never experienced a skillet cookie this gooey until I made this beauty. And with the semi-melted dark chocolate chips laced throughout the skillet cookie, OMG!
You needed this Red Velvet Ooey Gooey Butter Skillet Cookie in your life yesterday and I’m not even kidding. If you’ve had a bad day at work, you deserve this cookie; if you’ve had a good day at work, you deserve this cookie! With a scoop of some good ol’ vanilla or vanilla bean ice cream on top, you’ll be in a state of pure bliss!
I wanted to point out my new blog design in case you guys haven’t noticed. Go ahead and check it out, I’ll be waiting right here. LOL But seriously, at first I was disappointed that my theme pretty much broke my website when I updated it last week, but then I looked at it as a blessing because I had been wanting to buy a theme to make my blog look a bit fresher for my readers for some time now. So I just looked at the situation as a blessing in disguise! Now, I am so in love with my theme! It took me a whole week to build my blog to the aesthetic I was looking for and I missed you guys so much in that time frame. I did take some time in between all of my happenings this past week to brainstorm many ideas for the fall!
Enough about that, let’s delve into this Red Velvet Ooey Gooey Butter Skillet Cookie a bit more! If you really know me then you know that I love all things red velvet. My Red Velvet Brownies from my online organic bakery are my most popular item and have been for a few years now so I know there are a lot of red velvet lovin’ kindred spirits out there. If you are one of them, let me know in the comment section. I’ve shared my red velvet waffles recipe on here several months ago and knew I had to share another red velvet recipe with y’all.
Skillet cookies that are gooey bring me immense joy, nearly as much joy as a molten lava cake brings me! So, I turned to my favorite search engine for recipes a.k.a. Pinterest to see what type of red velvet cookie recipes I could find. I found the most superb red velvet cookie by a blogger named Stacy Bryce from Wicked Good Kitchen. She had sought out to develop the best from scratch red velvet cookies and boy, did she accomplish just that! All I did was tweak her recipe a little bit so I must say that all credit for this recipe belongs to her.
The biggest tip I have for this skillet cookie is to make sure you allow the flours time to hydrate fully before baking because you don’t want that really “wheaty” and grainy taste. Although that flavor would dissipate after the cookie has set up for 24 hours after being baked, who really wants to wait that long to eat a cookie?! No one! That’s why you must let the cookie batter rest for at least 10 to 15 minutes before being baked.
This skillet cookie is EXTREMELY gooey so if you don’t want all of that gooey factor then reduce the cream cheese by half or bake the cookie longer. I originally baked this cookie for 27 minutes, then I removed it from the oven and allowed it to cool for about 10 minutes before I cut into it to take my pictures. I got a few good shots and then it just continued oozing so I baked it for about another 8 minutes and removed it from the oven again to let it cool for 10 minutes. Then the gooey level was perfect! So if you like it really gooey then bake it for about 30 minutes, if you don’t like it too gooey then bake it for 35 minutes.
I decided to use my 10-inch cast iron skillet to bake this baby, feel free to use whatever size cast iron skillet you have, just know that you will have to adjust the baking time. Smaller skillets will take more time and bigger skillets will take less time.
It's the skillet cookie you've been waiting for! This Red Velvet Ooey Gooey Butter Skillet Cookie has all of the flavor of red velvet that we love along with a gooey butter cake vibe that fits perfectly with skillet cookies.
Preheat oven to 325°F and grease your 10-inch cast iron skillet then set aside.
In a medium-sized bowl, whisk together the flours, baking powder, and cocoa powder then set aside.
In the bowl of a stand mixer, cream the butter and cream cheese together until it’s creamy and well incorporated. Beat in the sugars, sea salt, vanilla extract, and red gel food coloring. Once that mixture is light and fluffy, add in the egg and egg yolk beating it for about 2-3 minutes on medium speed. Scrape the bowl when necessary.
With the mixer on low speed, gradually add in the dry ingredients, mixing just until it’s incorporated. Mix in the dark chocolate chips by hand. Allow the flours time to hydrate in the dough by resting the dough for 10-15 minutes before baking.
Once the cookie dough has rested, spread the dough in the greased cast iron skillet. Place the skillet in the oven and bake for 30-35 minutes, depending on how gooey you want your skillet cookie to be. The edges should be set and the center will still be gooey. Remove the skillet from the oven and cool on a baking sheet for about 10 minutes before you cut into it.
Serve with vanilla/vanilla bean ice cream!