This Malted Chocolate Skillet Cookie is crispy on the outside and ooey-gooey in the middle. It’s low in sugar, and almond butter in the dough adds healthy protein and helps cut carbs.
Freshly baked cookies are one of my absolute favorite desserts, but I kind of hate making them. Getting up and down every 8 minutes to put them in and out of the oven is kind of a pain, plus I feel like it keeps me tied to the kitchen for way too long. Since my house isn’t air conditioned, I don’t usually bother with them in the summertime – it makes the house too hot.
I wasn’t able to het the idea of a malted chocolate cookie out of my head recently, so I decided to do a skillet cookie version instead of a more traditional recipe. Baking the cookie in a skillet means you’re not stuck dealing with tray after tray, and they only take 20 minutes in the oven. Plus, they’re nice and thick, so you get a fudgy, brownie-like center that’s completely irresistible.
For this malted chocolate skillet cookie recipe, I replaced some of the flour with almond butter. In addition to dialing back the carbs, almond butter gives the cookies a great texture and a subtly nutty flavor that pairs really well with the malt.
Since chocolate malt powder is already sweetened, this recipe also calls for less sugar than more traditional cookie recipes – just 1 tablespoon is enough to give them a hint of sweetness. Since this recipe doesn’t call for creaming the sugar with butter, it retains its crystal structure and adds little bits of crunch to every bite.
These cookie are great cut into pie-like wedges, but it’s way more fun to top them with a few scoops of vanilla ice cream and eat them straight from the pan.