Eggnog Cookie Skillet

This eggnog cookie skillet is recipe #17 of our “24 Days of Christmas” Holiday series where I share 24 recipes over 24 days as a virtual advent countdown to Christmas. Christmas is my favourite holiday, especially when it comes to baking, and I think there are endless creations that we can come up with to reflect the holidays. All 24 holiday recipes will be shared across instagram, tiktok and here on the blog where you can print off the full recipe for your baking pleasure!

Why I Love This Recipe

I love this recipe because I love eggnog spiced desserts, and I think you should make this dessert if you do too! With that said, my husband HATES eggnog, and he loves this skillet cookie. While the recipe does have some eggnog in the frosting, it really just provides a spiced, festive hint to the frosting and by no means does it overpower the dessert.

The Recipe

This recipe is essentially an oversized cookie, baked in a cast iron pie dish, and frosted with a spiced buttercream and homemade caramel. Skillet cookies are the sort of dessert that is in between a cookie and a cake, but the consistency of this dessert is a little denser and chewier than your typical cake, more like a cookie! It really is just a hybrid between the two that you have to taste for yourself to truly appreciate. It is perfectly spicy and sweet with the eggnog flavour and the caramel buttercream knocks this dish out of the park!

The batter for this recipe is really just your classic baking staples; flour, white sugar, baking powder, salt, spices, eggnog and and an egg. You are going to combine these ingredients in your electric mixer until you have a well combined dough and then transfer this to a greased pie dish. Bake this for about 25-27 minutes and then remove it from the oven and let it cool completely before icing.

The icing for this cookie skillet is a combination of butter, eggnog, cream cheese and icing sugar. It’s sweet but not toooo sweet. It is perfect, really! The homemade caramel is made on the stove top by combining butter, cream, and brown sugar. You bring this to a boil and then transfer to a dish and let it cool completely. It will start to thicken as it cools.

This recipe is quite easy to make, dare I even say it is fool proof! It is so much easier than rolling out all your cookie dough in to cookies and icing them individually.

How To Make

For the Dough

• 2 cups flour
• 1/2 cup white sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tsp allspice
• 3/4 cup butter room temperature
• 2/3 cup eggnog
• 1 egg

• Start by grabbing all of your needed ingredients and preheating the oven to 350 degrees F.
• In an electric mixer, combine butter, sugar and eggnog on medium speed for a few minutes until creamed together.
• Next, add your egg, nutmeg and allspice in to the electric mixer and mix well.
• In a separate bowl, combine the flour and the baking powder and then gradually add these dry ingredients to your wet mixture until fully combined, but don’t over mix!
• Transfer this to a greased pie dish and in to the oven. Bake for 25-28 minutes.

For the Frosting

• 1/4 cup butter
• 1/4 cup eggnog
• 2 tbsp cream cheese
• 2 3/4 cups icing sugar

• In an electric mixer with the whisk attachment combine the butter, eggnog and cream cheese until well mixed.
• Next, gradually add the icing sugar to the wet mixture until it starts to form in to a frosting consistency. If it is too thin, add more icing sugar. If it is too thick, add a splash of milk.

For the Caramel

• 1 cup brown sugar
• 6 tbsp butter
• 1/2 cup heavy cream

• In a saucepan on medium heat, melt the butter and then add in the brown sugar, stirring often to melt both togrther. Once melted, add in the heavy cream and bring it to a boil stirring often. Let this boil for a minute or two until you start to see it thickening. Transfer to a container to let it cool. Once it has come down to room temperature, stick it in the fridge!

Putting it Together!

• Once your cookie skillet has cooked and cooled completely, add the frosting over top. Add dollops of the caramel over top of the frosting and then stick this in the fridge for up to an hour to let it set. Serve it at room temperature!
• This cookie skillet makes 8 generous slices for sharing. Store it on the counter or in the fridge for up to five days.

If you are interested in a recipe video for this eggnog cookie skillet, click here!