Ingredients
Method
For the Dough
- 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
- 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
- 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.