• Pasolivo Berry Balsamic Swirled Skillet Cookie Recipe
  • Pasolivo Berry Balsamic Swirled Skillet Cookie Recipe
  • Pasolivo Berry Balsamic Swirled Skillet Cookie Recipe
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Berry Balsamic Swirled Skillet Cookie

Berry Balsamic Swirled Skillet Cookie

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COOKING LABEL
Easy
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Full Product Description

Looking for the cookie of your dreams? It's this one, right here. Perfectly ooey-gooey middle, buttery delicious flavor, warm, melted white chocolate, crunchy walnuts. Featuring Pasolivo Blackberry Balsamic Vinegar.

Ingredients
  • 1/2 cup boysenberry or blackberry seedless jam
  • 2 tablespoons Pasolivo Blackberry Balsamic Vinegar
  • 1/2 stick of salted butter, softened
  • 1/3 cup white granulated sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons Pasolivo Kosher Salt
  • 1/2 all-purpose flour
  • 1/2 cup old fashioned rolled oats
  • 1/4 teaspoon baking soda
  • 2/3 cup chopped walnuts
  • 1/2 cup white chocolate chips
Preparation
  1. Place a rack in the lowest spot of the oven, set to 375°F.
  2. Add jam and Blackberry Balsamic Vinegar to a small saucepan over medium-low heat. Simmer for 5 minutes, stirring occasionally. Cool in the fridge.
  3. Meanwhile, combine both sugars and softened butter in a large mixing bowl. Stir until smoothed into a paste and no lumps of sugar or butter remain. Add in egg, vanilla and salt, mix until egg is fully incorporated, about a minute. Fold in the flour, rolled oats and baking soda until just combined, then stir in the walnuts and white chocolate chips.
  4. Use wet hands to press the dough into a 10" cast-iron skillet. Drizzle half of the balsamic mixture over the dough, swirl with a spoon. Do not over-mix; the top does not have to be perfectly smooth.
  5. Place the cast-iron on the lowest rack in the oven and bake for 15-20 minutes, or until the edges are dark brown and the middle is puffed and golden. The cookie will continue to bake after it's taken out of the oven; it's okay if the dough is a little bit underbaked in the middle.
  6. Let the skillet cookie cool for forty minutes. To serve, top a slice with a scoop of vanilla ice cream and an extra drizzle of the balsamic and jam reduction.
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