I love a good cookie, and on the 4th of July, it just felt right. These tiny cast iron skillets were a last minute addition to my camp kitchen, and they are perfect for making a campfire cookie. I refuse to call this a recipe since I did not make the cookie dough. Given my limited space in the camper, I wasn’t about to make the cookie cough from scratch.
You can use can cookie dough for this process, but I recommend using a chilled dough. You don’t want to eat and overcooked outside with a raw inside. The cold dough will prevent overcooking and a more even bake.
These tiny case iron skillets came from a cookie kit, like this one:
I wasn’t a fan of the cookie recipe I received with the cast iron skillet (not the one shown above), but the skillet itself was a great find. It was a 5-inch cast iron skillet that was pre-seasoned. It is a great size to fry an egg or…. Make a cookie!!
Steps:
- Press chilled cookie dough of your choice into the skillet.
- Place skillet over indirect heat of the campfire.
- Rotate regularly to ensure even cooking.
- Allow to cook until edges puff up and bubble about an inch from the edge.
- Flip the cookie onto a plate, or better yet another similarly sized skillet. (I should have thought of this when I made my cookie, but alas, I was not so thoughtful.)
- Allow the cookie to cook over the indirect heat until the cookie is sizzling in the skillet for about 5 minutes.
- Flip onto a plate and enjoy!
Note: If the final flip shows the cookie is undercooked, flip it back into the skillet and continue to cook for an additional two minutes, or until desired level of doneness is reached.