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Baked Cast-Iron Cookie with Smoked Bourbon Whip

Baked Cast-Iron Cookie with Smoked Bourbon Whip

By Timothy Hollingsworth

Dare we say this is the best cookie you'll ever eat? We shall. Everything's better with a little bourbon.

Prep Time

15 Min

Cook Time

15 Min

Pellets

Pecan

Ingredients

This recipe serves:

4

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Units of Measurement:
Smoked Bourbon Whip
8 Ounce mascarpone cheese
3 Tablespoon granulated sugar
1/2 Cup heavy cream
4 Tablespoon bourbon
To Taste orange zest
Skillet Cookie
1 Cup (2 sticks) unsalted butter, softened
1/2 Cup granulated sugar
1/2 Cup brown sugar
1 Teaspoon vanilla extract
2 Large eggs
2 1/4 Cup all-purpose flour
1 Teaspoon baking soda
2 Teaspoon kosher salt
2 Cup chocolate chips

Steps

  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    00:15

    Super Smoke

  • 2

    For the Smoked Bourbon Whip: Smoke mascarpone on the Traeger for 10 minutes. Remove from grill.

    180 ˚F / 82 ˚C

    00:10

    Super Smoke

  • 3

    Whip mascarpone with remaining ingredients into stiffs peaks.

  • 4

    Increase Traeger temperature to 450° and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

    00:15

  • 5

    For the Cookie: Cream butter, vanilla and sugars. Add eggs one at a time. Add dry ingredients. Fold in chocolate chips. Roll into large balls and put in cast iron pan.

  • 6

    Bake on the Traeger for 15 minutes. Serve with smoked bourbon whip on top and enjoy!

    450 ˚F / 232 ˚C

    00:15

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