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Honey Glazed Carrots and Parsnips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 31 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and decadent Honey Glazed Carrots and Parsnips-inspired chocolate skillet cookie features a perfectly browned butter base combined with brown and granulated sugars, vanilla, and chocolate chunks for a gooey, indulgent treat. Baked in a cast iron skillet to achieve golden edges and a soft center, it’s perfect served warm with ice cream and sprinkled with flaky sea salt.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, browned
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 egg yolk

Add-ins & Toppings

  • 1 1/4 cups chocolate chunks or chips
  • Flaky sea salt (optional)

Instructions

  1. Brown the Butter: In a 10-inch cast iron skillet over medium heat, melt the unsalted butter and cook until it turns golden brown and fragrant. This process enhances the nutty flavor of the butter. Remove from heat and let it cool slightly.
  2. Mix Sugars and Butter: Transfer the browned butter to a large bowl. Add both the packed brown sugar and granulated sugar and mix until the mixture is smooth and well combined. This will provide the perfect sweetness and moisture level for your cookie dough.
  3. Add Vanilla and Eggs: Stir in the vanilla extract, one large egg, and one egg yolk. Beat the ingredients together until the mixture becomes glossy and uniform, which helps bind all ingredients.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning in the dough.
  5. Incorporate Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, stirring gently to combine everything into a cohesive dough without overmixing. Overmixing can develop gluten and lead to a tougher cookie.
  6. Fold in Chocolate Chunks: Stir in the majority of the chocolate chunks or chips, keeping some aside for topping to ensure that melted chocolate is visible and distributed on top.
  7. Press Dough into Skillet: Evenly press the mixed dough into the bottom of the cast iron skillet. This ensures uniform baking and a consistent texture.
  8. Top and Bake: Scatter the reserved chocolate chunks on top of the dough. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until the edges turn golden brown while the center remains soft and gooey.
  9. Cool and Serve: Allow the skillet cookie to cool for 5–10 minutes after baking. Serve warm, optionally topped with flaky sea salt and a scoop of ice cream for an irresistible dessert experience.

Notes

  • For best results, use a well-seasoned 10-inch cast iron skillet to bake the cookie evenly.
  • Do not overbake; the center should remain soft and slightly undercooked to retain a gooey texture.
  • Flaky sea salt is optional but enhances the sweet and salty flavor contrast.
  • This cookie is best enjoyed warm and fresh but can be stored covered at room temperature for up to 2 days.
  • Browned butter can solidify as it cools; rewarm slightly if incorporating into sugar mixture.

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Find it online: https://buzzbitekitchen.com/honey-glazed-carrots-and-parsnips-recipe/