Cherry-Chocolate Skillet Cookie


  •  Canola oil for greasing pan
  • 8   maraschino cherries without stems
  • 1/3 cup (75 mL) slivered almonds
  • 6 tbsp (90 mL) butter (3/4 stick)
  • 1 tbsp (15 mL) water
  • 1 2/3 cups (400 mL) white cake mix from a regular-size package or 1 small pkg (9 oz) white cake mix
  • 1/4 cup (50 mL) quick oats
  • 2 tbsp (30 mL) brown sugar
  • 1/2 cup (125 mL) semi-sweet or white chocolate morsels


  1. Preheat oven to 375°F (190°C). Brush Executive (8-in./20-cm) Sauté Pan (do not use Stainless Cookware) with oil using Chef’s Silicone Basting Brush. Firmly pat cherries dry with paper towels. Cut cherries in half; set aside. Process almonds in Manual Food Processor until coarsely chopped.  

  2. Place butter and water in Classic Batter Bowl. Microwave, uncovered, on HIGH about 1 minute or until butter is melted. Using Mini Measure-All® Cup, measure cake mix and oats; add to batter bowl. Add almonds and brown sugar; mix with Small Mix ’N Scraper® until soft dough forms.  

  3. Place cherry halves, cut-side down, over bottom of pan. Place dough over cherries; press down firmly with bottom of Mini Measure-All® Cup to even out dough. (Dough should be even and smooth.) Bake 18-20 minutes or until cookie is light golden brown. 

  4. Remove pan from oven to Stackable Cooling Rack; cool 10 minutes. Loosen edges with clean Small Mix ‘N Scraper® and carefully invert onto Cutting Board (see Cook’s Tips); cool 5 minutes.  

  5. Meanwhile, place chocolate morsels in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted, stirring after 30 seconds.  

  6. Pour chocolate into small resealable plastic bag (see Cook’s Tips). Trim a small corner off the bag; drizzle chocolate over cookie. Using Utility Knife, cut into wedges.  


  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 210, Total Fat 11g, Saturated Fat 5 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 27 g, Fiber 1 g, Protein 2 g

Cook's Tips:

You can use the releasing end of the Cake Tester & Releasing Tool to loosen the edges of the cookie when inverting. (see Step 4)

To fill plastic bag with melted chocolate, place a small resealable plastic bag over rim of Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into bag. Remove bag and twist top.

Related Products

Related Recipes

There was an error loading the Component. Please try again later.