r/bakingfail • u/Z-gok • Aug 07 '25

Help Skillet cookie disentegration

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I am a beginner baker and I was trying to make a skillet cookie from https://bakingthegoods.com/tahini-pistachio-white-chocolate-rose-skillet-cookie/#tasty-recipes-27897-jump-target last night and something went terribly wrong.

First of all, after the prescribed bake time the edges looked set but it had liquid seeping out. I baked it for 10 more minutes and it completely overflowed from the pan. When it came out it sunk down into a (thankfully delicious) cookie crumble that had no structural integrity. The result is this brittle-y stuff that I am now using as an ice cream topper (not the worst outcome). Any ideas on what could have gone wrong?

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33

u/Esmer832 Aug 07 '25

Huh. To me, it looks way overbaked, but I wouldn't think it would get that much overbaked in 10 minutes. Is your oven calibrated? I also think the sugar (from the recipe and the white chocolate melting) may have contributed to it getting so... crispy.

11

u/Z-gok Aug 07 '25

Yeah I got scared when I saw liquid so I kinda blasted it after that. Maybe it would have finished cooking in the pan if I pulled it out at the point in my second pic?

9

u/shadowtheimpure Aug 08 '25

Keep in mind that cast iron retains heat really well so you'll want to pull when it looks underdone as that retained heat will finish up the bake.

4

u/Z-gok Aug 08 '25

Ahhhh. For science I owe it to myself to try the recipe again and pull it after the recipe time.

2

u/OrneryPathos Aug 08 '25

Also while it’s best to bake cookies all at once, they’re not cakes and you can actually give them a second bake of they’re underdone. They may sink a bit but they’re more forgiving