Blueberry Chocolate Chip Skillet Cookie

Do you have a favorite summer fruit? I feel like I can't just pinpoint one, I pretty much love them all.

Crisp white peaches have a special place in my heart, watermelon IS Summer, can't live without strawberries, blueberries make my world go round, mangos are consumed like water, (which is frequently!) and pineapple pretty much goes anytime anywhere.

Suffice it to say, I could live off fruit 24/7, 365. It's such a perfect snack, pretty easy to grab on the go, and healthy!

But umm, when we all start adding these little gems to our summer desserts, that's when it gets REAL good. Real, real good.

It's like a double whammy, your favorite desserts with your favorite fruits..all mixed into one, perfect dish.  Man, do I love summer.

There are lots of ways to enjoy summer fruits in desserts. Most people jump straight to a peach crisp recipe or blueberry crisp recipe. I'm all about the blueberries, but I wanted something different. Something more... cookie-ish.

I've seen dried blueberries in cookies before, but I've very rarely seen fresh, if ever? So this skillet cookie is completely crazy awesome. My husband wasn't sure it was going to work, but one bite and he shut right up.

This is most definitely one our favorite cookie recipes thus far. You've got an gooey chocolate chip cookie, fresh bursts of sweet blueberries all throughout, a fantastic overabundance of sweet and salty crumble on top, ALL baked in a skillet, completely with slightly crisp edges, and a soft melty middle.

This is cookie perfection folks.

Make this one for your next BBQ and you'll have lots of happy friends! They'll love this unique twist on a traditional skillet cookie. And if blueberries aren't your thing, feel free to sub in your favorite summer berry - I'm pretty sure raspberries or strawberries would be incredible.

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Blueberry Chocolate Chip Skillet Cookie Recipe

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Ingredients

For the Cookie:

• 1 stick unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons pure vanilla extract
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 1/2 cup blueberries

For the Streusel:

• 2 tablespoons lemon zest
• 1/2 cup pecans
• 1/4 cup brown sugar, plus 1 tablespoon
• 3/4 cup rolled oats
• 3 tablespoons butter, cold and cubed

Directions

1. In a large mixing bowl, using a wooden spoon, mix together the butter and both sugars until smooth and creamy.
2. Beat in the vanilla and egg.
3. Add the flour, baking soda, and salt. Mix until just incorporated.
4. Carefully fold in the chocolate chips and blueberries.
5. Spread evenly into an 8-10 inch skillet.
6. Preheat oven to 350°F
7. In a food processor, blend together the lemon zest, pecans, brown sugar, and rolled oats.
8. Drop in cubed butter and pulse until crumbly.
9. Pour on top of the dough in the skillet and spread to the edges, lightly pressing down so that it's flat and not rolling around everywhere.
10. Pop in the oven for 25-35 minutes.
11. Remove from the oven, cool and enjoy! 

Notes

• The streusel on top caused the cookie to take a little longer than other skillet cookies, but just start checking it every 2-3 minutes at the 18 minute mark.
• It should be a little underdone in the middle, it'll continue to cook in the skillet.

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