Guava Skillet Cookie Recipe
Recipe information
Make Guava Skillet Cookie in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Cookie base
Guava filling & topping
Finishing (optional)
Cookie base
1. Prep and melt butter
Preheat the oven to 350°F (175°C). Place a 9-inch ovenproof skillet or cast-iron skillet on the stovetop over low heat and add the 6 tablespoons of unsalted butter. Allow butter to melt gently, swirling occasionally so it doesn't brown. Remove from heat once melted.
2. Cream sugars and egg
In a medium mixing bowl, whisk together 3 tablespoons granulated sugar and 6 tablespoons packed light brown sugar. Add the warm melted butter and whisk until mostly smooth. Whisk in 1 large egg and 1 teaspoon vanilla extract until fully incorporated and slightly glossy.
3. Combine dry ingredients
In a separate bowl, sift or whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon. Gradually add the dry ingredients to the wet mixture, folding with a spatula until a soft, slightly sticky cookie dough forms. Do not overmix; stop when flour is incorporated.
4. Assemble dough in skillet
Using a spatula or lightly floured hands, press about two-thirds of the dough evenly into the bottom and slightly up the sides of the prepared 9-inch skillet to create a base with a shallow rim. Reserve the remaining dough for topping. Smooth the surface so it will hold the guava filling evenly.
Guava filling & topping
6. Make guava filling
While the base is parbaking, place 10 ounces of guava paste (or guava jam) in a small saucepan with 2 tablespoons water, 1 tablespoon granulated sugar, and 1 teaspoon fresh lime juice. Warm over low heat, stirring frequently, until the paste melts and the mixture is smooth and slightly glossy, about 5–7 minutes. If needed, add an extra teaspoon of water to loosen. Taste and add up to 1/4 teaspoon sea salt if desired to enhance flavor. Remove from heat.
7. Fill the skillet
Remove the partially baked cookie base from the oven. Spoon the warm guava filling into the center of the cookie base and spread it evenly, leaving a small border of cookie visible around the edges. The filling layer should be about 1/4-inch thick.
8. Top with remaining dough
Crumble or pinch the reserved one-third of cookie dough into small pieces and scatter them evenly over the guava layer. You can also gently flatten some pieces to cover more area; leave some guava exposed for visual appeal. Sprinkle 1 tablespoon coarse or turbinado sugar over the top for sparkle and a slight crunch (optional).
Finishing & serving
11. Serve
Scoop wedges directly from the skillet or run a knife around the edge then lift wedges out with a spatula. Serve warm topped with scoops of vanilla ice cream or a dollop of whipped cream if desired. Leftovers can be covered and stored at room temperature for up to 2 days or refrigerated for up to 4 days; rewarm gently before serving.
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