Espresso Martini Skillet Cookie

Rating: Easy


  • Plain Flour x 160g
  • Baking Powder x 1/2 Teaspoon 
  • Baking Soda x 1/2 Teaspoon 
  • Brown Sugar x 60g 
  • Granulated Sugar x 30g
  • Sea Salt x 1/2 Teaspoon 
  • Unsalted Butter x 8 Tablespoons 
  • Butter (Grease Cast Iron Skillet) x 1 Tablespoon 
  • Milk x 1 Tablespoon 
  • Large Egg x 1 
  • Chocolate Bar x 1 
  • Filling 
  • Double Cream (For Whipping) x 200ml 
  • Blood Orange x 1 
  • Rogue Espresso Martini Marmalade 


Melt the unsalted butter in a pan and once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour the now browned butter in to a large bowl, set aside and let cool for 5 minutes.


Add in the egg, brown sugar, granulated sugar, and milk into the butter then whisk. In a separate bowl combine the dry ingredients: whisking together the flour, baking powder, baking soda and salt. Stir dry ingredients into wet: Combine but do not over mix. Break Montezuma chocolate into the cookie batter.


Grease a 10-inch cast iron skillet with softened butter. Spread cookie batter into the skillet evenly using a rubber spatula. Top with more broken Montezuma chocolate pieces. Bake @ 175°c for 15 minutes or until edges are slightly browned. Baking time can vary, but approximately 20 minutes max. Top with blood oranges, whipped cream and Espresso Martini Marmalade.

Recipe & Styling: @RobtheSnack
Photography: @ManonHouston