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    Baked Cast-Iron Cookie with Smoked Bourbon Whip

    Baked Cast-Iron Cookie with Smoked Bourbon Whip

    By Timothy Hollingsworth

    Dare we say this is the best cookie you'll ever eat? We shall. Everything's better with a little bourbon.

    Prep Time

    15 Min

    Cook Time

    15 Min

    Pellets

    Pecan

    Ingredients

    This recipe serves:

    4

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    Units of Measurement:
    Smoked Bourbon Whip
    8 Ounce mascarpone cheese
    3 Tablespoon granulated sugar
    1/2 Cup heavy cream
    4 Tablespoon bourbon
    To Taste orange zest
    Skillet Cookie
    1 Cup (2 sticks) unsalted butter, softened
    1/2 Cup granulated sugar
    1/2 Cup brown sugar
    1 Teaspoon vanilla extract
    2 Large eggs
    2 1/4 Cup all-purpose flour
    1 Teaspoon baking soda
    2 Teaspoon kosher salt
    2 Cup chocolate chips

    Steps

    • 1

      When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

      180 ˚F / 82 ˚C

      00:15

      Super Smoke

    • 2

      For the Smoked Bourbon Whip: Smoke mascarpone on the Traeger for 10 minutes. Remove from grill.

      180 ˚F / 82 ˚C

      00:10

      Super Smoke

    • 3

      Whip mascarpone with remaining ingredients into stiffs peaks.

    • 4

      Increase Traeger temperature to 450° and preheat, lid closed for 15 minutes.

      450 ˚F / 232 ˚C

      00:15

    • 5

      For the Cookie: Cream butter, vanilla and sugars. Add eggs one at a time. Add dry ingredients. Fold in chocolate chips. Roll into large balls and put in cast iron pan.

    • 6

      Bake on the Traeger for 15 minutes. Serve with smoked bourbon whip on top and enjoy!

      450 ˚F / 232 ˚C

      00:15

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