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Baked Cast-Iron Cookie with Smoked Bourbon Whip

15

15

Pecan

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

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Smoked Bourbon Whip

  • 8 Ounce mascarpone cheese

  • 3 Tablespoon granulated sugar

  • 1/2 Cup heavy cream

  • 4 Tablespoon bourbon

  • 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

  • 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

  • 2

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

    180 ˚F

    • 8 Ounce mascarpone cheese

  • 3

    Whip mascarpone with remaining ingredients into stiffs peaks.

    • 3 Tablespoon granulated sugar

    • 1/2 Cup heavy cream

    • 4 Tablespoon bourbon

    • To Taste orange zest

  • 4

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

    450 ˚F

  • 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.

    • 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

  • 6

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

    450 ˚F

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