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Hummingbird Deep Dish Cookie in a Skillet

1 c. packed light brown sugar
½ c. sugar
4 oz. salted butter, softened
1 large egg
2 c. flour
1 t. baking soda
¼ t. salt
1 ½ c. semisweet white chocolate chips, divided
¼ c. mashed banana
1 ½ t. coconut extract
½ c. sweetened flaked coconut
½ c. chopped dried pineapple
Ice cream or cool whip

  1. Preheat oven 325.
  2. Lightly coat 10” cast-iron skillet with PAM.
  3. Beat brown sugar, sugar and butter with mixer until light and fluffy.
  4. Add the egg, banana and coconut extract and beat until blended.
  5. Whisk together flour, baking soda and salt in bowl.
  6. Add the butter mixture gradually beating at low speed until combined.
  7. Add the 1 c. white chocolate chips, coconut and pineapple. Beat until combined.
  8. Spread mixture evenly in prepared skillet.
  9. Top with remaining chocolate chips.
  10. Bake until golden and set, about 45-50 minutes.
  11. Let stand 15 minutes, cut into wedges and serve with ice cream or Cool Whip.
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