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Chocolate Chip Skillet Cookie

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Have you ever made a skillet cookie? A giant chocolate chip cookie baked in a cast-iron skillet. Let it cool to slice and serve a group, or eat it warm with a scoop of ice cream straight out of the skillet! You can also switch up the mix-ins to suit your taste buds.

overhead shot of a chocolate chip skillet cookie on a blue napkin

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Skillet + cookie = skookie. As a wedding shower gift, my aunt gave us a set of mini cast iron skillets to make deep dish cookies in. It was a set of two and I’d make one for each of us. Now that we’re a full family, I upgraded to this full size skillet cookie to serve all four of us!

I opted for chocolate chips here (both chips and chunks), but you can switch up the mix-ins to whatever your family likes – peanut butter chips, M&Ms, nuts, Heath bits…

close up of a giant chocolate chip cookies

INGREDIENTS

Below is a list of ingredients with some helpful tips and suggestions for substitutions. Scroll all the way down for the full recipe card with amounts & instructions.

BUTTER – I like to use salted butter in my baked goods because I really like the salty to sweet contrast. Unsalted certainly works though.
BROWN SUGAR – Light brown sugar makes this cookie nice and chewy. Dark brown will work as well.
SUGAR – Granulated white sugar. I haven’t tested with replacers but Stevia and similar should work.
EGGS – You’ll need two large eggs and one egg yolk. I find such a difference in organic, free range eggs.
FLOUR – All-purpose white flour.
BAKING SODA – So you have a fluffy cookie and not a flat pancake.
SALT – Salt is a flavor enhancer and you need it to balance the sugars. It also helps add to the chewiness of the cookie.
CHOCOLATE – I used a mix of semi-sweet chocolate chips and a chopped dark chocolate bar. I like to buy the Trader Joe’s “Pound Plus” bar for baking.

overhead shot of labeled ingredients laid out to make a cookie

TOOLS FOUND ON AMAZON TO HELP YOU

  • Cast Iron Skillet – Shown is a 10″ skillet but 12″ will work as well.
  • Mixing Bowls – I like these with the grippy bottom so they don’t slide around while mixing.
  • Mixer – You can use your stand mixer with the paddle attachment (mine is a KitchenAid but this one has good reviews) or a hand mixer (which I opt for more often than not).

STEP ONE: Prep. Preheat the oven to 325 degrees and grease a 10″ or 12″ skillet with either butter or vegetable oil.

STEP TWO: Make the Dough. Cream together the butter and sugars until light and fluffy and then add the eggs, one at a time, mixing between each. In another medium bowl, whisk together the dry ingredients and slowly pour the dry ingredients into the wet until just combined. Fold in your chocolate chips & chunks (or desired mix-in).

STEP THREE: Bake. Evenly press the dough into the prepared skillet. Press in more toppings if you’d like. Bake for 30-40 minutes or until no longer gooey.

STEP FOUR: Serve. Either serve the skillet cookie straight from the oven (carefully!), or let it cool and slice it like a pizza. I like mine warm topped with vanilla ice cream.

overhead shot of raw cookie dough in a skillet

HOW TO SERVE IT

I like to serve my chocolate chip skillet cookie warm, straight from the oven, with a scoop of vanilla ice cream. Everyone grabs a spoon and digs in! It can also be cooled and sliced like a pizza to serve a group.

HOW TO STORE IT

Store leftover cookie covered at room temperature for up to a week.

CAN YOU FREEZE IT

You can freeze either the dough or the baked cookie, though mine never make it to that point! If you’re freezing the dough, I recommend putting it in a freezer safe container (like these Souper Cubes) and using within a couple months. You can bake straight from frozen but you’ll need to add a couple minutes to the bake time.

slice of chocolate chip skillet cookie on a white plate

TIPS & SUGGESTIONS

  • Topping with flaky sea salt can make for a delicious flavor intensifier. 
  • Salted or unsalted butter can be used on this recipe depending on how “buttery” of a flavor you want. 
  • You can use either a 10 or 12-inch skillet for this recipe. The photos show a 10-inch which gives you a thicker edge where the 12-inch would be more even. The 12-inch skillet will require less baking time than the 10-inch.
  • Feel free to add in an additional ½ cup of mix-ins for a total of 2 cups. Add in options include M&Ms, toffee bits, etc.

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Click here for my entire collection of cookie recipes.

overhead shot of chocolate chip skillet cookie

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overhead shot of a chocolate chip skillet cookie on a blue napkin

Chocolate Chip Skillet Cookie

Melissa Williams
A giant chocolate chip cookie baked in a cast-iron skillet. Let it cool to slice and serve a group, or eat it warm with a scoop of ice cream straight out of the skillet!
No ratings yet
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 459 kcal

Ingredients
  

  • 1 cup butter softened to room temperature
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 4 ounces semi-sweet chocolate chopped

Instructions
 

  • Preheat the oven to 325 degrees F and grease a 10 or 12-inch cast iron skillet with vegetable oil and set aside.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
  • Beat in the eggs and egg yolk one at a time, mixing between each addition.
  • In a separate, medium bowl, whisk together the flour, baking soda, and salt.
  • Slowly add the flour mixture to the butter mixture with the mixer running on low speed just until combined.
  • Fold in the chocolate chips and chopped chocolate.
  • Press the cookie dough in the skillet and bake for 30 to 40 minutes.
  • Allow to cool completely before cutting and serving or scoop out while warm. Serve with ice cream, if desired.

Notes

  • Topping with flaky sea salt can make for a delicious flavor intensifier.
  • Salted or unsalted butter can be used on this recipe depending on how “buttery” of a flavor you want.
  • You can use either a 10 or 12-inch skillet for this recipe. The photos show a 10-inch which gives you a thicker edge where the 12-inch would be more even. The 12-inch skillet will require less baking time than the 10-inch.
  • Feel free to add in an additional ½ cup of mix-ins for a total of 2 cups. Add in options include M&Ms, toffee bits, etc.

Nutrition

Serving: 1gCalories: 459kcalCarbohydrates: 57gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 448mgPotassium: 112mgFiber: 2gSugar: 39gVitamin A: 576IUVitamin C: 1mgCalcium: 49mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Lin says

    What can I use instead of a skillet.

    • Melissa Williams says

      A jelly roll pan will work. Usually 10×15 or so with a lip.

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