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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.
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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…
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.
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).
HOW TO MAKE A SKILLET COOKIE
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.
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.
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.
NEED MORE COOKIE RECIPES? TRY THESE:
Kitchen Sink Cookies (Panera Bread Copycat)
Oatmeal Raisin Cookies
Soft & Chewy Ginger Snaps
Double Chocolate Cookies
Click here for my entire collection of cookie recipes.
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Chocolate Chip Skillet Cookie
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
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.
What can I use instead of a skillet.
A jelly roll pan will work. Usually 10×15 or so with a lip.