This Skillet Cookie is a giant, melty chocolate chip cookie baked in a cast iron skillet! Pile on the ice cream and dig in!
An easy dessert that is totally customizable, you can make it with homemade or store bought cookie dough, and top it off with whatever chocolate or mix ins you want.
If warm, melty chocolate is the way to your heart (like it is to mine), you’ll love my other gooey chocolate desserts like my Grandma’s Hot Fudge Sundae Cake, Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes.
What is a skillet cookie?
If you came here because you’re wondering what on Earth a skillet cookie is, get ready! Because things this glorious and delicious don’t happen every day 😉
A skillet cookie is simply one great big chocolate chip cookie baked in a cast iron skillet.
With this skillet cookie, the center is going to be a little gooey, while the edges are crispy, so it’s great for eating right out of the pan while it’s still warm.
Pile on a few scoops of vanilla ice cream, get a few spoons and let the family gather around.
I can’t think of a better way to end a long day! I might not even share 😉
How to make a skillet cookie?
- You will start by making a basic chocolate chip cookie dough — I’ve based this skillet cookie recipe off of my Mom’s Chocolate Chip Cookies — if you’re really in a hurry and don’t want to bother, you can easily swap out your favorite store bought brand and no one will know!
- Mix it up: If you want, substitute the regular chocolate chips for chopped bars or other flavors of baking chips! Use up that leftover Halloween, or Christmas, or Easter chocolate in the best way!
- Lightly grease a medium cast iron skillet (this would also be amazing in 4-6 mini skillets so everyone could have their own!) and spread the cookie dough evenly in the pan.
- Bake until the edges are starting to look golden and crispy and the center looks baked, but not overly brown. We’re going for a soft center, but we don’t want to be eating raw cookie dough.
- Remove from the oven and let cool for 10-20 minutes, depending on how hot you like your desserts and how quickly you want your ice cream to melt. If I’m making this for my kids, I’ll leave them out for 30 minutes before serving — the cast iron retains heat well so they are still warm even after sitting out.
- Top with ice cream and dig in! This is a dessert best enjoyed right away, but if you have leftovers you can store in an airtight container and microwave to enjoy another night (or, just save some of the cookie dough to make fresh the next night!).
Can I make a skillet cookie without a cast iron pan?
You can make this skillet cookie in an 8-9″ round pan, or an 8-9″ pie plate, or in 4-6 small ramekins to serve individually.
The edges may not get quite as crispy as they would if you bake a skillet cookie in cast iron, but it will still be amazing!
Variations on this skillet cookie:
- Try adding in chopped peanut butter cups and Reese’s pieces for a chocolate peanut butter cookie — you could even drizzle with warmed peanut butter before serving!
- Stir in some chopped Andes mints, After Eights, or Junior mints along with the chocolate chips and serve with mint chocolate chip ice cream.
- Swap the chocolate chips for white chocolate chips and add in chopped macadamia nuts.
- And really, any flavor combo your mind can dream up!
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- 1/4 cup unsalted butter
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup all purpose flour fluffed and levelled
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chunks
- Preheat oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
- In a medium microwave-safe bowl, melt the butter on high in 15 second intervals.
- Add in the sugars and mix with a spoon until combined.
- Add in egg and vanilla, stirring to incorporate.
- Add flour, salt, baking soda and mix with a spoon until completely combined.
- Stir in chocolate and spread evenly into prepared skillet (feel free to throw some extra chocolate chunks on top!).
- Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (if using a 6 inch pan, you may need up to 25 minutes bake time, if you're using individual skillets or ramekins, you may only need 12-15).
- Let cool slightly before topping with ice cream and serving.
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