This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that’s baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!
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An ooey-gooey Skillet Cookie is every cookie lover’s dream.
With a soft and melty chocolate chip center and perfectly golden brown crispy edges, this giant cookie is so delicious!
Topped with a scoop of ice cream, this is one of my favorite desserts.
This easy dessert is totally customizable by using your favorite chocolate chip cookie recipe or adding in your favorite chocolate candies.
You could even make it with store-bought cookie dough to save you some time.
It’s best enjoyed fresh, but you can make the dough ahead and freeze it to bake fresh when you’re ready for a chocolatey treat!
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 cast-iron skillet cookie is simply one great, big, giant chocolate chip cookie baked in a cast-iron skillet.
With this skillet chocolate chip cookie, the center is going to be a little gooey while the edges are crispy.
It’s a great dessert to eat right out of the pan while it’s still warm.
- Butter: use unsalted butter to better control the salt content in these cookies. Let it come to room temperature to help it mix in more easily with the sugars.(*see notes below)
- Brown Sugar: packed brown sugar will add a caramel sweetness to this giant cookie.
- Granulated Sugar
- Egg: to bind the ingredients and help the cookie rise.
- Vanilla Extract: adds a warm, subtle flavor to the cookie.
- Flour: I’ve used all-purpose flour for this skillet cookie. Make sure it’s fluffed and leveled when you measure it out. You can also swap for an equal amount of whole wheat flour for a high-fibre treat.
- Baking Soda: use baking soda as a quick-rising agent — this ensures it is fluffy but also golden on the edges.
- Salt: to enhance all the flavors.
- Chocolate: use semi-sweet chocolate chips or a bar of chocolate that you can cut into chunks, depending on how much melty chocolate you want throughout the cookie.
How to Make a Skillet Cookie
This recipe is easy to whip up! Full instructions are included in the recipe card below.
- Cream butter and sugar: Beat butter and sugars together until fully creamed.
- Add egg and vanilla: Add in the egg and vanilla extract, mixing to incorporate.
- Add dry ingredients: Add flour, salt, and baking soda, and mix until completely combined.
- Bake with chips on top: Stir in chocolate chips, and spread evenly into the prepared skillet. Bake until edges are crispy and the center is just set.
Skillet Cookie FAQs
Definitely! 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 baked a skillet cookie in cast iron, but it will still be amazing!
Store your skillet cookie in an airtight container or covered in foil in at room temperature for 2-3 days. Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
To reheat a skillet cookie, simply cover it in the skillet and bake for five minutes. When reheating a single portion, transfer it to a microwave-safe plate, cover it, and microwave for 15-20 seconds.
It’s best to freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
Tips and Notes
- Flour: You can use all whole wheat flour to make this a whole-grain, high-fiber treat. You can also use all-purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed; use 125 grams).
- Chocolate: ¾ cup is a lot of chocolate. If you prefer less melty chocolate in your skillet cookie, reduce it to ½ cup.
- Serving It Hot: The cast iron retains heat well, so unless you want it piping hot, you’ll want to leave it to cool for a bit before serving it. If I’m making this for my kids, I’ll leave it out for 30 minutes before serving it to them.
- Cookie Dough: I’ve based this skillet cookie recipe on 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!
Skillet Cookie Variations
- Peanut Butter Flavor. Try adding in chopped peanut butter cups and Reese’s pieces for a chocolate peanut butter cookie—you could even drizzle the top with warmed peanut butter before serving!
- Minty Flavor. Stir in some chopped Andes Mints, After Eights, or Junior mints along with the chocolate chips and serve with mint chocolate chip ice cream.
- Chocolate. Substitute the regular chocolate chips for white chocolate chips, chopped candy bars, M&Ms, or baking chips.
- Nuts. Add some chopped nuts like peanuts, macadamia nuts, or pecans for a nutty flavor and extra texture.
- Salt. Add some sea salt to the top of the cookie before serving to balance out the sweet flavors.
- Mini skillet cookies. Use a smaller skillet or ramekins to make individual mini-skillet cookies. If using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12–15 minutes.
Serve slices of your skillet cookie warm or cold, with a glass of cold milk, or a cup of hot coffee for a dessert or snack.
Drizzle the cookie with melted chocolate, caramel sauce, or hot fudge sauce for added sweetness and flavor.
More Delicious Cookie Recipes to Try
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- ½ cup unsalted butter melted*
- ¼ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoons all purpose flour fluffed and levelled
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips or chunks
- Preheat the oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
- In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
- Add in the egg and vanilla extract, mixing to incorporate.
- Add flour, salt, and baking soda, and mix on low until completely combined.
- Stir in chocolate and spread evenly into the 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 (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12-15 minutes).
- Let the cookie skillet cool slightly before topping with ice cream and serving.
Chocolate chips: feel free to swap with another flavor of chips or use chopped chocolate. ¾ cup is a lot of chocolate — if you prefer less melty chocolate in your skillet cookie, reduce to ½ cup. Storage:
- Store Skillet Cookie: Store your skillet cookie in an airtight container or covered in foil at room temperature for 2-3 days.
- Store Cookie Dough: Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
- Freeze Skillet Cookie: Freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
- Freeze Cookie Dough: Freeze the chocolate chip cookie dough in a Ziploc bag for up to 3 months, then defrost fully and bake it fresh when you need it.
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