This recipe combines the best parts of a cookie and a brownie: a soft, warm center with slightly crisp edges. No need to scoop individual cookies—just press the dough into a skillet and bake. It’s easy, indulgent, and always a hit with guests or family. Plus, it comes together quickly and uses basic pantry ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter (softened or melted)
Brown sugar
Granulated sugar
Egg
Vanilla extract
Chocolate chips or chocolate chunks
Optional: flake salt for topping, ice cream for serving
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet or oven-safe pan.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, mix softened or melted butter with brown sugar and granulated sugar until well combined.
Add the egg and vanilla extract, and stir until smooth.
Gradually stir in the dry ingredients until a soft dough forms.
Fold in the chocolate chips, reserving a few to press on top.
Spread the dough evenly into the prepared skillet and press the remaining chocolate chips on top.
Bake for 20–25 minutes, or until golden around the edges and the center is just set but still soft.
Allow to cool for 5–10 minutes before serving. Top with ice cream if desired.
Servings and timing
This recipe serves 6–8. Prep time is 10 minutes, bake time is 20–25 minutes, and cooling time is 5–10 minutes. Total time is approximately 35–40 minutes.
Variations
Add chopped nuts like walnuts or pecans for crunch.
Use a mix of dark, milk, or white chocolate chips.
Stir in a spoonful of peanut butter or swirl it on top before baking.
Sprinkle with flake sea salt before serving for a sweet-salty contrast.
Make it a s’mores version by adding mini marshmallows and graham cracker pieces.
Storage/Reheating
Cover leftovers tightly and store at room temperature for up to 3 days. For best results, reheat individual portions in the microwave for 10–15 seconds. You can also reheat the whole skillet in a 300°F (150°C) oven for 8–10 minutes.
FAQs
What kind of skillet should I use?
A 10-inch cast iron skillet is ideal, but any oven-safe skillet or pan of similar size will work.
Can I use cookie dough from the store?
Yes, store-bought cookie dough works well for a quick shortcut.
How do I know when it’s done?
The edges should be golden and the center should look just set. It will continue to firm up slightly as it cools.
Can I make this in advance?
Yes, you can prepare the dough and store it in the skillet, covered, in the fridge for up to 24 hours before baking.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free.
Do I have to use chocolate chips?
No, you can use chocolate chunks, chopped bars, or even mix in candies like M&Ms.
Can I use a smaller or larger skillet?
Yes, adjust the size of the skillet accordingly and modify baking time—a smaller skillet may need more time, a larger one less.
Is it safe to serve this warm?
Absolutely! It’s best served warm with a melty center. Just ensure the eggs are fully cooked (they will be with proper baking time).
What toppings go well with this?
Vanilla ice cream, caramel sauce, chocolate drizzle, or whipped cream are all great choices.
Can I freeze the dough?
Yes, press the dough into a skillet, wrap tightly, and freeze. Bake from frozen, adding 5–10 extra minutes as needed.
Conclusion
The Skillet Chocolate Chip Cookie is a cozy, crowd-pleasing dessert that’s as fun to make as it is to eat. Perfectly gooey, easy to customize, and even better with a scoop of ice cream, it’s a dessert you’ll come back to time and time again. Whether shared with friends or enjoyed solo, it never disappoints.
The Skillet Chocolate Chip Cookie is a warm, gooey, oversized cookie baked in a cast iron skillet with crisp edges, a soft center, and melty chocolate chips—perfect for sharing with a scoop of ice cream.
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (softened or melted)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup chocolate chips or chunks
Optional: flake salt for topping, ice cream for serving
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet or oven-safe pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, mix the butter, brown sugar, and granulated sugar until well combined.
Stir in the egg and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Fold in most of the chocolate chips, reserving a few for the top.
Spread the dough evenly into the prepared skillet and press the remaining chocolate chips on top.
Bake for 20–25 minutes, until the edges are golden and the center is just set but still soft.
Let cool for 5–10 minutes before serving. Top with ice cream, if desired.
Notes
Add chopped nuts like walnuts or pecans for extra texture.Use a mix of chocolate chips for varied flavor.Sprinkle flake salt on top after baking for a sweet-salty finish.Make a s’mores version with mini marshmallows and graham crackers.Store leftovers tightly covered for up to 3 days.
