This Chocolate Chip Skillet Cookie is the ultimate dessert for cookie lovers. Baked in a cast iron skillet, it delivers a perfectly crisp golden edge with a soft, gooey center loaded with melted chocolate. Served warm straight from the pan and topped with a scoop of vanilla ice cream, this dessert feels both comforting and indulgent while being incredibly simple to make.
Why You’ll Love This Recipe
It’s quick and easy to prepare with no chilling, scooping, or multiple batches required.
The cast iron skillet creates a crispy exterior while keeping the center soft and chewy.
It’s a crowd-pleasing dessert that’s perfect for family gatherings or casual dinners.
You can serve it directly from the skillet for a fun, restaurant-style presentation.
The recipe is flexible and easy to customize with different mix-ins and flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 tablespoons unsalted butter (170 g), melted and cooled until warm
1 cup light brown sugar (200 g)
1/2 cup granulated sugar (100 g)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract (10 ml)
2 cups plus 2 tablespoons all-purpose flour (255 g)
1/2 teaspoon baking soda (2.5 g)
1/2 teaspoon salt (3 g)
1 1/2 cups semi-sweet chocolate chips (255 g), or a mix of semi-sweet and milk chocolate chips
Directions
Preheat your oven to 325°F (163°C).
Place the butter in a microwave-safe bowl and heat for about 45 seconds, or until mostly melted. Allow it to cool for a few minutes so it is warm but not hot.
In a medium mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Beat with an electric mixer until smooth and well blended.
Add the egg, egg yolk, and vanilla extract. Mix until fully incorporated.
Stir in the flour, baking soda, and salt just until combined. Avoid overmixing.
Gently fold in the chocolate chips until evenly distributed throughout the dough.
Press the cookie dough evenly into a 10-inch or 12-inch cast iron skillet. Make sure the surface is smooth and level.
Bake for 28 to 35 minutes, or until the top is lightly golden and the center is just set. Do not overbake, as the cookie will continue to cook slightly in the hot skillet after removal from the oven.
Allow the skillet cookie to cool for at least 20 to 30 minutes before slicing.
Serve warm directly from the skillet or cut into wedges. Top with vanilla ice cream if desired.
Servings and timing
Servings: 8 slices
Preparation time: 15 minutes
Baking time: 28–35 minutes
Cooling time: 20–30 minutes
Total time: Approximately 1 hour
Variations
Mini skillet cookies: Divide the dough among smaller oven-safe skillets or ramekins and reduce the baking time accordingly.
Different chocolate chips: Use white chocolate, dark chocolate, butterscotch chips, mini chocolate chips, or chocolate chunks.
Add nuts: Stir in 1/2 cup chopped walnuts or pecans for added crunch.
Peanut butter version: Mix in 2 tablespoons of creamy peanut butter into the dough for a nutty flavor.
Chocolate version: Replace 1/4 cup of the flour with unsweetened cocoa powder for a double chocolate skillet cookie.
Blondie style: Omit the chocolate chips and add 1 teaspoon of extra vanilla for a buttery blondie-inspired dessert.
Storage/Reheating
To store: Cover the skillet tightly with plastic wrap or transfer slices to an airtight container. Store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze: Allow the cookie to cool completely, slice into wedges, and place in an airtight freezer-safe container. Freeze for up to 3 months.
To reheat: Warm individual slices in the microwave for 15–20 seconds until soft and gooey. If reheating the entire skillet, place it in a 300°F oven for about 10 minutes.
FAQs
Can I use a regular baking pan instead of a cast iron skillet?
Yes, any oven-safe skillet or round baking pan will work. However, cast iron provides the crispiest edges and best texture.
How do I know when the skillet cookie is done?
The edges should be lightly golden and set, while the center may look slightly soft. It will continue cooking as it cools.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for 1 to 2 days before baking.
Can I freeze the cookie dough?
Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before pressing into the skillet and baking.
Why is my skillet cookie dry?
Overbaking is the most common cause. Remove it from the oven when the center still looks slightly soft.
Can I double the recipe?
Yes, but bake it in a larger skillet or divide between two skillets to ensure even cooking.
Do I need to grease the skillet?
If using a well-seasoned cast iron skillet, greasing is usually unnecessary. For extra insurance, lightly butter the pan.
Can I use salted butter?
Yes, but reduce the added salt in the recipe to 1/4 teaspoon.
What size skillet works best?
A 10-inch skillet yields a thicker cookie, while a 12-inch skillet creates a slightly thinner version.
Can I serve it without ice cream?
Absolutely. It’s delicious on its own, but ice cream adds a creamy contrast to the warm cookie.
Conclusion
This Chocolate Chip Skillet Cookie is a simple yet impressive dessert that combines the classic flavor of chocolate chip cookies with the irresistible texture of a warm, gooey center and crisp edges. Easy to prepare and endlessly customizable, it’s the perfect treat to share with family and friends or to enjoy as a cozy homemade indulgence.
Chocolate Chip Skillet Cookie is a warm, gooey dessert baked in a cast iron skillet with crisp golden edges and a soft, chewy center packed with melted chocolate chips. Perfect for sharing and serving straight from the pan, especially topped with vanilla ice cream.
Ingredients
12 tablespoons unsalted butter (170 g), melted and cooled
1 cup light brown sugar (200 g)
1/2 cup granulated sugar (100 g)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract (10 ml)
2 cups plus 2 tablespoons all-purpose flour (255 g)
1/2 teaspoon baking soda (2.5 g)
1/2 teaspoon salt (3 g)
1 1/2 cups semi-sweet chocolate chips (255 g)
Instructions
Preheat oven to 325°F (163°C).
Melt butter and allow it to cool slightly until warm, not hot.
In a bowl, mix melted butter with brown sugar and granulated sugar until smooth.
Add egg, egg yolk, and vanilla. Mix until combined.
Stir in flour, baking soda, and salt just until incorporated.
Fold in chocolate chips evenly.
Press dough evenly into a 10- or 12-inch cast iron skillet.
Bake 28–35 minutes until edges are golden and center is just set.
Cool 20–30 minutes before slicing.
Serve warm, optionally topped with vanilla ice cream.
Notes
Do not overbake; center should look slightly soft.
A 10-inch skillet yields a thicker cookie; 12-inch creates a thinner one.
