Our easy Skillet Cookie recipe is one of my favorite desserts! This recipe gives you the rich, chewy texture of a classic chocolate chip cookie with the added appeal of a warm, gooey center.
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This easy, giant cookie is baked in a 12-inch cast iron skillet, creating crisp edges and a soft interior. With simple ingredients like butter, brown sugar, and chocolate chips, the dough comes together quickly in one bowl. The result is a warm, shareable dessert perfect for serving with ice cream. Whether you prefer a slightly underbaked texture or a firmer cookie, this recipe is easy to adjust.
This chocolate chip cookie is warm and gooey with crisp edges and a soft center. It’s easy to make, requiring just one bowl to mix and a single pan to bake, which cuts down on cleanup. You can switch up the chocolate chips, add nuts, or experiment with other flavors, too. It is very versatile! It’s also great for sharing straight from the pan. If you’re planning ahead, you can prep the dough in advance and bake when you’re ready
How to make a Skillet Cookie
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this skillet cookie recipe, you will need the following ingredients:
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Large Egg
- Large Egg Yolks
- Pure Vanilla Extract
- All-Purpose Flour
- Fine Sea Salt or Table Salt
- Baking Soda
- Semi-Sweet Chocolate Chips
- Ice Cream
If you don’t have unsalted butter, you can use salted butter, but omit the additional salt in the recipe. Milk chocolate chips are a great option instead of the semi-sweet. We also love mixing in toffee bits. Want to make it a Smores cookie? Sprinkle some crushed-up graham crackers on top with some mini marshmallows!
Making a Skillet Cookie
Our Skillet Cookie is a simple recipe that can be made in just a few steps. Here is how to make it.
First, preheat the oven. Set it to 325°F, and prepare a well-seasoned 12-inch cast iron skillet.
Next, use a mixer to beat softened butter with granulated and brown sugar for 2 minutes on medium speed. Scrape down the bowl.
Mix in the egg, egg yolks, and vanilla until fully combined.
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually mix into the butter mixture on low speed until a dough forms. Avoid over-mixing.
Stir in the chocolate chips, then press the dough into the skillet.
Bake for 23-25 minutes, depending on your preferred level of doneness.
Let cool slightly before serving with ice cream.
Leftovers
Store leftovers in the fridge, covered, for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this skillet cookie recipe! Let me know if you try it.
More Recipes Like This
- Lemon Crinkle Cookies
- Peanut Butter Chocolate Chip Cookie Cake (Heart Shaped)
- Peanut Butter Chocolate Chip Cookies
- Easy Sugar Cookie Bars
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Skillet Cookie
This simple homemade skillet cookie recipe is perfect for a quick dessert for a crowd! Served with ice cream for maximum enjoyment, your whole family will love this!
Ingredients
- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 1 1/4 cup all purpose flour spooned and leveled
- 1/4 teaspoon fine sea salt or table salt
- 1/2 teaspoon baking soda
- 1, 12- ounce bag semi-sweet chocolate chips approx 2 cups
- Ice cream of choice for serving
Instructions
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Preheat the oven to 325°F. Set aside a well-seasoned 12-inch cast iron skillet for later.
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In a bowl of an electric mixer fitted with the paddle attachment, beat the softened butter with granulated sugar and brown sugar for 2 minutes on medium speed. Scrape down the sides of the bowl as needed.
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Add the egg, egg yolks and vanilla and beat until combined.
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In a separate medium bowl, whisk together the flour, salt and baking soda.
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On low speed, mix the flour mixture into the butter mixture until a cookie dough forms.
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Don’t overmix otherwise the dough will become too dense.
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Add the chocolate chips and mix together for 10-15 seconds just until combined.
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Press the cookie dough into the 12-inch skillet.
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Bake for about 25 minutes or until the cookie looks set and mostly cooked through. If you prefer a more underbaked cookie, bake for 23 minutes only!
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Allow the cookie to cool for 10-15 minutes before serving warm. Serve with a scoop of vanilla ice cream and enjoy!
Recipe Notes
- This cookie is also delish at room temperature but is best served warm, fresh out of the oven.
- To make a small Valentine’s Day recipe (in a 6-inch skillet), half the recipe!
- You can easily prepare the dough, press it into the pan, and refrigerate until it is ready to bake.
- Store raw in the fridge overnight and bake the next day.
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