Chocolate Chip Skillet Cookie
This chocolate chip skillet cookie is thick with crispy edges and a soft center, filled with melted chocolate! I love to top this warm cookie with a scoop of vanilla ice cream and salted caramel.
I love my skillet because it can be used for so many different meals from dinner to desserts! If you like this cookie skillet recipe then you will want to try some of my other skillet desserts like my individual apple crisp skillet, texas sheet cake skillet, and strawberry shortcake skillet!
Skillet Chocolate Chip Cookie Dessert
A few months ago when my parents came to visit, they brought me one of my grandpa’s cast iron skillets. I was beyond excited! I have a mini Lodge skillet that I’ve used for a few different recipes, but I’ve always wanted a full-size one. I immediately got to work cleaning and seasoning it so that I could use it as soon as possible.
The first thing I made in it was this browned butter chocolate chip skillet cookie!
A cast-iron skillet gives you the best cookie EVER (have you ever had a pizookie?) With the skillet, you will get a crunchy outer edge and a soft, almost fudge-like center! And because a cast-iron skillet retains heat so well, it will continue to cook after you take it from the oven! That is how you get the perfect textured cookie that isn’t dried out!
How to properly clean a cast-iron skillet:
- While the skillet is still warm gently wipe the leftover residue with paper towels.
- Rinse under warm water while scrubbing with a nonmetal and nonabrasive brush.
- Completely dry the pan and put it on the stove on medium heat until every trace of water has evaporated.
- Add ½ teaspoon of oil and use paper towels to lightly coat it until it looks dark and smooth with no oily residue. Oil your pan after each time you wash it.
How To Season Your Cast-Iron Skillet:
- Scrub skillet well in hot soapy water.
- Dry thoroughly.
- Spread a thin layer of vegetable oil over the skillet.
- Place it upside down on a middle oven rack at 375 degrees. (Place foil on a lower rack to catch drips.)
- Bake 1 hour and then let cool in the oven.
- Reseason when food particles start to stick, or you experience a metallic taste or rust appears.
How to Make a Skillet Cookie
Begin by browning the butter in the skillet. This gives the cookie an extra nutty flavor and also coats the skillet.
Then remove from the heat and combine the rest of the butter and the rest of the wet ingredients.
Mix the dry ingredients together and then fold into the wet mixture.
Press the dough into the pan evenly and cook for 20-25 minutes in a preheated 375-degree oven
Let it rest for 10-15 minutes (remember this is when the cookie finishes baking!)
It should bake up beautifully, with a slight meringue-like crust on the top. Then top it with a scoop of ice cream! I like to add a drizzle of salted caramel!
Skillet Cookie Variations
I love to change this recipe up by adding Reese’s pieces, chunks of Reese’s peanut butter cups, M&M’s, nuts, white chocolate chips, etc!
And if you are in a hurry, you can always use premade cookie dough instead!
How to store: You should store this dessert in a covered container at room temperature.
This cookie was so delicious, we gobbled it up within a few days. It’s seriously irresistible! And trust me, there will be a next time!
Find more skillet desserts:
- Strawberry Peach Skillet Cake
- Pumpkin Praline Skillet Cake
- Mini Berry Cobbler Skillet
- S’ mores Skillet Cookie Cake
- 12 tbsp. (1½ sticks) unsalted butter, divided
- ½ c. granulated sugar
- ¾ c. brown sugar, packed
- 1 egg + 1 egg yolk
- 2½ tsp. vanilla extract
- 1¾ c. all-purpose flour
- 1 tsp. salt
- ½ tsp. baking soda
- 1 c. semi-sweet chocolate chips
- ½ c. bittersweet chocolate chunks
- Preheat oven to 375 degrees.
- In a small saucepan set over medium heat, add 8 tbsp. of butter. Heat until the butter foams then begins to brown and become speckled (about 3-5 minutes). Remove from the heat and pour into a medium size mixing bowl along with the remaining butter. Stir until all of the butter has melted. Add the sugars, egg, egg yolk and vanilla. Beat the mixture for 30 seconds, then let rest for 30 seconds. Repeat 3 times.
- In a small mixing bowl whisk together the flour, salt and baking soda. Using a spatula or wooden spoon, stir in the dry ingredients. Fold in the chocolate chips and chocolate chunks, then press into a 10-12 inch cast iron skillet, creating an even layer.
- Place in oven and bake until the center is set, about 20-25 minutes. Just remember with a cast iron skillet the cookie will continue to bake a little as it cools. Remove from the oven and allow to cool for 10-15 minutes before slicing and serving.
Recipe source: adapted from Marin Mama Cooks