Chocolate Chip Skillet Cookie
This skillet cookie hits all the right notes—golden edges, a soft, gooey center, and melted chocolate in every bite. Made right in a cast iron pan, it’s warm, rustic, and just begging for a scoop of ice cream on top.
It’s a no-fuss dessert. No chilling, no shaping, no fussing; just mix, press into the pan, and bake. Whether you’re hosting or craving something sweet after dinner, this recipe delivers.
Your cast-iron skillet is perfect for this recipe, but if you don’t have one, any oven-safe sillet will work.
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Ingredients
- Unsalted butter – You can use salted butter, but then skip adding additional salt to the recipe.
- Light brown sugar – If you only have dark brown sugar, use it! The flavor will just be a bit deeper and richer.
- Granulated sugar
- Egg – Just one egg, large or extra large will work.
- Vanilla extract – No need to use the expensive pure extract in this recipe; artificial vanilla will work fine.
- All-purpose flour
- Baking soda
- Salt
- Semisweet chocolate chips – You can mix and match the chocolate in this recipe, but the 2 kinds of chocolate really adds big chocolate flavor.
- Dark chocolate chunks
- Vanilla ice cream – For serving.
Instructions
- Set your oven to 350°F (175°C). Grease an 8-inch cast iron skillet with butter or nonstick spray.
- Beat the softened butter with both sugars in a mixing bowl until light and fluffy; about 2 to 3 minutes using a hand or stand mixer.
- Add the egg and vanilla, then mix again until smooth and fully combined.
- Whisk together the flour, baking soda, and salt in a separate bowl. Slowly add this to the butter mixture and stir just until combined.
- Stir in the semisweet chocolate chips and, if using, the dark chocolate chunks.
- Press the dough evenly into the greased skillet, smoothing the top with a spatula.
- Bake for 20 to 25 minutes. The edges should be golden, and the center just set. For a softer, gooier texture, pull it out closer to 20 minutes.
- Let it rest in the skillet for about 5 minutes before digging in.
- Serve warm—straight from the skillet or cut into slices—with vanilla ice cream on top, if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Prefer it extra gooey? Take it out at the 20-minute mark and let it continue cooking in the hot skillet.
- Swap the dark chocolate for milk or white chips to change things up.
- Sprinkle a bit of flaky sea salt on top before baking to enhance the flavor.
- Best served fresh, but leftovers reheat nicely in the oven or microwave.
Recommended
Make It A Meal
Pair this skillet cookie with a cozy dinner like baked ziti, roast chicken, or stew. It’s also great for movie nights or impromptu dessert cravings.
Storage
Cover and store leftovers in the skillet or transfer to an airtight container. Keep at room temperature for up to 3 days. Reheat slices in the microwave for 10–15 seconds to bring back the warmth and softness.
Chocolate Chip Skillet Cookie
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- ¼ cup dark chocolate chunks
- vanilla ice cream for serving
Instructions
- Set your oven to 350°F (175°C). Grease an 8-inch cast iron skillet with butter or nonstick spray.
- Beat the softened butter with both sugars in a mixing bowl until light and fluffy—about 2 to 3 minutes using a hand or stand mixer.
- Add the egg and vanilla, then mix again until smooth and fully combined.
- Whisk together the flour, baking soda, and salt in a separate bowl. Slowly add this to the butter mixture and stir just until combined.
- Stir in the semisweet chocolate chips and, if using, the dark chocolate chunks.
- Press the dough evenly into the greased skillet, smoothing the top with a spatula.
- Bake for 20 to 25 minutes. The edges should be golden, and the center just set. For a softer, gooier texture, pull it out closer to 20 minutes.
- Let it rest in the skillet for about 5 minutes before digging in.
- Serve warm—straight from the skillet or cut into slices—with vanilla ice cream on top, if desired.
Notes
Chef Jenn’s Tips
- Prefer it extra gooey? Take it out at the 20-minute mark and let it continue cooking in the hot skillet.
- Swap the dark chocolate for milk or white chips to change things up.
- Sprinkle a bit of flaky sea salt on top before baking to enhance the flavor.
- Best served fresh, but leftovers reheat nicely in the oven or microwave.
