This giant, irresistible chocolate chip skillet cookie is what cookie dreams are made of! With its crispy golden edges and perfectly gooey center, it’s like getting the coveted middle piece of a chocolate chip cookie in every single bite. The best part? No scooping dozens of cookies or waiting for multiple batches – just press the dough in your skillet and bake to warm, melty perfection.
Why You’ll Love This Skillet Cookie
- One-pan wonder – no multiple baking sheets needed
- Crispy edges, ultra-soft center (thanks to cast iron magic!)
- Perfect for feeding a crowd or satisfying major cookie cravings
- No chilling required – from mixing bowl to oven in minutes
- Incredibly versatile – customize with your favorite mix-ins
- Restaurant-style dessert made right at home
- Simply irresistible topped with vanilla ice cream
Friends, I can’t even tell you how many times this recipe has saved my sweet tooth! You know those nights when you’re craving something warm and comforting but don’t want to spend forever in the kitchen? This skillet cookie is your answer. The cast iron skillet creates the most incredible texture – those edges get perfectly crispy while the center stays delightfully soft and chewy. And when you add a scoop of vanilla ice cream on top? Pure dessert magic as it melts into all the warm chocolate-y crevices!
Key Ingredients for Success
Let’s talk about what makes this skillet cookie absolutely perfect. You’ll need your usual cookie suspects – butter (make sure it’s softened!), brown sugar for that caramel-like chewiness, eggs for structure, and plenty of vanilla. But here’s my #1 pro tip: don’t skimp on the chocolate chips! I like using a mix of semi-sweet and milk chocolate for the ultimate flavor combo. And if you’re feeling fancy, a handful of toasted pecans takes this to the next level.
Simple Yet Special Ingredients
Let me walk you through everything you’ll need for this magical skillet cookie! Each ingredient plays a crucial role in creating that perfect crispy-edge, gooey-center texture we’re after.
- Melted Butter: I use melted butter rather than creamed butter for a denser, chewier texture. The melted butter also helps create those perfectly crispy edges when it meets the hot cast iron.
- Brown & White Sugar: The combination is key! Brown sugar makes the cookie extra soft and adds a lovely caramel note, while granulated sugar helps create those crispy golden edges. I use more brown than white for the perfect chew factor.
- Eggs + Extra Yolk: One whole egg plus an extra yolk is my secret weapon! That extra yolk makes the cookie incredibly tender and rich. Trust me on this one – it makes a huge difference!
- Chocolate Chips: Here’s where you can get creative! I love using a mix of semi-sweet and milk chocolate chips (about ¾ cup of each). The two types create an incredible depth of flavor that keeps you coming back for more.
Baker’s Tips for Perfect Results
- Mind your pan temperature: If using cast iron, let the melted butter cool slightly before mixing. A too-hot pan can start cooking the edges before the cookie hits the oven!
- Perfect your press: When pressing the dough into the skillet, aim for an even layer but don’t compress it too much. You want some natural nooks and crannies for that homestyle look.
- Watch the bake time carefully: The biggest mistake is overbaking! Pull it out when the edges are lightly golden but the center still looks slightly underdone. It will continue cooking in the hot skillet even after leaving the oven.
- Rest and reward: I know it’s tempting, but let the cookie rest in the pan for at least 20 minutes. This sets the structure and ensures you can cut clean slices. Plus, it’s still warm enough to melt your ice cream!
Remember, we’re making memories here, not just dessert! There’s something magical about gathering around a warm skillet cookie, watching vanilla ice cream melt into all those chocolate-filled crevices. It’s pure comfort food bliss!
Step-by-Step: Creating Your Perfect Skillet Cookie
Let me walk you through exactly how to make this crowd-pleasing treat. I’ve made this recipe countless times, and these steps are foolproof for achieving that perfect crispy-yet-gooey texture we’re after!
Preparing Your Dough
- Start with your butter – melt it and let it cool for about 5 minutes. Trust me, rushing this step can give you scrambled eggs in your cookie!
- Mix your melted butter with both sugars until they’re well combined and slightly lighter in color
- Beat in your egg, extra yolk, and vanilla until the mixture looks glossy
- Gently fold in your dry ingredients – we don’t want to overmix here!
- Add those chocolate chips last, stirring just until they’re evenly distributed
Skillet Magic
Here’s my favorite part – getting that dough into the skillet!
- Press the dough evenly into your 10-inch cast iron skillet
- Create slight dimples with your fingertips – these become perfect pockets for melty chocolate!
- Sprinkle a few extra chocolate chips on top (because why not?)
Bake at 325°F for exactly 28 minutes, then check it. The edges should be lightly golden, but the center will look slightly underbaked – that’s exactly what we want!
Creative Variations & Mix-ins
Sweet Switch-Ups
- Triple Chocolate Dream: Mix dark, milk, and white chocolate chips
- Nutty Buddy Version: Add ½ cup toasted pecans or walnuts
- Salted Caramel: Drizzle with caramel sauce and sprinkle sea salt before serving
Size Variations
Love individual servings? Try these fun size options:
- Mini Skillets: Split dough between 6-inch skillets, bake 18-20 minutes
- Ramekin Cookies: Perfect for portion control! Bake 15-18 minutes
Serving Suggestions
While this cookie is amazing on its own, here are my favorite ways to serve it:
- Classic style with vanilla ice cream and hot fudge
- Crush some toffee bits over the top right as it comes out of the oven
- Create a sundae bar with different toppings for guests to customize their slice
FAQs & Final Thoughts
Yes! While a cast iron skillet gives the best crispy edges, any oven-safe 10-inch pan will work beautifully. Just keep in mind that the edges might not get quite as crispy. Metal cake pans or oven-safe skillets are great alternatives.
Look for golden brown edges and a slightly underdone center – it should be set but not completely firm. The center will continue cooking from the residual heat of the skillet. Remember, it’s better to slightly underbake than overbake!
Absolutely! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it closer to room temperature before pressing into the skillet. The chilled dough might even give you an extra chewy texture!
Let the cookie cool completely, then cover with foil or transfer slices to an airtight container. It stays fresh at room temperature for 3-4 days. To reheat, pop individual slices in the microwave for 15-20 seconds – it’ll taste fresh-baked!
Final Sweet Thoughts
Sweet friends, this skillet cookie recipe is pure magic! From birthday celebrations to cozy movie nights, it never fails to bring smiles and empty plates. There’s something so special about gathering around a warm, chocolate-studded cookie with people you love.
My favorite part? When that first scoop of vanilla ice cream hits the warm cookie and creates those heavenly melty puddles. Pure dessert bliss! Whether you’re baking for a crowd or treating yourself to something special, this recipe has your back.
Remember to snap a photo of your creation – I’d love to see how yours turns out! And don’t be afraid to play with different mix-ins or toppings. That’s the beauty of this recipe – it’s perfectly delicious as written but so fun to customize.
Happy baking, friends! 💕🍪
Chocolate Chip Skillet Cookie
Equipment
- cut and serve turner
Ingredients
- 12 Tablespoons butter melted and cooled until warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour + 2 Tablespoons
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips (I use half semi sweet and milk chocolate
Instructions
- Heat oven to 325 degrees F.
- Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
- Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended.
- Add the egg, egg yolk, and vanilla and mix until combined.
- Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
- Press the cookie dough into a 10’’ or 12’’ cast iron skillet (or a regular, oven-safe skillet would work).
- Bake for 28-35 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven.
- Allow to cool in the skillet for at least 20-30 minutes before cutting.
- Slice cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired.
Notes
Freezing Instructions:Allow the skillet cookie to cool completely and slice into wedges. Store wedges in air-tight freezer container for 2-3 months.
Other Variations: * Mini skillet cookie:Use a smaller, oven-safe pan or ramekins to make mini skillet cookies. Reduce the bake time. Vary the chips: Substitute white chocolate or butterscotch chocolate chips. I like to add a little milk chocolate AND semi-sweet chocolate chips to my cookie dough. Sometimes I’ll add them in different sizes too, like mini chocolate chips or chocolate chunks.
Add nuts. Add chopped walnuts or pecans.
Blondie skillet cookies: Use my triple chip blondie cookie dough.
Peanut butter skillet cookies Add a big spoonful of peanut butter into your cookie dough or make peanut butter cooke dough
Chocolate skillet cookies. Use my chocolate cookie dough.
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