Skillet Chocolate Chip Cookie

Skillet Chocolate Chip Cookie – warm, soft, chewy cookie baked in a cast iron skillet. Serve it up with a scoop or two of vanilla ice cream. Easy, irresistible dessert!

This Skillet Chocolate Chip Cookie – warm, chewy cookie with melty chocolate chips and crispy edges bakes completely in a cast iron skillet.

Serve it up room temperature with a couple scoops of vanilla ice cream. Slice into wedges or just dig in with spoons. This simple recipe is an absolute dream of a dessert.

Why this recipe hits the jackpot:

• Bakery-quality dessert perfection at home
• Easy cleanup – the whole thing mixes in one bowl and bakes in one pan
• Spoon it right out of the skillet or slice and serve individual portions
• Customizable with your favorite cookie add-ins

Ingredients needed to make a Skillet Chocolate Chip Cookie:

• melted butter
• brown sugar
• granulated sugar
• large eggs
• vanilla extract
• salt
• baking soda
• baking powder
• all-purpose flour
• chocolate chips or chocolate chunks (semi-sweet, milk, dark or mix – you choose)

How to make a Skillet Chocolate Chip Cookie:

Preheat oven to 350 degrees. Grease or butter (recommended) a 10 or 12″ cast iron skillet. Set aside.

Melt butter in a large microwave safe bowl. Add sugars, stir until smooth then add eggs, egg yolk and vanilla stirring until fully combined.

Add flour, salt, baking soda and baking powder mixing just until combined (don’t ovemix). Gently stir in chocolate chips.

Press cookie dough evenly into the prepared skillet. Optional: press a few chocolate chips into the top just before baking.

Baking:

Bake 20-25 minutes or until lightly golden (center will be slightly underdone). Don’t overbake – it’ll continue to cook in the hot skillet when you take it out of the oven.

Cool at 10-15 minutes before eating.

NOTE: bake time will vary with ovens and size of the skillet.

Optional toppings:

Let cool 10-15 minutes.

• Add a sprinkle of flaky sea salt
• Scoop of vanilla ice cream
• Drizzle of chocolate or caramel syrup

Subs and variations:

Nuts – pecans or walnuts would be a great addition to the dough before baking.

Make ahead – and store raw dough in the fridge for 1-2 days. Freeze dough up to 2 months.

Freeze leftover baked cookie in an airtight container for 2 months.

Sub other chocolate – like white chocolate, butterscotch chips or Heath English toffee bits.

Tips for the best Skillet Cookie:

Grease or butter the skillet well so the cookie doesn’t stick. Butter recommended for lightly crispy sides and bottom.

Don’t overbake: This cookie is designed to be slightly underbaked in the center when you pull it from the oven to allow for carryover cooking in the hot skillet.

Flaky sea salt: Highly recommend a very light sprinkle of flaky sea salt (not coarse salt) over the top after baking. The salty-sweet combo is next level.

Can I make a mini (single serve) skillet cookie?

Absolutely! Here’s what you need:

• ½ cup butter
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup + 2 tablespoons all-purpose flour
• ½ cup chocolate chips

👉 Use a 6” skillet

Follow instructions for full size skillet cookie.

More easy dessert recipes to try:

Triple Berry Crisp (grill or bake)

‘Fried’ Ice Cream Cake

No Bake Cheesecake Jars

Full details for this Chocolate Chip Skillet Cookie in the printable recipe card below.

Enjoy!