Easy Skillet Cookie {two sizes}

Home » Cookies » Skillet Cookie

This rich and gooey deep dish skillet cookie is baked in a cast iron skillet and served warm topped vanilla ice cream. Fill this cookie with chocolate chips, nuts, chopped candy bars, whatever you like (s’mores option below)! Two recipe sizes to choose from.

This skillet cookie is everything we love about a chocolate chip cookie: crisp edges, soft centers, melty chocolate, and a buttery brown-sugar dough. But instead of making individual cookies, we are pressing the dough into a skillet and baking it as one big cookie. You won’t be able to resist it!

You might also like: Snickerdoodle Skillet Cookie or Chocolate Skillet Cookie.

Jump to:

Recipe overview

Cookie dough: This is a fairly basic cokie dough. Cream butter with sugars, add egg and vanilla. Beat in flour, baking soda, and salt. 

Mix-ins: Once the dough is prepared you can stir in whatever “mix-ins” you like. Most often we use chocolate chips for a classic chocolate chip cookie flavor, but you can use any “chips” or nuts or even chopped candy bars (more on this below).

Bake: Prepare the dough, stir in the mix-ins, then press the dough into a greased cast iron skillet. Bake the cookie until it is golden brown and the edges are set but the center is still slightly underdone.

Mix-in options

Choose one mix-in or a variety. Use what you have and what sounds best to you! Some ideas:

  • Chocolate chips
  • Peanut butter chips
  • Butterscotch chips
  • White chocolate chips
  • Toffee bits
  • Chopped chocolate bar
  • Nuts
  • Chopped candy bars (peanut butter cups, Snickers, Kit-Kat, Rolos, etc.). This is a great way to use up extra candy from holidays.
  • S’mores! See below for more information on this version

Serving

Once the cookie is baked it should cool for 30 minutes to one hour. This will allow the cookie to set up. If you eat it straight from the oven it will be too gooey. After an hour the cookie will be set but still warm. Serve it warm with vanilla ice cream. You can either eat it straight from the skillet with spoons or you can slice/scoop portions onto plates.

Large or small recipe

Large recipe: Use a 10-inch cast iron skillet. This will produce about 6-8 servings. Bake time will be 25-30 minutes.

Small recipe: Use an 8-inch skillet. This will produce 2 large or 4 small servings. Bake time will be 20-25 minutes.

SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM

Recipe

Chocolate chip skillet cookie in a cast iron skillet topped with ice cream

This rich and gooey deep dish skillet cookie is baked in a cast iron skillet and served warm topped vanilla ice cream. Fill this cookie with chocolate chips, nuts, chopped candy bars, whatever you like! Two recipe sizes to choose from (large and small).

5 from 7 votes

Print Pin SaveSaved!

Course: Dessert

Cuisine: Dessert

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 2 – 8

Calories: 501kcal

Author: Allison – Celebrating Sweets

Ingredients

Large size (serves 6-8):

Small size (serves 2-4):

For serving:

Instructions

  • Preheat oven to 350°F with a rack just below the middle of the oven (in the lower third). Grease a 10-inch (large recipe) or 8-inch (small recipe) cast iron skillet and set it aside.

  • In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat butter and both sugars for 1 minute, until light and creamy. Add egg, egg yolk, and vanilla extract and beat to combine, scraping the sides of the bowl as needed.

  • In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the butter mixture and beat until thoroughly combined. Using a rubber spatula, stir in most of the chocolate chips, reserving a couple tablespoons for topping the cookie.

  • Scoop the dough into the cast iron skillet and press it into an even layer (I moisten my fingertips with water to easily press it in; it will be sticky). Sprinkle the reserved chocolate chips over the top. Bake the large skillet for 25-30 minutes and the small skillet for 18-23 minutes. The center should still be a bit underdone, the edges should be set, and the whole cookie should be golden brown. Be careful not to overbake. Place on a wire rack and allow to cool for at least 30 minutes, preferably an hour. Serve warm with ice cream.

Notes

*In place of the chocolate chips you can use any of the following:
  • Peanut butter chips
  • Butterscotch chips
  • White chocolate chips
  • Toffee bits
  • Chopped chocolate bar
  • Nuts
  • Chopped candy bars (peanut butter cups, Snickers, Kit-Kat, Rolos, etc.). This is a great way to use up extra candy from holidays.
  • See below the recipe card for a s’mores skillet cookie

Nutrition

Calories: 501kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 311mg | Potassium: 74mg | Fiber: 1g | Sugar: 45g | Vitamin A: 502IU | Calcium: 32mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
  • 4 tablespoons unsalted butter, softened
  • ⅓ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup crushed graham crackers (into small bite-sized pieces)
  • ½ cup mini marshmallows, plus a few extra for topping
  • 12 squares milk chocolate (I used Ghirardelli)
  • Preheat oven to 350°F with a rack just below the middle of the oven (in the lower third). Grease a 8-inch cast iron skillet and set it aside.
  • In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat butter and both sugars for 1 minute, until light and creamy. Add egg and vanilla extract and beat to combine, scraping the sides of the bowl as needed.
  • In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the butter mixture and beat until thoroughly combined. Using a rubber spatula, stir in the crushed graham crackers and ½ cup mini marshmallows.
  • Scoop about half the dough into the cast iron skillet and press it into an even layer (I moisten my fingertips with water to easily press it in; it will be sticky). Place chocolate squares on top of the dough in an even layer (I used 6 squares) sprinkle a few marshmallows around the chocolate. Scoop the remaining dough on top of the chocolate, moisten your fingers and press it into an even layer.
  • Bake for 18-23 minutes until golden brown. Place on a wire rack and allow to cool for 15 minutes. While the cookie is still warm place chocolate squares in an even layer on top (I used 6 squares). Enjoy warm. You can eat it directly from the skillet or allow it to cool longer so that it can be sliced.

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ncG1vNJzZmiblaGyo77AraCnn6OssqbA0meaqKVfmK6vsNhmmZqqXai4qrjLnqtmm5%2BkuKqxjK%2BgnZ2fZA%3D%3D