This right here is complete cookie heaven; a soft and chewy Chocolate Chip Skillet Cookie baked in a cast iron pan and served warm with ice cream on top. No rolling or chilling the dough makes this a quick and easy dessert and it’s always a crowd pleaser.

I love taking a traditional dessert like chocolate chip cookies and adding a little twist that makes it even easier to bake (like cooking it in a skillet).  I did something similar when I  took this chocolate cake recipe and turned it into a mug cake, and turned my favorite sugar cookies into bars.

Chocolate Chip Skillet Cookie | tastesbetterfromscratch.comA skillet cookie baked in a cast iron skillet with three scoops of vanilla ice cream on top.

On nights when my sweet tooth kicks in (ok, who am I kidding, that happens every night) one of my FAVORITE easy dessert recipes is this skillet cookie.

What I LOVE about this recipe:

  • Bake it in any oven-safe pan.  If you don’t have a cast iron skillet, no problem. The cookie dough can be baked in a regular oven-safe skillet (they just wont have the same crisp exterior that the cast iron pan bakes).
  • EASY! No scooping, no rolling out 2 dozen cookies, and no waiting to bake multiple batches. Just one giant cookie, that you can dig right into or cut into wedges and serve. How easy is that?
  • Crispy and chewy.  The heavy cast iron skillet bakes the cookies into total “crispy on the outside, soft on the inside” perfection.

How to Make a Skillet Cookie:

1. Make the cookie dough.

2. Press dough into a cast iron skillet. You could also use a regular, oven-safe skillet if you don’t own a cast iron.

Four process photos for making chocolate chip cookie dough and then pressing it into a cast iron skillet.3. Bake at 325 degrees F.

4. Serve. If you ordered a skillet cookie from a restaurant they would bring it out in the skillet, with ice cream scoops on top, and spoons for everyone to dig in! If you’re not comfortable all digging into the same pan, you can cut the cookie and serve individual portions with ice cream on top (and a swirl of chocolate or caramel sauce, if you’re feeling really fancy). You may never go back to plain chocolate chip cookies ever again!

Overhead photo of a chocolate chip skillet cookie baked in a cast iron pan.

Adaptations:

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.

A spoon scooping a bite of warm cookie from a cast iron skillet.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead:  The cookie dough can be made ahead and stored in the refrigerator for 1-2 days or frozen for 2-3 months.

To freeze:  Allow the skillet cookie to cool completely and slice into wedges.  Store wedges in air-tight freezer container for 2-3 months.

Consider trying these popular desserts:

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Recipe

A skillet cookie baked in a cast iron skillet with three scoops of vanilla ice cream on top.
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
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Ingredients
  

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

Make ahead Instructions:  The cookie dough can be made ahead and stored in the refrigerator for 1-2 days or frozen for 2-3 months.
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.

Nutrition

Calories: 399kcalCarbohydrates: 56gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 52mgSodium: 207mgPotassium: 165mgFiber: 2gSugar: 28gVitamin A: 327IUCalcium: 35mgIron: 3mg

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*I originally shared this recipe August 2017. Updated February 2020 with process photos and adaptation ideas. 

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 2 stars
    I’ve made this twice now and want to love it but both times I’ve had trouble getting the time right so that it’s not raw inside. The second time I baked the full 35 minutes, let it sit the full 20 minutes and it was like raw cookie dough inside, what a bummer! I’m surprised few others have mentioned this but I think the one reviewer who said it takes closer to 50 minutes is right.

  2. 5 stars
    AMAZING! I made mine in a mini skillet and filled it about halfway with the cookie dough. I also used Heath toffee bits and mini semi sweet chocolate chips. I baked it for 24 minutes and it was baked all the way through. Topped with ice cream and homemade hot fudge. My husband and I ate it in probably less than 5 minutes!!

  3. 4 stars
    I have a 7 inch skillet, so I made this recipe with 3/4th measurement for all ingredients. While it turned out fantastic (crispy on the edges, chewy and great overall) – the cook time was 50 mins. I think for a beginner baker, if they go with 325 for 35 mins, the cookie would be doughy.

  4. 5 stars
    Just made it and it exceeded my expectations. So good! I did one small change and browned the butter. This recipe is a keeper, thank you!

  5. Made this recently while my eldest daughter was away at camp. It was devoured so quickly, that none was left for her! I’m making it again now that she’s home so she can try it, too.

    This recipe is so great because it comes together quickly and turns out amazing. I like that the dough doesn’t need to be chilled and since it all gets spread into skillet, there’s no fussing with scooping individual cookies.

    It might be dangerous to know this recipe exists. It’s so easy and so good! The only tricky part is being patient enough to let it cool before eating. Still worth it! Thanks for a great recipe!

  6. 5 stars
    This was so easy to make and SO yummy! I was worried that I’d underbaked because it was only the slightest bit browned but it was perfect once it set for 20 minutes. I cooked for 32 minutes. I really liked the fact that you microwaved the butter first so no need to remember to let butter rest on the counter for hours in order to come to room temp before making!

  7. 4 stars
    Used Swerve for the sugars, King Arthur measure for measure gluten-free flour, Lily’s sugar free chocolate chips, and two whole eggs. Cooked for 28 minutes. Good taste but a little difficult to get out of the skillet even when cool.

  8. 5 stars
    Well, this was a lovely surprise! My oldest of 4 was talking about a big cookie his friend had in his lunch today and I just knew I had to make one for him and all his little friends. The life of a mother! LOL. But really, this cookie is simply perfection! I didn’t think it was going to turn out this well. I thank God for sending me in the right direction and having Him show me this recipe because I just know no one other than Him could have shown me such a heavenly dessert. Lauren, I truly believe you are an angel. LOL. Even little Jocelyn, my three-year-old, ate it right up! And I truly can’t get her to eat anything. #momlife I truly recommend this recipe. It is a godsend (really!). And Arthur, my husband, told me my job was no longer to be a wife to him but instead to make this cookie all day long. LOL.
    #momof4 #momlife #god #christian #jesuslovesyou #livelovelaugh
    Have a good day folks! I wish I could give this 20 stars! LOL

  9. 5 stars
    This my second time making this recipe I tweaked it by using browned butter and coffee to enhance the flavor. We love this recipe my husband declared the world’s best cookie recipe it’s so good it can bring about world peace

  10. Hi! I’ve never baked in a cast iron. Do I have to worry about the dough sticking to the pan at all? How should I “season” the pan if I am worried about sticking?

  11. We loved the flavor and texture of this recipe, but it stuck to the skillet really badly. We made it twice; the second time I even oiled the skillet first and it still stuck. I’m using enameled cast iron. Do you have any recommendations?

  12. 5 stars
    Am I the only guy who made this or is willing to comment? I love skillet anything. Followed the recipe exactly, though was liberal with the chocolate chips. 😁🍪

    Slight crunch to the exterior, soft and melty on the inside. Perfecto. Will never make scratch cookies any other way again. Thank you Lauren Allen – 🤌🏼Magnific!

  13. 5 stars
    I browned the butter rather than melting it. I also added a 1/2 tsp cinnamon and used gf flour. It’s a great cookie! Crispy on the outside but still a light cookie. Took closer to 35 minutes.

  14. 3 stars
    I thought the dough was too dry and cookie was too thick. Not enough chips. I followed the recipe but I may have overbaked. Will try again

  15. 3 stars
    Lovely texture…chewy inside & slight crunch outside. Followed recipe exactly. Baked in cast iron pan. Just too too sweet. I don’t say that often about dessert, but too too sweet for us.

  16. Feedback please.
    I made this recipe last weekend. Following the instructions I believe to the T. Came out beautifully. Later in the evening it became hard. Sealed it in a container.
    I’m wanting to make it again for my son’s birthday next week. Also I will be mailing it to him at college.
    Input appreciated

  17. Incredible! I don’t think I ever WILL go back to regular chocolate chip cookies (plus somehow they never work out for me!). This is such a great idea and won’t disappoint my family when they expect crispy chewey cookies 😂

  18. LOVELY! My kind of cookie for sure. I don’t have the time (4 little ones & a career) and never even previously had the patience to bake several sheets of cookies at a time, so I love making skillet cookies for my family. Definitely use a cast iron pan for the outside crunch. I’m wondering, how did you get an uneven number of servings? I usually cut them into wedges, like cutting a pizza. Luvin’ your site & the recipes. Thanks very much 🙂

  19. 5 stars
    Just took this cookie out of the oven. It turned out picture perfect!! Thank goodness for cast iron skillet. This recipe is a definite keeper!!

  20. 5 stars
    Made this for my husbands birthday last night, so quick, easy and delicious!!! Crisp outside and slightly doughy inside is just how I liked it, 32 minutes

  21. 5 stars
    Tried this during the quarantine and the store was out of brown sugar so I had to sub coconut brown sugar. It turned out to be the best skillet cookie I had ever eaten! And I may have tried a few. Thanks for the recipe and I will be making again soon. My family also thanks you.

  22. 5 stars
    Absolute perfection! Rich and soft on the inside, with a wonderful crust on the outside. Puts any regular chocolate chip cookie to shame!

  23. Super easy my 4yr old son helped me and loved it and the dough is yummy now for it to cool so we can eat it 😁

  24. 5 stars
    Decided to make these after seeing your live story on instagram. They were so easy (I had everything I needed) and they were a big hit!