Looking for the perfect dessert that combines the comfort of a fresh-baked cookie with the ease of a one-pan recipe?

This skillet cookie is exactly what you need.

It’s crispy on the edges, soft in the middle, and loaded with melted chocolate in every bite.

You don’t even have to shape individual cookies—just press the dough into a skillet and pop it in the oven.

When it’s done, grab some spoons and dig in while it’s still warm, maybe with a scoop of vanilla ice cream melting on top!

this recipe ⇨

Why You’ll Love This Recipe

This skillet cookie is a crowd-pleaser for so many reasons.

First, it’s incredibly simple to make – just mix, press into the pan, and bake. No need to chill the dough or roll individual cookies.

The cast iron skillet creates perfectly crispy edges while keeping the center soft and gooey, giving you the best of both cookie textures.

It’s also the perfect dessert for sharing.

Bring the warm skillet to the table, add a few scoops of ice cream, and let everyone dig in together. The recipe is forgiving too—bake it a little less for an extra-gooey center or a bit longer for a firmer cookie.

And if you’re short on time, you can make the dough ahead and keep it in the fridge until you’re ready to bake.

Another bonus? Clean-up is minimal since everything bakes in one pan.

This recipe makes enough for 6-8 people, but leftovers (if there are any!) stay delicious for a couple of days. Just warm them up briefly before serving.

Ingredients You’ll Need

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg (50 g)
• 1 tsp vanilla extract (5 ml)
• 1 cup (125 g) all-purpose flour
• 1/2 tsp baking soda (2 g)
• 1/4 tsp salt (1.5 g)
• 3/4 cup (130 g) semisweet chocolate chips
• 1/4 cup (40 g) dark chocolate chunks (optional)
• Vanilla ice cream, for serving (optional)

GHIRARDELLI Semi-Sweet Chocolate Premium Baking Chips Chocolate Chips for Baking, 24 OZ Bag

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How to Make Skillet Cookie

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) cast iron skillet with butter or nonstick spray.
2. Cream Butter and Sugars:
   In a medium bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla:
   Beat in the egg and vanilla extract until fully combined.
4. Mix Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
5. Add Chocolate Chips:
   Fold in the semisweet chocolate chips and dark chocolate chunks (if using).
6. Press into Skillet:
   Transfer the cookie dough to the prepared skillet and spread it evenly with a spatula, smoothing the top.
7. Bake:
   Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is just set. For a gooier cookie, bake for less time; for a firmer cookie, bake slightly longer.
8. Cool Slightly:
   Remove the skillet from the oven and let the cookie cool for about 5 minutes. The skillet will continue to cook the cookie slightly as it cools.
9. Serve:
   Serve warm, directly from the skillet, with scoops of vanilla ice cream on top if desired.

Chocolate Chip Skillet Cookie

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This Skillet Cookie is warm, gooey, and packed with melty chocolate chips. Baked to golden perfection in a cast iron skillet, it’s best enjoyed straight from the pan with a scoop of vanilla ice cream on top!

• Total Time: 0 hours
• Yield: 6-8 servings

Ingredients

• 1/2 cup (115 g) unsalted butter, softened

• 1/2 cup (100 g) light brown sugar, packed

• 1/4 cup (50 g) granulated sugar

• 1 large egg (50 g)

• 1 tsp vanilla extract (5 ml)

• 1 cup (125 g) all-purpose flour

• 1/2 tsp baking soda (2 g)

• 1/4 tsp salt (1.5 g)

• 3/4 cup (130 g) semisweet chocolate chips

• 1/4 cup (40 g) dark chocolate chunks (optional)

• Vanilla ice cream, for serving (optional)

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Instructions

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) cast iron skillet with butter or nonstick spray.
2. Cream Butter and Sugars:
In a medium bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until fully combined.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
5. Add Chocolate Chips:
Fold in the semisweet chocolate chips and dark chocolate chunks (if using).
6. Press into Skillet:
Transfer the cookie dough to the prepared skillet and spread it evenly with a spatula, smoothing the top.
7. Bake:
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is just set. For a gooier cookie, bake for less time; for a firmer cookie, bake slightly longer.
8. Cool Slightly:
Remove the skillet from the oven and let the cookie cool for about 5 minutes. The skillet will continue to cook the cookie slightly as it cools.
9. Serve:
Serve warm, directly from the skillet, with scoops of vanilla ice cream on top if desired.

• Author: Princess
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes