If you dream of a a giant cookie with golden edges and a gooey center with lots of melty chocolate chips, this easy skillet cookie is a must try. Baked in a cast iron skillet the edges are crisp, the center stays soft, chewy and filled with melted chocolate, this skillet pan cookie is an irresistible twist on a classic favorite. Serve this cast iron cookie topped with cold vanilla ice cream for an easy and cozy dessert that’s perfect for sharing.
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Why Make This Recipe
There are few things I love more than a soft, chewy and cozy chocolate chip cookie. I have several fun twists on the classic chocolate chip cookie, but have yet to make a giant chocolate chip cookie. If you are looking for some fun twists on the classic cookie, I highly suggest trying my Tahini Chocolate Chip Cookies, Banana Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies, Coconut Chocolate Chip Cookies, Chocolate Chip Cookie Cake and Brown Butter Chocolate Chip Cookies. I am so excited to add this classic chocolate chip cookie recipe to the blog.
- Layers of flavors and textures. From the soft and gooey center filled with chocolate chips, to the golden, crisp, perfectly baked edges, baking cookie dough in a skillet, transforms classic cookie recipes into something delightfully delicious.
- Easy to make, bake and eat. This skillet cookie recipe is super easy to make. All you need is mix up the dough (with a mixer or not), evenly press the dough into the pan, bake, top with vanilla ice cream.
- You love a giant cookie meant for sharing. Grab a spoon or two and dig in. This skillet pan cookie is meant to be shared.
Ingredients
This soft and chewy skillet cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need. If you’re missing anything, make sure to check out the recommended substitutions.
- All Purpose Flour: Make this cookie recipe gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (240 g) rather than cup for cup.
- Baking Powder and Soda: Make sure both are fresh and in date.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make this skillet pan cookie refined sugar free.
- Unsalted Butter: Salted, vegan butter or plant based can also be used in place of regular unsalted butter. I personally love Miyokos Plant Butter.
- Egg and Yolk: This recipe has not been tested without an eggs. For an eggless chocolate chip cookie, I recommended making my Eggless Chocolate Chip Cookie recipe. Press into the pan as written in the skillet cookie recipe and bake as directed.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Semi sweet chocolate chips are the classic choice for chocolate chip cookies. However, milk chocolate or dark chocolate would also be delicious.
How To Make
Learn how to make a skillet cookie in a few easy steps.
- Preheat the oven to 350 F (177 C) for 30 minutes before baking. Lightly grease a 10 inch cast iron skillet. In a mixing bowl whisk together the flour, baking powder, baking soda and salt until well combined. Set aside for now.
- Slice the cold butter into tablespoon sized slices. Add the butter, light brown and granulated sugar to a microwave safe mixing bowl. Heat the cold butter and sugars in the microwave 30 seconds at a time, mixing in between rounds of heating until the butter is melted and the butter and sugars are well combined. If the butter and sugar mixture is really hot, all the mixture to cool to warm before mixing in the egg. Mix in the egg, yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookie right before baking.
- Evenly spread the chocolate chip cookie dough into the prepared skillet. Top with the reserved chocolate chips. Bake for 28 - 35 minutes or until the edges of the cookie is pulling slightly away from the edge of the skillet and a toothpick inserted into the center of the cookie comes away with moist crumbs, but not smeared cookie dough. Cool the chocolate chip skillet cookie in the pan on a cooling rack for 20 minutes.
- Enjoy warm, topped with cold ice cream and a bit of flaky sea salt if you like. Alternatively, scoop or slice the cookie into your preferred number of slices, top with ice cream and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the chocolate chip cookie dough. Press the dough into the prepared skillet. Store the cookie dough covered in the fridge for 1 - 2 days. Bring the cookie dough to room temperature for 30 minutes while the oven preheats and bake as directed in the recipe.
- Store: Place the baked skillet cookie in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience.
- Freeze and Thaw: Once the skillet cookie has cooled to room temperature transfer your desired amount of baked cookie to a freezer proof container in a single layer lined with parchment paper between each layer. Freeze for up to one month. Thaw at room temperature for a few hours. Then heat them in the microwave for 20 - 30 seconds to get that “fresh from the oven” taste.
M’s Expert Tips
- Choose the right skillet. Make sure the skillet is 10 - 12 inches. The darker the cast iron skillet, the faster the edges will bake and the gooier the center will be. For a more even baking experience, I recommend an enamel cast iron pan.
- Use room temperature ingredients. Make sure the cold ingredients are room temperature.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined. This step can be done by hand to ensure the dough is fully mixed without being overmixed.
- Top with more chocolate chips. Reserve about ½ cup (85 g) of chocolate chips for topping the cookies.
- Don’t overbake. The edges of the skillet cookie will bake faster than the center. As soon as the cookie dough in the center is no longer wet, the skillet cookie is pretty much done baking. A toothpick inserted into the center should come out with moist crumbs, not wet better. If the toothpick comes out clean, the cookie is overbaked.
- Serve warm. Skillet cookies are best served warm topped with cold vanilla ice cream.
- Be careful of the hot pan. Cast iron skillets stay hot for a while after coming out of the oven. Handle the pan carefully.
FAQs
How do you know when a skillet cookie is done?
The edges should be golden brown and set, while the center should look slightly soft. Avoid waiting until the entire cookie looks completely firm, as it will continue to cook as it rests. Follow your recipe's baking time as a guide, since skillet size and oven temperature can affect the results.
Can I make a skillet cookie without a cast-iron skillet?
Yes! You can use an oven-safe skillet or another oven-safe baking dish. Make sure the dish is suitable for your oven temperature, and keep an eye on the baking time because different materials and sizes can affect how quickly the cookie bakes.
Why is my skillet cookie dry or cakey?
A dry or cakey skillet cookie can result from too much flour, overbaking, or an incorrect ingredient ratio. Measure your flour carefully and remove the cookie when the edges are set but the center is still slightly soft.
Other Skillet Recipes to Try
If you try this Skillet Cookie recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Skillet Cookie Recipe
This easy skillet cookie has a soft and gooey center with loads of melted chocolate chips with golden crisp edges. Made with simple ingredients, baked in one pan, this giant skillet pan chocolate chip cookie is delicious served warm with a scoop of vanilla ice cream.
Equipment
- 1 10 inch skillet pan
- 1 whisk
Ingredients
- 2 cups (240 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, sliced
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1½ cups (255 g) chocolate chips, divided
Instructions
- Preheat the oven to 350 F (177 C) for 30 minutes before baking. Lightly grease a 10 inch cast iron skillet.
- In a mixing bowl whisk together the flour, baking powder, baking soda and salt until well combined. Set aside for now.2 cups (240 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Slice the cold butter into tablespoon sized slices. Add the butter, light brown and granulated sugar to a microwave safe mixing bowl. Heat the cold butter and sugars in the microwave 30 seconds at a time, mixing in between rounds of heating until the butter is melted and the butter and sugars are well combined. If the butter and sugar mixture is really hot, all the mixture to cool to warm before mixing in the egg.10 tablespoons (141 g) cold unsalted butter, sliced, ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar
- Mix in the egg, yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookie right before baking.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , 1½ cups (255 g) chocolate chips, divided
- Evenly spread the chocolate chip cookie dough into the prepared skillet. Top with the reserved chocolate chips. Bake for 28 - 35 minutes or until the edges of the cookie is pulling slightly away from the edge of the skillet and a toothpick inserted into the center of the cookie comes away with moist crumbs, but not smeared cookie dough.Cool the chocolate chip skillet cookie in the pan on a cooling rack for 20 minutes.
- Enjoy warm, topped with cold ice cream and a bit of flaky sea salt if you like. Alternatively, scoop or slice the cookie into your preferred number of slices, top with ice cream and enjoy.
Notes
Store: Place the baked skillet cookie in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience.
Skillet Cookie Troubleshooting
- My skillet cookie is dry: It may have been overbaked or had too much flour. Measure the flour carefully and remove the cookie when the edges are set and the center is still slightly soft.
- The center is raw: Continue baking for a few more minutes, checking frequently. If the edges are browning too quickly, lower the oven temperature slightly.
- My cookie is too cakey: Too much flour or overmixing can affect the texture. Measure ingredients accurately and mix just until the dough comes together.
- The edges are burning: Your skillet may be heating too quickly, or the oven temperature may be too high. Check your oven temperature and begin checking the cookie earlier.
- My skillet cookie spread too much: The butter may have been too warm, or the dough may need chilling. Refrigerate the dough briefly before baking if it feels overly soft.
- The cookie is difficult to remove from the skillet: Let it rest for several minutes before serving, and lightly grease the skillet before adding the dough next time.
- My skillet cookie is too hard after cooling: It may have been overbaked or left uncovered. Store leftovers in an airtight container and warm individual portions briefly before serving.
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