Chocolate Chip Skillet Cookie

Imagine that classic, gooey chocolate chip cookie you love—only bigger, thicker, and baked right in a skillet. The edges get perfectly crispy while the center stays warm and chewy, making every bite pure comfort. It’s like the ultimate cozy dessert that’s easy to make and perfect for sharing (or not, no judgment here!).

What I love most about this skillet cookie is how simple it is to whip up, yet it feels so special. You don’t need any fancy tools or complicated steps—just your basic cookie ingredients, a cast-iron skillet or oven-safe pan, and about 20 minutes in the oven. Plus, the smell that fills your kitchen while it’s baking? Pure magic. It’s the kind of dessert that instantly makes you feel at home and ready to indulge.

Whether you’re looking for a quick treat after dinner, a fun way to impress guests, or just craving some serious chocolate chip cookie goodness, this skillet cookie is the answer. It’s great served warm with a scoop of vanilla ice cream or just on its own with a glass of milk. Ready to make your kitchen smell amazing and satisfy your sweet tooth? Let’s dive into this delicious recipe!

Why You’ll Love It

• Easy to Make: With just a few simple ingredients and minimal prep, this skillet cookie comes together quickly—no need to fuss over multiple baking sheets or complicated steps.
• Perfect Texture: Crispy on the outside and soft and gooey on the inside, it hits all the right cookie texture notes in one delicious bite.
• Warm and Comforting: Baked right in the skillet, it stays warm longer, making every spoonful feel like a cozy hug.
• Great for Sharing (or Not!): Big enough to share with friends and family, but honestly, it’s so good you might want to keep it all to yourself.
• Customizable: You can easily add nuts, swap in different types of chocolate chips, or even throw in some caramel bits for a personalized twist.

Ingredient List

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Mix-Ins:

• 1 1/2 cups semi-sweet chocolate chips
• Optional: 1/2 cup chopped walnuts or pecans

Ingredient Notes

• I always use unsalted butter to control the saltiness perfectly and avoid overpowering the sweet flavors.
• Brown sugar adds moisture and a deeper caramel flavor, so don’t skip it!
• Vanilla extract is a must—it brings out the richness in the cookie dough.
• Use fresh baking soda for the best rise and texture; old baking soda can make the cookie flat.
• Chocolate chips can be any kind you love, but semi-sweet strikes the perfect balance with the dough’s sweetness.
• Nuts are totally optional, but add a nice crunch if you’re into that texture.

Kitchen Equipment Needed

• Cast Iron Skillet (10-inch): Ideal for even heat distribution and gives the cookie its signature crispy edges.
• Mixing Bowls: For combining your wet and dry ingredients separately.
• Hand Mixer or Stand Mixer: Makes creaming butter and sugar easy and smooth—my favorite is a simple handheld mixer.
• Measuring Cups and Spoons: Accurate measurements ensure perfect cookie texture every time.
• Rubber Spatula: Great for folding in chocolate chips without breaking them.
• Oven Mitts: Essential for safely handling the hot skillet when it comes out of the oven.
• Cooling Rack (optional): Helps cool the skillet cookie slightly if you don’t want it piping hot right away.

Instructions

Step 1: Prep Your Ingredients and Equipment

• Take the butter out of the fridge and let it soften at room temperature for about 30 minutes. Soft butter creams better with sugar, giving you that perfect cookie texture.
• Preheat your oven to 350°F (175°C).
• Lightly grease your cast iron skillet with butter or non-stick spray to prevent sticking.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar.
• Using a hand mixer or stand mixer, beat on medium speed until the mixture is light and fluffy—about 2 to 3 minutes.
• Pro Tip: Scrape down the sides of the bowl with a spatula to make sure everything is evenly mixed.

Step 3: Add Eggs and Vanilla

• Crack in the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract until fully combined.

Step 4: Mix the Dry Ingredients

• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
• Slowly add the dry ingredients into the wet ingredients, mixing on low speed. Stop as soon as the flour disappears to avoid over-mixing.
• Pro Tip: Over-mixing can lead to tougher cookies, so mix just until combined.

Step 5: Fold in the Chocolate Chips (and Nuts if Using)

• Use a rubber spatula to gently fold in the chocolate chips and nuts, distributing them evenly throughout the dough.

Step 6: Transfer Dough to Skillet and Shape

• Scoop the dough into your prepared skillet, spreading it evenly with the spatula or your hands.
• Press the dough gently to create an even layer, but don’t flatten it too much—it will spread a little while baking.

Step 7: Bake the Cookie

• Place the skillet in the preheated oven and bake for 20 to 25 minutes. The edges should be golden brown and set, while the center remains soft and slightly undercooked.
• Pro Tip: Check around 18 minutes to avoid overbaking—remember, the cookie will continue to cook a bit after you take it out.

Step 8: Cool and Serve

• Remove the skillet from the oven using oven mitts (it will be very hot!).
• Let the cookie cool in the skillet for about 10 minutes to set up a little before serving.
• Serve warm with a scoop of vanilla ice cream or your favorite topping. Enjoy!

Tips and Tricks for Success

• Use room temperature butter for the creamiest dough and best texture.
• Don’t overmix the dough once you add the flour to keep the cookie tender.
• Keep an eye on the baking time—the center should be soft but not raw.
• If your skillet isn’t non-stick, grease it well to prevent sticking.
• For extra gooeyness, add a few extra chocolate chips on top before baking.
• Let the cookie cool slightly in the skillet so it firms up but stays warm and melty inside.
• Use a silicone spatula for folding in ingredients gently without breaking the chips.

Ingredient Substitutions and Variations

• Swap butter for coconut oil to add a subtle tropical flavor and make it dairy-free.
• Use dark brown sugar instead of light brown sugar for a richer, deeper caramel taste.
• Replace semi-sweet chocolate chips with white chocolate or peanut butter chips for a different twist.
• Add a teaspoon of cinnamon or espresso powder to the dry ingredients for extra flavor depth.
• Substitute all-purpose flour with gluten-free flour blend to make it gluten-free (ensure the blend contains xanthan gum).
• Mix in dried fruits like cranberries or cherries instead of nuts for a chewy contrast.
• For a vegan version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and vegan butter.

Serving Suggestions

• Serve warm straight from the skillet with a big scoop of vanilla ice cream for the ultimate indulgence.
• Drizzle with caramel or chocolate sauce and sprinkle a little sea salt on top to elevate the flavors.
• Pair with a cup of hot coffee or tea for a cozy afternoon treat—I love this combo on rainy days!
• Cut into wedges and serve with fresh berries or sliced bananas for a fruity contrast.
• For a fun twist, top with whipped cream and chopped nuts right before serving.

Storage and Reheating Instructions

• Store leftover cookie in the skillet or transfer to an airtight container at room temperature for up to 3 days.
• To keep it soft, avoid refrigerating—if you do refrigerate, bring it back to room temp before reheating.
• Reheat slices in the microwave for 15-20 seconds or until warm and gooey.
• For a crispier edge, reheat in a preheated oven at 325°F (160°C) for 5-7 minutes.
• Leftover cookie dough can be refrigerated for up to 3 days or frozen for up to 1 month—bake fresh when ready!

Frequently Asked Questions

Can I use a different type of skillet?

Yes! While a cast iron skillet works best for even heat and crisp edges, you can use any oven-safe skillet or baking dish you have. Just adjust baking time if needed.

Can I make this recipe dairy-free?

Absolutely! Substitute butter with coconut oil or a vegan butter alternative, and use dairy-free chocolate chips for a delicious dairy-free version.

How do I know when the cookie is done?

Look for golden brown edges and a slightly soft center. The cookie will firm up as it cools, so don’t worry if the middle looks a bit undercooked when you take it out.

Can I add other mix-ins besides chocolate chips?

Definitely! Nuts, white chocolate chips, caramel bits, or dried fruits all work great. Just fold them in gently so the dough stays tender.

Can I prepare the dough ahead of time?

Yes, you can make the dough and refrigerate it for up to 3 days or freeze it for longer storage. Just bake fresh when you’re ready to enjoy!

What’s the best way to serve leftovers?

Warm leftovers briefly in the microwave or oven to bring back that fresh-baked gooeyness—just a few seconds will do the trick.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!