There’s something magical about pulling a giant, warm chocolate chip skillet cookie from the oven. The edges are perfectly crispy, the center is gloriously soft and gooey, and the whole thing begs for scoops of vanilla ice cream. I’ve been perfecting this recipe for years, testing everything from butter temperature to pan sizes, and I’m thrilled to share this foolproof version with you today!
Why You’ll Love This Skillet Cookie
- One-bowl wonder – no mixer required!
- Crispy edges, ultra-soft center (like my favorite cookie bars)
- No chilling or scooping dough needed
- Perfect for serving warm with ice cream
- Works in any oven-safe skillet
- Ready in under 35 minutes
- Endlessly customizable with mix-ins
I’ve lost count of how many times this skillet cookie has saved the day when unexpected guests drop by or when that late-night chocolate craving hits. The beauty of this recipe is its simplicity – just press the dough into your pan and bake! The cast iron skillet creates the most incredible texture contrast between the crispy exterior and soft, melty center. And unlike traditional cookies, there’s no need to portion out dough or wait for multiple batches to bake.
Here’s what makes this recipe truly special: melted butter creates a denser, chewier texture, while a combination of brown and white sugars gives you that perfect cookie flavor. I like to use both semi-sweet and milk chocolate chips for the ultimate chocolate experience. The slightly lower baking temperature ensures even cooking, allowing the center to set perfectly without over-browning the edges.
Baker’s Tip: Don’t overbake! The cookie should look slightly underdone when you take it out – it will continue cooking in the hot skillet. This ensures you’ll get that perfectly gooey center everyone fights over!
Key Ingredients for Success
Let me walk you through the star players that make this skillet cookie absolutely irresistible!
- Melted Butter: Using melted rather than softened butter creates a denser, chewier texture. I let mine cool slightly so it doesn’t scramble the eggs when mixing. The rich, buttery flavor is unmistakable in the final cookie.
- Brown & White Sugar Combo: Brown sugar brings moisture and a subtle molasses flavor, while granulated sugar helps create those perfectly crispy edges. This dynamic duo works together like a dream!
- Extra Egg Yolk: Just like in my jumbo chocolate chip cookies, that additional yolk makes the center incredibly soft and tender. Trust me on this one!
- Premium Chocolate Chips: I love using a mix of semi-sweet and milk chocolate chips. The varying sweetness levels create an amazing depth of flavor. Feel free to chop up your favorite chocolate bar instead!
- All-Purpose Flour: The exact amount matters here – too much and you’ll end up with a dry cookie. I use the spoon-and-level method for precise measuring.
Essential Baking Tips
- Perfect Your Pan Prep: While a cast-iron skillet creates the best crispy edges, any oven-safe 10-12 inch skillet works beautifully. Just avoid dark-colored pans which can cause over-browning.
- Master the Mixing: Don’t overmix once you add the flour – this develops gluten and leads to a tough cookie. Mix just until the flour streaks disappear, then fold in those chocolate chips.
- Time It Right: The magic happens between 28-35 minutes at 325°F. Look for golden brown edges but a slightly underdone center. The residual heat will finish the job perfectly!
- Cool with Patience: I know it’s tempting, but give your cookie at least 20 minutes to set up. This ensures clean slices and that perfect gooey-but-not-raw center.
These simple but crucial steps make the difference between a good skillet cookie and an absolutely phenomenal one that’ll have everyone begging for the recipe!
Step-by-Step Baking Instructions
Let me walk you through creating this incredible skillet cookie! The process is wonderfully simple, but a few key techniques will give you that perfect crispy-edge, gooey-center result we’re after.
The Method
- Prep Your Pan: Start with a 10-12 inch cast iron skillet. No need to grease it – the butter in our dough will take care of that!
- Mix the Wet Ingredients: Melt your butter until just liquid, then let it cool for 5 minutes. This prevents any egg scrambling! Whisk it with both sugars until smooth and slightly lighter in color.
- Add the Eggs: Beat in your egg, extra yolk, and vanilla until the mixture looks silky and well-combined.
- Incorporate Dry Ingredients: Gently fold in your flour mixture just until no dry streaks remain. The key is treating the dough like you would my favorite chocolate pretzel bars – with a light touch!
- Press and Bake: Spread the dough evenly in your skillet. I like to create slight waves on top – these create amazing texture once baked.
Creative Variations & Serving Ideas
This base recipe is absolutely perfect on its own, but sometimes it’s fun to get creative! Here are my favorite ways to customize this skillet cookie:
Mix-In Magic
- Triple Chocolate: Use a mix of dark, milk, and white chocolate chips
- Nutty Delight: Add 1 cup of toasted pecans or walnuts
- S’mores Style: Top with marshmallows during the last 2 minutes of baking
- Candy Crusher: Fold in crushed Oreos or toffee bits
Serving Suggestions
- Classic Style: Warm with vanilla ice cream and hot fudge
- Sundae Supreme: Add whipped cream, chopped nuts, and a cherry
- Caramel Dream: Drizzle with warm caramel sauce and sea salt
Pro Tip: For the ultimate dessert experience, serve this cookie when it’s still slightly warm (about 20 minutes after baking). The chocolate will be perfectly melty, and the contrast with cold ice cream is absolutely magical!
FAQs & Final Thoughts
Let’s tackle some common questions about this irresistible skillet cookie!
Yes! While a cast iron creates the best crispy edges, any oven-safe 10-12 inch skillet or baking pan works great. Just keep an eye on baking time as different materials conduct heat differently.
Remember that the cookie continues baking in the hot skillet after removing it from the oven. Let it cool for at least 20 minutes to achieve that perfect gooey-but-set center. If it’s still too soft, add 2-3 minutes to your baking time next round.
Absolutely! The dough can be made up to 24 hours in advance and stored in the refrigerator. Just bring it closer to room temperature before pressing into the skillet for even baking.
Once completely cooled, cover the skillet with foil or transfer slices to an airtight container. It stays fresh at room temperature for 3-4 days, though it’s best enjoyed within the first 2 days when the texture is perfect. You can also freeze slices for up to 3 months!
Final Thoughts
This skillet cookie has become my go-to recipe when I need a quick, impressive dessert that makes everyone smile. Just like my chocolate bundt cake, it’s one of those reliable recipes that never disappoints. The joy of pulling this giant cookie from the oven, with its perfectly crispy edges and melty chocolate chips, never gets old!
I’d love to hear how your skillet cookie turns out! Share your favorite mix-in combinations or snap a photo of your creation – nothing makes me happier than seeing your baking success stories. Remember, the most important ingredient is the love you put into making it. Happy baking, friends! 🍪❤️
CHOCOLATE CHIP SKILLET COOKIE
Equipment (affiliate links)
- cut and serve turner
Ingredients
- 12 Tablespoons butter melted and cooled until warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour + 2 Tablespoons
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips (I use half semi sweet and milk chocolate
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
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 cookiesAdd a big spoonful of peanut butter into your cookie dough or make peanut butter cooke dough
* Chocolate skillet cookies. Use my chocolate cookie dough.
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