There’s something magical about a freshly baked skillet chocolate chip cookie. The edges turn crisp and buttery, while the center stays gooey and warm — almost like cookie dough that never grew up. It’s comfort in its purest form, especially when topped with a scoop of melting vanilla ice cream.
This cast iron cookie recipe is simple, quick, and made in one pan. No need to chill the dough or dirty multiple bowls. Just mix, bake, and dig in right from the skillet (spoons optional but highly recommended).
Whether you’re craving a pizookie recipe for one, want a crowd-pleasing dessert, or just love the idea of a cookie in a cast iron skillet, this one hits the sweet spot every time.
Why You’ll Love This Skillet Cookie
I love baking fancy desserts now and then, but this skillet chocolate chip cookie is my go-to for weeknights or when friends drop by unannounced. Here’s why it works:
- One Pan Wonder: No mixing bowls, no rolling dough. Everything happens in your skillet.
- Crispy Meets Gooey: The cast iron gives it a perfect crust while the middle stays soft and chewy.
- Customizable: Add nuts, sea salt, marshmallows, or turn it into a s’mores cookie skillet.
- Instant Gratification: Ready in about 25 minutes. That’s faster than waiting for cookies to cool!
Ingredients You’ll Need
For this cast iron skillet cookie, you probably already have everything in your pantry.
Dry Ingredients:
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter (melted)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-ins:
- ¾ cup chocolate chips (semisweet or milk)
- Optional: ¼ cup chopped walnuts or pecans
Step-by-Step: How to Make a Skillet Chocolate Chip Cookie
Grab your cast iron skillet — preferably 8 to 10 inches wide — and let’s get started.
Step 1: Preheat and Melt
Preheat your oven to 350°F (175°C). Place your skillet on the stove, add butter, and let it melt slowly. Once it’s melted, remove from heat and let it cool for a minute. You don’t want scrambled eggs later!
Step 2: Mix the Sugars
Add both sugars right into the skillet with the melted butter. Stir until the mixture looks smooth and glossy — that’s your caramel base.
Step 3: Add the Egg and Vanilla
Crack in the egg and stir quickly. Then mix in the vanilla extract. The batter will turn rich and silky.
Step 4: Combine Dry Ingredients
Sprinkle flour, baking soda, and salt directly over the wet mixture. Stir gently until no dry streaks remain. Don’t overmix — we’re baking cookies, not training for bread dough.
Step 5: Add the Chocolate
Fold in the chocolate chips (and nuts if using). At this point, try not to eat half the dough. I’ve failed this step many times.
Step 6: Bake to Perfection
Smooth the top and bake for 18–22 minutes, or until the edges are golden brown and the center is just set. If you like it extra gooey, pull it out around 18 minutes.
Step 7: Serve (the Fun Part)
Let it cool for 5 minutes — just enough so it doesn’t burn your tongue — and then dive in with spoons. Add a scoop of vanilla ice cream on top and watch it melt into the warm cookie crevices. Pure bliss.
Tips for the Best Skillet Cookie
- Don’t skip the cast iron. It’s what gives that perfect balance of crisp and chewy.
- Adjust size easily. Double the recipe for a 12-inch skillet, or halve it for a small cookie in skillet treat.
- Play with flavors. Try white chocolate and macadamia, peanut butter chips, or swirl in caramel for fun variations.
- Make it s’mores-style. Sprinkle crushed graham crackers and mini marshmallows before baking for a campfire twist.
- Serve warm. This cookie is meant to be eaten fresh from the skillet — trust me on this one.
Storage & Reheating
If you somehow have leftovers (impressive restraint!), cover the skillet tightly and store at room temperature for up to 2 days.
To reheat, pop it in the oven at 300°F for about 5 minutes to revive that freshly baked texture.
Variations You’ll Love
Here are a few riffs to keep your skillet desserts exciting:
- S’mores Cookie Skillet: Add chocolate chunks, mini marshmallows, and graham crackers before baking.
- Salted Caramel Version: Drizzle caramel sauce over the baked cookie and finish with flaky sea salt.
- Peanut Butter Swirl: Drop dollops of peanut butter into the dough before baking for that sweet-savory magic.
- Holiday Edition: Mix in red and green M&Ms or crushed candy canes for a festive spin.
Final Thoughts
There’s something special about sharing a cast iron skillet cookie straight from the pan — spoons clinking, chocolate melting, and everyone going quiet after the first bite. It’s cozy, rustic, and downright delicious.
If you’re looking for a dessert that impresses without fuss, this skillet chocolate chip cookie is it. Grab your skillet, preheat your oven, and get ready to bake happiness.
Skillet Chocolate Chip Cookie
Ingredients
Method
- Set your oven to 350°F (175°C).
- Place your cast iron skillet (8–10 inches) over low heat and melt the butter. Let it cool slightly once melted.
- Pour in brown and white sugar and stir until smooth and glossy.
- Add the egg and vanilla extract, stirring quickly so the egg doesn’t cook.
- Sprinkle flour, baking soda, and salt over the wet mixture. Stir gently until combined.
- Add the chocolate chips (and nuts, if using). Mix just until evenly distributed.
- Smooth the top and bake for 18–22 minutes, until the edges are golden and the center looks just set.
- Let it rest for 5 minutes, then top with vanilla ice cream and serve warm right from the skillet.
Notes
- Don’t overbake — the cookie will continue to cook in the hot skillet after it’s out of the oven.
- For a smaller batch, cut the recipe in half and bake in a 6-inch skillet.
- Add a sprinkle of flaky sea salt right before serving for a perfect sweet-and-salty balance.
- Best enjoyed warm, straight from the pan with a scoop of ice cream.
Frequently Asked Questions
1. Can I make this without a cast iron skillet?
Yes! You can use an oven-safe pan or even a cake pan, though you’ll miss out on the signature crispy edges that come with cast iron.
2. How do I make a smaller batch?
Halve the recipe and use a 6-inch skillet or small ovenproof dish. It’s perfect for one or two people — a true pizookie recipe for one.
3. Can I make the dough ahead?
Absolutely. Mix everything and refrigerate for up to 24 hours. When ready to bake, press it into the skillet and add 2 extra minutes to your baking time.
4. What’s the difference between a skillet cookie and regular cookies?
A skillet cookie is baked as one giant cookie, giving you soft, chewy middles and crisp edges in every bite — it’s basically the best of both cookie worlds.
5. Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. You’ll barely notice the difference.
