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freshly baked skillet chocolate chip cookie

Skillet Chocolate Chip Cookie

This warm skillet chocolate chip cookie is crispy on the edges, gooey in the middle, and baked in one pan. It’s the easiest, coziest dessert you can whip up in under 30 minutes — perfect for sharing straight from the skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients:
  • ½ cup unsalted butter melted
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Mix-ins:
  • ¾ cup semisweet or milk chocolate chips
  • Optional: ¼ cup chopped walnuts or pecans

Method
 

Preheat your oven.
  1. Set your oven to 350°F (175°C).
Melt the butter.
  1. Place your cast iron skillet (8–10 inches) over low heat and melt the butter. Let it cool slightly once melted.
Add the sugars.
  1. Pour in brown and white sugar and stir until smooth and glossy.
Mix in egg and vanilla.
  1. Add the egg and vanilla extract, stirring quickly so the egg doesn’t cook.
Add dry ingredients.
  1. Sprinkle flour, baking soda, and salt over the wet mixture. Stir gently until combined.
Fold in chocolate chips.
  1. Add the chocolate chips (and nuts, if using). Mix just until evenly distributed.
Bake the cookie.
  1. Smooth the top and bake for 18–22 minutes, until the edges are golden and the center looks just set.
Cool slightly and serve.
  1. 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.