Love chocolate chip cookies, but don't want to mess with the hassle of scooping them out? How about trying this Simple Skillet Chocolate Chip Cookie instead?
What Makes This Skillet Cookie So Good?
Well, it is a big cookie. What's not to love about that? Instead of the usual small cookie sizes, this is one large 8 or 10-inch cookie.
Because it is a skillet cookie, it is so much easier to make and bake. One pan, one ball of batter, one bake time. It really is a time saver.
This cookie cake is slightly underbaked in the center, so it is gooey and delicious in the middle! This cookie recipe has very little baking soda in it, so it won't rise much. This makes the cookie dense and so good!
Cleanup is easy. Reducing to just one small pan reduces the number of dishes to wash!
It is tender and chocolatey, just like a good cookie should be!
- Butter- another great thing about this cookie is it uses melted butter. That means you can easily mix this batter by hand.
- Granulated Sugar- We are going to use 2 types of sugar for the best texture and flavor.
- Brown Sugar- I really think that brown sugar is a must in chocolate chip cookies. It adds the flavor, texture, and also the chewiness.
- Vanilla- it won't use much, but it is really important.
- All-purpose flour- normally I use a mix of wheat flour, but I haven't tested it for this recipe yet, so this is an all-white recipe.
- Baking Soda- It uses a very small amount. You want this recipe to be dense, not light like a cake.
- Salt- always salt. Just a touch, but it really enhances the flavor.
- Chocolate Chips- I usually use dark chocolate, but I made this batch for my youngest son and he loves semi-sweet. You can also use white chocolate if you prefer.
How To Make The Skillet Cookie
- Start by preheating your oven. This is so important with any bake. The oven needs to be heated and ready to go before the bake is ready to go in.
- Next, mix your flour, baking soda, and salt together in a small bowl. Set them aside.
- Now, butter your cast iron skillet.
- Add your melted butter, brown sugar, and granulated sugar to a medium-sized bowl and mix.
- Then add the egg and vanilla.
- Last up is the flour mixture. At this point, you only need to mix to combine. You don't need to overmix.
- Press into your cast iron skillet and move to the oven.
- Bake it for 15 minute and remove.
- That is it!
- Now, you can eat it warm with a spoon, which is really good. Or you can let it cool slightly and slice it into wedges. We have done it both ways and it is delicious both ways.
Ways To Serve The Pizookie
Now, you can serve this in a variety of ways, but let me tell you about some of our favorites.
First of all, ice cream. I mean, you can hardly go wrong with chocolate chip cookies and ice cream. I like vanilla, but my boys love any kind of fudge swirl or even chocolate.
You can also top with whipped cream, a ganache, caramel, and much much more!
Or, if you are like me, you will take the cookies just like they are!
Notes For Making The Chocolate Chip Skillet Cookie
Do not overbake. This cookie is just slightly under-baked and it has the best texture! If you bake it too long, it will dry out.
Be careful not to overmix. This really doesn't take a long to mix this cookie up. I used a rubber spatula, that's how easy it is. When you overmix this cookie dough, it will be tough. So, remember only to mix until ingredients are combined.
This is a pretty thick batter, so you will need to press it into the pan.
I purposefully made this a dense cake, so there are minimal leaveners (baking soda) in this cookie.
While this skillet cookie is amazing just like it is, let me give a few suggestions for changing it up if you want.
The chocolate chips are the easiest sub. You can use dark, semi-sweet, milk, white, butterscotch, etc.
If you like nuts in your cookie, which I do, pecans and walnuts are really good in this skillet cookie.
Maybe you are planning to use this for a party? You can always add in sprinkles as well. If it is during the holidays, how about some seasonal sprinkles?
We have done M&Ms as well and loved those.
What Cast Iron Skillet Should I use?
This recipe makes an 8 or 10-inch cookie. So we can start with the size, make sure you get on this size. You can use a larger size, but of course, the cookie will be very thin.
The cast iron I used was a Camp Chef Pie Pan 10-inch. I think it is really pretty with the scalloped edges and decorative handles.
You can also buy a 10-inch skillet, here is one from Camp Chef, or another from Lodge. If you like the 8-inch, here is one from Camp Chef and again, one from Lodge.
FAQ Skillet Cookie
I don't have a good answer for this, as it has never lasted longer than a day in our house. I cannot keep the kids away. If I was guessing, I would say 2-3 days would be optimal.
I wouldn't recommend it. Cast iron is such a great conductor of heat and holds it well. Other regular skillets don't hold and transfer heat as well.
Yes! These are just slightly underbaked which gives them that amazing texture!
Other Cookie Recipes
- Raspberry Shortbread Bites
- Strawberry Sugar Cookie Bars
- Flourless Peanut Butter Cookies
- Rye Dark Chocolate Cookies
- Chocolate Chip Cookies With Pretzels and Caramel
- Stamped Gingerbread Cookies
Giant Skillet Chocolate chip cookie
- 1 cup all purpose flour
- ¼ teaspoon baking soda It's very little leavening, I know. This keeps it dense and chewy.
- ½ teaspoon salt
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- ⅓ cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- ¾-1 cup chocolate chips
- Preheat oven to 375 degrees.Prep skillet by buttering. You can use a 10 inch, or even 2- 6inch.In small bowl mix flour, baking soda and salt. Set aside.In larger bowl, combine butter and sugars. Mix well. Add is egg and vanilla, mix again. To this add the dry ingredients. Mix only until combined. Last are the chocolate chips. Combine. Spread in prepared pans. Bake until outer edges are browned and the cookie is puffy. Mine took about 15 minutes. Let it cool in skillet as long as you can stand it, the smell is to DIE FOR!Now, sit back and enjoy. You deserve it!