This Chocolate Chip Skillet Cookie is warm and gooey with chewy edges
Chocolate chip cookies are an all-time favorite but making them in a big skillet makes them quick and easy!
It’s easy enough to make individual chocolate chip cookies (which you can do with this recipe too!) but this method is my new favorite. It’s amazing how excited people get over a giant warm cookie!
Just mix together in one bowl, put in the skillet, and cook. In 30-minutes you’ve got a warm, rich dessert that is impossible to resist!
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Ingredient for Chocolate Chip Cookies:
- Brown sugar
- Vanilla extract
- Baking powder
- Baking soda
- Chocolate chips
How to make a Skillet Cookie:
I recently learned that these big skillet cookies are also called “Pizookies” because they are a cookie that looks like a pizza pie! And, the traditional Pizookie is eaten warm, straight out of the skillet, with a spoon and lots of melting vanilla ice cream. How fun!
Whether you slice it like a pie, or grab a spoon and eat it straight out of the pan, here are the easy steps to preparing your own.
- Preheat the oven to 350˚ F and make sure the oven rack is in the middle position in the oven for best baking results
- Cream the butter in the bowl of an electric mixer, or with a hand held mixer. The butter should be beaten until smooth
- Add both sugars and beat for about 3-4 minutes until light and fluffy. Beating for at least 3 minutes help lighten the butter and insures the sugar is dissolved so don’t skip this step
- Add the vanilla extract and one of the eggs and gently mix on low until just combined
- Add second egg and mix on low for about 15 seconds to combine
- Over the bowl, sift in the flour, baking soda, baking powder, and salt
- Mix by hand until just combined – do not over mix
- Add 1-1/4 cup of the chocolate chips and lightly mix by hand
- Press the cookie dough evenly into a 12″ cast-iron skillet and sprinkle remaining chocolate chips over the top
- Bake for 25-30 minutes or until light brown. The edges should be slightly more brown. Be careful not to over cook because the cookie will continue cooking in the skillet after you remove it from the oven
- Grab a spoon, add some ice cream and eat while warm!
- Or, if you are planning to slice the cookie instead, allow it to cool for 30-minutes in the pan to set up, then slice into wedges, like a pie
Variations on a Chocolate Chip Skillet Cookie:
This recipe is a classic but you can switch up the ingredients to customize it. Here are some ideas:
- Add white chocolate chips or a mixture of white and dark chips
- Use roughly cut chocolate chunks instead of chips. The chocolate will melt a little differently than chips because chips have less cocoa butter, which allows them to retain their shape during baking
- Try a combination of regular and mini chocolate chips for variety
- Add your favorite chopped nuts – most popular are toasted walnuts, toasted pecans, and macadamia nuts
- Sprinkle flaky sea salt over the warm cookie – this is one of my favorite ways to eat it because the sea salt contrasts so well with the sweet cookie
- Top with any flavor ice cream along with our Hot Fudge Sauce or drizzled with our Easy Salted Caramel Sauce
Types of pans to use for a skillet cookie
I am huge fan of using cast iron for this cookie and here’s why:
- Baking in cast iron gives the cookie a caramelized bottom layer and sides, while the inside stays soft and gooey
- Easy clean up! If the pan is seasoned nothing sticks to it. In fact, you don’t even need to grease the pan before putting the dough in to bake
- We used a 12-inch Lodge brand pan, which is affordable and available everywhere, but any seasoned cast iron pan will work
- If you don’t have a cast iron pan you can definitely use a regular heavy duty oven proof skillet. Make sure it isn’t a non-stick pan.
- In the past when I’ve needed to make a few skillet cookies at at time I have used my All-Clad 12-inch skillet, but I sprayed the bottom with non-stick cooking spray to make sure the cookie didn’t stick.
- Your cooking time may be shorter with this type of pan so start checking after about 20 minutes of cooking. Cast iron retains more heat than a regular pan.
Round Cake Pan:
- A deep cake pan will work for this cookie, but be sure to spray with non-stick cooking spray or use parchment on the bottom so it doesn’t stick
- Cooking time may vary so start checking after about 20 minutes of cooking
Making original chocolate chip cookies:
This recipe is adapted from my original chocolate chip cookie recipe. If you decide to make individual cookies here’s the adaptation.
- Scoop cookies and cook for about 10 minutes until lightly golden
- Leave on the sheet pan for 1 minute and then remove to a rack to cool for a few minutes
Other delicious desserts to try:
- Looking for a cookie bar? Try our easy Blondie Recipe
- Mixed Berry Cobbler is chocked full of plump berries and a buttermilk biscuit topping
- Easy Apple Crisp is also made in the cast iron skillet!
Grab a spoon and dig in!
Chocolate Chip Skillet Cookie Recipe
- 8 ounces butter (2 sticks)
- 1 cup sugar
- 1 cup light brown sugar
- 1 Tablespoon vanilla extract
- 2 large eggs
- 2 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups chocolate chips, semi-sweet, milk or dark
- Preheat the oven to 350° F.
- With an electric mixer cream the butter until soft. Add brown sugar and sugar and mix well for about 3 minutes until light and fluffy.
- Add vanilla extract and one egg. Mix well. Add second egg and gently mix until completely combined.
- Sift in flour, baking powder, baking soda, and salt. Gently stir until just combined.
- Gently stir in 1 ¼ cup chocolate chips and mix lightly.
- Press the cookie dough into a 10" or 12" cast-iron (or regular) skillet in an even layer. Sprinkle remaining ¼ cup chocolate chips on top.
- Bake for 25-30 minutes or until light golden brown. Do not over bake as cookie will continue cooking in the hot skillet. Remove from the oven and let cool. If cutting into pie shaped wedges let the cookie cool for about 30-minutes before cutting.