Chocolate Chip Skillet Cookie

This giant Chocolate Chip Skillet Cookie recipe is made in just one bowl, no stand mixer needed!  Big enough to share, delicious enough to eat alone.  Top with a scoop of ice cream for an easy dessert.

Alice from Hip Foodie Mom posted a picture of this Chocolate Chip Skillet Cookie along with the recipe on Instagram two weeks ago.  I gave it a quick double-tap and then continued on with my scrolling.  As the day went on though I couldn’t stop thinking about it.  Being nine months pregnant leaves you highly susceptible to the power of suggestion when it comes to food, and suddenly, I needed to have this cookie a.s.a.p.!

I made this cast iron skillet chocolate chip cookie later that evening after James and the kids had gone to church and I was home alone.  Because let’s be honest, I had no intention of sharing this giant cookie with anyone.  I also had no intention of posting the recipe here, but then I made it for a second time in the same week and decided that this deliciousness needed to be shared.  And by shared I mean that you need to make your own… because I’m still not sharing mine.

Alice made her cast iron cookie with half semi-sweet chips and half peanut butter chips, but I didn’t have any peanut butter ones so I went for all chocolate chip.  You could easily toss in whatever you have on hand; it would be delicious with white chocolate chips and macadamia nuts!!  It reminds me of the infamous “pizookie” at one of my favorite restaurants.

What’s in This Skillet Chocolate Chip Cookie?

To make this cast iron skillet cookie recipe, you’ll need the following:

• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Semi-sweet chocolate chips

How to Make a Skillet Cookie

1. Combine the butter and sugars in a large bowl.
2. Mix in the egg and vanilla.
3. Add the dry ingredients and mix until just combined.
4. Fold in the chocolate chips.
5. Bake until golden brown and the center is set.

Can I Add Other Mix-Ins?

I don’t see why not! I made this as a skillet chocolate chip cookie, but I’m sure chopped nuts, butterscotch chips, peanut butter chips, or dried fruit would be delicious mix-ins as well.

Do I Have to Use a Cast Iron Skillet?

If you don’t have a cast iron skillet, you may be able to make this skillet cookie recipe in a regular pie plate instead. However, I’ve only made this recipe using a cast iron skillet so I can’t say for sure how your cookie will turn out using a pie plate.

Tips for Making a Skillet Cookie

If your cast iron skillet is well seasoned, you shouldn’t need to grease it before spreading the raw cookie dough into it.

It’s very important that you don’t over bake your cast iron skillet chocolate chip cookie. You want the center to be just set, but the cookie shouldn’t have too much color. Remember that the cookie will continue to cook as it sits on your counter and cools down.

If you can’t finish your cast iron cookie in a few days, cut it into wedges and freeze for later!

More Homemade Cookie Recipes:

• Oatmeal Chocolate Chip Protein Cookies
• Chewy Chocolate Cookies
• Butterscotch Cookies
• Brown Sugar Cookies
• Homemade Hotel Chocolate Chip Cookies

Chocolate Chip Skillet Cookie

4.24 from 42 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 356kcal

Author: Emily Grace

Ingredients

• ▢ 6 tbsp unsalted butter , room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1/3 cup brown sugar , packed
• ▢ 1 egg
• ▢ 1 tsp vanilla extract
• ▢ 1 cup + 1 tbsp all-purpose flour
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 1 cup semi-sweet chocolate chips

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Instructions

• Preheat oven to 350 degrees F.
• Combine butter and both sugars in a large bowl.
• Stir in egg and vanilla.
• Add in the flour, baking soda, and salt; mix well.
• Stir in the chocolate chips.
• Spread cookie dough into 8 to 10-inch cast iron skillet.
• Bake for 20-25 minutes, or until golden brown and center is set.

Notes

You want the center to be set, but be careful not to over bake. The cookie will continue to bake in the skillet after being removed from the oven. Store in an air-tight container.

Nutrition

Calories: 356kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 238mg | Potassium: 164mg | Fiber: 2g | Sugar: 29g | Vitamin A: 305IU | Calcium: 30mg | Iron: 2.3mg

Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!