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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.

chocolate chip skillet cookie on red tea towel next to stack of plates

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.

baked skillet chocolate chip cookie

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.

baked cast iron chocolate chip cookie on top of red checked tea towel next to stack of plates

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:

Chocolate Chip Skillet Cookie

4.25 from 40 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 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

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!

 

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Recipe Rating




Stephanie

Saturday 14th of September 2019

Delicious! I used parchment paper to line my skillet, since it is more often used for cooking dinner and I didn’t want any flavor transfer to my giant cookie. This was easy to make, edges got a nice bit of chewiness and the middle was just right. Not overly gooey or too rich. Thank you!

Emily Grace

Saturday 14th of September 2019

Thanks for sharing that tip! So glad you enjoyed it.

I Alv

Thursday 1st of August 2019

I have made this about 5 times now. I sprinkled the top with bittersweet chocolate chips, more semi sweet, pecans, and sea salt. It has been a hit every time!

Felicia

Tuesday 30th of April 2019

I made this cookie and it was great! So nice and simple and delicious! I would make it again and again! Thanks much!

Aimee

Thursday 14th of February 2019

Totally yum! I wanted mine more like a cookie bar, so I doubled this recipe, spread in my 12in cast iron skillet that I lined with parchment, and and baked for 27 min at 350. I let it cool in the pan for about 10 min before removing - the parchment helps here, just grab a corner of the paper, tilt the pan, and slide onto a platter! The cookie had a great crunch on the outside, but the inside was soft and melty!

tom

Thursday 11th of October 2018

One suggestion to make this EVEN BETTER, if you can imagine that - sprinkle it with some coarse sea salt before baking. makes the flavors sparkle & jump up & shout.

Emily Grace

Friday 12th of October 2018

Oh yum, definitely trying that next time I make this!! Thanks for sharing, Tom!

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