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 it 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 hers 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.
Chocolate Chip Skillet Cookie
Ingredients
- 6 tbsp unsalted butter at room temperature
- 1/2 cup sugar
- 1/3 cup brown sugar packed
- 1 egg
- 1 tsp vanilla
- 1 cup + 1 tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- 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 8-10in cast iron skillet.
- Bake for 20-25 minutes, or until golden brown and center is set.
Notes
Nutrition
Aimee says
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 says
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 says
Oh yum, definitely trying that next time I make this!! Thanks for sharing, Tom!
Cherith says
Made this Skillet Cookie twice. Delicious and easy to make. Great with ice cream and chocolate sauce on top!
Robin says
I love this sweet cookies
I made this cookies for my girlfriend
Such a great recipe
Looks also tasty
Audrey says
I love my cast iron skillet, but I never think to make dessert in it. Thanks for sharing on the #HomeMattersParty . I hope you will join us again next week.
Tiffany says
Oh, how I love a skillet cookie, and I haven’t one for so long! I can’t wait to give this a try. Thanks for sharing with us at the Merry Monday Link Party! Hope to see you again on Sunday!
Cheryl says
Adding this to my list to try!!
Runwright says
That cookie looks like a delicious treat.
http://runwright.net/2015/12/03/40-days-of-yummy-day-14-the-fat-fast/