Chocolate Chip Skillet Cookie

This warm, gooey chocolate chip skillet cookie is the kind of dessert that brings everyone together, especially when topped with a scoop of vanilla ice cream. One skillet, one oven, and you’re set! Plus, there’s nothing like the crispy edges and soft center you get from baking in a cast-iron skillet—it’s the best of both worlds.

Why You’ll Love This Chocolate Chip Skillet Cookie

You get crispy edges with a soft, gooey center that melts in your mouth—it’s the best of both worlds.

Quick prep: Just cream, mix, and bake—it’s ready for the oven in under 10 minutes.

Minimal cleanup: One bowl, one skillet, and fewer dishes to worry about.

Perfect for sharing: A great dessert for family nights or casual gatherings.

Incredible texture: Crisp on the outside, soft and melty on the inside.

Ingredients & Substitutions

To make this chocolate chip skillet cookie, you’ll need brown sugar, sugar, salted butter, an egg, heavy cream, vanilla extract, all-purpose flour, baking soda, salt, and semisweet chocolate.

• Butter: If you only have unsalted butter, just add an extra pinch of salt to balance the flavors.

• Heavy Cream: You can swap heavy cream with milk or half-and-half, though the cream adds a richer texture.

• Chocolate: Semi-sweet chocolate gives a nice balance, but feel free to use milk or dark chocolate if you prefer.

• Flour: Gluten-free flour blends work well here, but stick to the 1:1 varieties for the best results.

How to make chocolate chip skillet cookie

Preheat the oven to 325 degrees, Prepare a 10-inch cast iron skillet with nonstick cooking spray.

In a mixing bowl, cream the butter, brown sugar, and sugar until light and creamy, about 5 minutes. Beat in the egg and vanilla.

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the mixer and beat until well mixed. Fold in the chocolate chunks, reserving some for the top.

Transfer the batter to the prepared skillet and spread evenly. Top with the remaining chocolate chunks.

Bake for 50 to 55 minutes or until golden. Allow to rest for 10 minutes before serving. Best if served warm, cut into wedges, and topped with ice cream.

Top Tips for the Best Skillet Cookie

Room temperature butter is key: Cold butter won’t cream properly with the sugars, leaving your cookie dense. Let it sit out for a while to soften up, or give it a quick zap in the microwave (just be careful not to melt it!).

Don’t overmix the dough: Once you add the dry ingredients, mix until just combined. Overmixing leads to a tough cookie, and we want a soft, chewy center.

Watch the baking time: Every oven is different, so start checking around the 45-minute mark. You’re looking for golden brown edges but a slightly underdone center—this gives you that perfect gooey texture once it cools a bit.

Let it cool (just a little): It’s tempting to dig in right away, but let the cookie rest for about 10 minutes. This helps it set while staying warm and melty inside.

Serving Suggestions

This chocolate skillet cookie is amazing on its own, but if you’re looking for extra indulgence, try these ideas:

• A la mode: Top with vanilla ice cream for the ultimate warm-and-cold contrast.

• Whipped cream: Add a dollop for a lighter, creamy touch.

• Mix-ins: Try chopped nuts or a sprinkle of sea salt for extra flavor and crunch.

• Chocolate drizzle: A quick chocolate or caramel drizzle makes it even more decadent.