If a freshly baked chocolate chip cookie is your dream dessert, this chocolate chip skillet cookie is for you! The cookie dough is made right in a 10-inch cast iron skillet (no mixer, chill time, or dough scooping required) and baked until deliciously golden and gooey. Serve warm with vanilla ice cream for cookie bliss!
I’ve been making this giant cookie on repeat because it checks all the boxes for cookie lovers: made with pantry staples, easy to throw together, and ready in 40 minutes from start to finish.
Did I mention it’s a total crowd pleaser too? Brown butter, toffee bits, and plenty of chocolate chips jazz up the cookie dough for rich flavor in each gooey bite!
Key Ingredients
- Flour – Use all-purpose flour in this recipe.
- Cornstarch – Makes the cookie perfectly soft and chewy.
- Baking soda – Gives the dough a lift so that it puffs up nicely in the pan.
- Salt – Balances the flavors. I also like to sprinkle the baked cookie with flaky salt as a final finishing touch!
- Butter – Use unsalted butter to control the salt level. In this recipe, we’re browning the butter (first melting the butter and then cooking it until the milk solids begin to brown and the color starts to deepen). Brown butter adds the best flavor to this cookie!
- Sugar – You’ll need brown sugar (light or dark) and granulated sugar. The proportion of sugar (more brown than white) ensures that the cookie bakes up perfectly tender and chewy.
- Egg – Brings the dough together.
- Egg yolk – Adds richness and ensures a soft, moist texture.
- Vanilla – Pure vanilla extract rounds out the flavors.
- Chocolate chips – I use semi-sweet chocolate chips. Dark chocolate chips (or chocolate chunks) would also be delicious.
- Toffee bits – To really bring out the toffee-like flavor of the cookie dough, add in a scoop of toffee bits!
Step by Step: How to Make a Skillet Cookie
Brown butter: Place cubed butter in an oven-safe 10-inch skillet and cook over medium-low heat until the butter melts, foams, and the color begins to deepen.
Pull the skillet off the heat as soon as the butter begins to brown. The residual heat from the pan will continue to brown the butter while it rests for 10 minutes.
Make dough: Add brown sugar and granulated sugar to the skillet and stir in with a spatula until incorporated. The mixture will appear granular (like wet sand), but will all smooth out in the next step.
Whisk in egg, egg yolk, and vanilla until incorporated and completely smooth (about 30 seconds of vigorous whisking).
Add flour mixture in three additions, gently folding in with a spatula until incorporated (no flour streaks remain).
Fold in chocolate chips and toffee bits, then press the cookie dough evenly across the skillet and top with chocolate chips.
Bake skillet cookie at 350°F for about 22 to 24 minutes, until puffed up and golden. Sprinkle the top with flaky salt and let cool for 20 minutes before serving.
Top the still-warm cookie with a scoop of vanilla ice cream or whipped cream and enjoy!
If you’re really feeling indulgent, I also love this cookie with a drizzle of homemade salted caramel sauce or butterscotch topping!
More favorite cookie recipes:
Did you try this Skillet Cookie Recipe? Let me know by leaving a comment and rating below!
Description
This chocolate chip skillet cookie makes the easiest crowd pleaser dessert! The cookie dough is made right in a 10-inch cast iron skillet (no mixer, chill time, or dough scooping required) and baked until golden and gooey. Serve warm with vanilla ice cream for cookie bliss!
- Preheat oven to 350°F and whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
- Brown butter: Place cubed butter in a 10-inch cast iron skillet. Cook over medium-low heat, stirring constantly until it foams, turns clear, and begins to brown, about 5 minutes. Remove skillet from the heat and let stand for 10 minutes to cool slightly.
- Make dough: Add brown sugar and granulated sugar to the skillet with the melted brown butter and stir until incorporated (texture will resemble wet sand). Whisk in egg, egg yolk, and vanilla until fully incorporated and smooth, about 30 seconds. Add dry ingredients in 3 additions, folding in until incorporated (no flour streaks remain). Fold in chocolate chips and toffee bits, then press the dough evenly in the skillet. Top with chocolate chips, pressing gently to adhere.
- Bake skillet cookie for 22 to 24 minutes, until golden and a toothpick comes out clean (cookie is done baking when the internal temperature reaches 205°F). Remove from oven and sprinkle with flaky salt. Cool for 20 minutes on a wire rack before serving.
- Store any leftover cookie covered with foil overnight; reheat in a warm oven (325°F) before serving.
Notes
Skillet: Use an oven-safe 10-inch cast iron skillet for this cookie (do not use a pan with a wooden or plastic handle).
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