Chocolate Chip Cookie Skillet
There’s just something about cookies fresh out of the oven that can’t be beat, and this skillet cookie is the ultimate excuse to enjoy them at their absolute best. No cooling racks, no waiting, just warm, melty chocolate and that irresistible just baked smell filling the kitchen. Grab a spoon, dig straight into the skillet, and enjoy every gooey bite while it’s still warm, because desserts like this were meant to be eaten right out of the oven!
Decorate Your Way
One of the best parts about the Chocolate Chip Cookie Skillet is that there is no right way to decorate them. Topping wise, anything goes, chocolate syrup, sprinkles, ice cream, cool whip, or whatever you have hiding in your pantry. This skillet can be customized for any holiday, any occasion, and time! These cookies are made to be customized, a little messy, and totally fun, which honestly just make them taste even better!
We also turned this recipe into a single serve cookie skillet, baked in the cutest little mini pan, very much like those holiday skillet packs you would get as gifts when you were little. You know, the ones that made you feel very special because you had your own dessert! Same idea here, we’ve got warm, gooey cookie perfection, but just for you! It’s the perfect way to make dessert feel extra special (and a little nostalgic), no sharing required!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for Chocolate Chip Cookie Skillet success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookie skillet possible!
Chocolate Chip Cookie Skillet
Ingredients
- 1 cup butter
- 3/4 cup of packed brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 2 tsp of vanilla extract
- 1 tbsp molasses optional
- 2 1/4 cups of All-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp of salt optional if you used salted butter
- 1 cup chocolate chunks/chips
- 3/4 cup toffee chunks optional
- 1/4 cup chocolate chunks
- 2-3 scoops vanilla ice-cream
- 2 tbsp caramel sauce
- 2 tbsp chocolate syrup
Method
- Preheat oven to 375°F (convection). Beat room-temperature butter in a stand mixer or by hand for 3–5 minutes, until slightly off-white.
- Add brown sugar and white sugar to the butter. Beat together for about 2 minutes until fluffy.
- Add the large egg and mix until incorporated. Stir in vanilla extract and molasses (optional).
- Add flour, baking soda, baking powder, and salt. Fold until a cookie dough forms.
- Gently fold in chocolate chunks and toffee pieces until evenly distributed throughout the dough.
- Butter your cast iron skillet or preferred oven-safe pan. Spread cookie dough evenly into an 8-inch skillet. Sprinkle extra chocolate chips on top. Bake at 375°F for 18–20 minutes.
- Serve fresh with your favorite toppings—ice cream, chocolate syrup, or caramel syrup all work beautifully!
- Enjoy fresh for best results. Store in an airtight container at room temperature for up to 6 days, or in the fridge for up to 10 days.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!
Just made it! I didn’t use a cast-iron, I used a regular 9 inch nonstick pan and it turned out great! I think I layered the dough too thick because it was still quite soft in the center but overall it was delicious! Would make again 🙂 was delicious with ice cream and chocolate sauce😋❤️
Made this cookie skillet and it turned out amazing. I used a 10.5inch skillet with the same baking directions. Amazing!!!!!
Yay!! So glad you liked it!
Make this but the dough did not cook right in the oven it over bubbled up. Marshmallow consistency.
I love this recipe. i have made it too many times 🫶🏼