This Cast Iron Chocolate Chip Cookie Skillet delivers a warm, gooey giant cookie with perfectly crispy caramelized edges, all in just 30 minutes. Made with melted butter, brown sugar, a touch of vanilla, and plenty of semi-sweet chocolate chips, this skillet cookie bakes up soft and chewy in the center with that irresistible golden-brown crust that only a cast iron pan can create. It's the ultimate shareable dessert for family dinners, game day, or anytime you're craving fresh-baked cookie goodness without the hassle of scooping multiple batches.
Originally published April 15, 2015. Updated November 2022 with new photos and tips. Updated January 2026 with additional skillet size guidance, FAQ section, serving suggestions, and expert tips.
I've been developing and perfecting cookie recipes for over a decade, and this skillet method has become one of my absolute favorites. The cast iron creates that signature crispy bottom while keeping the center perfectly soft, something you just can't achieve with a regular baking pan. You can learn more about my baking journey and recipe development process on my About page.
This skillet cookie is inspired by my Easy Chocolate Chip Cookies recipe. If you love the salty-sweet combination, also try my Chocolate Chip Pretzel Cookies.
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What Makes This Skillet Cookie Special
- Crispy edges, gooey center: The cast iron skillet caramelizes the bottom and edges while keeping the middle perfectly soft and chewy, the best of both cookie worlds.
- One-pan simplicity: No cookie sheets, no multiple batches, no waiting. Mix the dough, spread it in your skillet, and bake. That's it.
- Perfect for sharing: Serve it straight from the skillet with scoops of vanilla ice cream and let everyone dig in with their own spoon, it's a memorable dessert experience.
- Ready in 30 minutes: From mixing bowl to table in about half an hour. Perfect for last-minute dessert cravings or unexpected guests.
Why Use a Cast Iron Skillet?
Cast iron is the secret to achieving that pizzeria-style "pizookie" at home. Here's why it works so well:
- Superior heat distribution: Cast iron heats evenly and retains heat exceptionally well, ensuring your cookie bakes uniformly without hot spots.
- Caramelized bottom: The direct contact with the hot iron creates a beautifully golden, slightly crispy bottom that's absolutely irresistible.
- Keeps it warm: Cast iron stays hot long after leaving the oven, so your cookie remains warm and gooey throughout dessert.
- Stunning presentation: There's something special about bringing a sizzling skillet cookie to the table. It's a showstopper every time.
Ingredients You'll Need
- Butter - Use unsalted or salted butter, softened at room temperature. The butter creates that rich, tender cookie texture. For extra depth of flavor, you can brown the butter first (see Expert Tips).
- Brown Sugar - Light brown sugar adds moisture and that signature chewy texture. The molasses content also deepens the flavor.
- Granulated Sugar - White sugar helps create those slightly crispy edges. The combination of both sugars is key to the perfect texture.
- Vanilla Extract - Use pure vanilla extract for the best flavor. Vanilla bean paste also works beautifully.
- Salt - Kosher salt balances the sweetness. If using salted butter, you can reduce or omit additional salt.
- Eggs - One whole egg plus one egg yolk creates a rich, chewy cookie. The extra yolk adds tenderness and helps achieve that fudgy center.
- All-Purpose Flour - Plain all-purpose flour works best. Don't pack your flour, spoon it into the measuring cup for accurate measurements.
- Baking Soda - Check the expiration date! Fresh baking soda ensures proper rise and that soft, pillowy texture.
- Chocolate Chips - Semi-sweet chocolate chips are classic, but feel free to use dark chocolate, milk chocolate, or a combination. Chopped chocolate bars create beautiful melty pools throughout the cookie.
👉🏾 See the recipe card below for exact quantities and full instructions.
What Size Skillet Should I Use?
This recipe is flexible and works with different skillet sizes. Here's how to adjust:
- 10-inch cast iron skillet: Creates a thick, extra-gooey cookie. Bake for 25-30 minutes. This is my go-to size for sharing.
- 12-inch cast iron skillet: Produces a thinner cookie with more crispy edges. Bake for 20-25 minutes. Great if you prefer a higher edge-to-center ratio.
- 8-inch cast iron skillet: Makes an extra-thick, very gooey cookie. Bake for 28-35 minutes. Perfect for a smaller household (serves 4-6).
- Mini skillets (5-6 inch): Divide the dough among 4 mini skillets for individual servings. Bake for 12-15 minutes. Restaurant-style presentation!
- No cast iron? Use any oven-safe skillet or a 9-inch round cake pan. The cookie won't have quite the same crispy bottom, but it will still be delicious.
📖 Recipe
Cast Iron Chocolate Chip Cookie Skillet Recipe
Equipment
- 1 cast iron skillet or large oven-safe skillet
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ¼ teaspoons salt
- 1 ½ cups butter
- ¾ cups light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your cast iron skillet with cooking spray or a thin layer of butter. In the photos, I'm using a lodge 3.6 quart cast iron braiser, but I've also made this in a 12-inch cast iron skillet as well.
- Mix the dry ingredients: In a medium bowl, whisk together the 1 ¾ cups flour, ½ teaspoon baking soda, and 1 ¼ teaspoon salt. Set aside.
- Cream the butter and sugars: In a large bowl with a hand mixer (or stand mixer), beat the 1 ½ cups softened butter until creamy. Add ¾ cup brown sugar, ½ cup granulated sugar, and mix until light and fluffy, about 2 minutes. Beat in the 1 egg, 1 egg yolk, and 2 teaspoons vanilla until combined.
- Combine wet and dry: With the mixer on low speed, gradually add the flour mixture until just combined. Be careful not to overmix; stop as soon as you don't see any flour streaks.
- Add the chocolate chips: Fold in the 12 ounces of chocolate chips with a wooden spoon or spatula until evenly distributed.
- Press into skillet: Transfer the dough to your prepared skillet and press it into an even layer, pushing it to the edges. For extra chocolate goodness, press a few additional chocolate chips into the top.
- Bake: Bake for 20-30 minutes (depending on skillet size) until the edges are golden brown but the center still looks slightly underdone. The internal temperature should reach 195-200°F when tested with an instant-read thermometer. Let cool for 10-15 minutes before serving, the cookie will continue to set as it cools.
- Serve warm, topped with vanilla ice cream and a sprinkle of flaky sea salt for the ultimate skillet cookie experience.
Notes
- Use semi-sweet chocolate chips or a chopped chocolate bar. If you use chopped chocolate it will melt and make the cookie chewy and fudgy.
- Be careful not to overbake the skillet cookies. They will be soft once removed from the oven, but they will become chewy as they cool. If you prefer a crispy cookie, then allow it to cook a few minutes longer.
- If you find the cookie dough to be too soft to spread, then place the cookie dough in the refrigerator for a few minutes before spreading it in the skillet to bake.
- This cookie dough may also be stored in the freezer in a plastic bag to bake later.
- Feel free to add more chocolate chips to the top of the cookie before baking.
- For a gourmet touch, finish with flaky sea salt (like Maldon) right before serving, it enhances the chocolate flavor beautifully.
How to Serve Your Skillet Cookie
The best way to enjoy this cookie is warm, straight from the skillet, topped with vanilla ice cream. As the cold ice cream meets the warm cookie, it creates the most incredible contrast of temperatures and textures. Add a drizzle of hot fudge or caramel sauce for an over-the-top experience.
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- Family style: Set the skillet on a trivet in the center of the table with spoons for everyone. Add scoops of ice cream right on top and let people dig in.
- Plated: Cut into wedges like a pie, plate individually, and top each serving with ice cream.
- Finishing touch: Sprinkle with flaky sea salt (like Maldon) right before serving. The salt elevates the chocolate flavor and adds a gourmet touch that makes this feel restaurant-quality.
Expert Tips for the Perfect Skillet Cookie
- Don't overbake! This is the #1 mistake. The cookie should look slightly underdone in the center when you remove it from the oven, it will continue cooking in the hot skillet and set up as it cools. If it's fully set when you take it out, it will be dry.
- Use room temperature butter: Softened butter incorporates more easily and creates a better texture. In a pinch, microwave cold butter in 10-second bursts until just softened (not melted).
- Try brown butter for extra flavor: For a nutty, caramelized depth, brown your butter before mixing. Melt it in a saucepan over medium heat until golden with brown flecks, then cool before using.
- Check your baking soda: Expired baking soda won't give you proper lift. If yours is more than 6 months old, test it by dropping some in vinegar, it should fizz vigorously.
- Use chopped chocolate for extra melty pools: While chocolate chips hold their shape, chopped chocolate bars melt into gorgeous puddles throughout the cookie.
- Chill the dough if it's too soft: If your dough seems too sticky to spread, refrigerate it for 15-20 minutes before pressing it into the skillet.
- Make it ahead: You can prepare the dough, press it into the skillet, cover with plastic wrap, and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before baking, and add a few extra minutes to the bake time.
Storage & Reheating
Room temperature: Store leftover cookies (cut into wedges or left whole) in an airtight container at room temperature for up to 4 days.
Freezing: Wrap individual wedges tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months.
To reheat: For the best results, warm wedges in a 350°F oven for 8-10 minutes until heated through with crispy edges. Microwave works in a pinch, heat for 10-15 seconds, but the edges won't be as crisp.
Freeze the dough: You can also freeze the unbaked dough. Press it into the skillet, wrap tightly, and freeze. Bake from frozen, adding 10-15 minutes to the bake time.
Frequently Asked Question
Yes! Use any oven-safe skillet, a 9-inch round cake pan, or even a pie dish. The cookie won't have quite the same crispy bottom, but it will still be delicious. Just make sure whatever you use is oven-safe to 350°F.
The edges should be golden brown and set, but the center should still look slightly soft and underdone. For precision, use an instant-read thermometer, the center should reach 195-200°F. Remember, it continues cooking in the hot skillet after you remove it from the oven.
Absolutely! Double the ingredients and use a larger skillet (12-14 inch), or make two separate skillet cookies. Adjust baking time as needed based on thickness.
Yes! Try adding ½ cup chopped walnuts or pecans, butterscotch chips, white chocolate chips, toffee bits, or even crushed Oreos. Keep total mix-ins to about 2 cups for best results.
They're essentially the same thing! 'Pizookie' is a trademarked name from BJ's Restaurant. A skillet cookie, cookie skillet, or pizookie all refer to a large cookie baked in a skillet and typically served warm with ice cream.
The most common cause is overbaking. Pull the cookie when the center still looks slightly underdone. Also, make sure you're not packing your flour when measuring. Spoon it into the cup, and level off for accurate measurements.
More Cookie Recipes You'll Love
- Bakery Style Chocolate Chip Cookies - Thick, gooey, and loaded with chocolate.
- Chocolate Chip Pretzel Cookies - The perfect salty-sweet combination.
- Coffee Cookies - Chocolate espresso cookies, no chill required.
- How to Freeze Cookie Dough - Keep cookie dough ready for anytime baking.
- Easy Chocolate Chip Cookies - My classic recipe that inspired this skillet version.
Have any comments, questions, or other delicious ways to use this Skillet Chocolate Chip Cookie? Please share them in the comments below!
Tamara says
Wow that one looks perfect. It's one of my favorite smells (and tastes) for sure. I've only seen the cookie skillets in a local restaurant around here but I've never tried one. My kids would love it!
admin says
Thank you Tamara! It turned out pretty well. It was so easy and delicious.
Sonya says
I make chocolate chip cookies for my kids at least once every week. However, I've never tried making a big skillet cookie. I'll have to try making a skillet cookie for them one day.
admin says
Wow once a week...I need to stop by your house 🙂 The skillet does provide for something different and saves a few steps.