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Chocolate Chip Cookie Skillet is a chewy, sweet, and chocolate recipe that's perfect for those times when you need cookies in a short amount of time. Perfect for the whole family.
This skillet cookie is inspired by my recipe for Easy Chocolate Chip Cookies and if you're craving a cookie with the perfect combination of salty and sweet, then try making a batch of Chocolate Chip Pretzel Cookies. For another skillet cookie recipe, try making Skillet Gingerbread Cookies.
Am I the only person who loves the smell of freshly baked cookies in the home?
There's just something about freshly baked cookies that really make the home more inviting. I've heard, and I'm really not sure if it's true or not, that people will bake cookies right before an open house to entice potential home buyers. I'm not sure if it works or not, but I bet it surely makes the guest want to go out and buy a cookie or two.
As much as I enjoy homemade cookies, I really do not enjoy pulling out multiple cookie sheets and dropping individual cookies on each of them and waiting for all of the batches to be completely finished. Whew! I'm getting tired just thinking about all of that work. I'm all about keeping it quick and simple, nothing too complicated here.
So, of course, this time I decided to share with you my favorite way to make freshly baked cookies, the easy way. Are you ready?
Once the cookie dough is finished and ready to be put into the oven, spread all of the dough into a skillet that has been lightly sprayed with cooking spray and place it into the oven, and wait for the magical aroma to happen.
Let's get started!
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Ingredients You'll Need
- Butter - May use unsalted or salted butter. Allow the butter to soften at room temperature a bit before making the cookies to allow for easier mixing.
- Brown Sugar - Use light brown sugar for an extra bit of sweetness.
- Granulated Sugar - Also known as white sugar or you may also use cane sugar.
- Vanilla Extract - Use pure vanilla extract or vanilla bean paste.
- Salt - I prefer to use kosher salt to balance out the sweetness. If you choose to use salted butter, then you may opt to omit this ingredient.
- Eggs - A large egg and egg yolk will help to bind the cookie dough together. You may use an egg substitute instead.
- All-Purpose Flour - Make sure you use plain all-purpose flour to make this cookie recipe.
- Baking Soda - Be sure to check the date to make sure that it hasn't expired. This gives the cookie some acid and provides a magical rise during baking.
- Chocolate Chips - Regular semi-sweet chocolate chips work best, but you may also use mini chocolate chips if you prefer.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
Begin the recipe by preheating the oven to 350 degrees F. Grab a large oven-safe skillet and lightly spray it with cooking spray. In a medium size mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a separate large mixing bowl (with a hand mixer) or stand mixer bowl, add the butter and mix until creamy and smooth. Add in the brown sugar, granulated sugar, egg, egg yolk, and vanilla extract. Mix on medium speed until combined.
Adjust the mixer speed to low and slowly add the flour mixture to the sugar mixture. Mix until combined, careful not to overmix.
Turn the mixer off and add in the chocolate chips. Stir to incorporate.
Evenly spread the cookie dough into the prepared skillet. Place into the oven to bake for about 20 to 30 minutes.
Carefully remove the skillet cookies from the oven and allow them to cool for about 10 to 15 minutes before removing them from the skillet or cutting to serve. Enjoy!
Recipe Tips & Tricks
- 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.
Storage
Store any of the leftover chocolate chip skillet cookie in an airtight container at room temperature for up to 4 days. These cookies taste great warm. Try placing them on a microwave-safe plate into the microwave for about 10 to 15 seconds at a time until soft and chewy again.
📖 Recipe
Chocolate Chip Cookie Skillet
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 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
- Begin the recipe by preheating the oven to 350 degrees F. Grab a large oven-safe skillet and lightly spray it with cooking spray. In the photos, I'm using a lodge 3.6 quart casserole, but I've also made this in a 12-inch cast iron skillet as well.
- In a medium size mixing bowl, whisk together the 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and 1 ¼ teaspoon salt. Set aside.
- In a separate large mixing bowl (with a hand mixer) or stand mixer bowl, add the 1 ½ cups butter and mix until creamy and smooth. Add in the ¾ cups brown sugar, ½ cup granulated sugar, 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract. Mix on medium speed until combined.
- Adjust the mixer speed to low and slowly add the flour mixture to the sugar mixture. Mix until combined, careful not to overmix.
- Turn the mixer off and add in the 12 ounces of semi-sweet chocolate chips. Stir to incorporate.
- Evenly spread the cookie dough into the prepared skillet. Place into the oven to bake for about 20 to 30 minutes.
- Carefully remove the skillet cookies from the oven and allow them to cool for about 10 to 15 minutes before removing them from the skillet or cutting to serve. Enjoy!
- Store any of the leftover chocolate chip skillet cookie in an airtight container at room temperature for up to 4 days.
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.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Original post date 04/15/2015. Updated 11/10/2022.
More Recipes You'll Love
- Chocolate Chip Pretzel Cookies
- Bakery Style Chocolate Chip Cookies
- Coffee Cookies
- Freezing Cookie Dough
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.