Cast Iron Chocolate Chip Cookie Skillet Recipe

Overhead view of finished skillet cookie.

5 from 1 vote

Cast Iron Chocolate Chip Cookie Skillet Recipe

Make this easy Cast Iron Chocolate Chip Cookie Skillet, gooey in the center with crispy caramelized edges! Ready in 30 minutes. Perfect served warm with vanilla ice cream.

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Snack

Cuisine: American

Keyword: cast iron cookie, cast iron dessert, chocolate chip cookie skillet, pizookie, skillet cookie

Servings:

Calories: 354kcal

Author: LaKita Anderson

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.

Nutrition