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+ servings
freshly baked cookie in large skillet
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5 from 1 vote

Chocolate Chip Cookie Skillet

This Chocolate Chip Cookie Skillet is a chewy, sweet, and chocolate recipe that is perfect for those times when you need a lot of cookies in a short amount of time. Perfect for the whole family.
Prep Time15 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie skillet, cookie skillet
Servings: 18
Calories: 354kcal


  • 1 cast iron skillet or large oven-safe skillet


  • 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


  • 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.


  • 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.


Calories: 354kcal | Carbohydrates: 34g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 143mg | Fiber: 2g | Sugar: 21g | Vitamin A: 511IU | Calcium: 29mg | Iron: 2mg