Looking for a quick sweet treat? You HAVE to try my quick & easy Chocolate Chip Cookie Skillet! There’s nothing quite like a warm, gooey cookie skillet fresh out of the oven. With pools of melted chocolate, crispy edges, and a soft, chewy center, this dessert is pure comfort in every bite.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
- ⅔ cup unsalted butter
- 1 cup soft brown sugar
- ⅔ cup white sugar
- ½ teaspoon salt
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chunks
- Flaky sea salt, for topping
- Vanilla ice cream, for serving
Instructions
Brown the Butter: In a skillet over medium heat, melt the butter and let it bubble until it turns a deep golden brown with a nutty aroma. Remove from heat and let it cool for about 15–20 minutes. This step is key for flavor.
Mix the Sugars: Once the butter has cooled, whisk in the brown sugar, white sugar, and salt until well combined.
Add the Wet Ingredients: Stir in the eggs and vanilla extract until you get a smooth, glossy mixture.
Incorporate the Dry Ingredients: Gradually mix in the flour and baking soda until a soft cookie dough forms. Fold in the chocolate chunks.
Bake: Spread the dough evenly in your skillet, sprinkle with flaky sea salt, and bake at 375°F (190°C) for 20 minutes, or until golden brown and slightly crisp on the edges but still gooey in the center.
Serve & Enjoy: Let it cool slightly, then dig in with a spoon straight from the skillet. Don’t forget a generous scoop of vanilla ice cream on top.
Notes
Skillet Size: This recipe works best in a 10-inch cast iron skillet. If using a different size, adjust the bake time accordingly.
Don’t Overbake: The center should be soft and gooey when you pull it from the oven—it will continue cooking slightly in the hot skillet.
Make It Ahead: You can prep the dough in advance and refrigerate it right in the skillet. Just let it sit at room temperature for 15 minutes before baking.
Mix-Ins: Swap the chocolate chunks for chocolate chips, white chocolate, peanut butter chips, or a mix of your favorites.
Serving Suggestion: Top with vanilla ice cream, a drizzle of caramel, or even a pinch of cinnamon for extra warmth.
Storage: Cover leftovers and store at room temperature for up to 3 days. Reheat in the skillet or microwave for 15–20 seconds before serving.
Easy Chocolate Chip Cookie Skillet (Cast Iron)
- Prep Time: 10 minutes
- Cook Time: 20 minutes / Cooling Time: 20 minutes
- Total Time: 50 minutes
- Yield: Servings: 8
Description
Looking for a quick sweet treat? You HAVE to try my quick & easy Chocolate Chip Cookie Skillet! There’s nothing quite like a warm, gooey cookie skillet fresh out of the oven. With pools of melted chocolate, crispy edges, and a soft, chewy center, this dessert is pure comfort in every bite.
Ingredients
-
⅔ cup unsalted butter
-
1 cup soft brown sugar
-
⅔ cup white sugar
-
½ teaspoon salt
-
2 eggs, room temperature
-
2 teaspoons vanilla extract
-
½ teaspoon baking soda
-
2 cups all-purpose flour
-
1 cup semi-sweet chocolate chunks
-
Flaky sea salt, for topping
-
Vanilla ice cream, for serving
Instructions
Brown the Butter: In a skillet over medium heat, melt the butter and let it bubble until it turns a deep golden brown with a nutty aroma. Remove from heat and let it cool for about 15–20 minutes. This step is key for flavor.
Mix the Sugars: Once the butter has cooled, whisk in the brown sugar, white sugar, and salt until well combined.
Add the Wet Ingredients: Stir in the eggs and vanilla extract until you get a smooth, glossy mixture.
Incorporate the Dry Ingredients: Gradually mix in the flour and baking soda until a soft cookie dough forms. Fold in the chocolate chunks.
Bake: Spread the dough evenly in your skillet, sprinkle with flaky sea salt, and bake at 375°F (190°C) for 20 minutes, or until golden brown and slightly crisp on the edges but still gooey in the center.
Serve & Enjoy: Let it cool slightly, then dig in with a spoon straight from the skillet. Don’t forget a generous scoop of vanilla ice cream on top.
Notes
Skillet Size: This recipe works best in a 10-inch cast iron skillet. If using a different size, adjust the bake time accordingly.
Don’t Overbake: The center should be soft and gooey when you pull it from the oven—it will continue cooking slightly in the hot skillet.
Make It Ahead: You can prep the dough in advance and refrigerate it right in the skillet. Just let it sit at room temperature for 15 minutes before baking.
Mix-Ins: Swap the chocolate chunks for chocolate chips, white chocolate, peanut butter chips, or a mix of your favorites.
Serving Suggestion: Top with vanilla ice cream, a drizzle of caramel, or even a pinch of cinnamon for extra warmth.
Storage: Cover leftovers and store at room temperature for up to 3 days. Reheat in the skillet or microwave for 15–20 seconds before serving.