Have you ever had one of a chocolate chip skillet cookie at a restaurant? It’s a thing of beauty.
And believe it or not, it uses a pretty standard cookie dough recipe. But that gooey center with crispy edges can only be replicated in a skillet!
Serve this fun chocolate chip skillet cookie (aka pizookie) warm with ice cream, and you’ll swoon!
Why You’ll Love This Chocolate Chip Skillet Cookie
I love all chocolate chip cookies. They can be soft, crispy, full of oats, or still in dough form, and I’ll devour every last bite!
But there’s something extra special about a deep dish, thick and chewy, ultra gooey chocolate chip skillet cookie.
Crispy and Chewy. Whether you’re team crispy or team chewy, this cookie is the best of both worlds!
Easy to Make. Baking in a skillet simplifies clean-up and gives the cookie a wonderfully crispy edge and gooey center. Dump it in a skillet and pop it in the oven. Easy peasy.
Family Favorite. You’ll never go wrong with chocolate chip cookies for dessert. But served warm right out of the oven? They’re devilishly delicious!
Ingredients
Most of the ingredients in this chocolate chip cookie recipe are pantry staples. So, nothing is stopping you from whipping one up right now!
Here’s everything you’ll need.
- Unsalted Butter: Softened butter is the key to gooey cookies. Let it sit on the counter for 30 minutes for easy blending.
- Granulated and Light Brown Sugar: The duo of brown and granulated sugar provides the perfect sweetness and texture.
- Egg: To give the cookie a rise in the oven, and ensure everything sticks together.
- Pure Vanilla Extract: For the best flavor, skip the imitation stuff. Instead, choose pure vanilla extract or paste for that boost of warm sweetness.
- All-Purpose Flour: Plain old all-purpose flour works best in this cookie recipe. There’s no need for anything fancy.
- Baking Soda: For another layer of lift.
- Salt (Table and Sea Salt): A pinch of salt balances the flavor in the cookie dough. The sea salt is optional but really enhances the flavor.
- Semi-Sweet Chocolate Chips: It wouldn’t be chocolate chip cookies without chocolate. If you don’t like semi-sweet, milk or dark chocolate work, too.
How to Make a Chocolate Chip Skillet Cookie
I love all cookie recipes that don’t need to be rolled or portioned into individual cookies.
Check out how quickly this pizookie comes together.
1. Preheat the oven to 375 degrees Fahrenheit, and grease a 10-inch cast iron skillet.
2. Mix the wet and dry separately. Beat the butter and sugars, then add the egg and vanilla extract and beat until combined. In a separate bowl, mix the flour, baking soda, and salt.
3. Bring on the chocolate. Stir the chocolate chips into the cookie dough and press it into the skillet.
4. Bake and Serve. Pop it in the oven for 20-25 minutes, then let it cool for 10 minutes before serving – this stuff is hot!
How easy is that? Just hand out some spoons and dig in!
Recipe Variations
Looking for something a little more adventurous? There are so many ways to switch up the flavors in this skillet cookie recipe.
Here are some of my favorites:
- Get a little nutty. Throw in chopped pecans, walnuts, pistachios – whatever you like!
- Peanut butter cookies. Does your love of peanut butter cookies run deep? Add a spoonful of peanut butter to the cookie dough for the ultimate pairing of PB and chocolate.
- Try different chocolate. Semi-sweet chocolate chips are the OG chocolate chip cookie. But that doesn’t mean you can’t try peanut butter, butterscotch, white, milk, or dark chocolate chips. There are no wrong answers.
- Mini skillet cookies. This is my go – that way, I don’t have to share. Just keep in mind they won’t bake as long – 10-12 minutes should be enough.
- Add candy. Chocolate chip cookies and candy? Yes, please! Turn this into an M&M cookies skillet. Or try chopped-up peanut butter cups, candy bars, and more!
Make-Ahead and Freezing Tips
The great thing about this recipe is it’s a cinch to make ahead of time. You can make the dough ahead of time and store it, or freeze prepared cookies.
Here’s everything you need to know before you get started:
To Make Ahead: Make the cookie dough as instructed. Then, transfer it to an airtight container or press it into the skillet (works best with minis) and cover with plastic. Store in the fridge for 1-2 days or in the freezer for up to 2 months.
To Store: Store leftovers in an air-tight container at room temperature. They will stay fresh for up to 2 days.
To Freeze: Allow the baked cookie to cool completely. Then cut it into wedges and pop them into a freezer bag. Freeze for up to 3 months.
To Reheat: Thaw frozen baked cookies or cookie dough in the fridge overnight. Bake raw cookie dough as instructed in the recipe. Reheat baked cookies in the microwave in 15-second intervals until warm.
More Cookie Recipes You’ll Love
The Best Monster Cookies
Marry Me Cookies
S’mores Cookies
Chewy Brown Sugar Cookies
Chocolate Crinkle Cookies
Chocolate Chip Skillet Cookie
6
servings5
minutes30
minutes40
minutesThis chocolate chip skillet cookie has crispy caramelized edges and a warm, chewy center loaded with melted chocolate chips. Top it off with a scoop of vanilla ice cream for the ultimate treat.
Ingredients
1 cup (2 sticks) unsalted butter, softened, plus more for greasing the skillet
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
Flaky sea salt, for sprinkling, optional
Instructions
- Preheat the oven to 375°Fahrenheit (190°Celsius). Grease a 10-inch cast iron skillet with butter or cooking spray.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla extract. Beat until combined.
- In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold in the chocolate chips. Then gently press the cookie dough into the prepared skillet, spreading it evenly.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Sprinkle with flaky sea salt for a touch of sweet and salty flavor, if desired.
- Let the cookie cool in the skillet for 10 minutes. Serve warm with ice cream or enjoy it on its own!
Notes
- For a chewier cookie, bake for less time. For a crispier cookie, bake for longer.
- Substitute chopped nuts, butterscotch chips, or other mix-ins for the chocolate chips.
- Serve the cookie directly in the skillet for a fun presentation.
I would like your recipes better if the advertising didn’t consistently cover the recipe do I was unable to print it. Looking forward to hearing how I can copy these so I can try them.
Thx
Hi there!
If you scroll to the recipe card at the bottom and click the “print” button, you can actually save the recipe as a PDF to your computer.
Then, you’ll have it ready for when you need it 🙂
Hope this helps!
How big of a skillet do you use?
Hi, Julie!
A 10-inch skillet is perfect for this recipe.