A giant, gooey cookie baked in a cast iron skillet
Chocolate Chip Skillet Cookie
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
8
1 skillet cookie (8 slices)
Difficulty
Easy
Cost
Budget
$
Chocolate Chip Skillet Cookie
A giant, gooey cookie baked in a cast iron skillet
★4.8(9)
A giant chocolate chip cookie baked in a cast iron skillet until golden on the edges and gooey in the center. Served warm with ice cream.
10m
Prep Time
25m
Cook Time
35m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sometimes you want a cookie, but you do not want to scoop and bake individual cookies. Enter the skillet cookie — a giant, shareable chocolate chip cookie baked directly in a cast iron skillet until the edges are golden and crisp and the center is gloriously gooey and underdone.
Served straight from the oven with scoops of vanilla ice cream melting into the warm center, this is the dessert that brings everyone to the table. It is a cookie, a brownie, and an ice cream sundae all in one.
The cast iron skillet is the secret weapon here — it conducts heat evenly, gives the edges a beautiful golden crust, and goes straight from oven to table for the most dramatic presentation.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Vanilla ice cream for serving
- Flaky sea salt for topping
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Stir melted butter and both sugars until combined. Add egg and vanilla, mixing well.
- 3
Add flour, baking soda, and salt. Stir until just combined. Fold in chocolate chips.
- 4
Press dough evenly into a 10-inch cast iron skillet.
- 5
Bake for 22-25 minutes, until the edges are golden but the center is still soft and slightly underdone.
- 6
Remove from oven and sprinkle with flaky sea salt.
- 7
Let cool for 5 minutes (no more — it should be warm!), then top with scoops of ice cream and serve immediately from the skillet.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Cast iron skillet9-inch round cake pan
Line with parchment for easy removal
Semi-sweet chocolate chipsChopped dark chocolate, white chocolate, or peanut butter chips
Any chip variety works
Brown sugarCoconut sugar
Adds extra caramel flavor
Tips & Storage
Pro Tips
Do not overbake — the center should look underdone when you pull it out. It continues cooking in the hot skillet.
If you do not have a cast iron skillet, use a 9-inch round cake pan.
The cookie is best served within 15 minutes of coming out of the oven.
Sprinkle flaky sea salt over the top — it elevates the entire dessert.
Storage
Cover and store at room temperature for 2 days. The gooey center will firm up.
Reheating
Rewarm in a 325°F oven for 5-8 minutes. Microwave works but will not restore the crispy edges.
Nutrition Facts
Per serving (1 slice (1/8)) · 8 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates40g
Fat16g
Fiber2g
Sugar24g
Sodium180mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different size skillet?
- A 10-inch skillet is ideal. An 8-inch will be thicker (increase baking time by 5 minutes). A 12-inch will be thinner and crispier.
- Can I use cookie dough from the fridge?
- Yes. Any chocolate chip cookie dough recipe works — just press it into the skillet.
- Does it need to be cast iron?
- Cast iron gives the best results, but any oven-safe skillet or round baking pan works.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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