Skip the baking sheets and grab your skillet for a crowd-friendly recipe for The Ultimate Skillet Chocolate Chip Cookie.
Skillet cookie, cookie sundae, pizookie—no matter what you call it, one thing is certain: warm cookie + ice cream = dessert perfection!
It’s hard to beat that view below. The vanilla bean ice cream slowly melting into every nook and cranny of melted chocolate, chewy cookie dough and crunchy sea salt.
Don’t forget that last part! The addition of the sea salt is what takes this family favorite skillet chocolate chip cookie from amazing to oh-so-spectacular.
I’ve opted for chopped semisweet chocolate in this variation, but you can let your imagination run wild when it comes to chocolate varieties. I love a combo of semisweet and dark chocolate chunks so you get that duo of cacao flavors.
Chocolate aside, more is more when it comes to mix-ins. Opt for one cup (plus a bit more for topping) of any of the below:
- Chopped nuts, such as pecans or macadamia nuts
- Crushed pretzels
- Crispy cereal
- Crushed potato chips (trust me!)
All of the above add a touch of crunch to your cookie but are totally optional.
The real beauty behind this 5-star dessert is that it can be prepped ahead of time. Mix up your dough, get it into a greased skillet, then pop it into the fridge.
About 45 minutes before you want to serve it, pop the skillet into the oven while you and your buddies enjoy dinner and drinks.
Remove it from the oven, grab your ice cream of choice (hello, vanilla bean!) then skip the plates and just grab the spoons for a crowd-friendly cookie sundae that’s the ultimate marriage of warm, chewy cookie and ice cream.
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Ingredients
- 1 cup (2 sticks) unsalted butter, at room temp, plus more for greasing skillet
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 1/4 cups sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temp
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips or chunks
- 1 teaspoon flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F and grease a 12-inch cast iron skillet with butter.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set the bowl aside.
- In a stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) unsalted butter with the sugar and light brown sugar.
- Add eggs, one at a time, until mixed in, then add the vanilla extract and beat until combined.
- Add the flour mixture into the stand mixer and mix just until the dough comes together then beat in the chocolate until combined.
- Scrape the dough into the skillet, then sprinkle it with the sea salt.
- Bake the cookie for 30 to 35 minutes until it’s barely cooked in the center.
- Remove it from the oven and allow it to cool for 10 minutes before serving topped with ice cream (optional).
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This recipe is awesome! I made it for my husband for his birthday and he absolutely loved it! I had about 1 cup of the cookie dough left over and stored in the fridge. I believe others who rated this recipe poorly made the same mistake I made thinking their skillet was 12 inches when in fact it’s 10 inches. I saw that the dough was filling my skillet too much, so I only filled it a little over half way and stored the rest for another day. I did not change the temp or time in the oven. It came out perfectly! Thank you so much!!! I will definitely make this again.
Woohoo! I’m so thrilled to read this, Karla! Happy birthday to your husband! :)
Horrible, the dough was way to deep. The dough was almost out of the skillet an it took a hour to fully bake ! I would not recommend this recipe
Hi Alaina – I’m not sure why you ended up with so much batter. How did you measure out your flour? And what size skillet did you use?
My wife and I both enjoyed this recipe. We didn’t have the sea salt for the top though. Next time…
I’m so glad you and your wife enjoyed the recipe, Sean!
Hello! I am 10 yrs old and I really like to bake! the skillet cookie was my first baking attempt, and it came out great! I definitely want try it again. thank you!
Avani
Way to go, Avani! I’m so glad you enjoyed the recipe and can’t wait to hear what you bake next!
Fail. Followed the recipe, even used exactly the same 12″ Lodge skillet as in the pictures. Dough was ridiculously deep, coming up almost to the top of the skillet. After about 50 minutes baking plus 15 minutes sitting it looked great on the outside, but raw on the inside. My thermopen read 165-170 internal temp though so I’m not sure what is up with that. Put it back into the oven another 20 minutes, letting it sit a while again, to see what happens. At the moment it still looks sketchy, but at least it’s hot enough to be safe to eat.
I’ll probably try this again someday, I’m making myself a note to divide the batter across *2* skillets…
Hi Ken – I’m not sure why you ended up with so much batter. How did you measure out your flour?
Is it possible you used self-rising flour instead of all purpose?
Hi, Can I ask what shelf in the oven you put the skillet on, top, middle, or bottom?
Also, do you have to use a stand mixer or would an electric hand mixer be ok?
Many thanks
Hi Sue – The middle and a hand mixer works! :)
Making it for my fiancé birthday dinner!
Turn out very delicious!
I’m so glad you enjoyed the recipe, Julia!
This skittle recipe is great! They can out crispy and chewy. My sons loved them. I am making another one today. It is nice served with ice cream.
I’m thrilled you’ve been enjoying the recipe!
I’m not sure what I did wrong but my dough was definitely not like cookie dough, it was pretty runny. I even double checked the recipe afterwards and I followed it exactly so I don’t know what I did wrong. The only thing I can think of is instead is scooping the flour, I measured it to 360 grams. Do you have any ideas what I could have possibly done wrong??
Hi Darlene! I’ve never measured my flour by weighing it for this recipe so that is likely what caused your dough to be runny.
I just weighed 3 cups of flour and it’s 360 g. So I don’t think this was the issue. Are you sure you got all the ingredients correct? I would definitely check again. Did you possibly miss the 1 in front of 1 1/4 cups of sugar and only use one quarter instead? Did you microwave the butter causing it to liquefy? Were any of your ingredients possibly expired?
Made this for my twins bday dinner/ birthday cake…DELISH!! So great ..best chocolate chip cookie recipe yet. The skillet browned the sides just enough! 5 stars!! Everyone loved it!
I’m so happy to read this, Carol!
This was a great recipe. Had to bake it about 20 minutes extra and it was perfect. Family loved it. Thanks.
I’m thrilled your family enjoyed the skillet cookie, Stan!