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!
Nutrition
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Perfect, I made them tonight and I’ll do it again.
So glad you enjoyed them, Carol!
I’ve been making this skillet cookie every year for four years for my partner’s birthday (his favorite cake is cookie cake). I bake it a bit longer than the instructions say because I ice and decorate it, so I need it to be a little more cooked through. It always turns out great!
Thrilled you have been enjoying the recipe for years, Paige!
I have eight 3.5″ Lodge Cast Iron skillets. How much cookie dough should I put in each skillet and how long should I cook them? Thanks!
Hi Susan! It’s hard to give a specific amount but I’d say enough dough to leave a minimum of 1-inch for rising.
I’m guessing the answer is no, but do you add the butter to the skillet and then put that in the oven while it’s heating up? I ask as it has been taking 40-45 minutes for the cookie to cook through and I was wondering if the skillet needs to be preheated while the oven warms up and whether butter would be added before or after if so. This recipe still comes out AMAZING, just trying to figure out how to be more efficient with time. Thanks!
No need to add the butter or preheat the skillet! Doing so can actually cause the bottom layer to overcook. Just make sure your oven is at the right temp!
So, your recipe says to butter the skillet but your comment says no need to add the butter. Could you clarify?
Hi Kathy! If it’s a nonstick skillet, you don’t need to grease it, but if you use cast-iron, you should definitely grease it. Hope that helps!
Can you use salted butter? That’s all I have on hand.
Hi Meghan – Yes but just omit the other salt!
Amazing stuff, we made it just because. We loved every bite.
I’m thrilled you enjoyed the recipe, William!
Is this really supposed to be one tablespoon of baking powder or is that a typo
That’s correct as written, Vickie!
Fantastic. Served this for my wife’s friends. The hugs I got for the fantastic chocolatey desert served warm with ice cream. They all had to have the recipe.
Love this! I’m so glad everyone enjoyed the recipe, Tony!
This is such a great recipe !!! (-_-)
I’m so happy you enjoyed it, Henry!
This is such a great recipe !!! (-_-)
We really enjoyed this recipe! I have four boys who are all picky about new things I make, but this one left them speechless. I have a 12 in cast iron but it is 10 on the bottom as others have mentioned. I put the whole thing of batter in there and baked for 35 minutes. Came out perfect! We will definitely be making this again.
We really enjoyed this recipe! I have four boys who are all picky about new things I make, but this one left them speechless. I have a 12 in cast iron but it is 10 on the bottom as others have mentioned. I put the whole thing of batter in there and baked for 35 minutes. Came out perfect! We will definitely be making this again.
Amazing! I’m so happy your family enjoyed the recipe, Jeff!
loved the recipe! good work!!!
So glad you enjoyed the recipe!
This will be my go to chocolate chip cookie bar recipe. Used my 10 inch skillet , filled just past half full. Had about a cup or so left over. Saved it for some cookies later. Made dough ahead and put it in the skillet then in fridge. Put it in oven before dinner. Baked it for 45 min and it was ready for dessert. Perfection especially topped with butter pecan ice cream.
AMAZING! I’m so thrilled you enjoyed the recipe, Hanh!
i like the recipe but you should suggest browning the butter before adding to sugar
I’m glad you enjoyed the recipe, Mike!
Question. So when you say a 12 inch skillet, do you mean 12 inches on the base or the top of the skillet? I have a 12 inch Lodge skillet, but it measures 10 inches at the base and 12 inches at the top (SK10).
Hi Laure! It should be 12 inches at the base however the size you’re referencing will also work in this recipe :)
This has become a family favorite for 4 generations!! Just as tasty at 99 as it is for 11 year olds.
WOWZA! I’m so happy to read this, Isabel!
Love the skillet cookie!
I’m so glad you enjoyed the recipe, Kyle!
Can you freeze left over dough?
Absolutely, Courtney!
I’m eating a slice as I write. Super easy and delicious! Next time I’ll top off with a little sea salt. My husband and dinner guests loved it! I will be making this again instead of chocolate chip cookies as this is less time consuming. This will be my go to for a quick prep dessert to bring to friends and family. Thank you for sharing!
You are so welcome, Suzanne! I’m absolutely thrilled you enjoyed the recipe!
Made it for my dads birthday – I used a 12.5” cast iron pan and it came out perfectly!
I’m so glad you enjoyed the recipe, Emma!
Super easy with stunning results. My daughter loved her cookie-cake birthday cake – thank you for posting such a great dessert recipe!
Yay! I’m so happy to read this, Stephanie! I hope your daughter had a wonderful birthday!
I made this skillet cookie for friendgiving this year. It was *insane*. Not only was it the only dessert to get completely crushed, but it was painful when there weren’t leftovers. I was worried when I pulled it out that the middle was underdone/barely cooked at all, but once it cooled completely, it was just soft and chewy. This will absolutely be a recipe I return to multiple times when I’m short on time and need a crowd pleaser.
LOVE reading this, Anna! I’m so thrilled you enjoyed the recipe!
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! :)
I just bought a 12″ skillet but the inside diameter is 10.25″ I’m assuming I should adjust the recipe/cook time? It’s my first time using a skillet so I didn’t consider inside vs outside diameter when buying it.
Yes! You’ll have more batter than what will fit in the skillet so you can make this recipe and fill your skillet then use the leftover in a smaller baking dish so nothing goes to waste!
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!
Hey Stan ;)
One of my kiddos’ favorites! We like to serve it warm with ice cream and hot fudge. The touch of salt adds a special touch
YUM! I’m so thrilled your family has been enjoying the recipe, Amber!
Made this yesterday for father’s day . Halved the recipe as the cast iron skillet I Have was 6 “. Turned out superb …family Loved it . Used half dark chocolate chunks and half semi sweet choco chips Will be making making it again soon .
Yay! I’m thrilled your family enjoyed the recipe!
Made this last night for our Jokers reunion. I made it in my Le Cruset Tarte Tatin pan, as my iron skillet was only 10”. I cut it into 16 pieces and it was perfect! Will definitely make this again.
Woohoo! I’m so thrilled you enjoyed the recipe, Rita!
This came out so yummy. I lined my cast iron skillet with foil. It came out perfect. I also traded gluten free flour for the flour and lakanto monkfruit for the sugar. I also used Choc Zero chocolate chips. So mine was gluten-free and sugar free.
Awesome! I’m so thrilled you enjoyed the recipe, Lisa!
Turned out well! Tasted and looked pleasing to the eye. **Added macadamia nuts!**
YUM! I’m so glad you enjoyed the recipe, Ruth!
I’ve made this recipe multiple times just plain old semi-sweet chocolate chips and it turns out great!! The only change I make is I weigh out my flour (360 g.) I’ve gotten a lot of compliments on this dessert! The hardest part is not devouring the whole thing yourself!
YESSSS! I’m so thrilled you’ve been enjoying the recipe, Kat!
This was a confounding bake. It has the flavor and aroma of a cookie, but it’s definitely a cake. It is high-rising (about 1.5 inches high) and has the texture of a cake. I wonder if three eggs is too many?!? Or maybe use less baking powder?!?
Hi there! I’ve never experienced the cake-like texture, but feel free to try it with 2 eggs if you prefer a chewier cookie.
30 to 35 minutes is not long enough baking time. It probably should be 45 to 50 minutes.
Hi Michelle! Oven temperatures can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature? And was the rack in the center of the oven?
So dang good.
I’m thrilled you enjoyed the recipe!
greatttttt!!
This has the best potential! But, I didn’t realize my cast iron skillet is only 10 in, not 12 in. How would you modify the ingredient list for the smaller pan size? (I tried cooking it longer but still pretty raw on the inside and the crust was over cooking…
Definitely want to try it again.
Hi Susan! I’d portion out as much dough as fits into your 10-inch skillet and then bake the remaining dough either as scooped cookies or in a smaller baking dish. Enjoy!
Hi! I saw the question and answer posted on adjusting to a 10 in skillet – however, you didn’t say what DEPTH to fill it (to fit the 10 in). I’m making this for my son’s bday and would rather just make the amount I need – and not mess it up, so would appreciate your guidance. Looking online I saw on one site that 12″ holds 1500ml, while 10″ holds 800. That suggests cutting it almost in half. Does that sound right to you? Thanks. ~ Susan F.
Hi Susan! Apologies but I’m not understanding your question. Are you wanting to divide the recipe in half or just know about making it in a 10-inch skillet?
Great recipe to change up chocolate chip cookies.
The only thing I changed was I put 3/4 cup brown sugar and 3/4 cup coconut sugar and it was really good and sweet enough.
Such a neat way to do a dessert for sure Thanks
Awesome! I’m so thrilled you enjoyed the recipe, Marilyn!
I made this yesterday and was very tired so made multiple mistakes but it did turn out quite nice it was very satisfying putting it into the skillet. The only bad thing my family said was it was very salty that might have been me putting to mush but do be careful to not put to much salt in it was still very good i would strongly suggest vanilla ice cream because that went really well with the warn cookie.
I followed this recipe fairly closely. I didn’t have unsalted butter so I used salted butter. I measured my flour to 375 g. I used cold eggs. And it was AMAZING. I cooked it for 35 minutes exactly and it turned out perfectly. It is very rich but it is something I will definitely add to my recipe collection!
I’m so glad you enjoyed the recipe, Kat!
I made this in 2 mini cast iron skillets and it was perfect! My family devoured them. Just like you would get from a restaurant.
I’m so thrilled your family enjoyed the recipe, Tommie!
This recipe was amazing!! Made this for the first time for 5 kids and they devoured it! I wish I had sea salt to put on top but even without it it was delicious!! Definitely have to make this again!! Thank you for sharing!
You are so welcome, Stacey! I’m thrilled everyone enjoyed the recipe!
I made this last night and it came out pretty much perfect. After reading all the reviews and hearing some of the challenges others had, certainly I had my concerns. However I told my wife I was making our family a giant ass skillet cookie for dessert so I was determined.
I was fortunate that our cast iron skillet was 12″. My butter was slightly softened via the microwave as it is pretty cold in New England right now and leaving it on the counter for hours didn’t soften it enough. I reduced the sugar from 1 1/4 cups to 1 cup. I used 3 eggs, just as the recipe instructed. My wife had picked out dark chocolate chunks for the cookie so we used those and I crumbled up some pecans and added them. I did sprinkle some sea salt on the top of the cookie before baking it. The batter was thick and hard to spread throughout the skillet – which told me it would come out like a cookie, not a cake. Lastly – I baked it for 31 minutes before it looked just enough “undone” in the center. It was brown around the edges of the cookie, but if you touched the center of the cookie it was clearly soft. Left it on the stove for 15m to cool before cutting it and serving it. Everyone loved it.
It was NOT cake like. It was crumbly like a cookie. My biggest surprise I guess was how much the cookie rose. It was a really thick cookie, but no one was complaining.
Thank you so much for sharing this great recipe. We will be making it again. Although next time we will not just cut the damn thing in fourths and everyone get a piece. That was a bit much. lol
Thank you so much for your comment, Chris! I’m thrilled you and your family enjoyed the skillet cookie and I love the additions of pecans!
The texture was ok but the aftertaste was bitter.
Hi Nan! This is likely attributed to the baking powder freshness. If it’s old, it can result in a more metallic taste.
Did you mean a Tablespoon Baking Soda or a Teaspoon? Seems like too much
Tablespoon is correct! This is a very large cookie :)
I followed the recipe exactly and it turned out quite cake-y and dry, not at all a soft or buttery tasting cookie. I think it calls for too much flour so I plan to reduce to 2 cups next time
Hi Shiloh! I’ve never experienced this cookie being dry, but feel free to adjust the ingredients as you’d like.
It was a favorite of the kids. First time I had made it, too.
I’m thrilled to read this, Connie!
Delish!
I’m so glad you enjoyed the recipe, Meghan!
I followed the recipe except made it with 2 eggs based in the suggestion for a chewier cookie preference. It turned out quite dry and crumbly to eat it alone but doable fine with ice cream. It was my first time using a cast iron skillet as well. Do things bake hotter in cast iron skillets? Anything else I did wrong?
Hi Trisha! I’ve never experienced this cookie being dry and crumbly. Yes, cast iron pans heat up more intensely, but did you confirm your oven temp was correct?
Is it okay if I don’t have a stand mixer?
No problem, Nadia, you can mix it by hand!
Can you use a regular skillet?
Hi Casey – An oven-safe skillet would work.
This recipe is SO good! I halved the sugar and it was sweet enough for my family. Chewy and delicious!
I’m so glad you enjoyed the recipe, Laura!
Very tasty! My husband prefers a chewier cookie, so I made the two egg version. It was amazing! Even with a 12 inch skillet this cookie was really thick and crispy. Great recipe!
I’m so thrilled to read this, Teri!
I followed the recipe exactly ! It was very good , but , more like a dense cake instead of a chewy cookie ! Wonder why?
Hi Diane – I haven’t experienced the cake-like texture, but you can try reducing it from 3 eggs to 2 eggs if you prefer a chewier consistency.
Made it for the first time. I didn’t use the full amount of white sugar and it was still sweet enough. My family really enjoyed it! Thank you for a great recipe!
You are so welcome, Patricia! I’m thrilled your family enjoyed the recipe!
This was amazing it tastes fab! Thanks xx
I’m thrilled you enjoyed the recipe, Lizzy!
Good overall. I think my wife misread the part about using a 12″ skillet. We have a 10″ and this was too thick and gooey for us. Maybe 40 minutes cooking time, but still, it would be more like a thick cookie pie than a proper cookie. Also, it seemed like there was too much chocolate. Some melted together into a swirly mess. I would start with 1-1/2 cups and be sure to include some pecans, which are more important in a chocolate chip cookie than the actual chocolate!
Love the addition of pecans, Charles!
Thanks Kelly for your reply! I’m going to try this in the oven and I’ll post my results. I have a cast iron pan on my wish list! :)
You are so welcome! Enjoy!
great flavor… but my texture was more like cake than cookie. Is it supposed to be that way?
the only change i made was that i reduced the sugar by one quarter cup but i doubt that would make that noticeable difference in texture.
i put a quarter tsp sea salt and it was still too much… my kids didn’t like it with the sea salt.
Hi Nadine! I haven’t experienced the cake-like texture, but you can try reducing it from 3 eggs to 2 eggs if you prefer a chewier consistency.
I would like to use a glass pie dish for this because i don’t have a cast iron skillet. Would you recommend this or not?
That’ll work! You’ll just likely need to adjust the bake time. :)
I haven’t made this yet but wondered if I could use a 15 inch cast iron skillet. I’m giving the skillet as a birthday gift and thought it would be cool to have a cookie cake in it. I would increase the recipe by a quarter but would it be too raw in the middle?
Hi Maryann! You’ll just need to adjust the bake time. Enjoy!
I don’t have a cast iron skillet, do you think this could work with a non-stick pan?
Hi there! I wouldn’t recommend using a non-stick pan for this recipe. However, you could use an 8-inch square baking pan (lined with parchment paper) or a 9-inch square baking pan (lined with parchment paper). You’ll just have to adjust the bake time, which all comes down to the size of the pan you use.
Easy to make and came out perfectly delicious.
I’m so glad you enjoyed the recipe, Sandy!
Quick question…..I’m going to brown my butter, make the pie/cookie and refrigerate for several hours before I need it.
Direct from fridge to oven, or sit at room temp. For a while before baking?
Hi Kevin! You can bake it straight from the fridge but you’ll need to add about 10 minutes to the bake time (about 45 minutes). Enjoy!
It came out super sweet and more like a cake. I love the restaurant style cookie skillet but will still search for a better recipe. We had soooooo much leftover, could feed 15 people!
I’m sorry you didn’t enjoy the recipe, Heather.
I’m making it for the second time, it’s an excellent recipe! I put more vanilla in it just because we like it, and used chocolate chunks and toasted chopped pecans. This time I will freeze some of it so we won’t be tempted to eat too much! Thank you for sharing.
Love your addition of toasted chopped pecans, Laura! I’m thrilled you enjoyed the recipe!
I Tried this recipe and it just came out perfectly perfect. Goey and yummy !!
Woohoo! I’m so thrilled you enjoyed the recipe, Tejveen!
Thank you for this recipe! It’s amazing, and it’s so easy. I didn’t have a skillet, so I made it in a pie plate and used the leftover dough to make smaller cookies. It worked perfectly!
Awesome! I’m thrilled you enjoyed the recipe, Aya!
Love this recipe and the different variations you can do. I’ve been making double recipes and using 10” skillets. I get about 3 per double recipe. I also use duck eggs. Only need 3 per double recipe.
I’m thrilled you’ve been enjoying the recipe, Lynn!
Absolutely wonderful. I took it out of the oven just when it started to get a little brown around the edges but soft in the middle. So much better than chocolate chip cookies.
I’m thrilled you enjoyed the recipe, Laura!
It’s good, but it came out a little more like a cake as opposed to that of an actual cookie (pizookie) consistency.
Great recipe once I’d converted to British measurements ;) My main problem was this is a 12” recipe and I found out too late that I only have a 10” skillet. So it took a bit longer to cook. Also the salt is way, way too much. It left a horrible salty after taste. I’m going with no salt next time.
Hi Dietmar! I’m glad you enjoyed the recipe! I’m curious though, did you use unsalted butter and kosher salt?
SO SO good! Will definitely be making this again and again. A fun recipe to make with the kids, and even more fun to EAT! Thank you for this new household favorite.
You are so welcome, Stefani! I’m thrilled you and your family enjoyed it!
Can you make this ahead of time and then cook it the naxt day?
Yes indeed! If you refrigerate it overnight, you may want to increase the bake time and/or start baking it covered then uncover it and finish.
Just made this and it came out great! I used a 10 inch cast iron skillet and increased the cook time to 40 minutes. It was absolutely perfect. My kids are too excited
Woohoo! I’m thrilled you enjoyed the recipe, Katie!
Can you use this recipe and use 2 6.5 inch skillets instead of 1 12 inch? Or would I have to change the recipe?
Hi Cindy – That’ll work, however, you’ll need to adjust the bake time. Looking forward to hearing your results!
Quick question. Do you think you could cut a circle for the bottom of the pan in order to get it out in one piece or would it not bake right in the cast iron?
Do you mean line the pan with parchment paper? If you use a cake pan or another baking pan, that would work!
What changes would be made of using 10 inch skillet?
Hi! You’ll just need to adjust the bake time. Enjoy!
I tried to make this today but it ended up being a cake.. I’m not sure what I did wrong :( it was still really good though!
Hi Raseeka – I’m not sure what could have happened to your cookie but I’m glad you enjoyed it!
Most delicious cookie ever. My daughters and I are chocolate chip cookie fanatics. We make them all the time and are constantly tweaking the recipes. The combination of recipe and skillet makes this cookie unbelievably gooey, chewy and crispy all at the same time. Amazing.
I’m so thrilled you and your daughters enjoyed the recipe, Christa!
Made your recipe for the first time tonight. I followed your recipe exactly and used a 12” pan. It was delicious! This will definitely be a go to recipe.
So glad you enjoyed it, Rosie!
i loved that when i mixed it it got so creamy. when it was done it tasted like heaven.
So happy to read that!
how many calories is one serving
Depends how large of a slice you cut!
People of all ages are thrilled when I give them a cast iron skillet filled with your chocolate chip cookie recipe.
They talk about it for weeks, and beg for the recipe.
It is the only baked gift which I can be certain that I will receive the plate or pan back immediately (in this case, the skillet) because they every recipient hopes that I will make another to give to them!
I bake the dough in a 9-inch cast iron skillet, though. I just keep checking the cookie with a toothpick until it seems done. Each is a bit different.
Would you tell me the best amount of time this recipe should bake in a 350-degree oven using that size skillet?
This makes me so happy! With regards to the timing, it totally depends on how gooey you want it in the center. I’d start checking it at the 20-minute mark :)
This has quickly become the family go to dessert when having family or friends over. We go 1 a 1.5 cups on the chocolate chips. 2 cups can be a little overwhelming. Ice cream is a must.
Thank you for such an awesome recipe.
I’m so glad you’re enjoying the recipe, Shane!
Hey its the best but umm i accidentally put salted butter instead of butter how many extra calories did I add
Hi Samuel! None :)
Hi,
Can you pre-mix the batter to bake at another time? Thanks!
Yes, that’ll work!
I’ve followed this recipe 3x now and all three times, the center is too underdone, even after 35 minutes. Does anyone else have this problem? I know we want it barely done in the middle, but mine just oozes hot cookie dough. Thoughts?
Hi Jeff! What kind of pan are you using and do you have an oven thermometer to make sure your oven isn’t running hot?
Does it have to be a cast iron pan? I don’t have one.
Hi Suzanne! Here are some other pan options: An 8-inch square baking pan (lined with parchment paper); A 9-inch square baking pan (lined with parchment paper); A muffin pan; Several smaller skillets, ramekins or a mini muffin pan. However you’ll have to adjust the bake time, which all comes down to the size of the pan you use. :)
I made in a cast iron skillet on the BBQ. Was delicious. Heavy to carry (lol) but worth the effort and time in BBQ. Added vanilla ice cream and chocolate crackle… TO DIE FOR
So glad you enjoyed the recipe, Lee!
My niece wanted a pazzookie for her birthday dessert. I came upon this recipe by accident and decided to try it. WOW! Super easy and yummy. My new go to dessert for a large group. Thank you.
You are so welcome, Joanne! I’m thrilled you enjoyed the recipe and happy birthday to your niece!
How many would you say this serves for a bowl of cookie and ice cream?
Hi Kathy – It depends on how hungry your group is, but this is easily enough for 6 to 8 people.
Hey I haven’t tried this yet but looks amazing! I was just wondering if it’s possible to remove out the skillet easily so I could box up and send as a gift? Or would you not recommended for skillet recipes?
Hi Bethany! I wouldn’t recommend this recipe, but you could bake and ship my Secret Ingredient Chocolate Chip Cookies! Here’s a link to the recipe: https://www.justataste.com/secret-ingredient-best-chocolate-chip-cookies-recipe/ :)
Taking this to a friend and don’t want to use a skillet. How long do you think it would bake in a single-use aluminum pan?
Hi there! It depends on the size of the pan :)
Thank you for posting a 12″ skillet recipe. Most that I found online were for 8″ or 10″ and I was looking specifically for a 12″ recipe, which is how I found yours. I just received my new 12″ Le Creuset cast iron skillet today, and had the butter softening to make this recipe in it before the skillet even arrived! I made it and baked it while my twin toddlers were napping and it got high reviews from them: “yummy” and “delicious” from one of them (said while rubbing his belly) the other one was too busy eating to comment other than to ask for more! My husband and I enjoyed it a lot too. Since it’s just the 4 of us and this was a big cookie, I cut it into 4 quarters with a spatula, left one quarter out to enjoy tomorrow and froze two of the quarters to enjoy later. I will definitely be making this again! Also, the sea salt is a great addition!
You are so welcome, Joanna! I’m so glad you enjoyed the recipe!
I only have an 8 inch pan so do I divide the dough in half and then cook it like I had a 12 inch pan
Hi Aaron! That’ll work, however, you’ll need to adjust the bake time. Looking forward to hearing your results!
Why do you want the center barely cooked?
Thanks
Hi Karen! The result is a perfectly gooey cookie center, but feel free to cook it to your desired doneness!
Hi! This recipe looks amazing! Do you have the caloric information on approximately the nutrition value for one serving? Thanks!
Hi Ashley! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Yummy, delicious, perfect treat and comfort food during this time of being stuck at home! Family loved it… simple to make and very little clean up… cannot go wrong! Thank you for sharing this delightful desert
You are so welcome, Marisa! I’m thrilled you enjoyed the recipe!
My 20 year old son immediately declared this is now his favorite dessert. It worked perfectly!
Woohoo! I’m so thrilled to hear this, Tammy!
Hi! I want to make this recipe this weekend but only have an 8″ skillet. What do you think the oven temp and bake time should be for this? Thanks!!
I’d recommend dividing the batter into two smaller baking dishes!
It was AMAZING I totally want to brag this to my friends! Thanks for the recipe
I’m so thrilled you enjoyed the recipe, Katie!
This was DELICIOUS! It was such a fun thing for our family to do together. I followed the recipe exactly, except for the flaky sea salt. DELISH!
Yay! I’m thrilled you and your family enjoyed the recipe, Angel!
What size skillet did you use?
Hi there! As noted in the recipe, I used a 12-inch cast iron skillet. :)
This is so good I added some caramel to finish it 17 cups exactly and it was delicioso so yeah. I recamend it
So glad you enjoyed the recipe, Elizabeth!
to the person who made one third of this recipe – how did you do one third of the sugar, vanilla essence, baking powder and the sugars?
Hi Nilda – You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left. But keep in mind you’ll need to adjust the bake time. :)
do we need to use the stand mixer? what if i don’t have one lmao :|
Hi Mae – A hand mixer will work!
SO GOOD!!!
I’m thrilled you enjoyed it, Erin!
How far ahead can you prep this?
Hi Jeri! It can be made up to 48 hours in advance. :)
I loved how simple it was to make! I also did 1/3 of all of the ingredients and it filled my pan!! It smells very tasty and is very delicious too! Thanks for the recipe!!
You are so welcome, Jamie! I’m so glad you enjoyed the skillet cookie!
I just moved back in after my college ended the semester early. My siblings needed some cheering up after being cooped up for so long, and this recipe def did the trick! Thx so much!
I’m so thrilled you and your siblings enjoyed the recipe, Kiara-Lee!
Tried this again. .. perfect! Didn’t put in the fridge this time and BOOM… 5 STAR CCC. The Sea Salt is an amazing addition!
YAY! I’m SO thrilled to hear this, Patrick!
Ahhhhhhmazing!!!
I’m so thrilled you enjoyed the recipe, Melissa!
Yummy. Made with half white, half semi sweet chocolate chips. I’m gonna try some heath chips next time too!
Love the idea of adding heath chips, Debbie! I’m thrilled you enjoyed the recipe!
I’m asking a cheating question and it may have already been asked.
I want to use a personal size skillet pan. How should I or can I cut this recipe so it fits better? Do you think it will still work okay?
Thank you!
Hi Mahea! You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left. But keep in mind you’ll need to adjust the bake time :) Looking forward to hearing your results if you give it a shot!
Thank you so much for responding! I followed the recipe as written and my friends loved it! Perfectly done in a 12” skillet.
I’m so thrilled to hear this, Julie!
Hi quick question. Do you see any issue with increasing brown sugar to white sugar ratio? I like more brown in cookie recipes but don’t want to mess up the structure of this cookie. I’ve been perusing skillet cookie recipes and yours has the best reviews so I do want to use it. Many thanks!
Hi Julie! I totally get the brown sugar love in CCCs but I wouldn’t adjust it in this recipe. I promise it will taste amazing :)
Can I keep the dough on the fridge a few days?
Absolutely! It can be made up to 48 hours in advance. :)
This looks so incredibly good! I would like to make this Christmas Eve, but would like to split this into 6″ pans so people can share better. I know your recipe is for a 10″ pan but was wondering if measurements would work to make this and split it evenly into 2…6″ pans? Thank you for the help!
Hi Marissa! This recipe is actually for a 12″ cast iron skillet so splitting it into two 6″ pans will work, however, you’ll need to adjust the bake time. Can’t wait to hear your results!
My family is in love with this recipe. Probably got the best reviews for my family of any dessert I’ve ever fixed.
Amazing! I’m so thrilled to hear this, Melody!
Was a little concerned with my dough when i saw how thick mine was but after baked came out perfect! I added dark chocolate chips and the whole family loved it!
I’m so thrilled you and your family enjoyed the skillet chocolate chip cookie!
Soooo good, I made this twice for friends and family! The only downside is there aren’t any leftovers. WOW!
Ha! Love hearing this, Steve! I’m so thrilled you’ve been enjoying the recipe :)
my class and i made it and they loved it
Awesome! I love hearing this, Natasha!
Huge hit!! This was delicious, all my guests raved about this!!
Woohoo! SO thrilled to hear this, Michelle!
This looks sooo good!! Would this work on a 10inch or 8 inch skillet? Thanks!
Hi there! A 10-inch cast iron skillet will work but you’ll need to adjust the bake time. Looking forward to hearing your results!
Delicious!
When mine first came out of the oven, I put a layer of the Reese’s mini peanut butter cups on top; when soft, then I just spread it around on top and sprinkled finely chopped nuts on top.
The grandkids & great grand kids loved this but I think hubby had his fair share as well.
Love your addition of mini peanut butter cups, Colleen! I’m so thrilled the cookie recipe was enjoyed by your family!
It turned out great. I turned it out of the skillet a cut it like a pie. I will make this again.
Woohoo! I’m so thrilled you enjoyed the recipe, Stacy!