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This Skillet Cookie recipe brings everything you love about chocolate chip cookies into one cast-iron pan. Crispy edges, a gooey center, and a sprinkle of sea salt make each bite irresistible. Serve them warm with ice cream or a cold glass of milk.
For more delicious cookie recipes, try my Cookies and Cream Cookies, White Chocolate Macadamia Nut Cookies, and Toffee Cookies next.
This cast iron skillet cookie recipe is one of my favourites because it’s equal parts easy and impressive. The edges bake up perfectly caramelized while the inside stays soft, chewy, and irresistible.
I love making sea salt chocolate chip cookies this way because the skillet keeps them warm and perfect for sharing. You don’t even need to fuss with plating—just bring the bowl right to the table with a scoop of ice cream. It’s hot, shareable, and perfect for Valentine’s Day or a casual night in.
What are skillet cookies?
Skillet cookies are large chocolate chip cookies baked in a cast-iron or oven-safe skillet, rather than as individual cookies. The method creates crispy, caramelized edges with a soft and chewy center. They’re often served warm and are easy to share, making them a fun twist on classic cookies.
Ingredients
- Flour: Provides the structure for the skillet cookie, giving it body and helping it hold its chewy texture without spreading too much.
- Baking Soda & Salt: Baking soda gives the cookie lift while salt balances the sweetness and enhances all the flavours. Together, they ensure the cookie bakes up evenly with the right texture.
- Unsalted Butter: Melted butter adds richness and moisture, creating that soft, chewy interior. Using unsalted butter allows you to control the salt level more precisely.
- Light Brown Sugar & Granulated White Sugar: The combination of the two sugars adds depth of flavour and the perfect balance of sweetness. Brown sugar keeps the cookie chewy while white sugar helps the edges caramelize.
- Eggs & Pure Vanilla Extract: Eggs bind the ingredients together and add richness, while vanilla enhances the warm, sweet flavour of the chocolate chip cookie.
- Semi-Sweet or Dark Chocolate Chips: These bring bursts of chocolate throughout the cookie, with a slightly bitter edge that balances the sweetness of the dough. Darker chocolate also pairs especially well with sea salt.
- Flaky Sea Salt: Sprinkled on top after baking, the salt cuts through the richness of the cookie and highlights the chocolate flavour, making each bite more balanced and indulgent.
How to Make a Skillet Cookie
Preparing the Dough
I start by preheating the oven to 325°F so it’s ready to go. In one bowl, I whisk together the flour, baking soda, and salt, then set it aside. In another bowl, I melt the butter in the microwave until most of it is liquid, letting it cool for a few minutes before mixing it with the white and brown sugars until smooth. Next, I add in the eggs and vanilla, stirring until everything is well combined.
Mixing and Folding
Once the wet ingredients are ready, I gently stir in the dry mixture, being careful not to over-mix so the cookie stays soft and chewy. Then I fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
Baking
I press the dough into a cast iron skillet, either 8-inch or 10-inch depending on what I have on hand. The cookie bakes for 45 to 55 minutes, until the edges are golden brown and the center looks just set. I always remind myself not to over-bake, because the skillet holds heat and the cookie will keep cooking after it comes out of the oven.
Serve Your Skillet Cookie
When the cookie is fresh from the oven, I sprinkle flaky sea salt over the top to bring out the chocolate flavour. I let it cool for about 20 minutes right in the skillet before slicing or scooping out portions. These sea salt chocolate chip cookies are at their best when served warm, especially with ice cream or a cold glass of milk.
Recipe Tips
- Slow bake the cookie. Bake at a lower temperature for a longer time so the edges and center cook evenly. Rushing the process can leave the outside overdone while the middle stays raw.
- Do not over bake. An 8-inch skillet usually takes 40–45 minutes, while a 10–12-inch skillet may be closer to 30–40 minutes. Remember, the skillet holds heat and the cookie continues baking as it cools, so take it out before it’s completely set.
- Serve with ice cream or milk. This skillet cookie is incredible on its own, but pairing it with vanilla ice cream or a cold glass of milk makes it even better.
- Don’t forget the flaky sea salt. A sprinkle on top brings out the chocolate flavour and takes these cookies from good to unforgettable. Trust me, it makes all the difference.
Storage
To store leftovers, cover the skillet with foil or transfer the cookie to an airtight container. It will stay fresh at room temperature for up to 2 days, or you can refrigerate it for up to 5 days. For the best texture, warm slices in the oven or microwave before serving.
Frequently Asked Questions (FAQs)
The top should look golden brown and set, but the center may still look slightly soft. Since the cast iron retains heat, the cookie will continue baking as it cools in the skillet.
No chilling is required for this recipe. The dough goes straight into the skillet, making it quick and easy compared to traditional chocolate chip cookies.
Absolutely. Chopped walnuts, pecans, or even a swirl of peanut butter or caramel sauce would work well in the dough and add more flavour and texture.
More Dessert Recipes
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Skillet Cookie Recipe
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Electric Mixer or hand mixer
- Rubber Spatula or wooden spoon
- Cast Iron Skillet (8–10 inch)
- Microwave-safe bowl
- Oven mitts
- Cooling Rack optional
Ingredients
- 2 cups 2 tbsp Flour
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Unsalted Butter melted
- 1 cup Light Brown Sugar
- ½ cup Granulated White Sugar
- 2 Eggs
- 1 tsp Pure Vanilla Extract
- 1-1½ cup Semi-Sweet or Dark Chocolate Chips
- Flaky Sea Salt to garnish
Instructions
- Heat oven to 325 degrees F.
- In a medium size mixing bowl, combine flour, baking soda, and salt, set aside.
- In a microwave safe bowl, add butter and microwave for about 30 to 45 seconds, or until most has melted. Allow to cool for a few minutes.
- Add melted butter, granulated white sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended.
- Add in the eggs, vanilla and mix until combined.
- Gradually stir in the flour, baking soda, and salt, just until combined.
- Gently fold chocolate chips.
- In a 8″ or 10″ cast iron skillet, or oven-safe skillet, press in the cookie dough – see notes section.
- Bake for 45 to 55 min, or until the cookie is golden brown – see notes sections. Do not over-bake your cookie (see note section above), it will continue to cook in the hot skillet when its removed from the oven as the skillet retains heat.
- Remove from oven, sprinkle a pinch of sea salt on top, and allow to cool in the skillet, before cutting – I suggest a 20 min cooling period.
- Slice or spoon out your portion, and serve with a cold glass of milk or vanilla ice cream.
- Serve while warm & enjoy!
I made this recipe after finding it in Cosmo and made it for a party of 10, everyone was obsessed, like licking the crumbs off their plates obsessed and I received nonstop compliments, even now when I bump into a friend who tried some, they would mention how unforgettable this dessert was. I spent so long trying to find this recipe again just to leave a comment. It was the perfect texture of moist inside and crusty outside; the flavours were perfect, I couldn’t believe simple ingredients could produce such heaven-in-the-mouth feelings. I would eat this cookie for the rest of my life if I could It’s incredible
First time baking a skillet cookie and it did not disappoint! I will say I wasn’t sure what was considered done for the middle of the cookie because when I cut into it, it was undercooked. I didn’t want to overcook it of course so I left it. once the cookie cooled completely I understood why the middle is left undercooked. I used a 10in skillet and pink Himalayan salt instead because that’s what I had on hand. Turned out absolutely delicious. Boyfriend said it was the best chocolate chip cookie he had ever had!
Hi Courtney! Yayy! This is great feedback and I’m thrilled that your boyfriend loved it so much, what a compliment! Also, yes, you want to slightly undercook the cookie because the residual heat will continue baking it after you take it out of the oven. Thanks for sharing your experience – keep them coming!! 🙂