Skillet Cookie Recipe
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.
Servings: 8
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!
Notes
I used an 8" cast-iron skillet, the larger, or wider your skillet is, the less time it will take to bake as an 8" cookie is more dense than a 12". Adjust cooking time accordingly.