Cast Iron Skillet Cookie (Pizookie)
Desserts | Published Aug 6, 2020 | Updated Sep 14, 2020 | By Tawnie
Guys. It’s here. The ultimate Cast Iron Skillet Cookie.
It’s gooey on the inside with crispy edges, slightly under baked in a cast iron skillet, and made with two types of chocolate.
If you are a fan of warm desserts with ice cream, you might also be into these Apple Pie Bars or a fruit galette!
This dreamy skillet cookie is best eaten warm right out of the oven! Seriously, just grab a spoon and dig in. You won’t regret it. Oh, and don’t forget to top with vanilla ice cream too!
You’ll love this skillet cookie recipe because:
- You don’t need a mixer of any kind!
- No chilling required, just pour the batter into the skillet and bake. Such an easy recipe!
- It has a warm, gooey center
- It’s made with browned butter, which yes is an extra step but it’s SO WORTH IT.
- The cast iron helps to create those irresistible golden brown crispy edges and chewy center.
- You can easily cozy up with the skillet, a spoon, a blanket and a movie = perfect night in!
What is in a Cast Iron Skillet Cookie?
This chocolate chip skillet cookie recipe uses standard baking ingredients such as granulated sugar, baking powder, brown sugar, eggs and chocolate chunks. The twist is making browned butter!
- Flour: All-Purpose Flour works best. I haven’t tested this recipe with any other flour varieties.
- Brown sugar: You can use either light or dark brown sugar. Just like my chocolate chip cookie recipe, I use more brown sugar than granulated white because it results in a more moist, soft and chewy dessert.
- Browned Butter: Browned butter basically makes everything taste better! It has a rich, nutty flavor and adds so much to this cast iron skillet cookie. Plus, it’s easier to make than you think!
- Granulated sugar: Any granulated white sugar works well in this skillet cookie.
- Chocolate: I recommend using a mix of milk chocolate chips to stir into the batter, and then topping the skillet cookie with semi-sweet chocolate chunks! I simply buy a chocolate bar and cut it into chunks.
How to make a Cast Iron Skillet Cookie
I love how quick and easy it is to make a skillet cookie. No stand mixer or hand mixer required!
In my other cookie recipes, the butter and sugars get creamed together, but this recipe is just a bit different!
- Make the browned butter: (How to make browned butter is in the recipe below). Pour the browned butter in to a large bowl, set aside and let cool for ~10 minutes.
- Combine dry ingredients: Whisk together the flour, baking powder, baking soda and salt.
- Add wet ingredients into browned butter: Once the browned butter has cooled, whisk in the egg, brown sugar, granulated sugar, vanilla extract and milk.
- Stir dry ingredients into wet: Combine but do not over mix.
- Pour in milk chocolate chips and combine.
- Grease a 10 inch cast iron skillet with softened butter.
- Spread batter into the skillet evenly using a rubber spatula.
- Top with chocolate chunks.
- Bake @ 350°F for ~15-17 minutes or until edges are slightly browned. Baking time can vary, but I would say 20 minutes is max.
- Cool maybe for a few minutes before digging in, if you can wait!
Variations to try:
- Add nuts! Add in 1 cup chopped pecans, macadamia nuts or walnuts if you’re feeling nutty and craving a crunch!
- Switch up the chocolate: try adding in white chocolate chips, butterscotch chips, M&Ms, or even chopped up peanut butter cups.
- Make it even more decadent: Take it to the next level and serve with a drizzle of hot fudge or caramel sauce. If it’s someone’s birthday, add frosting and sprinkles!
Craving more? Try out some of these other cookie recipes:
Cast Iron Skillet Cookie
- 8 Tbsp. unsalted butter
- 1 1/4 cup All Purpose Flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 large egg
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 Tbsp. milk
- 1 tsp. vanilla extract
- 4 oz. semi-sweet chocolate chunks
- 1/2 cup milk chocolate chips
- 1 Tbsp. softened butter to grease cast iron
- Preheat the oven to 350°F
- Make the browned butter* and set aside in a large bowl to cool.
- While the butter cools, whisk together the flour, baking powder, baking soda and salt in a medium size bowl.
- Once the browned butter has cooled, whisk in the egg, brown sugar, granulated sugar, vanilla extract and milk.
- Stir dry ingredients into wet and then gently fold in the milk chocolate chips and combine. Grease a 10 inch cast iron skillet with softened butter.
- Spread batter into the skillet evenly using a rubber spatula. Top with chocolate chunks. Bake for ~15-17 minutes or until edges are slightly browned. Oven times may vary.
- Cool for a few minutes before digging in, if you can wait! Serve with vanilla bean ice cream.
- Place the butter into a light colored pan over medium heat.
- Stir the butter with a whisk or rubber spatula the whole time until the butter begins to foam and butter begins to brown,~6-8 minutes.
- It’s important to not walk away during this process because the butter can burn quickly.
- When it’s done you will notice the milk solids at the bottom of the pan become brown.
- Remove the butter from heat, and pour into a large heat-proof bowl (such as glass or stainless) to let cool ~10 minutes.
- Do not let butter cool in the pan, as it will continue to brown and possibly burn.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie
This is a great recipe. So easy and so good! Made it last night and it’s already almost gone (less than 24 hours later). Amazing with a scoop of ice cream.
Love the photo! Looks great. Thank you sooo so much!
Hi! I would love to try this. But I can’t find a cast iron skillet like that here where I live. Would the normal cake pan work for this?
I have not made it in a cake pan so I am not sure, I am so sorry!!
This recipe looks SO good! I’d like to make it for my husband’s birthday. I only have a 12 inch pan. Do you think it will turn ok or should I increase the quantity a bit? Thanks!
Hi Melody! Thank you SO much! I’ve only ever made it on our 10 inch pan, but I think the 12 inch would turn out just fine. I hope he loves it, thank you!! xo, Tawnie
I just want to say how much I appreciate all the work and effort you put into your recipes for us.
You are so kind and made my day! You are so welcome, thank you!! xo, Tawnie
Awesome recipe! My best friend and I made it last night together, and it was really easy and fun. It tasted amazing (and I am currently eating some of the leftovers for breakfast right now). It did take slightly longer to bake than the recipe suggested, but as long as you carefully watch that the edges are getting lightly browned, it’s fine. Was gooey and delicious in the middle as promised. The browned butter really makes a difference!!
Hi Natasha – First off, thank you!! and secondly, that’s my kind of breakfast! love it, haha. Thank you for the comment about the bake time, I will be sure to note oven times may vary so people can be aware of that. 🙂 Super helpful. Thanks again!! xo, Tawnie
This was really a huge hit at my house!! Everyone loved it!
Hi Toni! I am so glad, thank you so much! xo, Tawnie
Making cookies in a cast iron skillet is so fun and so delicious! What a fun and great dessert.
I always wanted to try to make a skillet cookie, but it seems now it is my chance. I just want to dig a spoon into the cookie. 🙂
I’d be so tempted to eat this all myself! It looks absolutely delicious and so tempting!
This cast iron skillet cookie is so delicious!! The whole family loved it, and I’ve pinned it so I can make it again and again.