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.
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!
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