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a cookie in a cast iron skillet with ice cream on top

Cast Iron Skillet Cookie

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. Top with vanilla ice cream and grab a spoon!
Course Dessert
Cuisine American
Keyword skilletcookie
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 675kcal


  • 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.



How to make browned butter:
  • 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.


Serving: 1serving | Calories: 675kcal | Carbohydrates: 87g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 508mg | Potassium: 178mg | Fiber: 3g | Sugar: 54g | Vitamin A: 806IU | Calcium: 90mg | Iron: 3mg