If you’ve been craving a giant warm cookie that’s crispy on the edges, gooey in the center, and loaded with melty chocolate, this Easy Brown Butter Cookie Skillet is about to become your next favorite dessert. It’s the perfect way to satisfy your chocolate chip cookie cravings without the hassle of scooping individual cookies. Think of it as a giant chocolate chip cookie baked in one pan — simple, cozy, and dangerously delicious.
This recipe transforms a handful of simple ingredients into a rich, chewy chocolate chip skillet cookie with golden brown edges, a soft, gooey center, and pools of melted chocolate chunks. It’s everything you love about brown butter chocolate chip cookies — only easier. Serve it warm right out of your cast-iron skillet with a few scoops of vanilla ice cream or a drizzle of caramel sauce, and you’ve got a show-stopping easy dessert that’s impossible to resist.
If you love chocolatey recipes, you are also going to love my Single serving Molten Lava Cake, 3 ingredient Oreo Cake & Fudge Oreo Brownies!
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Ingredients
- Butter
- Brown sugar
- White sugar
- Egg and egg yolk
- Vanilla extract
- Baking soda
- Flour
- Chocolate chunks
- Flaky sea salt
- Vanilla ice cream
See recipe card for quantities.
Instructions
Brown butter & add in the sugars!
Add in the dry ingredients!
Once a dough has formed, add in the chocolate chips!
Bake & serve with ice cream!
- Brown the Butter: In a cast iron pan or oven-safe skillet, melt the unsalted butter over medium heat. Let it bubble, stirring often with a wooden spoon, until it turns a rich, golden brown color and gives off a nutty aroma. This is what gives your cookie that deep, caramel-like flavor. Once browned, remove from heat and let it cool at room temperature for about 15–20 minutes. (Top tip: Don’t rush this step — brown butter is what makes this a true brown butter chocolate chip skillet cookie and not just any cookie!)
- Mix the Sugars: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), whisk together the brown sugar, white sugar, and a pinch of salt with the cooled melted butter until combined and glossy.
- Add the Wet Ingredients: Add the egg and egg yolk, followed by the vanilla extract. Mix on low speed or stir until everything comes together into a smooth mixture.
- Incorporate the Dry Ingredients: In a separate bowl, whisk together your flour mixture — all-purpose flour and baking soda. Gradually add this to your wet mixture, stirring just until combined. The chewy cookie dough should be thick but soft.
- Add the Chocolate: Fold in your semi-sweet chocolate chunks (or cup chocolate chips) with a wooden spoon. The bigger the chunks, the better the melty chocolate pools you’ll get.
- Bake: Spread the chocolate chip cookie dough into an even layer in your inch skillet (8–10 inches works best). Sprinkle a pinch of flaky sea salt over the top and bake at 375°F (190°C) for about 20 minutes. Keep an eye on your bake time — you want crispy edges and a gooey cookie center. The whole thing will continue to cook slightly as it cools.
- Serve & Enjoy: Let your giant skillet cookie cool for about 5–10 minutes, then top with scoops of ice cream or vanilla bean ice cream. Serve straight from the skillet and enjoy that ooey-gooey skillet cookie magic.
Substitutions
- Unsalted Butter → Coconut oil, melted ghee, or unsweetened applesauce (for a softer texture)
- Soft Brown Sugar → Coconut sugar, maple sugar, or a mix of white sugar and molasses
- White Sugar → Cane sugar, coconut sugar, or honey (reduce other liquids slightly)
- Eggs → Flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg), applesauce, or mashed banana
- All-Purpose Flour → Whole wheat flour, oat flour, or a gluten-free 1:1 blend
- Semi-Sweet Chocolate Chunks → Milk chocolate, dark chocolate, or chopped chocolate bars
Equipment
- Medium-sized cast-iron skillet (or oven-safe skillet)
- Measuring cups & spoons
- Large bowl and separate bowl for the dry ingredients
- Wooden spoon or paddle attachment on a mixer
Storage
Store any leftovers (if there are any!) in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the oven at 300°F (150°C) for 5–10 minutes or microwave for 15–20 seconds.
You can also freeze your giant cookie for up to 3 months — just thaw and reheat when the chocolate chip cookie cravingshit again.
Top tips!
Brown the Butter Right – Let it turn deep golden and nutty before cooling. This step makes your cookie taste like a bakery-style brown butter chocolate chip skillet cookie.
Don’t Overbake – For that perfect gooey center, pull it out when the edges are set but the middle still looks slightly underdone.
Use Quality Chocolate – Skip chips if you can and go for chopped bars for better melt and texture.
Make Dough Ahead of Time – You can prep the dough ahead of time and chill it for up to 24 hours before baking.
FAQ
Yes! You can prepare the chocolate chip cookie dough, spread it in your skillet, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes before baking.
An 8–10 inch skillet works best for this chocolate chip cookie skillet. Smaller pans will give you a thicker, chewy cookie dough texture, while larger pans will bake up a bit crisper.
Absolutely. Mix dark chocolate, milk, or white chunks for a richer, more next level flavor combo.
No problem — use any oven-safe baking dish or cake pan. Adjust the baking time as needed since metal pans heat differently.
Related
Looking for other dessert recipes like this? Try these:
Pairing
These are my favorite pastas to serve with this cookie skillet:
Easy Brown Butter Cookie Skillet (Chocolate Chip Recipe)
Ingredients
Equipment
Method
- Brown the Butter: In a skillet over medium heat, melt the butter and let it bubble until it turns a deep golden brown with a nutty aroma. Remove from heat and let it cool for about 15–20 minutes. (This step is key for flavor!)
- Mix the Sugars: Once the butter has cooled, whisk in the brown sugar, white sugar, and salt until well combined.
- Add the Wet Ingredients: Stir in the eggs and vanilla extract until you get a smooth, glossy mixture.
- Incorporate the Dry Ingredients: Gradually mix in the flour and baking soda until a soft cookie dough forms. Fold in the chocolate chunks.
- Bake: Spread the dough evenly in your skillet, sprinkle with flaky sea salt, and bake at 375°F (190°C) for 20 minutes, or until golden brown and slightly crisp on the edges but still gooey in the center.
- Serve & Enjoy: Let it cool slightly, then dig in with a spoon straight from the skillet. Don’t forget a generous scoop of vanilla ice cream on top!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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