Looking for a quick sweet treat? You HAVE to try my quick & easy Chocolate Chip Cookie Skillet! There’s nothing quite like a warm, gooey cookie skillet fresh out of the oven. With pools of melted chocolate, crispy edges, and a soft, chewy center, this dessert is pure comfort in every bite!
Top it with a scoop of vanilla ice cream, and you've got the ultimate hot & cold dessert!
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
- Unsalted Butter
- Soft Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- Baking Soda
- All-Purpose Flour
- Semi-Sweet Chocolate Chunks
- Flaky Sea Salt
- Vanilla Ice Cream
See recipe card for quantities... (scroll all the way down:)
Instructions
Add the sugars & eggs to the browns butter!
Add in the dry ingredients!
Add in the chocolate chunks & bake for 20 minutes!
Serve hot with cold ice cream & enjoy!
- 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!
See recipe card below for quantities!! (keep scrolling)
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 with a little 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 1:1 gluten-free flour blend
- Semi-Sweet Chocolate Chunks → Dark chocolate, milk chocolate, or chopped chocolate bars
Variation: Peanut Butter Chocolate Skillet Cookie
- Replace ½ of the butter with creamy peanut butter for a rich, nutty flavor.
- Use milk chocolate chunks instead of semi-sweet for extra sweetness.
- Add ½ cup chopped roasted peanuts for crunch.
- Drizzle with melted peanut butter before serving.
Equipment
- Medium sized cast iron skillet (this is the heart shaped one I used from Le Creuset)
- Measuring Cups & Spoons
Storage
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Reheat in the oven at 300°F (150°C) for 5–10 minutes or microwave for 15–20 seconds. For longer storage, freeze for up to 3 months and thaw before reheating.
Top tips for Success!
- Brown the Butter Right – Let it turn deep golden with a nutty aroma for the best flavor. Cool completely before mixing.
- Don’t Overbake – Bake until the edges are set but the center is still slightly gooey. It will continue to firm up after baking.
- Use Quality Chocolate – Opt for chopped chocolate bars over chips for better melt and texture.
FAQs
Yes. Prepare the dough, spread it in the skillet, and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before baking.
Use an oven-safe baking dish or cake pan. Adjust the baking time as needed since different materials may affect how it bakes.
Absolutely. Mix dark, milk, or white chocolate chunks for a more complex and indulgent flavor.
Related
Looking for other dessert recipes like this? Try these:
Easy Chocolate Chip Cookie Skillet Recipe (Cast Iron)
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. (WATCH VIDEO BELOW)
- 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! (WATCH VIDEO BELOW)
Notes
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
See more guidelines at USDA.gov.
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