Cast Iron Skillet Cookie

Few things bring a crowd together like a giant chocolate chip cookie straight from a sizzling cast iron skillet. This Cast Iron Skillet Cookie is the ultimate comfort dessert—crisp around the edges, but irresistibly gooey in the center. Just a scoop of vanilla ice cream on top, and suddenly, dessert feels like an occasion. I make this when friends drop by last minute or after a family movie night—it never lasts more than a few minutes on the table.

I first tried this as a way to use up a half-eaten bag of chocolate chips after a long week. Now, it is our go-to last minute dessert. Everyone always asks for seconds and it never gets old.

Ingredients

• All-purpose flour: This is your structure Choose a flour with a simple ingredient list and check for freshness by giving it a quick sniff
• Baking soda: Brings lift and browning Make sure there are no lumps and it is not past its expiry date for the proper cookie rise
• Salt: Enhances the chocolate and balances sweetness Use fine sea salt for best even distribution
• Unsalted butter: Richness and deep flavor Look for good quality butter with a creamy color and mild scent Melt and cool slightly to keep eggs from scrambling
• Light brown sugar: For chewy moisture and caramel notes Press when measuring to avoid under-scooping
• Granulated sugar: Gives sweet crunch and balances brown sugar
• Large eggs: Bind everything for a soft crumb Choose fresh eggs with firm whites and bright yolks
• Pure vanilla extract: Warmth and depth Use real extract when you can for fuller vanilla aroma
• Semisweet chocolate chips: Main source of melty pools Pick a brand with high cocoa percentage and no waxy coating on the chips

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Give it a good 15 minutes to get completely to temperature so your cookie bakes evenly

Prepare Dry Ingredients:

In a medium bowl combine the flour baking soda and salt Whisk thoroughly to make sure the soda and salt are well distributed This prevents pockets of salt or leavening in the baked cookie

Mix Butter and Sugars:

Add the melted and cooled butter to a large mixing bowl Pour in the brown sugar and granulated sugar Whisk together until the mixture is luxuriously smooth and the sugars look mostly dissolved

Add Eggs and Vanilla:

Break eggs in one at a time whisking well after each Each egg should be fully incorporated before adding the next Stir in the vanilla extract now so the aroma gets worked into the dough

Combine Wet and Dry Mixtures:

Fold the dry ingredients into the butter mixture using a sturdy spatula Mix just until you see the last bits of flour disappear Overmixing at this stage leads to a tougher cookie so stop as soon as everything comes together

Add Chocolate Chips:

Gently fold in the semisweet chocolate chips Make sure they are evenly spread throughout the dough so every scoop has plenty of chocolate

Prepare the Skillet:

Lightly grease your ten-inch cast iron skillet with butter or non stick spray If using butter get into all corners to prevent sticking

Spread Dough in Skillet:

Pour and press the dough evenly into the skillet Use your spatula or clean hands to create a smooth even surface Focus on getting the dough into the edges so no section bakes thinner than the rest

Bake the Cookie:

Place the skillet in your preheated oven Bake for twenty two to twenty eight minutes The edges should turn golden brown and pull away slightly from the pan while the center should just set Give the skillet a gentle jiggle If the middle moves a bit it is perfect as it will keep cooking as it cools

Cool then Serve:

Remove from the oven and cool for at least ten minutes before digging in This helps the cookie hold together Just before serving top with cold vanilla ice cream if you want the full effect

Save

My favorite part of this cookie is those crispy edge pieces that you can only get from cast iron I still remember the first time my brother and I tried to split the last corner and ended up laughing with chocolate all over our faces It is now a standing tradition

Storage Tips

Let your cookie cool to room temperature before storing Slice into wedges and wrap individually for grab and go snacks Store in an airtight container on the counter for up to three days For longer storage refrigerate and rewarm gently in the microwave for that just baked taste

Ingredient Substitutions

Swap out semisweet chips for milk or dark chocolate to change things up You can use coconut oil in place of butter for a dairy free option and gluten free flour blends work well if measured carefully For a nutty twist add a cup of chopped pecans or walnuts to the dough

Serving Suggestions

Serve this straight from the skillet for a casual vibe If you want to dress it up use a sharp knife to cut slices and serve on small plates with a scoop of ice cream or a dollop of whipped cream I sometimes scatter a few extra chocolate chips on top as soon as it comes out of the oven for even more chocolate melt

Cultural and Historical Context

The skillet cookie is rooted in American tradition where home cooks used cast iron for nearly everything This recipe takes after the classic chocolate chip cookie which was first developed in the 1930s but transforms it by baking all in one pan The result is a dessert that feels both rustic and celebratory no matter the crowd

Seasonal Adaptations

Add chopped dried cherries or cranberries for a holiday twist Use chopped dark chocolate with a pinch of cinnamon in winter Try mixing in fresh blueberries during summer for a bright flavor pop

Success Stories

Kids love to help spread the dough and sprinkle in chocolate chips My neighbor made this for a block party once and ended up doubling the recipe because the first one vanished before it cooled Even my picky eater nephew asks for the skillet cookie over birthday cake now

Freezer Meal Conversion

You can prepare the dough and press it into a parchment lined skillet then freeze until solid Wrap well for up to two months Bake directly from the freezer by adding five to ten extra minutes and watch those edges so they do not overcrisp

Save

Serve warm with plenty of spoons and good company It is always a hit for dessert and makes any gathering feel special

Recipe FAQs

→ Can I use a different pan instead of a cast iron skillet?

Yes, an oven-safe baking dish can work, but cast iron provides the best texture and even heating.

→ How do I prevent the cookie from sticking to the skillet?

Grease the skillet thoroughly with butter or non-stick spray before adding the dough.

→ Can I add other mix-ins to the dough?

Absolutely! Try adding nuts, white chocolate chips, or toffee bits for extra flavor and crunch.

→ What is the best way to serve it?

Serve warm directly from the skillet, optionally topped with vanilla ice cream for a decadent finish.

→ How do I know when the cookie is done baking?

The edges should look golden while the center appears just set—the cookie will finish setting as it cools.

→ Can I make this dessert ahead of time?

You can prepare the dough ahead and refrigerate it, baking just before serving for best results.