What is better than a big warm, ooey, gooey Chocolate Chip Skillet Cookie? This Chocolate Chip Skillet Cookie is an easy to make dessert and absolutely perfect when served warm with a big scoop of ice cream!
When a dessert craving hits, cookies are usually at the top of my list. I mean, is there a better way to cozy up on the couch and forget about all your woes than with a giant cookie?
Regular chocolate chip cookies are always great. But one giant cookie…even better!
This giant Chocolate Chip Skillet Cookie is the ultimate sweet treat! The recipe is easy to make, can easily be modified to be vegan or even gluten free, and is always a crowd pleaser. You also don’t have to scoop out any individual cookies! Just press the dough into a skillet, and bake away!
Other things that make this recipe so great- its easy to make on a whim. No soft butter needed here! It is made with coconut oil which is healthier for you or regular butter. Just melt the oil or butter and you are in business!
I highly recommend serving this warm, gooey cookie up with a big scoop of ice cream. The ice cream melts into the warm cookie and makes this dessert absolute perfection.
Make a large skillet cookie or adjust the recipe for a smaller portion
I made my cookie in a large skillet so that there is plenty to share with the whole family or plenty of leftovers to enjoy the next day. I mean, if you’re going to make cookies, why not make enough to enjoy more than once?
This recipe makes a giant cookie in a 12 inch cast iron pan. If you are using a smaller one (or don’t have one and wish to use a baking dish or pie plate), that’s okay too. You will end up with a thicker cookie and will need to add a bit of cooking time, most likely. You can also just reserve some dough and make cookies at a later date. I form my cookie dough into balls which I then press down and freeze for future baking.
If you want to make a smaller portion, you can easily halve the recipe and use a smaller skillet.
Ingredients in Chocolate Chip Skillet Cookie
- Flour: I use all purpose flour in this recipe. You can also make this with gluten free flour to share with those with a gluten sensitivity.
- Baking soda and baking powder
- Salt: a bit of salt helps enhance the flavor of sweet treats!
- Butter or Coconut Oil
- Milk of choice
- Sugar: Both brown sugar and regular granulated sugar are used in this cookie recipe.
- Vanilla extract: adds flavor
- Chocolate chips: You can use dairy free to make this vegan.
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make a Chocolate Chip Skillet Cookie
1. Prep your oven and pan: Preheat oven to 325F and grease a cast iron skillet with some coconut oil or butter.
2. Mix your dry ingredients: In a medium size bowl, mix flour, baking soda, baking powder and salt. Stir to combine.
3. Mix your wet ingredients: In a large bowl or the bowl of your stand mixer, mix the coconut oil or butter, milk, sugars, and vanilla extract.
4. Combine your ingredients: Add the dry ingredients into the wet mixture and use a wooden spoon or spatula to stir until everything is well incorporated. Fold in the chocolate chips.
5. Bake: Transfer dough to the cast iron skillet and press down evenly. Bake the cookies for 25-27 minutes or until the edge begin to turn a nice golden brown. Let it cool for at least 10 minutes. The cookie will be a bit puffy and soft when it is removed from the oven making it hard to slice, but it will flatten out and harden a bit as it cools.
6. Serve: Cut into slices and add scoops of your favourite ice cream when serving!
Oooey and gooey goodness that is warm and comforting and everything that is right in the world! This Chocolate Chip Skillet Cookie recipe is our absolute favourite and with good reason! Its delicious! Really delicious!
I hope you enjoy this recipe as much as we do!
-Cathy
You may also like:
Vegan Chocolate Chip Cookies
Cinnamon Espresso Cookies
Chocolate Chip Shortbread Cookies
Chocolate Chip Skillet Cookie
Ingredients
- 3 cups all purpose flour (substitute all purpose gluten free flour for gf option)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter or coconut oil melted
- 3/4 cup milk of choice
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups chocolate chips (can use dairy free to make this vegan)
Instructions
- Preheat oven to 325F and grease a 12 inch cast iron skillet with some coconut oil or butter. [Note: if you are using a smaller skillet, you can reserve some dough, rolling it into balls and freezing it to make chocolate chip cookies at a future time.]
- In a medium size bowl, mix flour, baking soda, baking powder and salt. Stir to combine.
- In a large bowl or the bowl of your stand mixer, mix the coconut oil or butter, milk, sugars, and vanilla extract.
- Add the dry ingredients into the wet mixture and use a wooden spoon or spatula to stir until everything is well incorporated. Fold in the chocolate chips.
- Transfer dough to the cast iron skillet and press down evenly.
- Bake the cookies for 25-27 minutes or until the edge begin to turn a nice golden brown. Let it cool for at least 10 minutes. The cookie will be a bit puffy and soft when it is removed from the oven making it hard to slice, but it will flatten out and harden a bit as it cools.
- Cut into slices and add scoops of your favourite ice cream when serving!
