Served warm with an ooey, gooey inside, this Chocolate Chip Skillet Cookie is your favorite classic cookie, made in a cast iron skillet. There’s no need to scoop individual balls or rotate cookie sheets and you can enjoy this cookie pizza straight from the pan.
An Easy Cookie Pizza Recipe
What’s better than soft, gooey chocolate chip cookies? A warm giant chocolate chip cookie made in a deep dish skillet, topped with ice cream and chocolate fudge!
This skillet cookie recipe is your classic cookie recipe made even easier. There’s no need to scoop individual balls or rotate cookie sheets and the dough comes together in minutes. It’s meant to be enjoyed straight from the oven, when it’s warm and extra gooey, and you can even eat straight from the skillet – no need to dirty any dishes.
I highly recommend topping this skillet chocolate chip cookie with a couple of scoops of vanilla ice cream and some chocolate sauce drizzled over top. The warmth of the cookie melts the ice cream and makes it an irresistible cookie sundae!
Skillet cookies are made with the same ingredients that you’d expect to need when baking chocolate chip cookies.
(Scroll below to the printable recipe card for details and measurements.)
- Butter – Unsalted butter should be at room temperature.
- Sugar – Granulated sugar and brown sugar are both used to provide the perfect balance of sweetness.
- Egg – helps bind the dough.
- Vanilla extract – Adds flavor.
- All-purpose flour – spooned and leveled so the dough doesn’t bake dry and crumbly.
- Baking soda – Allows the cookie to rise in the skillet.
- Coarse salt – Enhances the other flavors.
- Semisweet chocolate chips – You’ll want extra for sprinkling on top as well.
- Chopped walnuts – An optional add-in that adds a bit of texture and nutty flavor.
- Vanilla ice cream and chocolate fudge – For serving.
Cast Iron Skillet Cookie Variations
If you want to take your skillet cookie up a level, try adding in some extra ingredients to change up the flavor and texture.
- Switch up the chocolate chips. Swap out the semisweet chocolate chips and use dark chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, or any combination.
- Change the nuts. Add walnuts or macadamia nuts instead of pecans. (Macadamia nuts and white chocolate chips is an amazing combo!)
- Add candy. M&Ms or Reese’s pieces (Use red and green M&Ms for Christmas, pink for Valentine’s Day, etc)
- Add some pretzels. Crushed pretzels can be added as a salty touch.
- Make it festive with sprinkles. Sprinkles are never a bad idea.
- Love peanut butter? Stir in a spoonful of peanut butter to the dough (and add some chopped Reese’s for extra flavor!)
- Make mini skillet cookies. Use a smaller oven-safe pan or ramekins. Note you’ll need to reduce the baking time.
How to Make a Skillet Cookie
This chocolate chip skillet cookie is even easier to make than regular chocolate chip cookies! Just make the dough, transfer it to the skillet, and bake. Here’s a summary:
(Scroll below to the printable recipe card for complete details.)
- Prepare the dough. Combine the butter and sugars until creamy. Beat in the egg and vanilla. Add the flour, baking soda and salt. Stir in the chocolate chips and walnuts.
- Transfer to the skillet. Press the mixture into the skillet. Use a spatula to spread it evenly to fill up the pan. Sprinkle more chocolate chips on top.
- Bake. Bake for 20-22 minutes. The top should be golden brown and crisp on the edges but still slightly gooey in the center.
- Serve. Let cool for 5 minutes, then dig in. Top with chocolate sauce and ice cream, if desired.
Topping Ideas & Serving Suggestions
This chocolate chip skillet cookie is meant to be enjoyed right out of the skillet – but you can also portion it out on plates as well. While the cookie itself is divine, I do recommend turning it into a real cookie sundae and adding a few toppings like:
Make Ahead and How to Store
- Make Ahead: Since you want to enjoy this chocolate chip skillet cookie straight from the oven, it’s great to prepare the dough in advance and it will last for up to 2 days in the fridge before baking. Prepare as directed, cover, and pop it in the fridge. Then, half an hour or so before dessert, move it to a preheated oven. You can also freeze the dough for 2-3 months before baking.
- How to store leftovers. You can store leftovers at room temperature for up to 2 days. You can enjoy them at room temperature but I recommend reheating them in the oven or microwave for the full skillet cookie effect.
- Can I freeze a skillet cookie? Yes. Once it’s cooled completely, remove the cookie from the pan. You can freeze the entire cookie pizza or individual slices. Wrap in plastic wrap and also foil, then freeze. Thaw in the fridge and reheat in the microwave.
More Easy Cookies:
- 6 tablespoons unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 cup semisweet chocolate chips (plus more for sprinkling on top)
- 1/3 cup chopped walnuts
- vanilla ice cream (for serving)
- chocolate sauce (for serving)
- caramel sauce (for serving)
- Preheat oven to 350 degrees F. Coat an 8 or 10-inch cast iron skillet with nonstick spray; set aside.
- In a large bowl, combine together the butter and both sugars with a handheld mixer until creamy.
- Beat in the egg and vanilla, followed by the flour, baking soda, and salt. Stir in the chocolate chips and walnuts.
- Press mixture into the skillet, spreading it with a spatula to fill up the pan. Sprinkle a bit more chocolate chips on top.
- Bake for 20-22 minutes until golden brown, a bit crisp around the edges, but still slightly gooey in the center.
- Let cool 5 minutes before digging in.
- Top with scoops of vanilla ice cream and/or chocolate fudge.
- This is meant to be eaten right out of the skillet, but can be portioned out on plates, too.