If you’ve never had a skillet cookie, also known as a pizookie, it is simply a cookie made in a skillet. It has all the flavors of a traditional cookie, but it’s even easier to make thanks to the cast-iron skillet. There’s no need to chill the dough for this cast iron skillet cookie, you don’t have to worry about the cookie spreading, the center is extra soft and gooey, and it’s faster. You don’t have to roll out individual cookie dough balls when it all goes in the skillet. If you’re a huge cookie fan and want a recipe similar to this, try my easy cookie cake or if you’re in the mood for some more cookie recipes then try my Classic Chocolate Chip Cookies.
What You Need to Make This Recipe
All-purpose flour — no need to get fancy with this skillet chocolate chip cookies recipe. All-purpose flour gives the cookie a tender but sturdy texture.
Baking soda — make sure your baking soda is not expired. Do not swap for baking powder, as it will make the skillet chocolate chip cookie taste too cakey.
Butter — Make sure to use unsalted butter.
Sugar — I use both white and brown sugar for this pizookie. White sugar adds sweetness and structure, whereas brown sugar adds a delicious caramelized flavor. Brown sugar also contributes to keeping the cookie soft and chewy in the center.
Chocolate chips — for the best flavor and result, use good quality semi-sweet chocolate chips. If you don’t have chocolate chips, you can chop up a chocolate bar instead.
How to Make a Skillet Cookie
1. Spray a 10-inch cast-iron skillet with baking spray and flour.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with a paddle attachment, add butter and the sugars. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes, scraping down the sides as needed.
4. With the mixer on low, add the egg and vanilla extract. Increase speed to medium until well combined, stopping to scrape down the bowl as needed.
5. With the mixer on low, slowly add the flour mixture until well incorporated.
6. Fold in ¾ cup chocolate chips.
7. Spread the batter evenly into the prepared cast-iron skillet.
8. Sprinkle the remaining 2 tablespoons of chocolate chips over the top of the dough. Bake until edges are lightly browned, and a toothpick inserted into the center of the cookie comes out clean. Sprinkle with flaky sea salt before serving.
Pro Tips for Making This Recipe
- Your wedges may not slice as neatly if you do not let the skillet cookie cool before slicing.
- To make this cookie even more decadent, top it with scoops of your favorite ice cream and some hot fudge or homemade caramel.
- Room temperature egg will mix more evenly into the creamed butter. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.
- Pull the skillet cookie out once it looks lightly brown on top in the oven. The cookie will continue to cook through with residual heat from the cast iron, so it may over-bake and dry out if you pull it out too late.
- Use pure vanilla extract for the best flavor. Artificial vanilla extract does not have the same taste.
- Make sure your brown sugar is soft and moist for the best skillet cookie. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar. If you don’t have brown sugar, you can follow this post on homemade brown sugar.
- I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
Frequently Asked Questions
Can I make this cookie ahead of time?
You can! You can make this cookie ahead of time and leave it covered at room temperature for up to 3 days. Alternatively, you can make the dough and keep it in an airtight container in the fridge for up to 2 days. Then, when ready to eat, press it into the cast iron and bake.
Can I freeze this cookie dough?
You can freeze this skillet cookie dough raw or baked. Wrap the dough tightly in plastic wrap and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, press the dough into a prepared skillet, and bake. To freeze the baked cookie, slice it into wedges and transfer them into a freezer-friendly bag.
What else can I add to this cookie?
Instead of chocolate chips, you can swap them for M&Ms, white chocolate chips, caramel chocolate chips, peanut butter chips, Rolo pieces, Reese’s Pieces, sprinkles, pretzel pieces, and more! Feel free to play around with your favorite add-ins.
If you love this recipe try these out!
If you’ve tried this Skillet Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Skillet Cookie
Equipment
- Cast iron skillet
Ingredients
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter softened (141g)
- ½ cup firmly packed light brown sugar (110 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup plus 2 tablespoons semi-sweet chocolate chips divided (160g)
- ½ teaspoon flaky sea salt
Instructions
- Preheat the oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes, scraping down the sides as needed.
- With the mixer on low, add the egg and vanilla extract. Increase speed to medium until well combined, stopping to scrape down the bowl as needed.
- With the mixer on low, slowly add the flour mixture until well incorporated. Fold in ¾ cup chocolate chips. Spread the batter evenly into the prepared cast-iron skillet. Sprinkle the remaining 2 tablespoons of chocolate chips over the top of the dough.
- Bake for 22 to 25 minutes or until edges are lightly browned and a toothpick inserted into the center of the cookie comes out clean. Sprinkle with flaky sea salt. Let cool completely on a wire rack.
Video
Notes
- Your wedges may not slice as neatly if you do not let the skillet cookie cool before slicing.
- To make this cookie even more decadent, top it with scoops of your favorite ice cream and some hot fudge or caramel.
- Room temperature egg will mix more evenly into the creamed butter. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.
- Pull the skillet cookie out once it looks lightly brown on top in the oven. The cookie will continue to cook through with residual heat from the cast iron, so it may over-bake and dry out if you pull it out too late.
- Use pure vanilla extract for the best flavor. Artificial vanilla extract does not have the same taste.
- Make sure your brown sugar is soft and moist for the best skillet cookie. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar. If you don’t have brown sugar, you can follow this post on how to make brown sugar.
- I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
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