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Overhead view of a skillet cookie with ice cream on top.

Skillet Cookie

Perfect for cookie lovers, this Skillet Cookie is going to be a huge hit. It's warm and gooey and comes together quickly thanks to not having to chill the dough.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 449kcal


  • Cast iron skillet


  • 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


  • 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.



  • 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.


Serving: 1piece | Calories: 449kcal | Carbohydrates: 59g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 376mg | Potassium: 162mg | Fiber: 2g | Sugar: 32g | Vitamin A: 480IU | Calcium: 35mg | Iron: 3mg