Save One rainy Sunday, I had a craving for warm cookies but zero patience for scooping dozens onto baking sheets. I grabbed my cast iron skillet, pressed the entire batch of dough into it, and tossed it in the oven. Twenty minutes later, I was spooning molten chocolate and buttery cookie straight from the pan, and I never looked back. This skillet cookie became my answer to lazy evenings, last minute guests, and every moment when only something gooey and warm will do.
I made this for my sister on her birthday once, forgetting candles entirely. We stuck a sparkler in the center, let the chocolate chunks glisten under the flame, and ate it warm with our hands. She still asks for the skillet cookie every year, and I still skip the candles.
Ingredients
- All purpose flour: The backbone of the dough, giving it just enough structure without making it cakey.
- Baking soda: Creates a tender, slightly chewy texture and helps the edges crisp up beautifully.
- Salt: Balances the sweetness and makes every bite taste more complex.
- Unsalted butter, melted: Melting the butter creates a denser, fudgier cookie with deeper flavor.
- Brown sugar, packed: Adds moisture and a warm caramel note that makes this feel indulgent.
- Granulated sugar: Helps the edges crisp and balances the chewiness from the brown sugar.
- Eggs: Bind everything together and give the dough richness.
- Pure vanilla extract: Deepens the sweetness and makes your kitchen smell like a bakery.
- Chocolate chunks: Use good quality chocolate, it melts into molten pockets and makes every bite worth it.
- Flaky sea salt: A pinch on top after baking adds a salty sweet contrast that feels almost fancy.
- Vanilla ice cream: Cold, creamy, and perfect for scooping onto warm cookie dough.
Instructions
- Preheat the oven:
- Set it to 350°F so the skillet heats evenly and the cookie bakes with golden edges.
- Mix the dry ingredients:
- Whisk flour, baking soda, and salt in a bowl, then set it aside while you work on the wet ingredients.
- Combine butter and sugars:
- Whisk melted butter with both sugars until smooth and glossy. This is where the fudgy texture begins.
- Add eggs and vanilla:
- Whisk in one egg at a time, then stir in vanilla until the mixture looks thick and golden.
- Fold in the dry ingredients:
- Gently mix until just combined. Overmixing makes the cookie tough, so stop as soon as the flour disappears.
- Stir in chocolate chunks:
- Fold most of them into the dough, saving a handful to press on top for that bakery look.
- Spread dough into skillet:
- Press it evenly into a greased 10 inch skillet, then dot the top with reserved chocolate chunks.
- Bake until golden:
- Bake for 22 to 25 minutes. The edges should be set and golden, but the center should still jiggle slightly when you shake the pan.
- Cool and serve:
- Let it cool for a few minutes, sprinkle with flaky salt, and serve warm with ice cream melting on top.
Save The first time I brought this to a dinner party, I set the skillet in the middle of the table with a stack of spoons. No one spoke for five minutes, just the sound of spoons scraping cast iron and quiet sighs. One friend looked up and said, This is dangerous. I took that as a compliment.
How to Get the Perfect Texture
The secret is in the timing. Pull it out when the edges are firm and golden but the center still looks a little soft and shiny. It will continue cooking in the hot skillet after you take it out, so what looks underbaked becomes perfectly gooey. If you want it even fudgier, underbake by two or three minutes and let it sit for five before serving.
Variations and Swaps
I have folded in chopped walnuts, swirled in peanut butter, and even pressed salted pretzels on top. You can use chocolate chips instead of chunks, or mix dark and milk chocolate for balance. Sometimes I add a handful of toffee bits or a spoonful of espresso powder to the dough for depth. This recipe is forgiving, so follow your cravings.
Serving and Storage
Serve it warm, straight from the skillet, with vanilla ice cream or whipped cream. Leftovers can be covered and kept at room temperature for two days, though they never last that long. Reheat slices in the microwave for 15 seconds to bring back that just baked softness.
- Store covered at room temperature for up to two days.
- Reheat individual portions in the microwave for 10 to 15 seconds.
- Freeze the unbaked dough in the skillet, wrapped tightly, and bake from frozen, adding five extra minutes.
Save This skillet cookie has become my favorite kind of dessert, the kind you share with people you love, served warm and messy, with no rules. I hope it brings you the same easy joy it brought me.
Recipe FAQs
- → What type of chocolate works best for this dish?
Semi-sweet or dark chocolate chunks provide the best balance of rich flavor and melting texture in the skillet.
- → How can I achieve a gooier center?
To keep the center soft and gooey, bake for 2–3 minutes less than the recommended time.
- → Can I add toppings to enhance flavor?
Yes, flaky sea salt sprinkled on top adds a pleasant contrast, and serving with vanilla ice cream complements the warm chocolate.
- → Is it possible to substitute chocolate chunks?
Chocolate chips can be used instead of chunks, though chunks offer a more rustic melt and texture.
- → What tools are needed for preparation?
A 10-inch oven-safe skillet, mixing bowls, whisk, spatula, and measuring utensils are essential for making this dessert.