Skillet Cookie

This skillet cookie is everything we love about a chocolate chip cookie: crisp edges, soft centers, melty chocolate, and a buttery brown-sugar dough. But instead of making individual cookies, we are pressing the dough into a skillet and baking it as one big cookie. You won’t be able to resist it!

You might also like: Snickerdoodle Skillet Cookie or Chocolate Skillet Cookie.

Recipe overview

Cookie dough: This is a fairly basic cokie dough. Cream butter with sugars, add egg and vanilla. Beat in flour, baking soda, and salt. 

Mix-ins: Once the dough is prepared you can stir in whatever “mix-ins” you like. Most often we use chocolate chips for a classic chocolate chip cookie flavor, but you can use any “chips” or nuts or even chopped candy bars (more on this below).

Bake: Prepare the dough, stir in the mix-ins, then press the dough into a greased cast iron skillet. Bake the cookie until it is golden brown and the edges are set but the center is still slightly underdone.

Mix-in options

Choose one mix-in or a variety. Use what you have and what sounds best to you! Some ideas:

• Chocolate chips
• Peanut butter chips
• Butterscotch chips
• White chocolate chips
• Toffee bits
• Chopped chocolate bar
• Nuts
• Chopped candy bars (peanut butter cups, Snickers, Kit-Kat, Rolos, etc.). This is a great way to use up extra candy from holidays.
• S’mores! See below for more information on this version

Large or small recipe

Large recipe: Use a 10-inch cast iron skillet. This will produce about 6-8 servings. Bake time will be 25-30 minutes.

Small recipe: Use an 8-inch skillet. This will produce 2 large or 4 small servings. Bake time will be 20-25 minutes.

S’mores skillet cookie

• 4 tablespoons unsalted butter, softened
• ⅓ cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• ¾ teaspoon vanilla extract
• 1 cup all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup crushed graham crackers (into small bite-sized pieces)
• ½ cup mini marshmallows, plus a few extra for topping
• 12 squares milk chocolate (I used Ghirardelli)

• Preheat oven to 350°F with a rack just below the middle of the oven (in the lower third). Grease a 8-inch cast iron skillet and set it aside.
• In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat butter and both sugars for 1 minute, until light and creamy. Add egg and vanilla extract and beat to combine, scraping the sides of the bowl as needed.
• In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the butter mixture and beat until thoroughly combined. Using a rubber spatula, stir in the crushed graham crackers and ½ cup mini marshmallows.
• Scoop about half the dough into the cast iron skillet and press it into an even layer (I moisten my fingertips with water to easily press it in; it will be sticky). Place chocolate squares on top of the dough in an even layer (I used 6 squares) sprinkle a few marshmallows around the chocolate. Scoop the remaining dough on top of the chocolate, moisten your fingers and press it into an even layer.
• Bake for 18-23 minutes until golden brown. Place on a wire rack and allow to cool for 15 minutes. While the cookie is still warm place chocolate squares in an even layer on top (I used 6 squares). Enjoy warm. You can eat it directly from the skillet or allow it to cool longer so that it can be sliced.