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Chocolate chip skillet cookie in a cast iron skillet topped with ice cream
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5 from 7 votes

Skillet Cookie

This rich and gooey deep dish skillet cookie is baked in a cast iron skillet and served warm topped vanilla ice cream. Fill this cookie with chocolate chips, nuts, chopped candy bars, whatever you like! Two recipe sizes to choose from (large and small).
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 - 8
Calories 501kcal


Large size (serves 6-8):

  • 10 tablespoons unsalted butter softened
  • ¾ cup brown sugar packed
  • cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chips*

Small size (serves 2-4):

  • 4 tablespoons unsalted butter softened
  • 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
  • ¾ cup chocolate chips*

For serving:

  • vanilla ice cream


  • Preheat oven to 350°F with a rack just below the middle of the oven (in the lower third). Grease a 10-inch (large recipe) or 8-inch (small recipe) 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, egg yolk, 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 most of the chocolate chips, reserving a couple tablespoons for topping the cookie.
  • Scoop 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). Sprinkle the reserved chocolate chips over the top. Bake the large skillet for 25-30 minutes and the small skillet for 18-23 minutes. The center should still be a bit underdone, the edges should be set, and the whole cookie should be golden brown. Be careful not to overbake. Place on a wire rack and allow to cool for at least 30 minutes, preferably an hour. Serve warm with ice cream.



*In place of the chocolate chips you can use any of the following:
  • 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.
  • See below the recipe card for a s'mores skillet cookie


Calories: 501kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 311mg | Potassium: 74mg | Fiber: 1g | Sugar: 45g | Vitamin A: 502IU | Calcium: 32mg | Iron: 2mg