Chocolate Chip Skillet Cookie
The best chocolate chip skillet cookie is the ultimate indulgent comfort food! It is soft and gooey in the middle, with golden edges. Every bite is filled with melty pockets of chocolate. Top it with vanilla ice cream and a sprinkle of flaky sea salt for an extra treat.
If you are looking for an ultra-easy version of Chocolate Chip Cookies, this skillet cookie is for you. Another favorite easy dessert are these No-Bake Peanut Butter Cookies. Another easy version of chocolate chip cookies are these Chocolate Chip Cookie Bars that are great for serving at potlucks and picnics.
Tips For The Perfect Chocolate Chip Skillet Cookie, or AKA Pizookie!
No cast-iron skillet? No worries! Bake this in any oven-safe skillet or round cake pan. However, it may not have the same crispy edges.
I love using all brown sugar in this recipe for an ultra-gooey, chewy skillet cookie. You can replace some of the brown sugar with granulated sugar if you prefer.
Feel free to use other kinds of chips instead of regular chocolate chips. Nuts are also delicious in this ultra-easy dessert.
Quick Overview On How To Make A Pizookie
It’s almost the same as making regular chocolate chip cookies, only easier because we are making it all in the skillet, so there are fewer dishes! You’re welcome!
After melting the butter in the skillet and mixing in the brown sugar, let it cool for a little bit. This is important because if you were to continue, the eggs would scramble, and that would not make a good cookie. If you are too impatient to wait (don’t worry, I get it!) melt your butter in a different pan or in a bowl in the microwave.
For a super gooey cookie, bake for 25-30 minutes. For a cookie that is a little less gooey and with firmer edges, bake for 30-35 minutes. If the cookie is starting to brown too much, tent it with foil and finish baking.
Why does my skillet cookie seem underdone in the center?
This is the nature of a skillet cookie. They are much thicker than cookies or cookie bars, and the center is meant to be really gooey. If you don’t want that, it would be better to make these Chocolate Chip Cookies or these Chocolate Chip Cookie Bars.
Do I have to use a 10″ skillet to make this pizookie?
No, you can use a 12″ or even a 14″. However, watch your skillet cookie as it will cook quicker. You can also use any oven safe skillet or cake pan if you don’t have a cast iron skillet.
Variations
- Use different flavors of chips such as peanut butter, butterscotch, white chocolate, semi-sweet, or milk chocolate. I like to use a combo of dark chocolate and milk chocolate. There are also mini chips or chocolate chunks!
- M&Ms, regular or mini
- Toffee Bits
- Add chopped nuts such as walnuts, pecans, peanuts, or hazelnuts.
- Stir in sprinkles!
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Chocolate Chip Skillet Cookie
Ingredients
- 1 cup (226g) butter
- 1½ cups (310g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2½ cups (375g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (280g) chocolate chips
Instructions
- Preheat oven to 350℉.
- In a 10" cast iron skillet, melt the butter over medium-low to low heat just until almost melted. Remove from heat and stir in the brown sugar until smooth. Let this mixture cool for 15ish minutes so the eggs don't scramble. Can place it in the refrigerator to cool!1 cup (226g) butter, 1½ cups (310g) packed brown sugar
- Add the eggs and vanilla and stir well to combine. Stir in the flour, baking soda, and salt. Stir in the chocolate chips just until combined.2 large eggs, 1 teaspoon vanilla
- Bake for 25-30 minutes for a really gooey center or 30-35 minutes for a little less gooey center and firmer edges. Tent with foil if starting to brown too much. Let cool 5-10 minutes before serving.2½ cups (375g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, 1½ cups (280g) chocolate chips
Notes
- Serve with a sprinkle of sea salt and vanilla ice cream.
- STORAGE: Store leftover cooled cookie in an airtight container for up to 5 days.
Nutrition
