Gooey Skillet Chocolate Chip Cookies (8” or Minis!)

Crispy on the outside and warm and gooey on the inside, this skillet chocolate chip cookie recipe is baked in an 8” cast-iron skillet and packed with plenty of chocolate chunks. The recipe is easily adapted for a 10” skillet or super-cute mini skillet cookies too. Pass me a spoon and let’s dig in!

I don’t think I even need to give you a reason why you should make this recipe.

IT’S A WARM GIANT CHOCOLATE CHIP COOKIE BAKED IN A SKILLET HELLO.

That means there’s no rolling or scooping or chilling the dough before you get a bite. And yes, I know, as someone who has a pastry school degree, I shouldn’t mind those things but sometimes you just want something super easy!

If you’ve never made a cookie in a cast iron skillet, well then today is your lucky day. You can use different sized pans from 10″ to mini cookie skillets.

Like my other cookie recipes from scratch like these favorite chewy coffee chocolate chip cookies, or my small batch chocolate chip cookies this skillet cookie is like a classic chocolate chip cookie and has the perfect bite to it.

It has crispy edges on top but then chewy and a little gooey on the inside. Just like you want the best gooey giant cookie to be.

Except this one is warm and served with ice cream and it makes you want to never stop eating it.

Cast-Iron Skillet

A cast iron skillet is the best pan to use for a cookie skillet. This recipe was made in an 8″ cast iron skillet. You can totally use a 10″ one or mini skillets but you will have to adjust the baking time. See below (and the recipe card) for how to adapt the size.

If you don’t have a cast iron skillet, you could use a regular skillet that is oven proof- make sure to check first! Know that the recipe wont come out as crispy though.

The great thing about this recipe is that you can make it in one large bowl and you don’t need a mixer. I tested this recipe at least 4 times and never used a mixer for it.

Ingredients needed

Ingredients- You don’t need anything out of the ordinary here. The same ingredients for cookies are what you are going to need. Things like:

• Unsalted Butter – we’ll melt it!
• Sugar- both brown and white sugar.
• All Purpose Flour- the bulk of the chocolate chip cookie dough
• Egg- just one!
• Vanilla Extract- for flavor.
• Baking soda- This is a leavening agent that helps the cookie rise.
• Kosher salt- to bring out the flavor. You can also top this with flaky salt when it’s done.
• Chocolate chips- I like to use semi sweet chocolate chips. You can use chunks here too, whether they are white or dark chocolate. You can also chop up a chocolate bar.

How to make a skillet cookie

• Preheat the oven and spray an 8″ or 3″ mini cast iron skillets with baking spray. You can make this recipe by hand or by using a hand mixer with the paddle attachment if you want.
• In a large microwavable bowl, melt the butter in the microwave 30 seconds at a time.
• Add the sugars, egg, and vanilla and mix to combine. Next add in the flour, salt, baking soda and mix. Pour the chocolate chips in and mix until evenly distributed.
• Pour the batter into the skillet in an even layer and top with extra chocolate chips. Bake in a preheated oven for 35 mins until the edges are golden brown and crispy. The middle will look done but it will be gooey inside! If you like a more well done cookie skillet, bake for 3-5 minutes longer.
• Top with ice cream of choice and DIG IN!

How to make mini skillet cookies

I also found THE CUTEST mini cast iron skillets that are 3″. I actually found them at Hobby Lobby one day and couldn’t resist buying them!

To make a mini skillet cookie recipe, only fill 2/3 of the way full and bake for 22 minutes. You will need about 10 of them to use the whole recipe. You can halve the recipe to make 4-5 of them!

If you don’t have mini skillets, you can make this recipe in ramekins instead!

How to store

If you have any leftovers LOL, just wrap the top of the skillet in tin foil or plastic wrap until you want to finish it. Store at room temperature for up to 3 days.

Make ahead and freezing instructions

You can prepare the dough in the skillet and freeze for a couple days if you want to make it ahead. Let it thaw on the counter for 30-45 minutes and then bake as usual.

If you want to freeze it after its baked, make sure the skillet has cooled completely, then wrap well with tin foil or plastic and freeze for up to 3 months.

If you don’t have a cast iron skillet, you could use a regular skillet that is oven proof- make sure to check first! Know that the recipe wont come out as crispy though.

I love when you share my recipes!!