You guys! This skillet cookies is life! I’ve never actually made a skillet cookie before… can you believe it?
I have, however, definitely eaten my fair share of them but just never made one. Then the other day I just had a craving for one and the rest is history.
I also filmed a short little short IG story with the help of my 6 year old. She had fun helping me make the dough and film. Then equally as much fun when she got to have her own mini skillet cookie.
I purposely made the cookie in a smaller skillet than intended and added the extra dough to some mini skillets that I had so each of the kiddos could have their own. Topped with ice cream of course.
Let’s make this chocolate chip skillet cookie together!
This is really a cheater recipe as this is my tried-and-true chocolate chip cookie recipe but just baked in a cast iron skillet instead of individual cookies.
Start by preheating your oven to 350° F and buttering a 9 or 10 inch cast iron skillet generously.
In the bowl of a stand mixer, or using electric beaters, cream together butter and both sugars until light and fluffy. Add the vanilla and eggs then mix until combined.
Add the flour, baking soda, salt, and corn starch and mix on low till just combined. Pour in your chocolate chips and stir together.
The batter will be thick enough to handle with your hands. You’ll put the entire dough ball into the iron skillet and press down evenly in the pan and to the edges.
Bake the cookie at 350° F for 16-18 minutes or until the edges begin to look golden brown and set. You want the middle of the cookie to be still gooey.
The gooey center makes the cookie.
Remove from oven and let cool for about 10 minutes. Top with ice cream and serve in the skillet with a bunch of spoons.
If you prefer, you can let it cool completely and cut it like a cake. We just scooped it out, as you can see, and the warm cookie center was a perfect bite with the cold ice cream.
Definitely hit the spot and satisfied my pizookie craving!
Chocolate Chip Skillet Cookie
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp corn starch
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350° F and lightly coat 10 inch cast iron skillet with butter or nonstick cooking spray.
- In a stand mixer, or with electric beaters, cream together butter, brown sugar, and sugar. Add vanilla and eggs and mix until combined.
- Add flour, baking soda, salt, and corn starch and mix on low until thoroughly combined. Mix in chocolate chips.
- Spread dough evenly into bottom of cast iron skillet. Bake at 350° F for 16-18 minutes or until the top of the cookie looks browned and slightly crispy. The center will still be moist and chewy.
- Let cool for about 10 minutes before serving. Top with ice cream, if desired, and serve as one big cookie with spoons or cut into wedges, like a cake, and serve that way.