This chocolate chip skillet cookie captures everything you love about classic chewy chocolate chip cookies but is baked in a single large skillet for sharing. Served warm straight from the oven, it develops crisp, golden edges and a gooey, fudgy center that melts on the tongue. Simple pantry ingredients, a single bowl, and under 15 minutes of bake time make this an ideal dessert to bring out when friends are over or when you want a decadent treat for yourself.
Because it bakes in a skillet, the cookie is perfect for family-style serving. Top with a sprinkle of flaky sea salt and a scoop of vanilla ice cream for a classic combination, or add whipped cream, chopped nuts, or a drizzle of melted chocolate for extra indulgence. The method is forgiving, which makes this skillet cookie my go-to for entertaining: prepare the dough ahead of time, chill, then bake just before serving to enjoy it warm and fresh.
❤️ Why You’ll Love Chocolate Chip Skillet Cookie
- One-bowl, simple recipe with minimal dishes.
- Crisp, golden edges combined with a soft, fudgy center.
- Quick to bake and easy to prepare ahead of time.
- Perfect for sharing and customizable with add-ins and toppings.
Chocolate Chip Skillet Cookie Ingredients
Scroll to the recipe card below for exact measurements and timing.
- Egg: one medium or large egg.
- Melted butter: salted or unsalted, melted and slightly cooled.
- Brown sugar: light brown sugar for moisture and caramel flavor.
- Vanilla: vanilla paste or extract for depth of flavor.
- All-purpose flour: plain white flour — no need to sift.
- Baking soda: a small amount for a gentle rise.
- Chocolate chips: dark, milk, or chopped chocolate chunks.
- Flaky sea salt: to finish, balancing sweetness.
How to Make a Skillet Chocolate Chip Cookie
- Mix the wet ingredients: melted butter, vanilla, and the egg in a bowl. Whisk until combined.
- Stir in the brown sugar until fully incorporated and slightly glossy.
- Add the flour and baking soda, mixing until just combined. Avoid overmixing.
- Fold in most of the chocolate chips, reserving a few to press on top.
- Spoon the dough into a small oven-safe skillet (about 20 cm / 8 inches). Press the reserved chips on the surface.
- Chill the filled skillet in the refrigerator for at least 1 hour to firm the butter and deepen the flavor.
- Preheat the oven to 180°C (356°F). Bake the chilled skillet cookie for 12–14 minutes, or until the edges are golden and the center is set but still soft.
- Remove from the oven, sprinkle with flaky sea salt, top with ice cream if desired, and serve warm.
Tips for Success
- Chill the dough for at least one hour; chilled dough yields better texture and flavor.
- Add extra chocolate chips on top before baking for a more dramatic presentation.
- Watch the bake closely in the final minutes to avoid overbaking — aim for golden edges and a soft center.
- Serve straight from the oven while warm; a scoop of ice cream enhances the contrast of hot and cold.
Possible Variations
- Swap light brown sugar for dark brown, coconut sugar, or a mix with white sugar.
- Instead of butter, try browned butter for a nutty depth or coconut oil for a different flavor profile.
- Use alternative flours like gluten-free blends, almond meal, oat flour, or whole wheat — expect slight texture changes.
- Try different chocolates: milk, white, or chopped chocolate bars for varied melt and flavor.
- Additions like chopped nuts, mini marshmallows, butterscotch chips, espresso powder, or pretzels add texture and interest.
- For individual servings, divide dough into ramekins; baking time will be shorter for smaller portions.
Best Served with
- Vanilla ice cream or gelato.
- Whipped cream or crème fraîche.
- Melted chocolate or caramel sauce.
- Chopped nuts, sprinkles, or extra chocolate chips.
How to Store Leftovers
Allow the skillet cookie to cool slightly, then cover the skillet or transfer leftovers to an airtight container. Store in the refrigerator and enjoy within three days. Reheat gently in a low oven (about 100°C / 212°F) for several minutes to restore warmth and softness.
FAQs
Yes. Pizookie is a portmanteau of pie and cookie and describes a cookie baked in a skillet, often served warm with ice cream.
Warm in an oven at 100°C (212°F) for about 8 minutes or until heated through. Microwaving will work for a quick warm-up but may soften the crust.
Yes. Prepare the dough, press it into the skillet, and keep it unbaked in the fridge. Bake when you are ready and serve warm.
Yes. Freeze the dough in an airtight container or freezer bag for up to three months. Thaw overnight in the refrigerator before baking.
Use an oven-safe skillet such as cast iron or another heavy skillet that withstands high temperatures and distributes heat evenly.
If you try this recipe, feel free to leave feedback or a rating on the original recipe page. Enjoy baking and sharing this warm, indulgent skillet cookie!
Chocolate Chip Skillet Cookie
Equipment
- Small oven-safe skillet (20 cm / 8 inches)
Ingredients (serves 6)
- 1 egg
- 1 teaspoon vanilla paste or extract
- 100 grams melted butter
- 80 grams brown sugar
- 180 grams all-purpose flour
- 1/2 teaspoon baking soda
- 90 grams chocolate chips
- 1/2 teaspoon flaky sea salt, to finish
Instructions
- Mix the melted butter, egg, and vanilla until combined.
- Whisk in the brown sugar.
- Add the flour and baking soda; mix until just combined.
- Fold in most of the chocolate chips, reserving some for the top.
- Spoon the dough into the prepared skillet and press the remaining chips on top.
- Refrigerate for at least 1 hour.
- Preheat oven to 180°C (356°F) and bake 12–14 minutes until edges are golden and center is slightly soft.
- Sprinkle with flaky sea salt, top with ice cream, and serve warm.