Skillet Cookies

Here’s what I like about skillet cookies: they’re a little bit country. I guess it’s the cast iron pan that gives them that country feel to me. Lots of areas of the world use cast iron pans, so I don’t know why this association works for me.

Maybe something about my Great Grandma Lulu (an Oklahoma lady) mixed with the fact that I feel like this dish looks like something you could order from Cracker Barrel. And I sorta dig that. 

The second thing I love about this recipe is it’s insanely delicous. Crispy on the edges while still being soft and chewy at the center. Mmmmm.

This would be the perfect dessert to serve next time you have dinner guests over. It’s just such a fun presentation. And it’s so easy to make! You could easily make the dough ahead of time and bake just before serving.

Skillet Cookie, makes two small cookies (the pan pictured is 8 inches in diameter).

1/2 cup softened butter
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I used a mix of crushed Heath bar and mini chips)

Cream together the butter and sugar. The mixture should begin to lighten in color. Stir in the egg and vanilla extract. In a separate bowl whisk together the flour, baking soda, and salt.

Stir the flour mixture into the butter mixture. Stir in the chocolate chips. Cover and refrigerate for at least 2 hours (up to 2 days). 

Lightly butter the cast iron skillet. If using an 8-inch cast iron skillet (like me) you only need to add half of the cookie batter to the pan (you can make two!).

If you want to bake the entire amount in a larger skillet, you totally can; simply adjust the baking time. Spread the cookie dough so that it’s just a few inches from the edges.

Bake at 350°F for 16-18 minutes. What you’re looking for is for the edges to look brown and crispy. The center will still be somewhat soft and slightly raw. Especially keep these visual cues in mind if you decide to use a different size pan.

Allow to cook for 5-8 minutes in the pan (it will continue to cook some) before slicing and serving. Don’t worry—it will still be quite warm. Be sure to add a scoop of ice cream for me! xo. Emma

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Ingredients

1x2x3x

• ▢ ½ cup butter (softened)
• ▢ ¾ cup sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup flour
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup chocolate chips (I used a mix of crushed Heath bar and mini chips)

Instructions

• Cream together the butter and sugar. The mixture should begin to lighten in color. Stir in the egg and vanilla extract. In a separate bowl whisk together the flour, baking soda, and salt. Stir the flour mixture into the butter mixture. Stir in the chocolate chips. Cover and refrigerate for at least 2 hours (up to 2 days).
• Lightly butter the cast iron skillet. If using an 8-inch cast iron skillet (like me) you only need to add half of the cookie batter to the pan (you can make two!). If you want to bake the entire amount in a larger skillet, you totally can; simply adjust the baking time. Spread the cookie dough so that it’s just a few inches from the edges.
• Bake at 350°F for 16-18 minutes. What you’re looking for is for the edges to look brown and crispy. The center will still be somewhat soft and slightly raw. Especially keep these visual cues in mind if you decide to use a different size pan. Allow to cook for 5-8 minutes in the pan (it will continue to cook some) before slicing and serving.