Skillet Cookies

Best skillet cookie recipeHere’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.

Best skillet cookie recipe 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.

How to make a skillet cookieSkillet 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.

Homemade skillet cookie (click through for recipe)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.

Homemade skillet cookie (click through for recipe) 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

Skillet Cookie

Servings 4

Ingredients

  • 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

Instructions

  1. 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).
  2. 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.
  3. 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.

Credits // Author: Emma Chapman, Photography by: Emma Chapman and Sarah Rhodes. Photos edited using Color Pop from the Signature Collection

    • No. While they are both leavening agents they work differently. When a recipe calls for baking powder or baking soda it is best to the use the one called for.

  • Love skillet cookies. Nothing better than a warm one with ice cream on top. Yum, yum!

  • I made these last night. They were so easy & very yummy!

  • You can get smells out with a “pancake.” Mix flour and water, or use actual pancake mix. Make sure the batter covers the entire bottom of the pan. Cook until top is pretty dry and discard–or feed to the dog. This will get rid of fishy smells, onion or anything. Wipe out with a paper towel, grease lightly and you’re ready to go.

  • This looks so delicious it’s sinful, haha. Really want to make this now.

  • I’m thinking you just slap this on the table with a pile of spoons and go to town. Beautiful!

  • Since cast irons are kept oiled, often all you need to do is wipe it out with a dry paper towel, most debris comes straight out.

  • This look sooo damn delicious! This is so ingenious! I’d never think of this myself!

  • There is a restaurant in northern utah that has these on their menu and they are so so good. Skillet + Cookie = skookie 🙂

  • Oh my gosh this is glorious to look at! You girls are not helping my ‘diet’ (I say that in the loosest terms as I love food to much to diet)
    one for this Saturday night I think! 🙂 x

  • This looks goooooddddd.

    Kindness is the best accessory,
    Rebecca

  • looks so great!! I know what my weekend project will be(:
    http://wethinkthereforewecreate.blogspot.com

  • Okay, I saw this post yesterday and immediately made a skillet cookie last night. It was so delicious! As are all your recipes. Thanks for keeping me inspired!

  • mmmm, this looks to die for! A local restaurant makes something like this and calls them pizookies 🙂

  • These look so good, might try making some after doing all of these assignments I have!

    http://laurenslittleblogs.blogspot.co.uk/

    xx

  • yum! gotta try this.

    also, cast iron skillets are country to me, too. I’m from KY, thus explaining that !

  • I’ve never heard of skillet cookies before, but count me in! They’re cute and they look delicious (crispy edges and gooey center: yes!). I can’t wait to try this out!

    xoxo
    Taylor

  • My friend’s mom makes these. Our clever name is pizookies [pizza + cookie, get it? get it?]. She would pull it out, dump an entire carton of ice cream on it and we would go at it like savages. SO GOOD.

  • what a cool idea! this sounds so delish!

    xxoo,
    nikki

    www.dreaminneon.blogspot.com

  • Did you really mean to say “makes 2 small cookies”?! That is cracking me up. It’s a great idea. Of course I love cooking in my cast iron skillets, but what I really like is baking in them!

  • This is amazing! It’s like a more intense version of a dutch baby. Love it.

  • Yum! this look amazing… the hardest part has to be not eating that giant ball of cookie dough before you pop it in the oven though! 🙂 I don’t use my skillet much, but this seems like the perfect reason to pull that out of the back of the cupboard!

  • OH MY. These look to die for!! I can not wait to bake one of these up!

  • Oh my gosh! I can’t process how delicious this must be…I’m sort of salivating right now. I can’t wait to try!

  • These are a favorite around our house but we make ours in a round cake pan! We call it a pazookie and first tasted these at one of our favorite Arizona restaurants, Oregano’s! Delicious!

    charity
    www.lifeafterbaseball.net

  • We have a restaurant here in California called BJ’s Brewery and it makes a similar thing to this and its amazing! This though looks even better.
    xox Logan

    http://ourzeal.blogspot.com

  • Those are great advice!! Thank you so much. I think I’m ready for my first cast iron skillet 🙂 shoo hoo!

  • Skillet cookies are so, so heavenly. It’s dangerous, isn’t it?

    http://buildyourbliss.wordpress.com

  • I just recently purchased a skillet – oh the possibilities! This looks scrumptious.

    www.dancingthroughsunday.typepad.com

  • This looks sooooo delicious!!

    <3
    http://www.RitaMaesShop.etsy.com/
    (SHIPFREE1)

  • We LOVE making enormous cookies in a skillet. They feel much more special than a regular cookie. I’ll have to try this recipe, complete with ice cream scoops and the cherry 🙂 Mmmmmmmmm.

  • Wauw it looks delicious! I gotta try it someday 😉 Beautiful pictures by the way

    Emma
    www.thecasualcliche.blogspot.dk

  • I have a small pan just like this that has sat in my cupboard for years because I never know what to do with it. Problem Solved!!! Can’t wait to make these. Thanks!

  • I’ve never seen a cookie cooked in a pan…it looks immense 😀 Love it 🙂

  • Oh my goodness! This looks absolutely amazing! I’m going to have to buy a cast iron pan just so I can make this! xxx

  • I also use a sponge SPECIFICALLY for my cast iron, that way there’s no soap residue on my sponge and I can scrub off some stuff that cakes on the skillet. I like eating out my skillet too and cheese becomes caked on and I”m not into leaving left over food particles on it.

    Or do what my parents do on their cast iron griddle. Turn the stove on full blast and blacken the food particles till they become so cripsy that they pop off, rinse in the sink with cool water, and once the pan (or griddle in this case) is done cooling and there’s still particles on it, you can scrub with a specified sponge!

  • Yum! Do you think I could bake the whole thing on stove top? My oven went out this weekend. 😛 Maybe if I cover with lid and bake on low…like pineapple upside down…? 🙂

  • I have a quick question about baking with cast iron skillets. I already have a large cast iron skillet for my cooking needs, but recently I went and bought myself a smaller cast iron skillet to make cookies and other desserts. I’m curious, do you think it’s necessary to keep your savory and sweet skillets separate? I’m worried that my desserts will have undertones of garlic and onion if I use my cooking skillet! Thanks in advance for sharing your thoughts (& the cookie up there looks delish!)

  • Yum! What’s not to love about a giant cookie!

  • I love the idea of using cast iron pans but I get nervous about cleaning them after use. apparently its recommended to simply give it a rinse vs. using a soap and sponge. Wouldn’t it attract little critters?
    How do you clean/keep yours, Emma?
    This recipe looks delish!!!

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