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Skillet Cookie

Servings 4


  • 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


  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.