Everyone loves a good chocolate chip cookie, but warm and straight out of the oven? Even better. This rich and gooey Skillet Cookie recipe takes it to the next level by baking in a cast iron skillet! Top with vanilla ice cream and your favorite toppings for the ultimate dessert.
There is nothing better than a warm and gooey chocolate chip cookie. But sometimes I don’t want to go through the whole process of chilling and scooping the dough. This recipe is quick and easy with no chilling required.
Tips for Baking a Pizzookie
Skillet Cookies, often called Pizookies, can be made in any size skillet. This recipe can be used for four small cookies or two large cookie in 10-inch pans.
But don’t let your eyes get the best of you, even small skillet cookies will feed a number of people. I have found some fun and easy tips when creating the perfect Pizookie that you will want to enjoy.
- There is no need to pull out a large stand mixer for this recipe unless you plan on doubling the batch, hand mix or use an electric mixer.
- Skillet Cookies are thin cookies baked in a cast iron skillet. Do not add too much dough into the skillet or you will have a cookie that is baked crispy on the outside and still doughy in the middle. Unless you are into that type of thing, in which case, we won’t judge!
- In a 6 inch skillet use about ½ cup plus a tablespoon of cookie dough if needed.
- Press dough using wet fingertips to spread out to edges of pan. Dough will be fairly thin, but will bake up.
- A hot chocolate chip cookie is ideal right out of the oven, so grab a friend and dive in. Every bite is delicious. However, it’s also delicious with a scoop of vanilla ice cream and a drizzle of chocolate and/or caramel sauce too.
- You can even add your favorite sprinkles, chocolate coated candy pieces, or even bits of your favorite candy bars too. There is no wrong way to eat a Pizookie!
- Cast iron holds heat well, so this cookie will stay warm for up to 30 minutes after baking.
How to Make a Skillet Cookie
- Unsalted Butter- Omit salt if using salted butter. I like being able to control the salt levels.
- Sugar– White granulated.
- Brown Sugar– The molasses in brown sugar is what sets chocolate chip cookies apart from sugar cookies.
- Eggs– A binder and also adds structure and richness.
- Vanilla Extract– also try using almond to switch things up a bit!
- Baking Soda– The primary leavener, makes sure yours is fresh to get maximum lift.
- Fine Sea Salt– For a clean aftertaste, use sea salt instead of iodized salt.
- Flour– all-purpose flour is best. If using self-rising, omit salt and baking soda.
- Chocolate Chips– Semi-sweet or milk chocolate are the traditional routes, but caramel chips or peanut butter chips are fabulous swaps.
- Make sure to soften the butter before making recipe and it’s also a good idea to allow eggs to sit out on the counter for an hour to reach room temperature. I find using room temperature ingredients helps to evenly bake. If the ingredients are too cold, it brings down the temp of the whole batter and can take longer to cook.
- In a bowl, combine the butter and granulated sugar until light and fluffy. Add the eggs and mix an additional 2-3 minutes. Add the brown sugar and vanilla and combine.
- In a separate bowl combine dry ingredients of flour, baking soda, and salt, whisking to evenly combine. You can also sift them together. Gradually add dry ingredients to wet ingredients until fully incorporated. Hand stir chocolate chips into dough.
- Press dough into greased pans.
- Baking times will vary on size of skillet used. For smaller 6-inch skillets, bake for 9 to 11 minutes, and for larger 10-inch skillets, cook for 10 to 12 minutes. Cooking times can also vary when too much dough is being cooked. For best results a thin layer of cookie in the skillet is sufficient.
- Usually you’d allow to cool, but these bad boys are best served hot. Be very careful to not burn yourself or let the little ones touch hot cast iron.
Skillet Cookie Topping Ideas
Topping a Chocolate Chip Skillet Cookie with fun treats, syrups, and so much more! This is a chocolate lovers paradise if you ask me. Here are a few of my favorites, however the possibilities are endless.
- Chocolate Chips
- M&M’s Candies
- Toffee Bits
- Peanut Butter Cups
- Chocolate Syrup
- Caramel Syrup
- Whipped Cream
- Chopped Candy Pieces
Storage and Reheating
Although a skillet cookie is best enjoyed hot and right out of the oven, you can save it if you have some leftover. Simply cut the cookie into slices and remove them from the skillet. You can store them in the refrigerator for a few days. This will obviously only work if there isn’t any ice cream on top.
To reheat them, just place the cookies on a microwave safe plate and put a moistened paper towel on top of the cookie. Heat for 15-20 seconds, and then top again with your favorite ice cream or toppings!
You can also prep these in advance. Simply make the cookie dough portion ahead of time and place in the refrigerator. Allow the dough to warm to room temperature before baking. Cookies are best baked fresh and enjoyed warm.
More easy cookie recipes:
Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!
- Preheat oven to 350°F. Spray 4 6-inch cast iron skillets or 2 10-inch skillets with cooking spray.
- In a large mixing bowl cream the softened butter and granulated sugar until light and fluffy. Add the vanilla and brown sugar and mix to combine ingredients.
- In a separate bowl whisk together the flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients until combined.
- Hand stir chocolate chips into mix.
- Divide dough into 4 equal sections. Using wet fingers, press dough into each pan.
- Bake for 9-11 minutes for 6-inch pans or 11-14 minutes for 10-inch pans, or until golden. Allow to cool for a couple minutes before serving. Cast iron skillet will be hot. Do not touch.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.