Shareable desserts are the best kind of desserts! This giant chocolate chip skillet cookie is easy to make and ready in 30 minutes. It’s crisp on the edges, gooey in the center and best served warm with vanilla ice cream. Grab some spoons and let’s dig in!

skillet chocolate chip cookie with a slice taken out and three scoops of vanilla ice cream in the center.

Chocolate chip cookies are delicious no matter how you serve them. Be it cookie bars, ice cream sandwiches or baked directly in a skillet! Also known as a “pizookie,” this skillet chocolate chip cookie is a family favorite dessert. It’s great for sharing and better than any skillet cookie you’d order at a restaurant!

Why You’ll Love This Recipe

  • Easier than a batch of cookies! There is no chilling the dough or rolling it into balls. It’s all done in one batch too!
  • Perfect for sharing. Either cut it up into slices or take some spoons and dig right in. Whatever way you eat it, this cookie is the best shareable dessert!
  • The best texture. The beauty of the cast iron pan is that it makes the edges perfectly crispy while the center is soft and gooey.
  • Ready in 30 minutes. Just make the dough, press it into the pan and bake. Easy as that!
  • Tried-and-true recipe. I used my chewy chocolate chip cookie recipe that I have perfected over the years. It never fails!

Ingredient Notes

bowls of ingredients to make a skillet chocolate chip cookie.
  • Butter: Use unsalted butter that is melted and slightly cooled. It’s best to add the salt separately since different brands of salted butter have different amounts of salt added.
  • Brown sugar: For an extra chewy texture, use light brown sugar in combination with granulated.
  • Eggs: One egg and one egg yolk are used to help bind the ingredients. Make sure they are room temperature for easy mixing.
  • Chocolate chips: Use your favorite chocolate chips! I prefer Ghirardelli bittersweet.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Try different chips. Instead of semisweet, use peanut butter chips or white chocolate chips. You can also do a mix!

Add some mix-ins. Add 1/2 cup chopped nuts, such as peanuts or walnuts. Another option is some candy! Toffee bits, M&M’s or chopped Reese’s cups would taste delicious.

Make mini skillet cookies. This dough will fit into three 6-inch or six 4-inch skillets. Baking time will be shorter, about 10 to 15 minutes.

Use brown butter. This will add a toasty, nutty aroma to the cookie. Start with 14 tablespoons of unsalted butter (the water will evaporate and reduce to 12 Tablespoons or 3/4 cup). Brown the butter in a pan on the stove top. Cool slightly before using in the recipe.

photo collage demonstrating how to make a chocolate chip skillet cookie in a mixing bowl and cast iron skillet.
  1. Whisk together the dry ingredients—flour, baking soda and salt. Set aside.
  2. Beat the brown sugar, granulated sugar and melted butter until light in color. Add the egg, egg yolk and vanilla. Mix until combined.
  3. Add the dry ingredients to the wet ingredients. Mix just until combined. Stir in the chocolate chips.
  4. Transfer dough to a 10-inch cast iron skillet. Bake at 350℉ for 25 minutes or until golden.

Expert Tips

Use a kitchen scale to weigh ingredients. This is more accurate than using measuring cups. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).

Wash the skillet before adding the dough. It might sound obvious, but seasoned skillets may have residual flavors from the last dish. We wouldn’t want that making its way into this dessert. It’s also helpful to grease the pan with butter to ensure that the cookie doesn’t get stuck!

Don’t over-bake. For an extra gooey texture, bake until the edges are slightly firm, but the center is soft and slightly under-baked. The cookie will continue baking as it cools since the skillet retains heat.

slice of a chocolate chip skillet cookie on a plate with a scoop of vanilla ice cream and drizzle of caramel.

Make Ahead and Storage Tips

Make ahead the dough and store covered in the refrigerator for up to 48 hours. Bring to room temperature before pressing into the skillet and baking. You can also press it into the skillet ahead of time and bake the chilled dough for 25 to 30 minutes.

Store leftovers covered or in an airtight container at room temperature for up to 1 week.

Freeze dough for up to 3 months. You can also freeze baked cookie wedges for up to 3 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn.

Reheat skillet cookie in the oven at 325°F for about 5 minutes. Place aluminum foil over the cookie to prevent over-browning. You can also reheat the cookie in the microwave (I find that this makes a gooier texture).

Recipe FAQ

Do I need to preheat the cast iron pan?

Nope! Just put the dough directly in the pan and pop it in the preheated oven.

Why is my skillet cookie dry?

Most likely it was over-baked. It’s important to take the cookie out of the oven when the edges are set and starting to turn golden brown. Remember it will continue to bake as it cools.

What can I use instead of a cast iron skillet?

Any oven-safe skillet will work. The advantage of cast iron is that it makes the edges crispy!

Can I double the recipe?

Yes, this recipe can be doubled and baked in two pans.

two spoons holding bites in the center of a gooey chocolate chip skillet cookie with vanilla ice cream.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

two spoons holding bites in the center of a gooey chocolate chip skillet cookie with vanilla ice cream.

Get the Recipe: Chocolate Chip Skillet Cookie

This easy chocolate chip skillet cookie is the best dessert to share. It has crispy edges, a gooey center and takes only 30 minutes to make!
5 (9 ratings)


  • 2 ¼ cups (280 g) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (260 g) semisweet chocolate chips
  • Vanilla ice cream for serving


  • Preheat oven to 350℉. Lightly grease a 10-inch or 12-inch skillet with the butter wrapper or cooking spray. Set aside.
  • In a bowl, whisk together flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat melted butter, brown sugar and sugar on medium-high speed until light in color, about 2 minutes. Mix in egg, egg yolk, and vanilla until combined. Scrape down the sides and bottom of the bowl as necessary.
  • Add dry ingredients to wet ingredients and mix just until combined. Stir in chocolate chips by hand.
  • Transfer dough to skillet. Press it into the bottom in an even layer. Bake at 350℉ for 20 to 25 minutes or until golden. Do not over-bake (the cookie will continue baking in the hot skillet after it’s removed from the oven).
  • Cool for 15 minutes, then top with a scoop or two of vanilla ice cream. A drizzle of chocolate syrup, caramel sauce or sprinkle of sea salt are also good toppings!


Skillet size: If using a 10-inch pan, the dough will be thicker and will need 25 minutes baking time. For a 12-inch pan, bake for only 20 minutes.
Pans: Remember to wash your cast iron skillet before using to get rid of any remaining flavors from its previous use. If you don’t have a cast-iron pan, any oven-safe skillet will work.
Make ahead the dough and store covered in the refrigerator for up to 48 hours. The dough can remain in the bowl or be pressed into the skillet. If baking chilled dough, the cookie may need a few extra minutes in the oven.
Store leftovers in an airtight container at room temperature for up to 1 week.
Freeze dough or cookie slices for up to 3 months. Wrap in plastic wrap and store in the freezer.
Serving: 1slice, Calories: 431kcal, Carbohydrates: 56g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 204mg, Potassium: 188mg, Fiber: 2g, Sugar: 35g, Vitamin A: 407IU, Calcium: 40mg, Iron: 3mg

Share This: