Skillet Chocolate Chip Cookie

A Skillet Chocolate Chip Cookie is the ultimate quick dessert when you want warm, gooey comfort without fuss. Baked right in the pan, this giant cookie delivers crisp edges, a soft center, and melty pools of chocolate—all in under 30 minutes. It’s the perfect treat for last-minute cravings, movie nights, or impressing guests with practically zero effort. If you love classic chocolate chip cookies but want something even more indulgent, this is the recipe that checks every box.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & easy: No chilling, no shaping—just mix, spread, and bake.
• Simple ingredients: Everything is pantry-friendly and uses everyday staples.
• Crowd-pleasing: Perfect for sharing straight from the skillet.
• Incredible texture: Crisp edges with a soft, gooey center loaded with chocolate.
• Next-level flavor: Toasty walnuts, rich brown sugar, and melted butter create unbeatable depth.

This version stands out because the dough comes together in minutes, and baking it in a skillet gives it that signature cookie-meets-brownie texture everyone loves.

Ingredients Needed

For the Cookie Base

• 8 tbsp (113 g) unsalted butter, room temperature – soft for easy mixing
• ½ cup (110 g) packed dark brown sugar – adds moisture + caramel notes
• ½ cup (100 g) granulated sugar – balances sweetness
• 1 large egg, room temperature – helps create a tender crumb
• 1 tbsp vanilla extract – boosts aroma

Dry Ingredients

• 1½ cups (192 g) all-purpose flour
• ¾ tsp baking soda – gives lift
• ¾ tsp kosher salt (such as Diamond Crystal)

Mix-ins

• 1 cup (140 g) chopped semi-sweet chocolate – melts beautifully
• 1 cup (96 g) walnut halves or pieces – adds crunch and richness

How to Make Skillet Chocolate Chip Cookie

Step 1: Prepare the Oven & Mix the Wet Ingredients

Preheat your oven to 350°F (180°C).
In a large mixing bowl, use a wooden spoon or an electric mixer on medium speed to beat the butter, brown sugar, and granulated sugar until the mixture looks creamy and slightly fluffy—about 1 minute. This step helps create a soft texture. Add the egg and vanilla, mixing again until fully incorporated.

Step 2: Add Dry Ingredients & Fold in Mix-ins

Sprinkle the flour, baking soda, and salt over the wet mixture. Stir just until the dry ingredients disappear—overmixing makes the cookie tough. Gently fold in the chocolate and walnuts, distributing them evenly throughout the dough.

Step 3: Spread & Bake

Press the dough into a 12-inch oven-safe skillet, smoothing it into an even, thin layer.
Bake for 20–22 minutes, or until the edges turn golden and the center is still slightly soft—it will continue to set as it cools.
Let the cookie rest for at least 5 minutes before slicing. Enjoy warm or at room temperature.
Leftovers can be kept well wrapped at room temperature for up to 3 days.

Serving and Storage Tips

• Serve warm with vanilla ice cream, a drizzle of caramel, or a sprinkle of sea salt.
• For clean slices, let it cool 10–15 minutes before cutting.
• Reheat leftovers in the skillet or microwave in 10–15 second bursts.
• Store tightly wrapped at room temperature for 2–3 days.
• Avoid refrigerating—it dries out the cookie.

Helpful Notes

• Swap walnuts for pecans, hazelnuts, or leave them out entirely.
• For extra gooey texture, slightly underbake the center.
• Use chopped chocolate instead of chips to create bigger molten pools.
• If your skillet is smaller than 12 inches, bake a bit longer and reduce oven temp by 10–15 degrees to prevent overbrowning.

Conclusion

This Skillet Chocolate Chip Cookie is everything you want in a dessert: effortless, comforting, and irresistibly delicious. With its perfectly chewy center, crisp edges, and rich chocolatey flavor, it’s guaranteed to become a favorite. Whether you’re hosting friends or satisfying a late-night craving, this one-pan recipe always impresses.
If you give it a try, leave a comment and a star rating—your feedback helps others discover the recipe!
Don’t forget to share your skillet cookie on Pinterest or Facebook.
What mix-ins will you add next time—more chocolate, different nuts, or maybe caramel?

Frequently Asked Questions (FAQ)

Can I use a smaller skillet?

Yes. Use a 10-inch skillet and bake a few minutes longer. The cookie will be slightly thicker.

How can I make this recipe gluten-free?

Swap the flour for a 1:1 gluten-free baking blend. Choose a brand that includes xanthan gum for best texture.

Can I replace the walnuts?

Absolutely—try pecans, almonds, or omit nuts entirely.

How do I know when the cookie is done?

The edges should be golden, and the center should look a bit soft—it firms up as it cools.

Is this recipe freezer-friendly?

Yes! You can freeze either raw dough (pressed into a skillet and tightly wrapped) or baked cookie slices. Freeze up to 2 months.

Can I use chocolate chips instead of chopped chocolate?

Yes, but chopped chocolate melts into larger puddles and gives a bakery-style texture.