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Chocolate Chip Cookie Skillet

Chocolate Chip Skillet Cookie

Warm and gooey chocolate chip cookie dessert, baked in a skillet pan. A delicious sharer dessert!
Course Dessert
Cuisine American
Keyword Cookies, Dessert
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 740kcal
Author thebakingexplorer


  • 1 Cast iron or enamel skillet pan 26cm


For the skillet cookie

  • 225 g Butter softened, unsalted
  • 200 g Light brown soft sugar
  • 50 g Caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 315 g Plain flour
  • 1 ¼ tsp Baking powder
  • ¾ tsp Salt
  • 250 g Chocolate chips

For the topping (optional)

  • 35 g Chocolate chips


  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4, grease a 26cm skillet pan with butter
  • Using a stand mixer with the paddle attachment, mix the butter and both sugars together until fluffy and paler in colour. This will take about 3 minutes
  • Add the egg and vanilla extract and mix in
  • Add the plain flour, baking powder and salt and mix them in, ony mix until just combined, be careful not to over mix
  • Add the chocolate chips and mix briefly, just to evenly distribute them
  • Using your hands, press the dough into the skillet pan until level
  • Bake for 25-30 minutes until lightly golden all over
  • Cool for 10 minutes (just so you don't burn your mouth!) then serve immediately
  • Once fully cool, you can cover it or transfer it to an airtight container, and store it at room temperature for 3 days


  • Make sure your butter and egg are at room temperature before you start baking.
  • I highly recommend using light brown soft sugar, as it gives the skillet cookie wonderful flavour. If you can't get hold of it, you can use regular caster sugar, or even golden caster sugar would be good.
  • This skillet cookie is best made with plain flour (all purpose flour) and the added raising agents mentioned in the recipe. I wouldn't advise using self raising flour.
  • I used milk chocolate chips for this recipe, but you can use dark or white, or even a combination of two or three types.
  • If you don't have any chocolate chips, you can chop up a bar of chocolate instead.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
If you have a 23cm skillet pan:
  • 175g Butter, softened unsalted
  • 150g Light brown soft sugar
  • 45g Caster sugar
  • 1 Egg, large
  • 1 tsp Vanilla extract
  • 250g Plain flour
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 200g Chocolate chips
  • 30g Chocolate chips (for topping)
Bake for 25mins @ 160C Fan, serves 4 -6 people


Calories: 740kcal | Carbohydrates: 96g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 649mg | Potassium: 120mg | Fiber: 1g | Sugar: 54g | Vitamin A: 956IU | Calcium: 98mg | Iron: 3mg