10 Inch Skillet Cookie Recipe for a Perfect Treat

A skillet cookie is a warm, gooey dessert that combines the best of a cookie and a brownie, baked directly in a cast-iron skillet for an irresistibly crispy edge and soft center. This 10-inch skillet cookie recipe is simple to make and perfect for sharing at gatherings or enjoying as a decadent treat. Its rich, buttery flavor and customizable toppings make it a crowd-pleaser that’s sure to satisfy any sweet tooth.

Ingredients

• 1 cup (226 grams) unsalted butter, softened
• 1 1/2 cups (300 grams) packed brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups (310 grams) all-purpose flour

1 teaspoon baking soda

• 1/2 teaspoon salt
• 1 1/2 cups (270 grams) semi-sweet chocolate chips

Optional toppings: chopped nuts, caramel sauce, sprinkles

Instructions

1. Preheat your oven to 350°F (175°C). Grease your 10-inch cast-iron skillet lightly with butter or non-stick spray to prevent sticking.
2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Add eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookie tough.
5. Fold in the chocolate chips evenly into the dough using a spatula or wooden spoon.
6. Transfer the dough to your prepared skillet and spread it out evenly with a spatula. For a more rustic look, you can leave the dough slightly mounded in the center.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs. Be careful not to overbake to keep the center gooey.
8. Remove from the oven and allow to cool slightly, about 10 minutes, before serving. For extra indulgence, add toppings like chopped nuts, caramel drizzle, or sprinkles while still warm.

Tips

• Use room temperature butter for easier creaming and a smoother dough.
• For a richer flavor, substitute dark chocolate chips or add chunks of your favorite chocolate bars.
• If you prefer a softer cookie, slightly underbake and let it sit for a few minutes after removal from the oven.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat in the microwave for 20-30 seconds for a warm treat.

Serving Suggestions

This skillet cookie is best served warm, straight from the oven or reheated. Pair it with a scoop of vanilla ice cream for a classic dessert or drizzle with caramel or chocolate sauce for extra decadence. It also makes a great centerpiece for sharing at parties or family gatherings.

Variations

Customize your skillet cookie with different mix-ins or toppings. Try adding chopped nuts like walnuts or pecans for crunch, swirl in peanut butter or caramel before baking, or sprinkle colorful sprinkles on top for a festive look. For a healthier twist, incorporate oats or use dark chocolate chips instead of semi-sweet.

Storage and Reheating

Leftover skillet cookie can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. To reheat, microwave individual slices for 20-30 seconds until warm, or reheat the whole skillet in the oven at 350°F (175°C) for about 10 minutes. Reheating enhances the gooey texture and brings back the fresh-from-the-oven flavor.

Frequently Asked Questions

Can I use a different size skillet?

Yes, but keep in mind that a different size skillet will affect baking time. A smaller skillet will require less time, while a larger one may need a few extra minutes. For best results, stick to the 10-inch skillet or adjust baking time accordingly.

Is this recipe gluten-free?

This recipe contains all-purpose flour, so it is not gluten-free. To make it gluten-free, substitute with a gluten-free flour blend and ensure your chocolate chips are gluten-free.

Can I make this cookie ahead of time?

Yes, you can prepare the dough in advance, cover it tightly, and refrigerate for up to 24 hours before baking. This allows the flavors to meld and makes for quick assembly when ready to bake.

What if I want a thicker or thinner cookie?

To make a thicker cookie, use less dough or press it down less in the skillet before baking. For a thinner, crispier cookie, spread the dough more evenly and bake for an extra 2-3 minutes, keeping a close eye to prevent burning.

Can I add nuts or other mix-ins?

Absolutely! Fold in chopped nuts, dried fruit, or candy pieces into the dough before baking. Just be mindful that added ingredients may slightly alter baking time and texture.

How do I prevent the cookie from sticking to the skillet?

Lightly grease the skillet with butter or non-stick spray before adding the dough. Alternatively, you can line the skillet with parchment paper for easy removal and cleanup.

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