If you’re craving a warm, gooey cookie baked fresh in a charming 6-inch skillet, this recipe is your go-to. It’s quick to make, customizable with your favorite mix-ins, and perfect for sharing or indulging solo. The skillet creates a delightful crust and a soft, chewy center, making each bite irresistibly delicious.
Ingredients
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (135g) chocolate chips or chunks
- Optional: ½ cup chopped nuts (walnuts, pecans, etc.)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your 6-inch skillet with butter or non-stick spray to prevent sticking and help achieve a golden crust.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the creamed butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed or folding until just combined. Avoid overmixing to keep the cookie tender.
- Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
- Transfer the cookie dough into the prepared 6-inch skillet, spreading it out evenly with a spatula or the back of a spoon.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center looks set but still soft. The top should be slightly cracked but moist.
- Remove from the oven and let cool in the skillet for about 5 minutes. Serve warm directly from the skillet for the best gooey texture, or transfer to a plate if preferred.
Tips
- For a chewier cookie, underbake by a minute or two; for a crispier edge, bake a bit longer. Keep an eye on the edges during baking.
- If you don’t have chocolate chips, chop up a chocolate bar or use chocolate chunks for a more rustic look and richer flavor.
- To customize, try adding white chocolate, peanut butter chips, or dried fruit for extra flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat briefly in the microwave for a warm treat.
Serving Suggestions
Serve your skillet cookie warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert. You can also accompany it with fresh berries or a dollop of whipped cream for a lighter touch. It makes a great centerpiece for a small gathering or a cozy night in.
Variations
Experiment with different mix-ins like chopped nuts, dried fruit, or candy pieces to create your signature skillet cookie. You can also make a double chocolate version by adding cocoa powder to the dough or swirl in peanut butter for a peanut butter-chocolate combo. For a healthier twist, substitute whole wheat flour and reduce the sugar slightly, though it may affect the texture.
Storage and Reheating
Leftover skillet cookie can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, microwave individual slices for about 15-20 seconds until warm and gooey again. For best results, reheat in short bursts to prevent overcooking.
Frequently Asked Questions
Can I make this cookie gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it contains xanthan gum or add a teaspoon to help with structure. The texture may vary slightly, but it will still be delicious.
How do I know when the cookie is done?
The edges should be golden brown, and the center should look slightly moist but not raw. A toothpick inserted in the center should come out with moist crumbs, not wet batter. Keep in mind that the cookie will continue to set as it cools.
Can I freeze the cookie dough?
Absolutely. Wrap the prepared dough tightly in plastic wrap and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then proceed with baking as directed. You may need to add a minute or two to the baking time.
Is it possible to make this recipe dairy-free?
Yes, replace the butter with dairy-free margarine or coconut oil. Use dairy-free chocolate chips and ensure the vanilla extract is alcohol-based or labeled dairy-free. The texture remains similar, but flavor nuances may vary slightly.
Can I use a different size skillet?
Using a larger skillet will result in a thinner cookie that bakes faster, while a smaller one will make it thicker and may require a longer baking time. Adjust baking times accordingly and keep an eye on the edges to prevent overbaking.
Enjoy baking your perfect 6-inch skillet cookie — a simple, customizable dessert that hits all the right notes of comfort and indulgence!
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