Nothing beats the warm, gooey comfort of a skillet cookie fresh from the oven. This 9-inch skillet cookie recipe is simple to make and yields a thick, chewy, and chocolatey dessert that’s perfect for sharing or indulging on your own. Its crispy edges and soft center make it a crowd-pleaser for parties, family dinners, or cozy nights in.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups (300 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (310 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270 g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or butter a 9-inch oven-safe skillet to prevent sticking and set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is creamy and well combined, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
- 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 just until combined. Do not overmix to keep the cookie tender.
- Fold in the chocolate chips using a spatula or wooden spoon, ensuring even distribution throughout the dough.
- Transfer the dough into the prepared 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 a toothpick inserted into the center comes out with moist crumbs. The center should look slightly soft but set.
- Remove from the oven and allow the skillet cookie to cool for 10 minutes before serving. This resting time helps the cookie set and makes it easier to slice if desired.
Tips
- Substitutions: You can swap semi-sweet chocolate chips for milk chocolate, dark chocolate, or add mix-ins like nuts or caramel bits for variety.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 15-20 seconds for a warm treat.
- Common mistakes: Avoid overbaking, which can dry out the cookie. Keep an eye on the edges; they should be golden but not burnt.
- Extra tip: For a softer center, slightly underbake and allow residual heat to finish setting after removing from the oven.
Serving Suggestions
Serve your skillet cookie warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert. It also pairs well with fresh berries or a dollop of whipped cream for a lighter touch. For a fun twist, cut into wedges and serve with a side of milk or coffee.
Variations
Experiment with different add-ins like chopped nuts, peanut butter chips, or even marshmallows for a s’mores-inspired version. You can also make a double chocolate skillet cookie by adding cocoa powder to the dough or mixing in white chocolate chips. For a healthier twist, substitute some of the butter with mashed bananas or applesauce, though this may slightly alter the texture.
Storage and Reheating
Leftover skillet cookie can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, microwave individual slices for 15-20 seconds until warm and gooey again. For a more evenly heated cookie, reheat the entire skillet in a 325°F (160°C) oven for about 10 minutes. Avoid microwaving for too long, as this can make the cookie rubbery or dry.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup the same. Ensure your chocolate chips are gluten-free as well. The texture may vary slightly, but it will still be delicious.
How do I know when the skillet cookie is done?
Look for golden edges and a slightly soft center. A toothpick inserted into the middle should come out with moist crumbs but not wet batter. Keep in mind that the cookie will continue to set as it cools.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it to room temperature for 10-15 minutes before transferring to the skillet and baking.
Is it okay to use salted butter?
Yes, but reduce the added salt slightly (perhaps to 1/4 teaspoon) since salted butter already contains salt. Adjust to taste if you prefer a less salty cookie.
Can I make this recipe in a different size skillet?
Absolutely. If using a larger skillet, increase the baking time slightly; if smaller, reduce it. For a 10-inch skillet, check for doneness at around 25 minutes, and for a 8-inch, start checking at 18 minutes.
How do I prevent the cookie from sticking to the skillet?
Make sure to grease the skillet thoroughly with butter or non-stick spray before adding the dough. You can also line the skillet with parchment paper for easy removal.
Can I freeze the baked skillet cookie?
Yes, wrap the cooled cookie tightly in plastic wrap and freeze for up to 2 months. To serve, thaw at room temperature or reheat in the oven at 300°F (150°C) for about 10 minutes.
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