Giant Cast Iron Skillet Cookie

I am going to tell you something and I need you to believe me: a giant cast iron skillet cookie is the single most impressive dessert you can make for the least amount of effort. I am talking about 10 minutes of actual prep, one bowl, no mixer required, and the result is this golden-edged, gooey-centered, chocolate chip masterpiece that comes to the table straight in the skillet with a mountain of vanilla ice cream melting into it. Everyone absolutely loses their mind every single time.

I have made this for birthday celebrations, girls’ nights, holiday dinners, and plain old Tuesday evenings when we needed something special. It never fails. The cast iron skillet is key because it retains heat so beautifully, giving you that perfectly crispy edge while the center stays thick and almost brownie-like in the most wonderful way.

Giant Cast Iron Skillet Cookie

A thick, gooey, golden-edged chocolate chip cookie baked right in your cast iron skillet and served warm with a scoop of vanilla ice cream. The ultimate crowd-pleasing dessert that takes 10 minutes to prep.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter softened
• 3/4 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 egg plus 1 egg yolk
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1.5 cups semi-sweet chocolate chips divided
• 1 pint vanilla ice cream for serving

Method

 

1. Preheat oven to 350 degrees F. Grease a 10-inch cast iron skillet with butter.
2. Beat butter and both sugars together until light and fluffy, about 2 minutes.
3. Mix in egg, egg yolk, and vanilla until combined.
4. Stir in flour, baking soda, and salt until just combined.
5. Fold in 1 cup of chocolate chips.
6. Press dough evenly into the prepared skillet. Scatter remaining chocolate chips on top.
7. Bake 22 to 25 minutes until edges are golden but center still looks slightly underdone.
8. Rest 5 minutes, then bring to the table straight in the skillet and serve with big scoops of vanilla ice cream.

Notes

Do not overbake. The center should look slightly underdone when you pull it out, it will continue cooking from the residual heat of the skillet. Let it rest 5 minutes before serving for the perfect gooey center.

The Secret to a Gooey Center

Underbake it slightly. I know, I know, it sounds wrong. But when you pull the skillet cookie out of the oven the center should still look a little underdone, almost like it needs another five minutes. It does not. The cast iron will keep cooking the center from residual heat while it rests, and by the time you are ready to scoop on the ice cream you will have the most perfect gooey center. If you bake it until it looks totally done in the oven, it will be overdone by the time you eat it. Trust the process.

Your Cast Iron Skillet Makes All the Difference

A good quality 10-inch cast iron skillet is what you need here, and if you do not already own one I genuinely cannot recommend getting one enough. They are incredibly affordable, last forever, and make so many things taste better. The heat retention is unmatched and it gives you those gorgeous caramelized golden edges that you just cannot replicate in a regular baking pan. I use mine constantly for everything from cornbread to searing steaks to this skillet cookie.

One more tip: use a mix of chocolate chip sizes if you can. A handful of mini chips blended with full-size chips means you get chocolate in every single bite. A sprinkle of flaky sea salt on top right when it comes out of the oven is also absolutely worth doing.

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How to Serve It

Bring it straight from the oven to the table in the skillet with a big spoon for scooping and let everyone help themselves with generous scoops of vanilla ice cream. It is a truly communal dessert and there is something so fun and cozy about everyone gathered around one big cookie. You can also add a drizzle of caramel sauce, some crushed pecans, or a zigzag of hot fudge if you want to make it even more of an occasion. However you serve it, do it while it is still warm and the ice cream is melting into all the gooey chocolate chip pockets. That is the magic moment. xo, Pam