Skillet Chocolate-Chip Cookie
Skillet Chocolate-Chip Cookie Erin McDowell

Say hello to our big/little friend: the skillet chocolate-chip cookie. You don’t need a mixer to make him (God bless pre-melted butter), and you don’t even need to dirty a cookie sheet in the process. All you need is one oven-safe skillet--and, of course, a tall glass of milk on the side.

Makes one 10-inch cookie
Start to Finish: 1 hour


3 cups all-purpose flour

1¼ teaspoons baking soda

1½ teaspoons salt

¾ cup (1½ sticks) butter, melted and cooled slightly

1¼ cups brown sugar

1 cup sugar

3 eggs

2 teaspoons vanilla extract

2½ cups chocolate chips


1. Preheat the oven to 350°. Grease a 10-inch oven-safe skillet with butter

2. In a large bowl, whisk the flour with the baking soda and salt. Set aside.

3. In another large bowl, mix the butter with the brown sugar and sugar until well combined (the sugar should look slightly dissolved). Add the eggs one at a time, mixing until well combined before adding the next egg and the vanilla extract.

4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

5. Press the dough into the prepared skillet and bake until golden brown and baked through, 30 to 40 minutes. Let cool 15 minutes before cutting and serving.

Finishing Touches

It's the details that count! Try these tips

  • This recipe is perfect for a 10-inch skillet, but alterations can be made. For a 12-inch skillet, reduce the baking time to 20 to 25 minutes. For an 8-inch skillet, remove 1 cup of cookie dough from the mixture (you can use it to make regular drop cookies) and bake in the skillet for 20 to 25 minutes.

  • For ombré cookies, try a combo of chips in dark, milk and white chocolate.

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