I am LOVING all the great cast iron skillet recipe suggestions everyone is sharing on last week’s post. I am super excited to start using my cast iron skillet regularly! Many people mentioned making giant chocolate chip cookies in their skillet, so of course I had to give that a try ASAP. And the experiment was beyond successful.

Here’s what I love most about making a giant skillet cookie: you only dirty one dish! All the mixing and baking happens right in the skillet. Oh, and I also love that it is DELICIOUS.

I found the recipe on Tasty Kitchen, but if you have your own skillet cookie recipe or tips, please share! I want to perfect this delectable goodie!

Skillet Chocolate Chip Cookie
Adapted slightly from Tasty Kitchen
- 8 tablespoons butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Melt butter in 8-inch cast iron skillet over low heat. When butter is melted, stir in sugars with a spatula until well mixed. Remove from heat and let cool 5 minutes.

Stir in egg and vanilla with a fork. Mix well. (I was worried the pan and dough would be too hot for the egg, but they weren’t – no scrambled eggs to be seen!)

Using the spatula, stir in baking soda and salt, then stir in flour until well mixed.

Spread batter over surface of the skillet then sprinkle the chocolate chips evenly over the top. Fold chocolate chips into batter. By spreading the batter first you minimize chocolate chips hitting the pan and melting. It’s okay if a bit of this happens, but it does help to sprinkle the chocolate over the spread out dough and then mix the chips in.

Bake for about 20 minutes, until edges and top start to brown and center is set. (Took my oven 22 minutes.)

Best served warm and with ice cream!