Guava Skillet Cookie Recipe

Prep and melt butter

Preheat the oven to 350°F (175°C). Place a 9-inch ovenproof skillet or cast-iron skillet on the stovetop over low heat and add the 6 tablespoons of unsalted butter. Allow butter to melt gently, swirling occasionally so it doesn't brown. Remove from heat once melted.

Cream sugars and egg

In a medium mixing bowl, whisk together 3 tablespoons granulated sugar and 6 tablespoons packed light brown sugar. Add the warm melted butter and whisk until mostly smooth. Whisk in 1 large egg and 1 teaspoon vanilla extract until fully incorporated and slightly glossy.

Combine dry ingredients

In a separate bowl, sift or whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon. Gradually add the dry ingredients to the wet mixture, folding with a spatula until a soft, slightly sticky cookie dough forms. Do not overmix; stop when flour is incorporated.

Assemble dough in skillet

Using a spatula or lightly floured hands, press about two-thirds of the dough evenly into the bottom and slightly up the sides of the prepared 9-inch skillet to create a base with a shallow rim. Reserve the remaining dough for topping. Smooth the surface so it will hold the guava filling evenly.

Bake base partially

Place the skillet in the preheated oven and bake the pressed cookie base for 10 minutes. The dough should be set at the edges but still slightly soft in the center — this prevents overbaking once the filling is added.

Make guava filling

While the base is parbaking, place 10 ounces of guava paste (or guava jam) in a small saucepan with 2 tablespoons water, 1 tablespoon granulated sugar, and 1 teaspoon fresh lime juice. Warm over low heat, stirring frequently, until the paste melts and the mixture is smooth and slightly glossy, about 5–7 minutes. If needed, add an extra teaspoon of water to loosen. Taste and add up to 1/4 teaspoon sea salt if desired to enhance flavor. Remove from heat.

Fill the skillet

Remove the partially baked cookie base from the oven. Spoon the warm guava filling into the center of the cookie base and spread it evenly, leaving a small border of cookie visible around the edges. The filling layer should be about 1/4-inch thick.

Top with remaining dough

Crumble or pinch the reserved one-third of cookie dough into small pieces and scatter them evenly over the guava layer. You can also gently flatten some pieces to cover more area; leave some guava exposed for visual appeal. Sprinkle 1 tablespoon coarse or turbinado sugar over the top for sparkle and a slight crunch (optional).

Final bake

Return the skillet to the oven and bake for an additional 12–16 minutes, until the cookie topping is golden brown and set and the guava filling is bubbling lightly at the edges. If the edges brown too quickly, tent the skillet loosely with foil for the last 5 minutes.

Cool and rest

Remove the skillet from the oven and transfer to a wire rack. Let the guava skillet cookie cool for at least 20 minutes so the filling sets and slices hold together. It will be easier to serve warm but not piping hot.

Serve

Scoop wedges directly from the skillet or run a knife around the edge then lift wedges out with a spatula. Serve warm topped with scoops of vanilla ice cream or a dollop of whipped cream if desired. Leftovers can be covered and stored at room temperature for up to 2 days or refrigerated for up to 4 days; rewarm gently before serving.