Cookie Skillet Recipe
Make Cookie Skillet Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Skillet Cookie Batter
To Finish & Serve
Method
Skillet Cookie Batter
- 1
Preheat and prepare skillet
Position an oven rack in the center and preheat the oven to 350°F (175°C). Use a 10- to 12-inch ovenproof skillet (cast-iron preferred). Lightly grease the skillet with about 1 teaspoon of butter or neutral oil and, if desired, dust with a tablespoon of flour or a light sprinkle of sugar to prevent sticking.
- 2
Cream butter and sugars
Place the 8 tablespoons (1 stick) of room-temperature unsalted butter in a medium mixing bowl. Add the light brown sugar and granulated sugar. Beat with a hand mixer (or whisk and elbow grease) until the mixture is fluffy and pale, about 1.5–2 minutes.
- 3
- 4
Mix dry ingredients
In a separate bowl whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.
- 5
Combine wet and dry
Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed (or folding with a spatula) until just combined. Do not overmix; stop when no streaks of flour remain.
- 6
Fold in mix-ins
Fold in 1 cup semisweet chocolate chips and, if using, 1/2 cup chopped nuts with a spatula until evenly distributed through the dough.
- 7
Transfer to skillet
Spoon the cookie dough into the prepared skillet and spread it evenly with an offset spatula or the back of a spoon. Smooth the surface and press a few extra chocolate chips onto the top for an attractive finish.
Bake and Serve
- 8
Bake
Place the skillet on a baking sheet (to catch any drips) and bake in the preheated 350°F (175°C) oven for 18–24 minutes. The cookie is done when the edges are set and golden-brown and the center is slightly soft but not raw; it will continue to firm as it cools. For a gooier center aim for 18–20 minutes, for a more set cookie aim for 22–24 minutes.
- 9
Cool briefly
Remove the skillet from the oven and allow the cookie to cool on a wire rack for 8–10 minutes. This resting time lets the cookie set and makes it easier to serve while still warm.
- 10
Finish and serve
If desired, sprinkle 1/4 teaspoon coarse sea salt over the top to enhance flavor and drizzle 2 tablespoons melted chocolate or caramel. Serve warm directly from the skillet with 2 scoops of vanilla ice cream. Use a large spoon to portion or cut wedges with a sharp knife.
- 11
Storage
Leftover cooled cookie can be covered tightly with plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently in a 300°F (150°C) oven for 5–7 minutes or microwave single portions for 12–20 seconds before serving with ice cream.