Warm Chocolate Chip Skillet Cookie: Easy Dessert in 35 Minutes

The Kind of Cookie You Don’t Slice — You Scoop

There’s something about eating a cookie straight from a hot skillet that makes it feel special. Maybe it’s the golden edges, still sizzling when you pull it out of the oven. Or maybe it’s the warm center, full of gooey chocolate that stretches between bites. One thing’s certain — this is not your average cookie.

This recipe was born from those “let’s bake something, but I don’t want to do dishes” moments. It’s simple, quick, and honestly? Kind of magic.

warm chocolate chip skillet cookie ingredients

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Warm Chocolate Chip Skillet Cookie

This cast-iron chocolate chip skillet cookie is everything you want in a dessert: crispy on the outside, soft and gooey in the center, and easy to make in one pan. It’s the perfect treat to share — or not.

Course Dessert

Cuisine American

Keyword Lodge cast iron chocolate chip cookie, Mini skillet cookie, Small skillet cookie recipe, warm chocolate chip skillet cookie, Warm chocolate chip skillet cookie ingredients

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 420kcal

Cost 10

Equipment

• 10-inch cast iron skillet (or oven-safe pan)
• Hand mixer or stand mixer
• mixing bowl
• spatula
• Measuring cups and spoons
• Cooling rack (optional, but helpful)

Ingredients

• 1 cup 225g unsalted butter, softened
• ¾ cup 150g white sugar
• ¾ cup 165g brown sugar, packed
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 2¼ cups 280g all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ cups 270g semi-sweet chocolate chips
• Optional: ½ cup 60g chopped walnuts or pecans

Instructions

• Preheat the oven to 350°F (175°C). No need to grease the skillet — the dough has enough butter to do the work.
• Cream the butter and sugars together until fluffy and pale — about 2–3 minutes.
• Add the eggs and vanilla. Beat just until combined.
• Whisk the dry ingredients (flour, baking soda, salt) in a separate bowl.
• Add the dry mix to the wet. Stir until just combined. Don’t overmix.
• Fold in the chocolate chips (and nuts, if using).
• Press the dough into the skillet evenly, edge to edge.
• Bake for 18 to 22 minutes, depending on how gooey or firm you want the center.
• Cool for 5 minutes. Serve straight from the skillet with spoons or slice into wedges.

Notes

Gooey or cakey? Bake for 18 minutes if you want it molten in the center. Go to 22 for a firmer bite.

Sea salt finish: Sprinkle flaky salt on top right after baking for a sweet-salty hit.

Spice twist: Add ¼ tsp cinnamon or cardamom to the dough for depth.

Vegan option: Swap butter for coconut oil and eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Low-sugar version: Use dark chocolate chips and reduce sugar by ¼ cup without losing structure.

Nut-free tip: Skip the nuts and check chocolate chips for allergy-safe labeling.

Nutrition

Calories: 420kcal

Ingredient Deep Dive: Why Each One Matters

• Butter: Room-temp butter is key. Too cold and it won’t cream; too melted and your dough gets greasy. Butter gives both flavor and structure here.
• Brown Sugar vs. White Sugar: Brown sugar adds chewiness and a bit of moisture thanks to the molasses. White sugar gives you the crispy, caramelized edges.
• Eggs: Room temperature eggs incorporate better and help the cookie rise evenly.
• Chocolate Chips: Semi-sweet is classic, but you can swap for milk, dark, or even chopped chocolate bars for bigger melt pockets.
• Flour: Stick with all-purpose, or try ¼ cup almond flour for extra depth and nuttiness.

How to Serve It (and Make It Look Fancy)

Want to take this skillet cookie from “Netflix night” to “dinner party dessert”? Try these:

• Top with a scoop of vanilla bean ice cream and drizzle with warm caramel or ganache.
• Sprinkle edible flowers or crushed freeze-dried raspberries for color and elegance.
• Serve in slices with espresso or tawny port.
• Add a fresh mint sprig to the plate for a pop of green.

Customization Ideas

Feeling creative? This cookie plays well with extras:

• Add marshmallows + graham cracker chunks for a s’mores version.
• Stir in peanut butter chips or toffee bits.
• Mix 1 tsp espresso powder into the dough for mocha flavor.
• Swap in mini chips for more even chocolate distribution.

Troubleshooting: Skillet Cookie FAQs

Why is my cookie dry?
It was probably overbaked. Pull it once the edges look golden and the middle is just set.

Can I make the dough ahead?
Yes! Chill the dough up to 48 hours. Bring it to room temperature before baking.

What if I don’t have cast iron?
Use a glass or ceramic baking dish, but extend the bake time by 3–4 minutes. You won’t get the same crust, but it still works.

Can I make mini versions?
Absolutely. Divide the dough into ramekins or 6-inch skillets and bake for 12–14 minutes.

Cookie Chemistry (Why This Works)

• Creaming butter and sugar creates air pockets = soft texture.
• Brown sugar keeps moisture in while white sugar helps caramelize the edges.
• Baking soda reacts with the brown sugar for a light lift.
• Cast iron gives even heat and a crisp bottom crust that’s hard to beat.

Nutrition Info (1/6 of the skillet)

• Calories: ~420
• Fat: 20g
• Sugar: 35g
• Carbs: 48g
• Protein: 5g

Why I Keep Coming Back to This Cookie

This is the kind of recipe that elevates an ordinary day into something memorable. It is not about exotic ingredients or sophisticated procedures. It’s about passing a warm pan around the table, spooning from the center, and seeing everyone smile between mouthful.

Whether you’re making it for someone special or simply for yourself, it always tastes great.