Skillet Cookie Recipe | Warm Dessert
There is something fundamentally joyous about a warm, freshly-baked cookie. But when that cookie is baked in a cast-iron skillet, emerging from the oven as a giant, shareable dessert with crispy, caramelised edges and a gloriously gooey centre, it becomes an event. We’re talking about a dessert that commands attention, that begs for scoops of ice cream to be dolloped on top, melting into delicious pools. This skillet cookie recipe transforms the humble cookie into a magnificent centrepiece.
This is my go-to recipe when I need something impressive that comes together in under an hour. It’s the kind of dessert that feels both rustic and ridiculously decadent at the same time. The secret, which we’ll dive into, is browning the butter. This one step elevates the entire dish, lending a deep, nutty, almost toffee-like flavour that you simply can’t get from melted butter alone. It’s a technique that turns a great cookie into an unforgettable one. It’s ideal for a cosy night in, a relaxed dinner with friends, or any time you fancy a truly special treat without hours of effort.
Unlike individual cookies, there’s no scooping or chilling required. The dough is made in one bowl and pressed directly into the skillet before baking. When it’s ready, we bring the entire skillet to the table and hand out spoons. It’s interactive, a little bit messy in the best possible way, and everyone always gets compliments. If you’ve never made a cast iron dessert before, this skillet cookie is the perfect place to start your journey.
Recipe Overview
This skillet cookie recipe delivers a dessert with an incredible texture profile: chewy, slightly crisp edges give way to a soft, melt-in-the-mouth middle, studded with generous chunks of dark chocolate. The browned butter provides a rich, nutty depth that complements the sweetness of the brown sugar and the vanilla. I’ve tested this with both milk and dark chocolate, and I find the slight bitterness of a good quality dark chocolate (around 70% cocoa) balances the sweetness beautifully.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Skillet Cookie Recipe
- Genuine Flavour: The browned butter isn’t just a fancy step; it creates a pronounced nutty, caramelised flavour that infuses every bite. Paired with dark brown sugar and a sprinkle of sea salt, the taste is deep and satisfying, not just sweet.
- Ready in Under 45 Minutes: From getting your ingredients out to pulling a bubbling, golden cookie from the oven, the whole process is wonderfully efficient. It’s a high-impact dessert with a low time commitment.
- Flexible Recipe: This cookie recipe is a fantastic base for customisation. You can swap the dark chocolate for milk or white chocolate chips, stir in a cup of toasted pecans or walnuts, or even add a handful of toffee bits for extra chewiness.
- Great for Sharing: It works beautifully for a family film night, a casual get-together with friends, or as a birthday treat instead of a traditional cake. Just add spoons and maybe a few candles!
- Family Tested: My family adores this, especially when we serve it warm with a big scoop of vanilla ice cream melting on top. It vanishes from the skillet in minutes every single time we make it.
Ingredients You’ll Need
For this skillet cookie, the quality of your ingredients really shines through, especially the butter and chocolate. I always use a good quality unsalted butter as it gives me complete control over the salt content. For the chocolate, I prefer chopping up a bar of dark chocolate over using chips, as the shards melt into lovely, uneven pockets of molten chocolate throughout the cookie.
- 170g unsalted butter
- 200g light brown soft sugar
- 50g caster sugar
- 1 large free-range egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 225g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 200g dark chocolate (70% cocoa), roughly chopped
- Flaky sea salt, for sprinkling (optional)
Sophia’s Tip: Don’t skip the extra egg yolk! It’s a small addition that makes a huge difference, creating a richer, chewier, and more tender cookie. It’s a simple trick for a more luxurious texture.
How to Make This Skillet Cookie
The process for this cast iron dessert is straightforward. The most important part is browning the butter correctly – watch it carefully as it can go from perfectly nutty to burnt very quickly. We’ll preheat the oven with the skillet inside, which helps to create those irresistibly crispy edges.
- Preheat and Prepare: Place a 10-inch (25cm) cast iron skillet into your oven and preheat it to 180°C (160°C fan). Getting the skillet hot first is key to a great crust.
- Brown the Butter: In a small, light-coloured saucepan, melt the 170g of unsalted butter over a medium heat. Continue to cook, swirling the pan occasionally, for about 5-8 minutes. The butter will foam, then the foam will subside, and you’ll see golden-brown specks forming at the bottom. It will smell intensely nutty. As soon as you see these specks, remove it from the heat and pour it into a large mixing bowl to stop the cooking process. Understanding the science behind this, often called the Maillard reaction, can really improve your baking.
- Mix the Wet Ingredients: Let the browned butter cool for a few minutes. Then, add the 200g of light brown sugar and 50g of caster sugar to the bowl and whisk until well combined. Add the egg, egg yolk, and 2 teaspoons of vanilla extract, and whisk vigorously until the mixture is smooth and slightly lightened in colour.
- Combine the Dry Ingredients: In a separate bowl, whisk together the 225g of plain flour, 1/2 teaspoon of bicarbonate of soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt.
- Make the Dough: Add the dry ingredients to the wet ingredients and fold them together with a spatula until just combined. Be careful not to overmix. I find that stopping when there are still a few streaks of flour is best.
- Add the Chocolate: Gently fold in the 200g of chopped dark chocolate, distributing it evenly throughout the dough.
- Bake the Skillet Cookie: Carefully remove the hot skillet from the oven. Add the cookie dough to the centre of the skillet and use your spatula to quickly spread it out to the edges in an even layer. Sprinkle the top with a little flaky sea salt, if using.
- Final Bake: Place the skillet back in the oven and bake for 20-25 minutes. The edges should be golden brown and set, but the centre should still look slightly underdone and soft. It will continue to cook in the hot skillet after you remove it.
- Rest and Serve: Let the skillet cookie cool on a wire rack for at least 15 minutes before serving. This allows the centre to set up properly. Serve warm, straight from the skillet, ideally with a scoop of vanilla ice cream.
Tips From My Kitchen
- Mind the Butter: Use a light-coloured pan to brown your butter. It allows you to see the colour change clearly, so you know exactly when to take it off the heat before it burns.
- The Secret Step: Don’t skip resting the cookie after baking. I learned that cutting into it too soon results in a soupy middle. That 15-minute rest is crucial for the centre to set into the perfect gooey, but not raw, texture.
- Make-Ahead: You can prepare the cookie dough up to 2 days in advance. Store it in an airtight container in the fridge. Just let it sit at room temperature for about 20-30 minutes before pressing it into the hot skillet to make it more pliable.
- Storage: If you have any leftovers (which is rare!), you can cover the cooled skillet with foil and store it at room temperature for up to 3 days. Reheat individual slices in the microwave for 15-20 seconds to get them warm and gooey again.
Equipment You’ll Need
You don’t need a lot of specialist equipment for this recipe, but a good skillet is essential.
- 10-inch (25cm) Cast Iron Skillet
- Large mixing bowl
- Small, light-coloured saucepan
- Whisk and a rubber spatula
Common Mistakes to Avoid
- Overbaking the Cookie: It’s tempting to leave it in until the centre looks fully cooked, but this is a mistake. The residual heat from the cast iron skillet will continue to bake the cookie after it’s out of the oven. Pull it out when the middle still looks soft for that perfect gooey texture.
- Using a Cold Skillet: Pressing the dough into a cold skillet will prevent the edges from getting that lovely crisp, caramelised finish. Preheating the skillet is a non-negotiable step for the best texture.
- Not Cooling the Browned Butter: If you add the sugars and eggs to piping hot butter, you risk scrambling the eggs. Let it cool for 5-10 minutes in the mixing bowl before proceeding. It should be warm, not hot.
Delicious Variations to Try
This cookie recipe is wonderfully adaptable. Here are a few variations we love:
- Biscoff and White Chocolate: Swap the dark chocolate for white chocolate chunks. After pressing the dough into the skillet, dollop a few tablespoons of Biscoff spread on top and gently swirl it in with a knife before baking. If you’re a Biscoff fan, you might also love my Biscoff Rice Krispie Treats.
- Nutty Chocolate Chunk: Add 100g of toasted and roughly chopped pecans or walnuts along with the chocolate for a lovely crunch and added flavour.
- Salted Caramel: Use a mix of milk chocolate and chopped soft caramel sweets. Drizzle with a good quality salted caramel sauce after baking for an extra decadent touch.
What to Serve With This Skillet Cookie
While this skillet cookie is a showstopper on its own, a few simple accompaniments can elevate it even further.
- Vanilla Bean Ice Cream: The classic pairing for a reason. The cool, creamy ice cream contrasts beautifully with the warm, gooey cookie.
- Fresh Cream or Crème Fraîche: A spoonful of double cream or tangy crème fraîche can cut through the richness of the cookie nicely.
- Coffee or Espresso: A freshly brewed coffee or a strong espresso is the ideal drink pairing, as its bitterness balances the cookie’s sweetness perfectly. It’s a wonderful way to end a meal, especially if you have some of my Biscoff Truffles on the side.
Frequently Asked Questions
Skillet Cookie Recipe
Ingredients
Method
- Preheat and Prepare: Place a 10-inch (25cm) cast iron skillet into your oven and preheat it to 180°C (160°C fan). Getting the skillet hot first is key to a great crust.
- Brown the Butter: In a small, light-coloured saucepan, melt the 170g of unsalted butter over a medium heat. Continue to cook, swirling the pan occasionally, for about 5-8 minutes. The butter will foam, then the foam will subside, and you'll see golden-brown specks forming at the bottom. It will smell intensely nutty. As soon as you see these specks, remove it from the heat and pour it into a large mixing bowl to stop the cooking process. Understanding the science behind this, often called the Maillard reaction, can really improve your baking.
- Mix the Wet Ingredients: Let the browned butter cool for a few minutes. Then, add the 200g of light brown sugar and 50g of caster sugar to the bowl and whisk until well combined. Add the egg, egg yolk, and 2 teaspoons of vanilla extract, and whisk vigorously until the mixture is smooth and slightly lightened in colour.
- Combine the Dry Ingredients: In a separate bowl, whisk together the 225g of plain flour, 1/2 teaspoon of bicarbonate of soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt.
- Make the Dough: Add the dry ingredients to the wet ingredients and fold them together with a spatula until just combined. Be careful not to overmix. I find that stopping when there are still a few streaks of flour is best.
- Add the Chocolate: Gently fold in the 200g of chopped dark chocolate, distributing it evenly throughout the dough.
- Bake the Skillet Cookie: Carefully remove the hot skillet from the oven. Add the cookie dough to the centre of the skillet and use your spatula to quickly spread it out to the edges in an even layer. Sprinkle the top with a little flaky sea salt, if using.
- Final Bake: Place the skillet back in the oven and bake for 20-25 minutes. The edges should be golden brown and set, but the centre should still look slightly underdone and soft. It will continue to cook in the hot skillet after you remove it.
- Rest and Serve: Let the skillet cookie cool on a wire rack for at least 15 minutes before serving. This allows the centre to set up properly. Serve warm, straight from the skillet, ideally with a scoop of vanilla ice cream.
Notes
I really hope you give this skillet cookie recipe a try. It’s one of those desserts that brings so much joy and is a genuine treat to make and share. There’s nothing quite like gathering around the table and digging into a warm, gooey cookie together. If you make it, please let me know how it turned out in the comments below – I love hearing about your kitchen adventures! Happy baking, Sophia.
