Cooking a Cast Iron Chocolate Chip Cookie is just about the best way to end any meal. With just one hour of bake time, you’ll be loving every bite of this crazy good chocolate chip cookie recipe. Feel free to top with caramel sauce or pair with a giant scoop of vanilla ice cream. I can promise you that there’s no wrong way to eat this skillet cookie recipe. (affiliate links present)
Cast Iron Chocolate Chip Cookie Recipe
I like to use a 12 inch cast-iron cast iron skillet pan that is oven-safe because it’s just the right size. This makes a giant cookie that could literally be a pizza cookie – or as I like to call it, my Saturday night treat.
The kids are always begging me to cook up this cast iron chocolate chip cookie cake. I have to admit that I’m never upset when they do because I crave it just as much as they do. The combination of brown sugar and melted butter make the perfect pair, and I love the addition of the semi sweet chocolate chips. You can add in bigger chocolate chunks to these simple chocolate chip cookies.
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How to Make a Mini Cast Iron Skillet Cookie
Whatever you cut this in half to make it right for just 2-3 of you or larger, just make sure that you stir in the chocolate chips well so that they’re dispersed evenly throughout. Having a large bowl is vital so that the egg and vanilla mixture, along with the granulated sugar, fit and don’t spill over.
My other big baking tip for this skillet cookie recipe is that you need to use a wooden spoon when stirring in the chocolate. The last thing that you want to do is break up the chocolate chips or the chunks because they need to hold their shape and size.
Since the cookie dough is filling up such a big skillet, the chips need to be dispersed well throughout. If they’re too small, they won’t stand out, and you’ll miss out on that perfect flavor combination.
Let’s talk about toppings. As I mentioned earlier, you can change up the toppings easily. I love the idea of topping with caramel and sea salt or even adding some frosting on top as well. You can follow our Bisquick chocolate chip cookies recipe and just use that batter for a faster method.
Skillet Chocolate Chip Cookie Ingredients
- Brown sugar
- Sugar
- Salted butter at room temperature
- Egg
- Heavy cream
- Vanilla extract
- 2 c all purpose flour
- Baking soda and salt
- Milk chocolate chips or peanut butter chips
The kids tend to think that each slice of this skillet cookie should be decorated as they want it. Some days we do just that for fun! You can slice the cookie into “pizza slices” and have the kids decorate their own slice. Have options such as frosting, sprinkles, chocolate chips, and anything else that you think that they’d want.
How Long to Bake a Pizookie
Have you ever heard of a pizookie? Before this recipe, I hadn’t! It’s basically the combination of two words: pizza and cookie, and it’s made pretty much that way, too. I use our skillet as a type of “deep dish” cooking for the cookie dough, and it turns out perfectly every time. The kids get a kick out of the name and love the taste and flavor. You just bake for 45 minutes or so (slightly underbaked is best)
Pizookie might be a bit of a trendy word but for a dessert this good, it can go by whatever name you want it to. Served alongside our cast iron skillet chicken breast it makes for a yummy meal.
Giant Chocolate Chip Cookie Baked in a Cast Iron Skillet
The name says it all. This really is a giant cookie recipe. It’s big enough to feed a crowd which is when we usually make it. The kids love having this dessert to share with their friends, and I love that they love sharing it. I just have to remember to preheat the oven to 325 degrees about 25 minutes ahead of when they’re supposed to arrive so that it’s almost done and ready for them to nosh on when they walk in the door.
I’ve served this so many fun ways, too! You can put it into a pizza box and watch their shocked faces as they open it and see a cookie inside instead of a pizza. Or you can have this ready and waiting for them when they get home from school, too. Want a few other fun treats? You can make our Crockpot chocolate candy bites or chocolate crinkle cookies served warm too.
In the oven 13×9″ would be typical. You can bake a cookie in a cast iron skillet though if you want! We will show you how to do just that. It is sometimes called a pizookie and a fun way to serve it with ice cream on top.
Yes! You can use refrigerated cookie dough or homemade chocolate chip cookie dough in a frying pan instead of a 13×9″ flat version if you like. We will show you the temperature and bake time here.
How to save leftover cookies
You do not want them to dry out that is the most important thing to remember. The best way to do this is to use freezer bags and suck all the air out every time you take one out. You can also add a small half slice of bread into the baggie too. The moisture in the piece will keep your baked goods nice and moist for days. Most times you’ll only get 1 good day out of them. This way you’re fine at day 3 for the most part. I like freezer vs. sandwich bags because the walls are thicker to keep air out too.
Use your skillet first to make bacon wrapped salmon, wipe clean and then make one of these babies. Once you try this there will be no going back to store bought.
Cast Iron Chocolate Chip Cookie
Equipment
- 1 cast iron skillet 12 inch
- 1 Bowl
Ingredients
- 1 c brown sugar
- 1/2 c sugar
- 1/2 c butter, room temperature, salted
- 1 egg
- 3 tbsp heavy cream
- 1.5 tsp vanilla
- 2 c all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 8 oz chocolate chips
Instructions
- Preheat oven to 325 degrees F. Spray or brush 12" cast iron skillet with non stick cooking spray.
- In a mixing bowl cream the butter, brown sugar, heavy cream and sugar together. Then beat in the egg and vanilla until creamy.
- In a separate bowl whisk together dry ingredients and add into mixer slowly until well incorporated.
- Fold in chocolate chips keeping some on the side to put on top.
- Put dough into skillet and spread out evenly so it's the same layer all the way across. Top with remaining chips.
- Bake for 45-50 minutes or until top is golden brown. Allow to rest 10 minutes in the pan once removed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for dessert tonight. Topped with vanilla ice cream, it hit the spot. So easy to throw together and get in the oven.
Justine, just a heads up! The recipe doesn’t specifically say when to add the heavy cream. Obviously, the cream should go in along with the egg and vanilla, but the directions need clarity.
Thanks for the tip, will fix. Glad it was a hit