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Chocolate Chip Cookie Skillet – also called a Pizookie – gets baked in a skillet pan in the oven for a warm, gooey, and chocolatey dessert that no one can resist. This easy dessert is a family favorite, especially served warm from the skillet and topped with a scoop of vanilla bean ice cream. Let everyone dig in!

For more twists to the classic cookie recipe be sure and try my Giant Chocolate Chip Cookie Pizza, Cream Cheese Chocolate Chip Cookies, and these Perfect Chocolate Chip Cookies with a ‘trick’ to forming the dough balls for baking – trust me, it will change your life!

A skillet cookie with a piece taken out of it and a spoon in it.

This ooey-gooey skillet cookie is the perfect dessert! No need to scoop out individual cookies when you’re making this giant cookie skillet recipe.

Serve warm straight from the skillet with a giant scoop of ice cream on top, or cut it into wedges and serve individual slices topped with ice cream and hot fudge sauce and maybe some sprinkles and whipped cream for a extra yummy treat. 

It’s like your favorite chocolate chip cookie recipe in skillet form! So good you won’t be able to resist. Let’s learn how to make it with all my helpful tips and easy-to-follow recipe tutorial.

A skillet cookie topped with ice cream.
A piece of cookie topped with ice cream and chocolate sauce.
  1. Butter : Use salted butter or unsalted butter depending on preference. I prefer baking with salted butter so that’s what I always use even with the additional salt in the recipe. Make sure the butter is at room temperature before using to avoid those clumps of butter that are almost impossible to beat out of the butter + sugar mixture when creaming it. 
  2. Granulated Sugar
  3. Packed Light Brown Sugar : When a recipe calls for packed brown sugar it means that you really pack and press it into the measuring cup when measuring it out. When you dump it into the mixing bowl it should retain it’s shape and that’s how you know that it was packed correctly. 
  4. Large Eggs
  5. Vanilla Extract
  6. All-Purpose Flour
  7. Baking Soda
  8. Kosher Salt OR Sea Salt : I think either one works for cookie recipes. I normally use kosher salt in the cookie dough and then sprinkle some flaky salt on top of the cookies when they come out of the oven. 
  9. Chocolate Chips : Get creative here! Use semi-sweet, milk, dark, or white chocolate chips. Or try a mix of two different kinds – I love using semi-sweet chocolate chips + milk chocolate chips when I make cookies. You can also use chocolate chunks as well, your favorite candy bars chopped up, m&m’s, etc. 
Ingredients on a white background

Preheat the oven to 350 degrees F. Position the oven rack in the center. Prepare a 10-inch cast iron skillet (or a 12 inch cast-iron skillet) and spray with cooking spray. Set aside. 

In a large bowl using an electric hand mixer, or a stand mixer with the paddle attachment, cream together the butter, sugar, and brown sugar until it’s light and fluffy. About 2 minutes. Start on low speed and increase speed as needed to get it nice and fluffy. 

Add in the eggs and vanilla extract. Mix on low speed just until combined. 

Process images

In a small separate bowl, whisk together the dry ingredients; flour, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix on low speed (increase speed as needed) just until combined and no flour streaks remain in the dough. 

Process images

Mix in the chocolate chips until combined thoroughly. 

Process images

Transfer the chocolate chip cookie dough to the prepared skillet and spread it out evenly. Bake for 25-35 minutes, or until the edges are golden brown and the center is slightly gooey but not raw & jiggly. 

Process images

Remove the skillet from the oven and let it cool for 10- 15 minutes before serving it warm. If wanted, sprinkle some flaky sea salt over top the whole thing for a sweet & salty treat. You can also let it cool completely to room temperature before eating and serving. Eat it straight from the skillet or cut it into wedges. Eat it plain, top with a scoop of vanilla ice cream, and drizzle some chocolate syrup or caramel sauce over top. 

Process images
Process images
Process images

How To Store Leftover Pizookie

Make sure that the cookie skillet has cooled to room temperature before storing leftovers, inside an airtight container, at room temperature for up to 3-4 days. Reheat leftovers in the microwave for a warm and gooey treat to enjoy with ice cream.

Skillet with ice cream on top of the cookie.

Recipe FAQ’s

Can I Add Nuts?

Yes! In fact, I think the addition of chopped nuts makes this giant warm cookie even better. Add 1 cup of chopped walnuts or pecans in with the chocolate chips and stir together until combined. 

To make this job not so sticky, try using the butter wrapper or a piece of parchment paper to press the cookie dough evenly into the skillet pan. I have found that using a plastic spoon to spread the dough out usually helps too. As always, you could light spray your clean hands with cooking spray to help prevent sticking when spreading the dough out. 

How Do I Know When It’s Done Baking?

There are many things to look for. Depending on the size of the skillet you are using (10-inch or 12-inch) will determine how long it cooks for. A smaller 10″ skillet pan will take slightly longer to bake because the cookie will be thicker. Look for the edges of the cookie to be golden brown and the center to look mostly cooked but maybe still slightly gooey and undercooked. There should not be any wet and raw dough that is jiggly in the center of the cookie – that means it’s not cooked and needs to cook longer. The ‘toothpick test’ is always the best way to tell if the dough in the center is raw or slightly undercooked. If the top of the cookie is getting too browned for your liking, simply lay a piece of foil over top the skillet during the final minutes of the bake time. 

I use this Baker’s Skillet 10.25 Inch cast iron skillet for this recipe. It’s preseasoned and ready to use straight from the box. 

Skillet cookie with chocolate chips
Skillet cookie with chocolate chips
A skillet cookie topped with ice cream.
Together As Family Logo

Chocolate Chip Cookie Skillet


Author Jessica – Together as Family
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10
Chocolate Chip Cookie Skillet – also called a Pizookie – gets baked in a skillet pan in the oven for a warm, gooey, and chocolatey dessert that no one can resist. This easy dessert is a family favorite, especially served warm from the skillet and topped with a scoop of vanilla bean ice cream. Let everyone dig in!

Ingredients
  

  • 1 cup (2 sticks) butter room temperature
  • 1 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs whisked
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt OR sea salt
  • 2 cups chocolate chips (chunks, milk, semi-sweet, or dark)

Instructions

  • Preheat the oven to 350℉. Position the oven rack in the center. Prepare a 10-inch cast iron skillet (or a 12-inch) and spray with cooking spray. Set aside. 
  • In a large bowl using an electric hand mixer, or a stand mixer with the paddle attachment, cream together the butter, sugar, and brown sugar until it's light and fluffy. About 2 minutes.
    * Start on low speed and increase speed as needed to get it nice and fluffy. 
    1 cup (2 sticks) butter, 1 cup granulated sugar, 2/3 cup packed light brown sugar
  • Add in the whisked eggs and vanilla extract. Mix on low speed just until combined. 
    * Whisk Eggs : Crack eggs into a bowl and stir with a fork quickly to mix before adding it into the mixing bowl.
    2 large eggs, 2 teaspoons vanilla extract
  • In a small separate bowl, whisk together the dry ingredients; flour, baking soda, and salt.
    3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt OR sea salt
  • Add the dry ingredients into the wet ingredients and mix on low speed (increase speed as needed) just until combined and no flour streaks remain in the dough. 
  • Mix in the chocolate chips until combined thoroughly. 
    * If wanted, reserve about 1/4 cup of the chocolate chips to sprinkle over top the skillet cookie before baking.
    2 cups chocolate chips
  • Transfer the chocolate chip cookie dough to the prepared cast iron skillet and spread it out evenly. Bake for 25-35 minutes, or until the edges are golden brown and the center is slightly gooey but not raw & jiggly. 
  • Remove the skillet from the oven and let it cool for 10- 15 minutes before serving it warm.
    Serving Tips : If wanted, sprinkle some flaky sea salt over top the whole thing for a sweet & salty treat. You can also let it cool completely to room temperature before eating and serving. Eat it straight from the skillet or cut it into wedges. Eat it plain, top with a scoop of vanilla ice cream, and drizzle some chocolate syrup or caramel sauce over top. 

Nutrition

Calories: 636kcal | Carbohydrates: 88g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 422mg | Potassium: 81mg | Fiber: 2g | Sugar: 57g | Vitamin A: 726IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 2mg

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Recipe Rating




One Comment

  1. 5 stars
    Oh my goodness… this is absolutely delicious!!! We all loved it.