Sharing a dreamy skillet cookie today that is so delicious with brown butter and chocolate chunks! Crispy on the edges, gooey soft in the middle.
An Easy Skillet Cookie Recipe!
If you haven’t made a skillet cookie before, you are in for the ultimate treat. Top it with vanilla ice cream and share with some friends! Makes the perfect dessert for any occasion!
Be sure to try my BEST Brown Butter Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- salted butter– For most of my recipes I use salted butter. Unsalted works too.
- dark brown sugar– Dark brown sugar has more molasses added which makes it darker in color.
- granulated sugar– This fine white sugar adds sweetness to the cookie.
- large egg– For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– Use pure vanilla extract for best tasting results.
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- baking soda– Baking soda helps the cookies rise during baking.
- kosher salt- Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- chocolate chunks– I use the milk chocolate block from Trader Joe’s if you can find them.
- good vanilla ice cream– Use a good quality vanilla ice cream for best results.
How To Make a Skillet Cookie
- Place butter into small saucepan over medium heat, swirling and bubbling until browned. Watch it carefully, will take 7-10 minutes generally to get fully browned. Keep swirling every minute. When butter is deep golden brown, transfer to a heat proof bowl to cool for 15 minutes before making cookie dough. Make sure to scrape brown bits into bowl too.
- Preheat oven to 350 degrees F. and spray a 10-12 inch cast iron skillet lightly with cooking spray.
- Place browned butter, brown sugar and sugar into a large mixing bowl, stirring until well combined. Stir in egg and vanilla stirring until well combined. Slowly add flour, baking soda and salt, mixing until dough starts to form.
- Add chocolate chunks to combine.
- Transfer dough to cast iron skillet, pressing evenly, until golden brown and mostly baked through. Keep in mind, cookie will continue to cool in skillet when removed from oven. I take mine out at 18 minutes for a more gooey skillet cookie.
- Top with vanilla ice cream and either serve on individual plates, or enjoy together from the skillet.
How Do I Brown Butter?
I have a full tutorial you can read here: How To Brown Butter. Take a look and follow the instructions. With a little patience, you’ll be a pro at browning butter in no time at all!
Once you’ve mixed the brown butter and sugars, add the egg and vanilla. Brown butter will not mix like your normal softened butter, don’t be alarmed 🙂
Where Can I Buy Chocolate Chunks?
You have a few options when it comes to chocolate chunks. If you have a Trader Joe’s near by, they sell a giant milk chocolate block that is my favorite for cookies and other baking. If you can’t find that, you can use the XL Hershey’s Chocolate bars or sometimes in the baking isle, you can buy a bag of chocolate chunks.
The cookie dough is absolutely dreamy. Just wait until you sample a bite.
What Size Cast Iron Skillet Do I use?
You can use a 10-12 inch cast iron skillet for this skillet cookie recipe. If you go with a smaller skillet, bake time will be a little different than I have in the instructions. The thicker the cookie dough, the longer it will take to bake.
What If I Don’t Have A Cast Iron Skillet?
If you don’t have a cast iron skillet, you can use an 8×8 inch or 9×9 inch baking dish. Bake time will be a little longer with this option as well. Most likely closer to 25 minutes.
When skillet cookie is done baking, place onto a trivet and tell your guests to be careful of the edges of the skillet, as it will be very hot. Top with vanilla ice cream and grab some spoons to dig in.
How To Serve Skillet Chocolate Chip Cookie
You can serve skillet cookies in the skillet and share with friends and family or spoon onto individual plates. Top with vanilla ice cream and enjoy!
How To Store Leftovers
Store any leftover cookie skillet without ice cream on top in an airtight container for up to 3 days. Warm up as needed.
Brown Butter Chocolate Chunk Skillet Cookie
Equipment
- cast iron skillet
- Oven
- saucepan
- mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- ice cream scoop for ice cream topping
Ingredients
- 1 stick butter salted
- 1/2 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chopped chocolate chunks I use the block chocolate from Trader Joe's to chop in my cookie recipes
Instructions
- Place butter into small saucepan over medium heat, swirling and bubbling until browned. Watch it carefully, will take 7-10 minutes generally to get fully browned. Keep swirling every minute. When butter is deep golden brown, transfer to a heat proof bowl to cool for 15 minutes before making cookie dough. Make sure to scrape brown bits into bowl too.
- Preheat oven to 350 degrees F. and spray a 10-12 inch cast iron skillet lightly with cooking spray.
- Place browned butter, brown sugar and sugar into a large mixing bowl, stirring until well combined. Stir in egg and vanilla stirring until well combined. Slowly add flour, baking soda and salt, mixing until dough starts to form. Add chocolate chunks to combine. Transfer dough to cast iron skillet, pressing evenly. Bake for 18-22 minutes, until golden brown and mostly baked through. Keep in mind, cookie will continue to cool in skillet when removed from oven. I take mine out at 18 minutes for a more gooey skillet cookie.
- Top with vanilla ice cream and either serve on individual plates, or enjoy together from the skillet.
Nutrition
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