Chocolate Chip Skillet Cookie

Chocolate Chip giant cookie in a pan with melted vanilla ice cream on top

Chocolate Chip Skillet Cookie

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There’s something undeniably comforting about a warm, gooey skillet cookie straight from the oven. Whether you’re planning a cosy night in or looking for a perfect dessert to share with friends, this skillet cookie recipe is just what you need. It’s quick, easy to make, and the best way to satisfy your craving for “something sweet” after dinner.

What happens if you put cookie dough in a skillet?

When you put cookie dough in a skillet, you’re essentially making a giant cookie that will bake into a single, large dessert. The dough will spread out and fill the skillet as it bakes, resulting in a thick, gooey centre with a crispy outer edge. Skillet cookies are fun and ensure a gooey melted centre over baking smaller individual cookies.

How long should cookies rest in the skillet?

After removing the skillet cookie from the oven, it’s a good idea to let it rest for about 10-15 minutes before serving. This resting time allows the cookie to firm up slightly and become easier to slice and serve. However, if you can’t wait and want to enjoy it while it’s warm and gooey, you can cut into it after a few minutes.

What makes cookies stick to a skillet?

Similar to baking trays, cookies can stick to a skillet for various reasons:

• Insufficient greasing: If you haven’t properly greased the skillet with butter or cooking spray, the cookie might stick. In this recipe, since the butter is melted straight into the pan first, we’ve found you can get away with not greasing separately.

• Overbaking: Overbaking can cause it to dry out and stick to the pan.

How do you know when skillet cookies are done?

Sometimes it can be hard to tell when a cookie is done since you still want the middle to be soft and gooey. Here are some tips to help you figure it out:

• Golden edges: The edges of the skillet cookie should be golden brown and slightly crisp.

• Slight firmness: When you gently press the centre of the cookie, it should feel slightly firm but still have a soft and gooey centre.

• Pulling away from the edges: The cookie should start to pull away from the sides of the skillet as it bakes.

Remember that a skillet cookie will continue to set as it cools, so even if it seems slightly underdone when you take it out of the oven, it will firm up during the resting period.

What to do if you don’t have an ovenproof pan?

You’ll be pleased to know that you can still make this delicious cookie even if you don’t have a pan that also goes in the oven. Any ovenproof dish or baking tray would work. Make the cookie in a pan as instructed and then transfer the dough into a greased baking dish or baking tray and pop that in the oven. You should be mindful of cooking times. In a pan, it takes around 20 minutes but if your baking dish is smaller than a 9-inch skillet, this will create a thicker cookie which takes longer to bake. Bake for 5 minutes longer and check it, repeat until it is baked. Equally, if your baking dish/tray is bigger than a 9-inch skillet, it may take less time. Check at the 15 minute mark to see. The tips above will help you identify when it is baked as you don’t want it to come out of the oven totally cooked through as this means you lose the gooey nature of the cookie that everyone loves so much.

  • Author: margie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 18 1x


  • 2 cans Sweetened Condensed Milk (2 x 397g)
  • 220g Butter
  •  80g soft Brown Sugar
  • 1 1/2 teaspoon Vanilla Extract
  • 350g Plain Flour
  • 2 teaspoon Baking Powder
  • Pinch of sea salt
  • 200g dark chocolate, roughly chopped

You will need a 9 inch cast iron skillet – it’s all made in this one pan and cooked in it too, so minimal washing up!


  1. Preheat the oven to 180°C (350°F)
  2. Melt the butter in the skillet and pour in the condensed milk. Whisk together until well combined.
  3. Remove from the heat and stir in the brown sugar and vanilla extract.
  4. Add the flour and baking powder and then stir well to combine but don’t overmix.
  5. Allow to cool a little before adding the chopped chocolate. Stir gently to distribute.
  6. Bake for around 20 minutes or until the sides are set and the middle has the slightest wobble.
  7. Serve warm straight on the table with scoops of vanilla ice cream as a brilliant pudding or leave to cool before placing in the fridge where it will firm up but also become deliciously chewy and then you can cut it into bitesized pieces to enjoy.

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