Skillet cookie is best when baked in a heat-retentive cast iron pan. It’s a great time saver and perfect for keeping the cookie all soft and gooey even when out of the oven. Make sure to have spoons ready to dig in while it’s still warm.
This skillet cookie recipe used chocolate chips, but you can always replace part of it with nuts or use chunks of chopped chocolate instead. Baker and food photographer @oliveartisan on Instagram created had her own browned butter cookie recipe baked using Victoria’s 16.5cm cast iron skillet.
In the meantime, give skillet cookie baking a go using this recipe. Bake it until the sides are crisp and the centre still soft. It’s just better when slightly under baked and all gooey.
- 25cm to 30cm Cast iron skillet
- Stand mixer (with paddle attachment)
- Digital scale
- Mixing bowls
- Silicone spatula
- Cooling rack
- 180g butter plus extra for greasing
- 109g white sugar
- 223g brown sugar
- 1 pc whole egg
- 1 pc egg yolk
- 15ml vanilla extract
- 250g all-purpose flour
- 3g baking soda
- 3g salt
- 255g chocolate chips
- Preheat the oven to 170C. Lightly grease the cast iron skillet with butter then set aside.
- Use the stand mixer to cream the butter and sugar together. Beat at medium to high speed until light and fluffy.
- While creaming, combine your whole egg, egg yolk, and vanilla extract in one bowl. Sift and mix your flour, baking soda, and salt in a separate bowl. Set both bowls aside.
- When your butter mixture is ready, switch to medium speed, then pour your egg and vanilla into the mixer and continue mixing until well combined.
- Turn your mixer speed to low and gradually add your flour into the mix. Stop mixing as soon as you no longer see any traces of raw flour in the mixture. Do not overmix.
- Use a spatula to fold in the chocolate chips into the dough.
- Press the cookie dough onto the prepared cast iron skillet.
- Bake your skillet cookie for 25 to 30 minutes or until the centre is set yet still slightly soft. Baking time will depend on the size of your skillet.
- When done, carefully place your baked skillet cookie on a cooling rack to cool. Enjoy as is or top it with vanilla ice cream while still warm.
- This recipe also works on 16.5cm or mini cast iron skillets. Divide the dough based on the size or depth of your skillet then freeze the rest, or simply cut the recipe by half. Make sure to adjust the baking time.
- If you prefer regular-sized treats, this recipe makes three dozen cookies at 30g each. Bake them on a tray at the same temperature for 10 to 12 minutes per batch, or longer if you want them crisp.
- Did you know that you can also bake pizza using a cast iron skillet? Check out this pizza with andouille sausage recipe from Victoria to learn how.