Skillet Cookie To Share

If you haven’t had a cookie made in a cast iron skillet, then let this be your first taste! Cookie monsters around the globe covet a warm cookie fresh out of the oven, which is why this dessert is so divine. Simple to make and enough to share, a freshly baked cookie topped with creamy vanilla ice cream and drizzled with fudge will turn any frown upside down.

When I make skillet cookies, I love to make them in a mini cast iron skillet, around 6 inches in diameter. This costs about $6 dollars from World Market or around $10 on Amazon. The mini cast iron skillet also works great for frying single eggs or making a perfect sized omelet in the morning, so you’ll get plenty of use out of one if you make the investment. You can double the recipe if you have a regular sized cast iron skillet to make an even bigger cookie, but I like the minis because I’d rather have a fresh cookie than a leftover piece. You could also use a ramekin to bake your cookie(s) in.

Preheat your oven to 350°F, for starters.

You will need:

  • 1 cup chocolate chips or chopped up chocolate chunks

  • 7 tbsp butter, melted

  • 1/4 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 1 tbsp vanilla

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 egg

  • 3/4 cup flour

  • Dash of cinnamon

If you are doubling the recipe and making your cookie in a full size skillet, by all means do all the mixing in the skillet. If you are making minis like me, then combine ingredients in a sizeable mixing bowl and save yourself the mess of having batter all over the stove. I used my Kitchenaid mixer to combine all ingredients starting with the wet followed by the dry, and last of all adding the chocolate.

Spoon batter into your skillet or ramekin, being careful not to overfill. Bake in the oven for 10-15 minutes until golden. Serve right out of the oven! (Just don’t forget to put a trivet under your skillet when serving. It’s gonna be piping hot!)