This Cast Iron Skillet Cookie is pure heaven! Topped with vanilla ice cream or whipped cream and a drizzle of chocolate sauce, you have the perfect dessert.
I’ve always called this recipe a cookie skillet or a skillet cookie, but I learned not too long ago there’s a dessert called a pizookie. It turns out the pizookie highly resembles my cast iron skillet cookie.
No matter what you call it, this dessert is pure perfection.
I’m sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.
What I love most about this recipe is that it takes less time than traditional chocolate chips cookies. And it tastes way better than store-bought cookies.
If you’ve ever cooked with cast iron cookware, you already appreciate how evenly food cooks. It’s a versatile method that can go from the stove top straight to the oven. They also come in handy if you enjoy camping and cooking over an open fire.
I love the Lodge cast iron brand because it’s affordable and you can find it easily at most big box stores.
Not only is cast iron easy to clean but the pans last FOREVER if you take care of them. If you are new to cooking with cast iron, know that you shouldn’t use soap when washing these pans.
Also, you’ll want to season the pan before storing. Over time you won’t have to do this as often.
Show Me What I Need to Make a Cast Iron Cookie Skillet
Flour – for this recipe, we are using all-purpose
Baking powder and Baking Soda – these help the cookie dough to rise
Butter – be sure to use unsalted and make sure it’s softened a bit before mixing
Sugar – use granulated or coconut sugar; you can also swap out for a sugar substitute like Stevia or Swerve
Brown sugar – when measuring make sure it’s packed firmly
Eggs – we want these to be at room temperature
Chocolate chips – feel free to use your favorite – dark chocolate, milk chocolate, or semi-sweet
Can You Make A Cookie Skillet Without a Cast Iron Pan?
Technically yes, but it depends on what type of cookware you have. Since we are going to be baking the cookie in the skillet, your pan needs to be able to withstand oven heat and the handles cannot be coated.
This is where cast iron pans come in handy because they can be used on the stovetop and in the oven with no problem. If you are thinking about using a different type of pan I would suggest checking the manufacturer’s recommendations first.
Can You Make Individual Cookie Skillets?
Yes! Mix the batter just as the instructions list, then pour into mini cast iron skillets. Cooking time will be reduced because there is less batter in the pan, so you’ll want to keep a close eye on it.
Once the edges start crisping up you know they are done or close to it.
How To Serve
Well, this is a no-brainer, but our favorite way to serve is with a scoop of vanilla ice cream. Here are some other ideas.
- Chocolate sauce
- Hot Fudge
- Caramel topping
- Whipped cream
- Extra chocolate chips
- Peanut butter cups, chopped
More Easy Desserts You Will Love:
- S’mores Rice Krispie Treats
- Strawberry Shortcake Biscuits
- No-Bake Lemonade Pie
- Blueberry Boy Bait
- Glazed Cherry Pie Bars
- Mandarin Orange Jello Salad
Cast Iron Skillet Cookie
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, firmly packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips, semi-sweet, dark or milk
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
- In a large bowl, cream together butter and sugars, beating until light and fluffy.
- Beat in eggs, one at a time, until smooth. Add vanilla & mix in.
- Gradually add flour mixture to wet mixture, scraping down the sides of the bowl after each addition.
- Stir in chocolate chips, reserving a handful.
- Spread the dough evenly in a 10-inch cast iron skillet. Scatter the reserved chocolate chips on top.
- Bake about 25-30 minutes, until the center is cooked through and a toothpick inserted in the center comes out clean.
- Remove from the oven and cool slightly.
- Serve warm with vanilla ice cream and toppings if desired.
- Optional toppings: vanilla ice cream, whipped cream, chocolate syrup, hot fudge sauce or caramel syrup.
- Make individual desserts by using mini cast iron skillets.
- Optional toppings are not included in Nutritional Information.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.