This cast iron skillet cookie is easy to make and perfect for sharing. It's made in a 10-inch cast iron skillet and filled with chocolate chips and chopped pecans.
You'll love making this cast iron skillet cookie to share with family and friends. It's easy to serve - slice into wedges and enjoy with a scoop of ice cream. This skillet cookie turns out soft and chewy, with a crunchy edge from the cast iron pan.
Or, decorate with buttercream frosting and turn this skillet cookie into a birthday cookie cake! Pipe on a birthday wish or decorative flowers.
I've filled this sweet, chewy cookie with chocolate chip and pecans, but this recipe is easy to customize with your favorite mix-ins.
Ingredients and substitutions
- Unsalted butter - The listed salt and butter can be substituted with salted butter if needed. Butter adds moisture and flavor to your cookie, so it shouldn't be substituted or reduced.
- Sugars - This recipe uses a combination of brown sugar and granulated sugar for best flavor and texture.
- Egg - Adds stability to your cookie.
- Vanilla extract - Adds depth of flavor to your cookie.
- All-purpose flour - Adds structure and stability to your cookie dough. I don't recommend making any substitutions, as I have not tested this recipe with other types of flour. If you have a different type of flour on hand, I recommend searching for a recipe that was developed for that type of flour.
- Baking soda - Helps your cookie rise in the oven. Cannot be substituted with baking soda, the two are not interchangeable.
- Salt - Enhances the flavor of your cookie.
- Semi-sweet baking chips - Can be substituted with your favorite baking chips, like white chocolate, milk chocolate, peanut butter, or butterscotch.
- Chopped pecans - Can be omitted or substituted with other chopped nuts, like walnuts.
What size skillet do I need?
For this recipe, you'll need a 10 inch cast iron skillet, like this Lodge cast iron skillet on Amazon. I have not tested this recipe with other sizes or styles of pans, so I cannot recommend alternatives at this time.
The great part about this recipe is that there is no need to chill your cookie dough. Simply spread the dough into your cast iron skillet and move it straight to the oven.
Serving your skillet cookie
This skillet cookie is best served warm, with a scoop of vanilla ice cream on top of each slice. It's also fantastic on its own.
If you'd like to decorate your skillet cookie with frosting, allow your cookie to cool completely. Buttercream frosting melts between 90 to 95 degrees, so your cookie needs to be room temperature before adding frosting.
If you'd like to make cookies with this recipe instead, chill your cookie dough for one hour. Roll into balls and bake on a parchment lined baking sheet at 350 degrees for 9-11 minutes. This recipe makes 18 individual cookies.
Leftovers and freezing
Leftover cookie slices will keep for up to 5 days in a tightly sealed container. Homemade cookies begin to dry out after about 2 days, so I recommend storing leftovers with a slice of bread. The bread slice will dry out and your cookies stay moist.
Baked cookie slices (or a whole skillet cookie) can also be frozen for up to six months in a tightly sealed container.
Cast Iron Skillet Cookie
- ½ cup (113 g) unsalted butter, room temperature
- 6 tablespoons (80 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon (5 g) vanilla extract
- 1 ⅓ cups (160 g) all-purpose flour
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon salt
- ½ cup (85 g) semi-sweet chocolate chips
- ½ cup (57 g) chopped pecans
- Preheat oven to 350 degrees Fahrenheit. Lightly butter a 10-inch cast iron skillet and set aside.
- In a medium bowl, cream together butter and sugars, about one minute. Add egg and vanilla extract. Beat until fluffy, about one minute.
- In a separate bowl, sift or whisk together the flour, salt, and baking soda to remove clumps.
- Gradually stir dry ingredients into butter mixture until just combined. Add chocolate chips and pecans, stirring until just combined.
- Press cookie dough evenly into prepared cast iron skillet.
- Bake for about 20-24 minutes, or until cookie is lightly browned across the top. Remove from oven and allow to cool for several minutes before slicing and serving (be careful, skillet will be hot!).
- Cookie can be sliced easily into 8-12 slices for sharing.
- If you'd like to decorate with frosting and serve as a cookie cake, allow cookie to cool completely before adding frosting.
- To make individual cookies instead: chill dough for 1 hour in the refrigerator. Roll into 1 inch balls (or use a medium cookie scoop) and bake on a parchment lined baking sheet at 350 degrees Fahrenheit for 9-11 minutes. This recipe makes 18 individual cookies.
- Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
This was easy to make and was delicious! I added walnuts instead of pecans. Thank you for the recipe.