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 by slicing into wedges and serving with a scoop of ice cream.
This skillet cookie turns out soft and chewy, with a crunchy edge from the cast iron pan. The best part is that there's no chilling time needed, so you can have a giant cookie ready in less than an hour!
Decorate with buttercream frosting and turn this skillet cookie into a birthday cookie cake! It's perfect for celebrations any time of year.
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.
Tips and tricks
Properly measure your flour - This is the most common issue in baking. If you have issues with your dough turning out extra thick or having a bland/flour flavor, you probably measured too much flour into your cookie dough.
To properly measure flour - I highly recommend using a kitchen scale. Measuring by weight ensures your ingredients are 100% accurate every time. If you don't have a kitchen scale, use the spoon and level method. Gently stir your flour, then use a spoon to add flour to your measuring cup. Last, level off the top with a knife. By scooping flour directly from a container with your measuring cup, you’re compacting the flour into the cup. This adds up to 25% extra flour to your dough. Check out my flour measuring test on my post 10 tips for baking cookies to see the weight difference of each measuring method!
Serve warm - This skillet cookie is best served warm with a scoop of vanilla ice cream.
Decorating - If you'd like to decorate your skillet cookie with frosting, allow the cookie to cool completely to room temperature. Buttercream frosting melts between 90 to 95 degrees, so your cookie needs to be room temperature before adding frosting.
Storage
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.
Frequently asked questions
You'll need a 10 inch cast iron skillet, like this Lodge cast iron skillet on Amazon, for this recipe. I have not tested this recipe with other sizes or styles of pans, so I cannot recommend alternatives at this time.
Yes. Chill your cookie dough in the refrigerator for one hour. Roll into balls and bake on a parchment lined baking sheet at 350 degrees for about 9-11 minutes. This recipe makes 18 individual cookies.
As long as you're using a seasoned cast iron skillet and you've added a light layer of butter as directed in the recipe card, your cookie should come right out of the pan after baking.
Recommended
📖 Recipe
Cast Iron Skillet Cookie
Ingredients
- 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 (¼ teaspoon) salt
- ½ cup (85 g) semi-sweet chocolate chips
- ½ cup (57 g) chopped pecans
Instructions
- Preheat oven to 350℉. Lightly butter a 10-inch cast iron skillet and set aside.
- In a medium bowl, add butter and sugars. Using a hand mixer or stand mixer, cream together until light and fluffy, 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 and looks set in the middle. Remove from oven and allow to cool for several minutes before slicing and serving (be careful, skillet will be hot!).
Equipment Recommendations
Notes
- 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 about 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.