Cast Iron Skillet Cookie is easy to make and perfect for sharing. Made in a cast iron skillet, this giant cookie is 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.
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.
Cast Iron Skillet
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.
For this recipe, you’ll need unsalted butter, granulated sugar, brown sugar, a large egg, vanilla extract, all-purpose flour, salt, baking soda, chopped pecans, and chocolate chips.
Your butter and egg need to be room temperature, so don’t forget to set them out on the counter an hour before making your cookie dough.
Pecans and chocolate chips can be substituted with your favorite mix-ins. Try white chocolate chips, peanut butter chips, almonds, peanuts, pistachios, dried cranberries, or sprinkles.
Mixing your cookie dough
First, you’ll cream together your wet ingredients, then add your sifted dry ingredients and mix until just incorporated.
Last, add your mix-ins, like chocolate chips and pecans, and stir until incorporated.
Butter your cast iron pan, then gently press your cookie dough into the pan in an even layer.
Bake your cookie until it is lightly browned all across the top. Remove from the oven and allow to cool for a few minutes before slicing and serving.
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, no toppings required.
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, roll into balls and bake at 350 degrees for 9-11 minutes. This recipe will make 18 individual cookies.
If you’d like to make cookies in a 9×13 pan, I recommend trying my recipe for Chocolate Chip Cookie Bars.
Cast Iron Skillet Cookie
- 1/2 cup unsalted butter room temperature
- 6 tablespoons brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees. Lightly butter a 10 inch cast iron skillet and set aside.
- In a medium bowl, cream together butter and sugars. Add egg and vanilla extract. Beat until fluffy, about a 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 into prepared cast iron skillet and spread into an even layer.
- Bake 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 - otherwise frosting will melt.
- To make individual cookies instead: roll into 1 inch balls (or use a medium cookie scoop) and bake at 350 degrees for 9-11 minutes. This recipe will make 18 individual cookies.