The Skillet Cookie

Ooooeeey Goooey Deliciousness!!! That’s how I describe this bundle of joy. Sure it’s really just a chocolate chip cookie but when dressed up with a cast iron suit it’s time for a party lol!

I was so excited to make these because I finally scored the perfect size 6 “cast iron skillets for individual portions, at least so I thought. Thinking I was going to get a big WOW factor from my kids I had these waiting on them when they got home from school. Yes I got a “WOW, we get to eat these before dinner” response, but I was hoping for more of a response like, “WOW where did you get these skillets!” lol One can dream. Yeah I will admit I was a little overly excited about my skillet score. Do you know how hard it is to find the perfect size individual skillets??!! Nonetheless, they loved the oooooeeey gooooeyyy Skillet Cookie and got halfway through their skillet before they couldn’t eat another bite. I guess my individual skillets aren’t so individual after-all. Oooops! 🙂

Skillet Cookie

Yield: 1 10-inch skillet or 2 8 inch skillets

Serving Size: 4-6 ppl


  • 2 sticks (8 oz) of unsalted butter, softened

  • 1 cup of granulated sugar

  • 1/2 cup packed light brown sugar

  • 2 large eggs

  • 2 tsp of vanilla

  • 2 1/4 cup of all purpose flour, sifted

  • 1 teaspoon of salt

  • 1/2 cup of unsweetened cocoa powder

  • 2 cups of semisweet chocolate chips
    Special Equipment:

  • Well-seasoned cast iron skillet, one 10" skillet, or two 6" skillets


  • Preheat oven to 375 degrees.

  • In a large bowl, mix both sugars and butter into a smooth paste.

  • Add the eggs and vanilla to the bowl and mix until fully incorporated.

  • Next, stir in the flour, salt, and cocoa powder just until combined.

  • Stir in 1-1/2 cups of the chocolate chips into the batter, setting the remaining 1/2 cup aside for later use.

  • Carefully place the batter into your 10" cast iron skillet or divide among your 6" skillets doing your best to make it as even as possible.

  • Sprinkle the remaining chocolate chips over the top of the batter.

  • Bake for about 20-25 minutes if using a 10" skillet and about 18-20 minutes for smaller skillets. The outer crust should be slightly browned and the middle set.

  • Allow to cool for about 10-15 minutes and serve with your favorite ice-cream!


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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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