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Skillet Cookie is a warm, gooey chocolate chip cookie baked in a cast iron skillet, then loaded with ice cream, hot fudge, and all your favorite toppings. Ready in 30 minutes!
There’s a reason skillet cookies show up on nearly every restaurant dessert menu. A warm, gooey chocolate chip cookie straight from the oven, piled high with ice cream and toppings, is hard to beat. This Skillet Cookie recipe (sometimes called a pizookie or cookie sundae) brings that same restaurant-style dessert home, and it’s every bit as easy as it is impressive.
A classic chocolate chip cookie dough gets pressed into a cast iron skillet and baked until the edges are golden and the center is soft and just barely set, then it’s topped with a scoop of vanilla ice cream and whatever else your heart desires.
The best part about this recipe is how forgiving and customizable it is. You can use the homemade cookie dough below or grab a tube of store-bought dough from the store, both work great. Bake it in one large skillet to share, or divide it into individual mini skillets for a fun personal-sized dessert. Either way, the key is pulling it from the oven while the center still looks slightly underbaked, so it stays soft and gooey once it’s topped and served warm.
Erin’s Notes
- One skillet, no fuss. No mixer required and no chilling time — mix, press into the skillet, and bake.
- Restaurant-style at home. The same warm, gooey pizookie experience you’d order at a restaurant, made for a fraction of the cost.
- Totally customizable. Use any cookie dough you like and load it up with whatever mix-ins and toppings sound good.
- Great for sharing (or not). Bake it as one big shareable skillet or portion it into mini skillets for individual servings.
Ingredients You’ll Need
- Chocolate Chip Cookie Dough – there is a recipe below for homemade cookie dough, but you can use the store bought kind or whatever your favorite recipe is.
- Ice Cream – I like to use vanilla ice cream for this, but you really can use whatever your favorite flavor is.
- Hot Fudge – Homemade Hot Fudge is the ultimate topping for this.
- Caramel
- M&M’s
- Sprinkles
- Whipped Cream – Homemade Whipped Cream makes for a delicious topping.
Skillet Cookie
Video
Ingredients
- 1 cup butter, ,softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
Toppings
- Ice Cream
- Whipped Cream
- Hot Fudge
- Sprinkles
- M&M's
Instructions
- Preheat oven to 350º F. Cream together butter and both sugars until light and fluffy. Mix in vanilla and eggs until combined.1 cup butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add flour, salt, and baking soda, mix until combined. Fold in chocolate chips.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups chocolate chips
- Press the dough into a skillet (makes enough for 2 9-inch skillets), press down into an even layer.
- Bake for 15-18 minutes until the edges are set, but the middle is still slightly under baked.
- Remove and top with ice cream and desired toppings.Ice Cream, Whipped Cream, Hot Fudge , Sprinkles, M&M's
Notes
- You can use store-bought dough if desired.
- Recipe also works well divided into mini or individual skillets — reduce baking time and watch closely, as smaller portions cook faster.
- Mix in nuts, M&M’s, toffee bits, or swap the chocolate chips for another type of chip — any add-ins you like will work.
- Raw dough freezes well. Wrap tightly and freeze, then thaw in the fridge before pressing into the skillet and baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Skillet Cookie
- Make the cookie dough. Cream together the butter and both sugars until light and fluffy. Mix in the vanilla and eggs until combined, then add the flour, salt, and baking soda and mix until just combined. Fold in the chocolate chips.
- Press into the skillet. Put the dough into a skillet and press it down into an even layer (a full batch of dough makes enough for two 9-inch skillets, or you can divide it among mini skillets for individual servings).
- Bake. Bake at 350°F for 15-18 minutes, until the edges are set but the center is still slightly underbaked.
- Remove and cool slightly. Take it out of the oven and let it rest for about 5 minutes so it isn’t scalding hot — the skillet will continue cooking the cookie as it sits.
- Top and serve. Go crazy with ice cream and your favorite toppings, then serve immediately while it’s still warm.
Recipe Tips & Tricks
- Underbake it. Pull the cookie while the center still looks slightly underdone. The cast iron skillet stays very hot and keeps cooking the cookie after it comes out of the oven, so it will finish setting up as it rests.
- Any cookie dough works. This recipe is written with a classic homemade chocolate chip cookie dough, but you can really use whatever dough you like, homemade or a store-bought tube both work well.
- No cast iron? A pie plate or cake pan works too. Cast iron gives the best crisp edge and texture, but a regular baking pan is a fine substitute.
- Get creative with toppings. Ice cream, crushed cookies, Oreos, peanut butter cups, M&M’s — the toppings are where you can really make this your own.
Recipe Variations
- Cookie dough. Any cookie dough works here, homemade or store-bought — swap in your favorite recipe or flavor.
- Mix-ins. Stir in chopped nuts, M&M’s, toffee bits, or swap the semi-sweet chips for any other type of chocolate or baking chip you like.
- Pan size. Bake it as two 9-inch skillets to share, or divide the dough among mini/individual skillets for personal-sized servings — just keep an eye on them, since smaller portions bake faster and can go from underbaked to done in just a few extra minutes.
Storage
Skillet cookie is really at its best served immediately, warm from the oven — it’s not a great candidate for leftovers once it’s baked and topped. The good news is the raw cookie dough freezes beautifully, so it’s easy to have some on hand whenever a skillet cookie craving hits.
Extra dough: if you don’t want to make a full skillet cookie, extra dough can also be baked into regular drop cookies instead.
To freeze the dough: wrap it tightly or store in an airtight container in the freezer. Thaw in the refrigerator before pressing it into the skillet and baking as directed.
Yes! A tube of store-bought chocolate chip cookie dough works great if you want to skip making dough from scratch.
A pie plate or cake pan will work in a pinch. Cast iron gives the best crisp edge and texture, but a regular baking pan is a totally fine substitute.
Yes, the raw dough freezes well. Wrap it tightly and freeze, then thaw in the fridge before pressing it into the skillet and baking.
You can’t go wrong with a skillet cookie! I want!
Love skillet cookies! Perfect to share 🙂
This is the dessert of my dreams! And my 11-year-old just saw an image and agrees.
That’s awesome getting together with other food bloggers! I love these cookie skillets and actually have some small pans of my own to try this in 🙂
What a fun get-together! I love hanging out with other bloggers, and I love that y’all got the chance to hang out AND cook together. And this Skillet Cookie? Incredible! I cannot wait to make this at home!
Oh my goshhhhhhh this looks so perfect! There is nothing better than warm cookies topped with ice cream. Yum!
Sounds like you all had a fun little get-together! I mean, how can you not when there is skillet cookies involved, right? 😉
The video shoes corn starch was added, but corn starch is not listed in the ingredients list. What are the pros and cons to in regards to corn starch? Thanks!
I haven’t tried this recipe yet, but it looks yummy!
The cornstarch is optional – it helps cookies stay softer longer.
This seems like such a fun recipe to try this weekend. I always feel that anything that we cook in the skillet just made is taste ten time better, TBH I could never thought of baking something in the skillet, but it is definitely worth a try. Will let you know how it turns out to be. Cheers!