How to store a skillet cookie?

You can make the dough in advance and store in the refrigerator for up to 1 week before baking. Simply press into skillet and bake according to the directions below when ready. Store a baked and cooled skillet cookie well wrapped at room temperature for up to 5 days, refrigerated for 1 week or frozen for 2 months. I suggest refrigerating it then removing it from the skillet before wrapping freezing.

Can I make a skillet cookie without a cast iron skillet?

You can bake this in an 8-inch square or oval baking dish or even make your own out of foil! You can also try ramekins, gratin pans, 9-inch cake pan, or a pie pan! If you change the dish, be sure to watch the baking time because it will vary depending on the pan you choose.

How to reheat leftover skillet cookies?

Reheat baked skillet cookie slices in an oven preheated 325°F. Cover with foil and bake until warm in the center.

skillet cookie

Description

This is the best Skillet Cookie recipe! A chewy chocolate chip cookie dough is baked in a cast iron skillet then topped with vanilla ice cream! The whole recipe takes under 45 minutes and requires no chilling!

Ingredients

Units Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg plus 1 large egg yolk, room temperature
2 teaspoons vanilla
1 cup semisweet chocolate chips, plus more for topping
Sea salt, for sprinkling (optional)

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Instructions

Heat oven to 350 degrees F. Line 9-inch round cake pan (or square pan) with foil.
In large bowl, whisk flour, baking soda, cornstarch and salt until combined. In separate medium bowl, whisk butter, brown sugar, granulated sugar, egg, egg yolk and vanilla until combined. Add wet ingredients to dry ingredients. Using wooden spoon, stir ingredients until soft but thick dough forms. Stir in chocolate chips (you might need to use your hands to “knead” the chips into the dough).
Press dough evenly into prepared pan. Press a few more chocolate chips into top of dough, if desired (this is purely for looks). Sprinkle lightly with sea salt, if desired. Bake 35-38 minutes until edges are golden brown. Cool completely in pan on cooling rack, about 1 hour. Remove cookie from pan using foil. Cut into bars or wedges. Store tightly covered at room temperature for up to 5 days.