A Cast-Iron Skillet Cookie Recipe your Teen Can Make!

Happy Friday friends!  It’s the weekend and what better way to kick it off than finally sharing this recipe with you?!  I’ve been meaning to share this chocolate chip skillet cookie with you for weeks but here we are, I’m sitting on an airplane and I’ve got time.  

The truth is we’re two hours deep of sitting on the tarmac and after than we’ve got another two hour flight to go.  At home my teen is making this cookie pie for the second time this week and it’s such a winner.  He made it Tuesday to please his sweet tooth and it’s Friday and the skillet chocolate chip cookie is needed once again.

One Cookie, Not 24

Do I love that my teen can make this? Absolutely.  Do I also love that it’s like making one giant cookie instead of 24 or 36 or 48 cookies? One hundred percent.  This would be excellent with a scoop of vanilla ice cream or rather scoops of ice cream, but since we don’t have that on hand in the winter eating it plain is just fine.

So Simple

This cookie has all the basic ingredients but something I love is the brown sugar and granulated sugar used hand in hand.  The cookie comes out with crispy edges but a gooey center.  Once cool I definitely love the caramel notes the brown sugar adds.

Bake Time

We’ve found the baking time of 30 minutes at 350 to be just right, but if you’re nervous on the time you could add 2-3 minutes.  I wouldn’t overcook this as the dough will keep cooking in that hot cast iron skillet.  With smaller individual cookies you may end up taking them off the hot cookie sheets and letting them cool, but not with this cookie recipe  Everything keeps cooking in the cast-iron skillet so don’t fret the 30 minute bake time once you’ve removed it from the oven.

If you have a little patience, let the cookie cool for about 5-8 minutes before digging in.  See! I didn’t even tell you to wait 10 minutes.  8 will be sufficient at getting you a delicious decadent dessert that’s perfect for a Tuesday, or Friday! 

Ways to Improvise

The only thing I could see changing for this chocolate chip cookie skillet would be the chocolate chips.  We buy a large bag of semi-sweet from Costco but you could use milk chocolate or even peanut butter chips too.  What about white chocolate chips and some peanuts in there? Yum.  Now my mind is racing and I’m envisioning a version with nutella or peanut butter itself strew through the batter.  Yum yum yum.

Size Matters

I’ve shared with you that we make one big cookie.  My cast-iron skillet, linked here, is about 12.5-13 inches.  If you really wanted you could make up the same batter and so several small cast iron skillets but you’d need to do a different bake time.  I’d suggest starting at about 8-10 minutes and watching for the mini skillet cookie recipe to yield you a golden brown top, but not too cooked.

Will you Make it?

The great thing about this recipe is well, so many things.  It comes together quickly, is amazing warm but also tastes great at room temperature.  Go get yourself some vanilla ice cream to always have on hand, make this and let me know what you think!