This gooey, golden-brown Chocolate Chip Skillet Cookie is the ultimate dessert for when you’re craving something warm, chocolatey, and made to share. It’s soft in the center, crisp on the edges, and loaded with melty chocolate chips. It’s just like the cookies you grew up with, only bigger and better.

Overhead shot of a warm chocolate chip skillet cookie in a black skillet, topped with scoops of vanilla ice cream and three spoons.

I love how easy this skillet cookie is to throw together. No scooping, chilling, or shaping—just press it into the pan and bake. It’s the kind of dessert that feels rustic and cozy but still totally indulgent. Whether it’s a casual weeknight treat or the sweet finale to a dinner with friends, this one’s always a hit.

Serve it warm and bubbling with ice cream melting into every bite, or let it cool for a chewier, sliceable cookie you can serve like pie. Either way, you really can’t go wrong.

A slice of warm chocolate chip skillet cookie topped with a scoop of melting vanilla ice cream on a white plate.

Ingredients

Unsalted butter – You can use salted butter, but then skip adding additional salt to the recipe.
Light brown sugar – If you only have dark brown sugar, use it! The flavor will just be a bit deeper and richer.
Granulated sugar
Egg – Just one egg, large or extra large will work.
Vanilla extract – No need to use the expensive pure extract in this recipe; artificial vanilla will work fine.
All-purpose flour
Baking soda
Salt
Semisweet chocolate chips – You can mix and match the chocolate in this recipe, but the 2 kinds of chocolate really adds big chocolate flavor.
Dark chocolate chunks
Vanilla ice cream – For serving.

Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8-inch cast iron skillet with butter or nonstick spray.
Cream the butter, brown sugar, and granulated sugar in a medium bowl using a hand or stand mixer until light and fluffy (2–3 minutes).
Add the egg and vanilla extract, mixing until fully combined.
Whisk together the flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined.
Fold in the chocolate chips and dark chocolate chunks.
Spread the dough into the prepared skillet, smoothing the top evenly with a spatula.
Bake for 20–25 minutes, or until edges are golden and the center is just set. For a softer, gooier cookie, pull it out closer to 20 minutes.
Cool slightly for about 5 minutes in the skillet before serving.
Serve warm, topped with vanilla ice cream if you like. Enjoy straight from the skillet or sliced into wedges.

Step-By-Step Process

Overhead shot of labeled ingredients for a chocolate chip cookie, including flour, sugar, brown sugar, butter, egg, vanilla, baking soda, salt, and chocolate chips. — Ingredients.

Overhead shot of ingredients for cookie dough arranged around an empty mixing bowl. — Ingredients.

Chef Jenn’s Tips

For gooey center lovers, pull the cookie out at 20 minutes and let it finish cooking in the skillet.
Swap the dark chocolate with white or milk chocolate chips for a different flavor profile.
Add a pinch of sea salt over the top before baking for a sweet-salty finish.
This dessert is best served fresh, but leftovers can be gently reheated in the oven.

Make It A Meal

This skillet cookie is the perfect ending to a cozy dinner at home. Serve it after a hearty comfort meal like a classic baked pasta, chili, or roast chicken. It also works great as a special treat for movie nights or last-minute gatherings.

A slice of warm chocolate chip skillet cookie topped with melting vanilla ice cream on a white plate.

Storage

Store any leftover cookie, covered in the skillet or in an airtight container at room temperature for up to 3 days. Reheat individual slices in the microwave for 10–15 seconds to restore that warm, gooey texture.