Skip the baking sheets and reach for a skillet—this crowd-pleasing recipe makes The Ultimate Skillet Chocolate Chip Cookie, a warm, shareable dessert that pairs perfectly with ice cream.
Whether you call it a skillet cookie, pizookie, or cookie sundae, the combination is unbeatable: warm, chewy cookie dotted with melted chocolate and crowned with cold ice cream.
The visual is irresistible—the vanilla bean ice cream slowly melting into pockets of melted chocolate, chewy dough and a finishing sprinkle of sea salt for contrast. The salt is a small but essential touch that elevates this family-friendly dessert.
This version uses chopped semisweet chocolate for deep flavor, but you can mix and match chocolate types—semisweet with a few dark chunks is especially delicious. Beyond chocolate, mix-ins are welcome: about 1 cup of chopped nuts (pecans or macadamia), crushed pretzels, crispy cereal, or even crushed potato chips add delightful texture.
The recipe is easy to prep ahead: make the dough, press it into a greased skillet, and chill until you’re ready to bake. About 45 minutes before dessert service, pop the skillet into a 350°F oven while you finish dinner and unwind with friends.
Bake until the cookie is just set but still soft in the center—this keeps the interior tender and gooey. Let it rest for 10 minutes after the oven so it firms slightly, then top with generous scoops of ice cream and serve straight from the skillet with spoons for a casual, shareable finish.
The Ultimate Skillet Chocolate Chip Cookie
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temp, plus more for greasing skillet
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 1/4 cups sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temp
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips or chunks
- 1 teaspoon flaky sea salt (optional)
Instructions
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Preheat the oven to 350°F and grease a 12-inch cast iron skillet with butter.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a stand mixer fitted with the paddle attachment, cream 1 cup (2 sticks) unsalted butter with the sugar and light brown sugar until smooth.
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Add the eggs one at a time, mixing after each, then add the vanilla and beat until combined.
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Add the flour mixture and mix just until the dough comes together. Fold in the chocolate until evenly distributed.
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Press the dough into the prepared skillet and sprinkle the top with flaky sea salt, if using.
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Bake 30 to 35 minutes, until the cookie is set at the edges and barely cooked in the center; the middle should remain tender.
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Remove from the oven and let cool 10 minutes, then top with scoops of ice cream and serve directly from the skillet.
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