When the dream comes true: like a cookie, but bigger, much, much bigger! This warm, ooey, gooey chocolate chip cookie skillet topped with salted caramel sauce and vanilla ice cream is just out of this world!
For all cookie obsessions out there, I have exactly what you need. I am extremely picky when it comes to cookies, as I like mine sweet, soft, and chewy in the inside… like my Best chocolate chip cookies or my White chocolate cranberry cookies. I have made these two recipes many times and they never disappointed me (I highly recommend them!). Today, I wanted something slightly different, but with a similar texture: I gave a try to this chocolate chip skillet cookie and I almost fainted when I tasted it. This is outrageously good and so decadent!
Somewhere in between a cookie and a dessert, a skillet cookie (also called skillet pizza cookie or pizookie sometimes) is a giant single cookie made in a single oven-proof skillet, preferably a cast-iron skillet, that you enjoy warmed straight out of the oven. So basically, it is the perfect dessert for all chocolate chip cookie lovers! And because superlatives suit this dessert so well, we usually serve it with some salted caramel sauce and some vanilla ice cream. The combination of a warm chocolate chip cookie with vanilla ice cream is just beyond heavenly.
Basically, what you need to master a cookie skillet is of course the use of a cast-iron skillet. If you don’t owe one, you can use another oven-proof skillet, and even a 9-inch spring form pan. For the last one, you will need to adapt the recipe instructions a little bit though. Whereas you use only one single pan (the skillet) for a classic cookie skillet, with a spring form pan you will need to use at least one other separate pan (a small saucepan) to melt the butter on the stove before adding it to the spring form and follow the rest of the recipe instructions.
Once the butter is melted and still warm, the secret is to stir the peanut butter and the sugars together and let chill in the skillet for about 10 minutes. The reason here is that you don’t want to have scrambled eggs if you add them too early. I usually place my skillet in the refrigerator before adding the eggs, to be absolutely sure it’s chilled enough.
Note that in this recipe I used both dark chocolate chips and chocolate chunks, as I like the rich flavor brought by the large chocolate chunks. It’s up to you to use only chocolate chips or chocolate chunks, and to go for semi-sweet ones if you prefer. Add your twist, and mix half of white chocolate and dark/semi-sweet chocolate chips if you want. Go crazy and add nuts (walnuts, pecans, any kind…)!
The baking time plays an important role in the recipe, so I advise you to stay close to your oven if you try the recipe for the first time, as the temperature can vary from one oven to another. You know that your skillet cookie is ready when the sides become slightly golden brown and the inside remain slightly gooey, because that’s what make the chocolate chip cookie skillet taste so good! Sprinkle some sea salt over, pour caramel sauce, add vanilla ice cream on top and enjoy while still warm, cut into slices or directly in the skillet with a spoon.
- ¾ cup (180g) butter
- 2 Tablespoons peanut butter
- ¾ cup (135g) brown sugar
- ½ cup (100g) sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (150g) dark chocolate chip and/or chunks
- 1 pinch sea salt
- Salted caramel sauce
- Vanilla bean ice cream
- Preheat oven to 325°F (160°C).
- In a 9-inch cast iron skillet, melt butter over medium heat, stirring frequently until it begins to turn golden brown; about 3 minutes. Whisk in peanut butter, sugars and vanilla.
- Remove skillet from heat and allow to cool for about 10 minutes before adding in the eggs. Whisk gently until well combined. Add flour, baking soda, and salt, stirring until just incorporated. Fold in chocolate chips/chunks.
- Using a spatula, spread the dough until it is evenly distributed in the skillet. Bake for 18-20 minutes or until the edges are lightly golden brown. The inside will still be slightly gooey and that's the way it's meant to be.
- Sprinkle sea salt on top and serve with salted caramel and some vanilla ice cream.