This skillet chocolate chip cookie is a perfectly delicious sweet treat for the family. It’s sure to become an instant favorite comfort food recipe! And it is simply baked in a 10 inch cast-iron skillet.
A cast iron cookware craving is exactly what inspired this recipe. Soft, tender, thick and chewy chocolate chip cookies with a hint of peanut butter chips. This recipe was born from my cast iron cookie craving.
(This post has been updated from the original post date of November 2016)
How to make a skillet cookie
This cast iron skillet chocolate chip is the perfect combination of soft & sweetness.
And what’s better than a chocolate chip skillet cookie? One with peanut butter chips! They make such a delicious pair… don’t ya think?
Save the time of having to wait on multiple batches of cookies to come out of the oven. Set the timer and relax with a cup of afternoon tea.
Since discovering how to bake in my cast iron many years ago (and it all started with cornbread), I am constantly searching for new ways of doing so.
This giant cookie is a family favorite. And yes, it may be a slight departure from my regular “healthier” sweet recipes. It makes an incredible sweet treat that the entire family will enjoy!
Making it in the cast iron skillet makes the entire cookie making process simpler! Let’s dive in…
A cast iron skillet is the star of this show, but brown sugar, peanut butter chips, and chocolate chips are crucial supporting players.
In a large bowl, combine the flour, baking soda and salt with a whisk and set aside.
In a separate bowl often the butter and then using either a stand mixer or a hand mixer, cream the softened butter, brown sugar, and vanilla together.
Use the mixer on medium speed until combined, light, and creamy.
Next, add the egg and mix just until combined. And then slowly add in the flour mixture a little at a time until combined.
Using a spatula, fold in the chocolate chips and peanut butter chips until combined. But be careful not to overwork the cookie dough.
Add the cookie dough to your cast iron skillet. Try to roll it out as evenly as you can.
Bake for about 35-45 minutes. Or until your cookie is golden brown and center is baked through.
And as hard as it is to resist this temptation, allow to cool in the pan before slicing and serving!
🍪 Helpful tips…
- If your cast iron skillet is well seasoned, you shouldn’t need to grease it. However I still use a little bit of coconut oil spray. Just in case.
- When adding the cookie dough to the cast iron skillet, try to roll it out as evenly as you can.
- I used a 10″ cast iron skillet, but you can use a larger or smaller one if that’s all you have. Just be sure to adjust the baking time.
- Be sure to let the cookie cool before cutting to prevent it from breaking apart.
More favorite desserts…
How to store this cookie
This giant cookie can be stored at room temperature for up to one week. It should be stored in an airtight container to prevent drying out.
Cookie recipe variations
I like mixing half & half of chocolate chips and peanut butter chips in this cookie recipe.
But you can totally try various options.
You can use milk chocolate, dark chocolate chips, or semi-sweet chocolate chips. Totally your preference!
Some more favorites include:
- chocolate chunks
- mini chocolate chips and chopped walnuts
- chocolate chips and butterscotch chips
- white chocolate chips with macadamia nuts
- dried cranberry and white chocolate chips
- M&M’s (like a monster cookie)
- toffee chips
I don’t really know of a bad combination yet. Share your favorite variations with me!
If you like chocolate chips, check out this delicious Cannoli Filling Dip Recipe
FAQ (frequently asked questions)
Yes, you can increase the size of the cast iron if you want. However, be sure to adjust the bake time to prevent over baking.
Store extra wedges of this skillet cookie in an airtight container at room temperature for up to one week.
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Chocolate & Peanut Butter Chip Skillet Cookie
- Preheat oven to 350° F and prepare your cast iron. If it is well seasoned, you shouldn’t need to grease it. However, I you could use a little bit of coconut oil spray. Or parchment paper to prevent sticking.
- Using a whisk, combine the flour, baking soda and salt in a large bowl, set aside.
- In a large mixing bowl, cream the butter, vanilla and sugar using a hand or stand mixer on medium speed until combined, light and creamy.
- Add the egg and mix on medium speed until well combined.
- Slowly add in the dry ingredients a little at a time and combine well with the mixer.
- Use a spatula to fold in the peanut butter chips and the chocolate chips.
- Add the cookie dough to your cast iron skillet. Try to roll it out as evenly as you can. I used a 10″ cast iron skillet, but you can use a larger or smaller one if that’s all you have. Just be sure to adjust the baking time.
- Bake for about 35-45 minutes. Or until your cookie is golden brown and center is baked through.
- Allow to cool before cutting. Enjoy!