Chocolate Chip Skillet Cookie Cake

If there’s one dessert that instantly brings people to the table, it’s this skillet cookie cake. It’s golden and crisp on the edges, soft and gooey in the center, and completely irresistible when it’s still warm from the oven.

Perfect for a movie night, a cozy dinner party, or those days when you just want something sweet without fussing over layers or frosting.

It’s dangerously good, and so easy that it’s become my go-to dessert when I want something special but simple.

Why You’ll Love It

This skillet cookie cake has everything you love about a classic cookie but bigger, thicker, and softer.
 It bakes in one pan (no rolling, no chilling), making it a total win for weeknights or last-minute guests.

The edges caramelize beautifully, while the middle stays gooey — that perfect balance between chewy and melt-in-your-mouth.

And the best part? You can dress it up or down. Add sea salt flakes for a bakery vibe, drizzle caramel over the top, or throw in extra chocolate chunks for that rustic, indulgent look that belongs on Instagram.

Ingredients (Serves 8–10 slices)

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups chocolate chips or chunks (semi-sweet, milk, or mix)

Optional: flaky sea salt, caramel drizzle, or a scoop of ice cream for serving

Melt and Mix

Start by melting the butter in your cast-iron skillet or a small saucepan. Let it cool for a minute — you want it warm, not hot.

In a large bowl, whisk together the melted butter, brown sugar, and white sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract.

This base gives the cookie that rich, buttery flavor that sets it apart from anything store-bought.

Dry Meets Wet

In another bowl, whisk together the flour, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture using a spatula.

The dough will be thick but soft. Once it comes together, fold in the chocolate chips (or chunks, if you want those big pockets of melted chocolate when you slice into it).

You’ll probably be tempted to taste the dough — and honestly, I won’t blame you.

Into the Skillet

Lightly grease a 10-inch cast-iron skillet or oven-safe pan with butter. Spread the cookie dough evenly, pressing it into the edges so it bakes evenly.

I like to press a few extra chocolate chips on top — they melt beautifully and make the cookie cake look bakery-made.

If you don’t have a skillet, you can use a round cake pan or even a pie dish, but the cast iron gives it that golden crust and gooey middle that makes it so special.

Bake to Perfection

Bake at 350°F (175°C) for 20–25 minutes.
 Keep an eye on it — you want the edges golden and the center still soft.

It’ll firm up a little as it cools, so don’t overbake. A slightly underdone center is what gives it that molten, chewy texture everyone loves.

When it’s done, sprinkle a pinch of flaky salt on top (if you’re into that sweet-salty contrast) and let it rest for about 10 minutes.

Time to Serve

You can slice it like a cake or go all in with spoons straight from the pan. Either way, it’s best served warm.

Top it with a scoop of vanilla ice cream or whipped cream and watch as it melts into the cookie — that’s pure dessert magic.

If you’re hosting, you can even serve it in mini skillets for a fun, individual twist.

Why This Recipe Works

This recipe nails the balance of textures — crisp edges, soft center, melty chocolate throughout.
 The melted butter adds richness and gives that caramelized flavor, while brown sugar keeps it chewy.

It’s also totally customizable. You can swap chocolate chips for peanut butter cups, mix in M&Ms for color, or swirl Nutella into the dough before baking.

The skillet’s heat distribution is what makes the magic happen — it crisps the outer layer while keeping the inside perfectly tender.

Fun Twists to Try

• Salted caramel swirl: Drizzle caramel on top before baking for a rich, gooey finish.
• S’mores version: Add mini marshmallows and crushed graham crackers on top.
• Peanut butter chocolate: Mix 2 tablespoons of peanut butter into the batter and swirl before baking.
• Festive version: Toss in red and green M&Ms for holidays or sprinkles for birthdays.

This is one of those recipes that’s endlessly adaptable — and each version somehow tastes better than the last.

Storage and Reheating

If you somehow have leftovers (rare, but possible), store them in an airtight container at room temperature for up to 3 days.

To reheat, warm a slice in the microwave for 15–20 seconds. It softens right back up and brings out that just-baked smell again.

You can also reheat the entire skillet at 300°F for about 8 minutes to revive the texture if serving again later.

Final Verdict!

There’s something about a skillet cookie cake that feels joyful and unfussy at the same time. It’s nostalgic, modern, and just a little indulgent — everything dessert should be.

No mixers, no chill time, no waiting. Just a few pantry staples, a skillet, and 25 minutes to cookie perfection.

So next time you’re craving something sweet but effortless, skip the individual cookies. Grab a skillet, melt some butter, and bake this giant, gooey masterpiece.

Can I Use a Non-Stick Pan Instead of Cast Iron?

Yes — but reduce the baking time slightly (about 18–20 minutes). Non-stick pans heat faster, so keep an eye on the edges. You won’t get the same caramelized texture, but it’ll still taste amazing.

Can I Make This Dough Ahead of Time?

Definitely. You can prepare the dough up to 24 hours ahead and keep it covered in the fridge. When ready to bake, press it into the skillet and let it sit at room temperature for 15 minutes before putting it in the oven.