Skillet Cookie Cake
The perfect, goey on the inside crispy on the outside, chocolate chip cookie in super-sized form! This skillet cookie cake is simple to make and sure to please a crowd (and a birthday girl/boy)!
Equipment
- Cast iron skillet
Ingredients
- 1 C unsalted butter 2 sticks - softened
- 1 C packed brown sugar
- 1/2 C white sugar
- 2 1/2 C all purpose flour
- 2 tsp vanilla extract
- 1 1/2 tsp coarse sea salt (sub 1/2 tsp regular salt)
- 1 tsp baking soda
- 2 eggs large
- 1 1/2 C semi-sweet chocolate chips
Instructions
- Cream together sugars, room temperature butter, and vanilla in a bowl with a hand mixer (do NOT melt butter - wait until it becomes softened at room temperature).
- Add the dry ingredients and incorporate. You can do this in a separate bowl if you'd like before adding it into wet ingredients, but no need! I just whisk them together right on top of the wet ingredients before folding them all together.
- Fold the wet and dry ingredients together carefully with a hand mixer until crumbly and incorporated. Then, add eggs and combine (continuing with mixer). Finish with chocolate chips.
- Butter a cast iron skillet (or similar sized casserole/pie dish) - I use a 10.25" skillet. reserve about a cup - maybe a little over - of the dough before pouring into the pan to keep it from rising too much (you can roll this extra dough into balls to make a couple regular cookies, or simple enjoy eating it with a spoon!) Spread your dough into the skillet, avoiding flushing with the edges. The cookie will expand to the edges as it bakes!
- Bake at 350 for 22-27 minutes (I've found 25 minutes to be the sweet spot)! If you prefer undercooked, take it out around 20. If you prefer a fully cooked cookie that isn't a little gooey on the inside, wait until it appears to be entirely golden on the top! If you're using a skillet, the cookie will continue to cook after removed from the oven from the cast iron, so it's best to undershoot your time!
- Serve with ice cream or my homemade buttercream frosting recipe!
Notes
To achieve a "crispy on the outside gooey on the inside" texture, take out around 23-24 minutes and allow to cool in the freezer for 15-30 minutes.
Nutrition
Calories: 285kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 42mgSodium: 241mgPotassium: 117mgFiber: 2gSugar: 21gVitamin A: 314IUCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!