Skillet Cookie

There’s something about a skillet dessert that instantly feels like an occasion. No fancy decorating, no perfect edges, just a thick, gooey cookie baked in one pan and brought straight to the table.

This skillet cookie is exactly how I love dessert to be at the end of a dinner: warm, soft in the middle, packed with chocolate chips, and made for sharing. I serve it straight from the pan with a big pile of vanilla ice cream melting over the top, then let everyone dig in. No plates of perfectly sliced portions, just spoons and good company.

It’s simple, it’s indulgent, and it always disappears faster than you think. A proper crowd-pleaser, and one of those desserts people ask you to make again the moment they’ve finished their first scoop.

Ingredients

Skillet Cookie

• 190g plain flour

• 160g almond meal

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 1 tsp fine salt

• 250g unsalted butter, softened

• 180g brown sugar

• 180g caster sugar

• 2 large eggs, room temperature

• 2 tbsp vanilla bean paste

• 350g milk chocolate chips
  (or a mix of milk and dark chocolate)

To Finish

• Flaky sea salt

Method

Preheat the oven

Preheat oven to 170°C fan.
Lightly grease a 28cm oven-safe skillet and line the base with baking paper.

Prepare the dry ingredients

In a large bowl, whisk together the plain flour, almond meal, baking powder, bicarbonate of soda and salt. Set aside.

Cream the butter and sugars

In a separate bowl, beat the softened butter, brown sugar and caster sugar until pale, light and fluffy.

Add the eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla bean paste until smooth.

Combine

Fold the dry ingredients into the butter mixture until just combined.
Stir through the chocolate chips.

Fill the skillet

Press the cookie dough evenly into the prepared skillet, smoothing the top lightly without compacting it too firmly.
Sprinkle lightly with flaky sea salt.

Chill

Refrigerate the skillet for 20–30 minutes to help control spreading and create a thicker cookie.
You can leave this as long as overnight.

Bake

Bake for 25–30 minutes, or until the edges are golden and the centre is still soft with a slight wobble.

Cool

Allow the cookie to cool in the pan before slicing and serving.

Note

This dough is specifically designed for baking as a skillet cookie and isn’t ideal for shaping into individual cookies.
If you’re after a classic, reliable cookie recipe for standard-sized cookies, head to my go-to cookie recipe here: [link your recipe here].