This post may contain affiliate links. Please read my disclosure policy.
Oh yes. That is one big skillet chocolate chip cookie.
And even better — the recipe is featured in the new Picky Palate Cookbook from a blogger I absolutely adore — Jenny from (you guessed it) Picky Palate!!!
I have been a total fan of Jenny and her yummy blog since before I even really knew what a “blog” was. I’m sure tons of you have already visited her site, or seen some of the delicious creations she has floating around on the web and Pinterest. (Have you ever heard of Oreo-stuffed chocolate chip cookies? Yep — those are from Jenny!) I have especially admired her for years because of her never-ending creativity when it comes to dreaming up new recipes. She is always coming up with the unique ideas to share, especially in the sweets department. But I, along with countless other bloggers, also love her because of her because of the kindness, encouragement and total joy that she brings to the blogging community.
So I’m stoked that her first cookbook has finally been released! I received a copy last week, and have already dog-eared tons of recipes to try. But the recipe that jumped off the page immediately was this classic “Skillet Chocolate Chip Cookie”. It is exactly what it looks like — one huge, warm skillet of deliciousness, all the better when served up along with some vanilla ice cream. Delish.
Thanks for the recipe, Jenny! And congrats again on a wonderful cookbook!!
Preheat the oven to 350 degrees F and grease the bottom and sides of a 9-inch cast-iron skillet with 2 tablespoons of the butter.
Add the remaining 8 tablespoons of butter and the sugars to the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla, beating until well combined.
Add the flour, baking soda, and salt to a large bowl and mix to combine. Add the dry ingredients to the wet ingredients, mixing on low. Add the chocolate chips and mix on low until just combined. Press the cookie dough into the prepared skillet and bake for 20 to 25 minutes, until the edges are crisp and the cookie is golden and cooked through. Remove from oven. Serve warm topped with vanilla ice cream.
Notes
Recipe used with permission from Jenny Flake.
Disclosure: I was provided a copy of this cookbook for review. But all opinions expressed are, as always, my own!
That’s awesome that you already made this from Jenny’s book! I love skillet cookies now that I finally tried them. I can’t wait to make Jenny’s version!
I want Jenny’s cookbook! Her Oreo Stuffed Choc Cokies went viral instantly – LOVE them so much, I need to try them. I’ve never made my own skillet cookie before! Sure I’ve had it at restaurants and parties with melty vanilla ice cream but have never made it myself! I want a giant cast iron skillet so I can get started :)
I bought a cast iron skillet just so that I could make skillet cookies but I’m still afraid of the skillet and so it just sits. I need to overcome my fear! This looks SO yummy. Oh and I love your blueish / purplish board. :)
I made this giant cookie for my husband’s birthday party, it was delicious and a huge hit! I doubled the recipe because I only have a 12 inch skillet. It wa still perfect, baked up just to the top of the pan but stayed warm and soft in the middle! I just added 5 minutes of baking time and covered with foil for the last 5 minutes to prevent burning. Will be making this again! Thanks for sharing!
Denise M —
Thank you for your recommendation for the 12 inch version. I used it.
OMG this was amazing and came out so perfectly! I prepare it and put it in the oven as we finished eating our dinner (I don’t like going straight into dessert). by the time it was ready and cooled, we had enough time after dinner and were ready for this. I sliced it like a cookie cake and it was perfectly underbaked in the middle. insanely good. I used chocolate chunks instead of chocolate chips and I will be adding walnuts next time. Cannot go wrong with this. would love to try it in individual skillets….
I tried this last night in my lightweight cast iron enamel skillet. The top and edges were cooked but the inside was raw, even after 30 minutes! Any idea why?
Hayley @ Gimme Some Oven —
We’re not sure Katherine, that’s never happened to us! Did you use a 9-inch skillet? All we can think of is if you used a smaller skillet, that could explain it, otherwise we’re coming up empty unfortunately. :( We’re sorry this happened!
This recipe looks absolutely delicious! I am planning on making it with a few of my friends, and I’m sure it will be an absolute blast! However, we don’t have a skillet; do you know if it’s possible to bake this in an 8×8 ? And if so, how long would it take? Thanks so much!
Hayley @ Gimme Some Oven —
Thanks! We hope you and your friends enjoy! And we think you would be fine to make this in an 8×8 pan. We would try setting the timer for about 15 min (it may take up to 25 min).
Thanks for the nice recipe! I cut it in half and baked it in a loaf pan. I still used a whole egg but it was a really little one. It came out a little cakey from the extra egg, but tasted great. If I tried a halving it again, I would leave out the egg. I love the edges of the cookie especially. This recipe is a keeper!
Hayley @ Gimme Some Oven —
You’re welcome, Hillary — we’re glad you enjoyed it! :)
This cookie recipe is wonderful. I added coconut and pecans for more flavor. I didn’t have a 9 inch cast iron skillet so instead I used my 10.5 cast iron skillet. It baked beautifully. I like a chewie cookie so I always add coconut and nuts to my recipes. I can see using all sorts of other types of chips as well being used. A good way to use up leftover chips. So much for the diet right now.
Hayley @ Gimme Some Oven —
Thanks for sharing, Roberta — we’re glad you enjoyed it and the coconut and pecans sound like awesome additions!
Made this for my daughters 6th birthday party! It was a HUGE hit! Everyone loved it and it was gone within minutes. It was just the right consistency and texture. and not to overly sweet! I used mini chips because it was what I had, but they worked great!
This is so good! I made this for my family over 20 times and I masted the recipe! Also, a good tip that i made my self is: put is oven for 15min(so you can check), then take out for 10 min , then put bake for 5 min, then enjoy your cookie!
It’s so huge! And the chocolate chips look so deliciously gooey…Pinning for sure :)
This looks so delicious, congrats to Jenny on such an awesome cookbook!
i love this recipe..its like a big pie just perfect for birthdays or special events!
Yum! That looks amazing! I love things served in skillets, it feels so homey to me
Danger!! This looks awesome!
Love a skillet cookie, such a fun dessert!
This looks amazing! Can’t beat a cast iron skillet!
Love, love, love this! (How can anyone not?!) And I love Jenny! She was one of the first blogs that I followed!
omg, how can anyone resist this?! i love her book!! i need to cook out of it soon! great choice :)
That’s awesome that you already made this from Jenny’s book! I love skillet cookies now that I finally tried them. I can’t wait to make Jenny’s version!
I want Jenny’s cookbook! Her Oreo Stuffed Choc Cokies went viral instantly – LOVE them so much, I need to try them. I’ve never made my own skillet cookie before! Sure I’ve had it at restaurants and parties with melty vanilla ice cream but have never made it myself! I want a giant cast iron skillet so I can get started :)
I bought a cast iron skillet just so that I could make skillet cookies but I’m still afraid of the skillet and so it just sits. I need to overcome my fear! This looks SO yummy. Oh and I love your blueish / purplish board. :)
Why are you afraid of skillets?
I made this giant cookie for my husband’s birthday party, it was delicious and a huge hit! I doubled the recipe because I only have a 12 inch skillet. It wa still perfect, baked up just to the top of the pan but stayed warm and soft in the middle! I just added 5 minutes of baking time and covered with foil for the last 5 minutes to prevent burning. Will be making this again! Thanks for sharing!
Thank you for your recommendation for the 12 inch version. I used it.
This was very yummy. I used spelt flour instead of all-purpose wheat flour and it still came out fantastic.
In the oven now, can’t wait :)
OMG this was amazing and came out so perfectly! I prepare it and put it in the oven as we finished eating our dinner (I don’t like going straight into dessert). by the time it was ready and cooled, we had enough time after dinner and were ready for this. I sliced it like a cookie cake and it was perfectly underbaked in the middle. insanely good. I used chocolate chunks instead of chocolate chips and I will be adding walnuts next time. Cannot go wrong with this. would love to try it in individual skillets….
Thank you, I’m so glad you liked it! I bet the walnuts would be awesome in this. : )
This is seriously amazing! It was an awesome summertime dessert and couldn’t have been easier or tastier. Highly recommend!
Thanks Brynn, we’re so glad you enjoyed it!
I tried this last night in my lightweight cast iron enamel skillet. The top and edges were cooked but the inside was raw, even after 30 minutes! Any idea why?
We’re not sure Katherine, that’s never happened to us! Did you use a 9-inch skillet? All we can think of is if you used a smaller skillet, that could explain it, otherwise we’re coming up empty unfortunately. :( We’re sorry this happened!
This recipe looks absolutely delicious! I am planning on making it with a few of my friends, and I’m sure it will be an absolute blast! However, we don’t have a skillet; do you know if it’s possible to bake this in an 8×8 ? And if so, how long would it take? Thanks so much!
Thanks! We hope you and your friends enjoy! And we think you would be fine to make this in an 8×8 pan. We would try setting the timer for about 15 min (it may take up to 25 min).
Thanks for the nice recipe! I cut it in half and baked it in a loaf pan. I still used a whole egg but it was a really little one. It came out a little cakey from the extra egg, but tasted great. If I tried a halving it again, I would leave out the egg. I love the edges of the cookie especially. This recipe is a keeper!
You’re welcome, Hillary — we’re glad you enjoyed it! :)
This cookie recipe is wonderful. I added coconut and pecans for more flavor. I didn’t have a 9 inch cast iron skillet so instead I used my 10.5 cast iron skillet. It baked beautifully. I like a chewie cookie so I always add coconut and nuts to my recipes. I can see using all sorts of other types of chips as well being used. A good way to use up leftover chips. So much for the diet right now.
Thanks for sharing, Roberta — we’re glad you enjoyed it and the coconut and pecans sound like awesome additions!
Hi, can I leave out the kosher salt or substitute with something else as we do not have that ingredient here in Sweden…
Hi there! Yes, you can just use regular table salt or iodized salt (whatever salt you normally have on hand). We hope you enjoy these!
It’s great! It’s like a cakie or and buiscake!
Made this for my daughters 6th birthday party! It was a HUGE hit! Everyone loved it and it was gone within minutes. It was just the right consistency and texture. and not to overly sweet! I used mini chips because it was what I had, but they worked great!
Hi, can I make this skillet without a hand or stand mixer?
I, unfortunately, do not have any of them at the moment but would love to make this anyway.
Kind regards,
Katherine
This is so good! I made this for my family over 20 times and I masted the recipe! Also, a good tip that i made my self is: put is oven for 15min(so you can check), then take out for 10 min , then put bake for 5 min, then enjoy your cookie!
Wonderful treat, the whole family loved it! Definitely a keeper for sure!
so awsome and super yummy!!!
its so good every one loved it! too awesome!!!!!!!!!!!!!!!!!! I recomend making it gooiy so good!!!!!!!!!!
This looks yummy! Cant’t wait to try making it!
Delicious! I made the recipe as stated and it was AWESOME! So easy to make! Will definitely be making again! Thank you for sharing this recipe!
So delicious and easy to make yummy