Skillet Chocolate Chip Cookie

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!!

Skillet Chocolate Chip Cookie

All of the goodness of a classic chocolate chip cookie, made to share in a large cast-iron skillet!


  • 10 Tbsp. unsalted butter, softened, divided
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2 tsp. vanilla extract, store-bought or homemade
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup semi-sweet chocolate chips
  • vanilla ice cream


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.

Recipe used with permission from Jenny Flake.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Disclosure: I was provided a copy of this cookbook for review.  But all opinions expressed are, as always, my own!

Leave a Comment:


  1. Nicky @ Pink Recipe Box — October 23, 2012 @ 7:39 am (#)

    It’s so huge! And the chocolate chips look so deliciously gooey…Pinning for sure :)

  2. Kathryn — October 23, 2012 @ 7:55 am (#)

    This looks so delicious, congrats to Jenny on such an awesome cookbook!

  3. Dixya @ Food, Pleasure and Health — October 23, 2012 @ 8:36 am (#)

    i love this recipe..its like a big pie just perfect for birthdays or special events!

  4. Mal @ The Chic Geek — October 23, 2012 @ 9:31 am (#)

    Yum! That looks amazing! I love things served in skillets, it feels so homey to me

  5. Katrina @ Warm Vanilla Sugar — October 23, 2012 @ 2:21 pm (#)

    Danger!! This looks awesome!

  6. Laura (Tutti Dolci) — October 23, 2012 @ 3:52 pm (#)

    Love a skillet cookie, such a fun dessert!

  7. Cassie — October 23, 2012 @ 4:43 pm (#)

    This looks amazing! Can’t beat a cast iron skillet!

  8. Chung-Ah | Damn Delicious — October 23, 2012 @ 5:03 pm (#)

    Love, love, love this! (How can anyone not?!) And I love Jenny! She was one of the first blogs that I followed!

  9. Julie @ Table for Two — October 23, 2012 @ 8:12 pm (#)

    omg, how can anyone resist this?! i love her book!! i need to cook out of it soon! great choice :)

  10. Averie @ Averie Cooks — October 23, 2012 @ 9:09 pm (#)

    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!

  11. sally @ sallys baking addiction — October 23, 2012 @ 9:09 pm (#)

    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 :)

  12. Erin @ Texanerin Baking — October 28, 2012 @ 2:42 pm (#)

    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. :)

    • adam — December 26th, 2013 @ 11:03 pm

      Why are you afraid of skillets?

  13. Andrea — January 16, 2015 @ 10:19 am (#)

    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! 

  14. Kris — January 31, 2015 @ 8:23 pm (#)

    This was very yummy. I used spelt flour instead of all-purpose wheat flour and it still came out fantastic.

  15. Tina — May 6, 2015 @ 7:46 pm (#)

    In the oven now, can’t wait :)

  16. holy yum — May 22, 2015 @ 11:43 pm (#)

    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….

    • Ali — May 25th, 2015 @ 8:38 am

      Thank you, I’m so glad you liked it! I bet the walnuts would be awesome in this. : )

  17. Brynn — July 27, 2015 @ 12:37 pm (#)

    This is seriously amazing! It was an awesome summertime dessert and couldn’t have been easier or tastier. Highly recommend!

    • Hayley @ Gimme Some Oven — July 27th, 2015 @ 9:52 pm

      Thanks Brynn, we’re so glad you enjoyed it!

  18. Katherine — November 22, 2015 @ 3:12 pm (#)

    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 — November 23rd, 2015 @ 10:56 am

      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!

  19. Purdy Birdy — June 11, 2016 @ 3:49 pm (#)

    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 — June 14th, 2016 @ 8:01 pm

      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).

  20. Hillary — October 23, 2016 @ 9:10 am (#)

    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 — October 27th, 2016 @ 9:37 pm

      You’re welcome, Hillary — we’re glad you enjoyed it! :)

  21. Roberta — November 1, 2016 @ 1:53 pm (#)

    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 — November 7th, 2016 @ 11:39 am

      Thanks for sharing, Roberta — we’re glad you enjoyed it and the coconut and pecans sound like awesome additions!

  22. S — November 11, 2016 @ 1:50 pm (#)

    Hi, can I leave out the kosher salt or substitute with something else as we do not have that ingredient here in Sweden… 

    • Hayley @ Gimme Some Oven — November 17th, 2016 @ 9:57 pm

      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!


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