When it comes to dessert, I am firmly in the camp of people who would rather eat sweets than make them myself. The idea that you have to be exact with measurements, the countless steps lining a recipe, and not always being able to ‘wing it’ are reasons enough for me to just default to store-bought desserts, no-bake chocolate chip cookies, or sticking to a big bowl of my favorite ice cream.
Enter, my new favorite one bowl cookie that can be eaten straight out of the pan.
When I started recipe testing this one, the fact that I already had every thing I needed to make this skillet cookie was a big seller for me. And if someone like myself, the rare-weekend baker, already has the goods to pull this together, I think it would be a safe bet that most of y’all are just a few steps away from a warm and chocolatey, ice cream topped cookie!
The biggest seller for me on this dessert is the fact that all the ingredients are mixed up in one bowl and that it’s all baked and served out of another. The fewer dishes that are left for me to do at the end of a baking, the better.
If like me, you love curling up on a Friday night with a sweet treat and a movie, then this is the dessert for you. Though it would also make for a delicious date-night dessert, and the toppings can all be customized! I think it would be delicious with things like pretzels, peanuts, caramels, you name it!
A few recipe notes:
When you add the butter to the mixing bowl, save the wrappers from the sticks of butter to grease the skillet with. It’s the easiest way to grease any pan you’re using and filling with batter, and now that I know the trick I never throw the wrappers away until I’m done baking!
Have you ever seen The Barefoot Contessa measure flour? She fluffs up the flour in it’s container, scoops and then levels it out, and that’s exactly what I did too.
If you prefer a firmer cookie that can be sliced, let the cookie cool completely and then serve. If you prefer a gooey cookie, serve and top with your favorite ice cream right away!
The salt is totally necessary here, so don’t skip that sprinkling of flakey salt at the end! There’s a reason that salt topped chocolate chip cookies are so much better than just regular.
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1/2 cup chocolate chunks, divided
- 3/4 cup chocolate candies, divided into 1/2 cup and 1/4 cup
- For topping :: Extra chocolate chunks, chocolate candies, flakey sea salt, ice cream of choice
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, add the butter, brown sugar, and salt, and whip together until combined. Scrape down the sides of the bowl.
- Add the vanilla and eggs, and beat together until combined with the butter and sugar. Scrape down the sides of the bowl.
- Add 1 cup of the flour and mix with the wet ingredients. Add the 2nd cup of flour and the baking soda to the mixing bowl and mix until the batter comes together.
- Add 1/4 cup of the chocolate chunks and 1/2 cup of the chocolate candies to the mixing bowl and mix just until everything comes together and the chocolate is evenly distributed. The batter should be thick.
- Grease a 12" skillet with the wrappers from the sticks of butter, add the batter and press into the skillet and spread into an even layer. Place the skillet into the oven and bake for 28 - 30 minutes, until the edges are just turning golden brown and a toothpick comes out clean.
- Remove skillet from oven and top with extra chocolate and chocolate candies, and flakey sea salt. Serve warm and out of the skillet or let cool completely and slice to serve.