This chocolate chip cookie skillet is the best thing I have ever made. Ever ever ever. I know it sounds all dramatic and whatnot, but it’s not. It’s the truth. Crisp along the edges. Gooey in the center. You can even undercook it to make it really knock that whole warm, gooey cookie dough vibe out of the park.
Something magical happened the other day. I was craving chocolate chip cookies hard. Not just any cookies.
I didn’t want to wait for the batches of cookies. I just wanted to face plant into a giant cookie and then chug some milk and repeat the process. You feel me? So I decided to throw all the ingredients into a skillet and you guys. You guys.
I’m a cookie connoisseur. I’ve said it before. I’ll say it again. I am very particular about how I like my cookies. I have certain requirements… certain standards. As soon as my first bite I knew that this cookie skillet. This crispy, gooey, perfect cookie skillet would be the new bar that I hold every cookie thereafter to. I mean, just look at that spoonful…
ALL the heart eye and drool face emojis for that one. Plus, you can whip it up in less than 20 minutes. It’s a dream. truly. So do yourself a favor and make this cookie skillet. I’m not lying. It will change your life.
Ingredients for this chocolate chip cookie skillet:
- egg: just one! A flax egg would also work here.
- vanilla extract
- ghee, butter, or refined coconut oil: let’s be real, I love this cookie skillet with butter, but ghee and coconut oil work really well!
- Good & Gooey baking mix!
How to make a cookie skillet:
- Whisk together the egg, vanilla, and ghee. Add the Good & Gooey baking mix.
- Spread the cookie dough out across a small, oven-proof non-stick skillet. Press it down flat and smooth it out.
- Sprinkle the additional chips on top.
- Bake for 12 minutes.
More skillet desserts to try:
Recipe
Easy Gluten Free Chocolate Chip Cookie Skillet Recipe
Chocolate chip cookie skillet is warm, gooey, you’d never know it’s gluten-free! Eat it as is or add a scoop of vanilla ice cream on top!
Ingredients
- 1 egg (can sub for a flax egg)
- 1 teaspoon vanilla extract
- 1/2 cup ghee (butter or refined coconut oil also works)
- 1 pouch Good & Gooey cookie mix
Instructions
- Preheat oven to 350F.
- Whisk together the egg, vanilla, ghee.
- Add the cookie mix.
- Whisk until combined.
- Spread the cookie dough out across a small, 8 inch, oven-proof non-stick skillet.
- Press it down flat and smooth it out.
- Sprinkle the additional chips on top.
- Bake for 12 – 15 minutes.
Enjoy!! xo
Want to save this for later? Pin the image below!!
Hi there! Does it have to be made in a skillet? I don’t have one, are there any other options
No, you can make it in an 8×8 square pan. Or, chill the dough for an hour and then bake them as cookies! Let me know how it goes!! xo
Hi, you think using just regular wheat flour could work? thank you!
Hi!! I haven’t tested it so I don’t know for sure, but it’s worth a shot! Let me know if you experiment and how it goes! xo
My daughter loved this so much. She immediately asked when we can bake it again. I’m really happy its low sugar/ low carb because I like giving it to her without worrying about crazy sugar crash.
Yay! I’m so happy you loved it!! xo
Soooo good!
Yay! Thanks so much for your comment!! xo
Happy for you but bummed that I have to find a new recipe if I’m not willing to buy your pouches! BUMMER! Bring back the original recipe.
Aw I know it’s disappointing! I’m sorry! I’m really excited about Good & Gooey though, and am so happy this chocolate chip cookie skillet is one of my first products!! You can use the code PINENUT for 10% off if you want to give my baking mixes a try!
Sending love! xo