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
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You were NOT overselling this. It is AMAZING! Thank you!!
Yay!! I’m so happy you love it too!! xo
I don’t have any ghee. Would another fat such as butter or coconut oil work in this recipe?
Hi! Yes, either should work! 🙂
I have used butter and coconut oil. Both were great but I actually liked it best with the coconut oil!
Oh interesting! I’ve been wanting to try it with coconut oil. Sound like a good excuse to 🙂
xo
Delicious but not dairy-free. Ghee is butter.
Oh ok! Thanks for the comment! I guess I should start saying lactose-free 🙂 So glad you liked it!! xo
Ghee is clarified butter. It’s butter cooked until the milk solids evaporate and solidify. Then it is strained. One of the advantages of ghee is that it can be consumed by lactose intolerant people. That’s also why it doesn’t need refrigeration. It is 100% fat. So it is dairy free.
Are the notes/nutrition info per serving, so 1/8 of the whole?
Yes! The nutrition facts are per serving – I believe it’s 6 to 8 per skillet 🙂
What size is the skillet? 10 inch?
I use an 8 inch skillet.
Do you think I could use Stevia as a substitute for the coconut sugar? If so, powder or liquid and what measurements do you think? LOVE seeing your recipes/all your posts and I’m so excited to try my first one! 🙂
I haven’t tried it with Stevia. I don’t know if it would give it the same cookie flavor as the coconut sugar, so I can’t guarantee its flavor. Let me know if you experiment at all and how you make out! xo