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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Ohhhhhhhhh sooooooo good!
My fave!!! xo
I made this recipe and the inside comes out all mushy not like a cookie . I’m not sure what I’m doing wrong. I used a skillet same size as yours in the video. And used dairy free butter instead of ghee.
Hi Nicole,
So I really like gooey cookies and made this a gooey cookie skillet. If you want it to firm up you can do a few things – cook it for longer, add 1/4 – 1/2 cup extra almond flour or maybe use a large pan so it’s thinner and cooks through. I think it’s personal preference but those are some tips if you like a firmer, more cooked through cookie. Let me know how it turns out for you! xo
Absolute perfection! I cooked mine a little longer by about 10 mins, but holy cow! You are def a cookie connoisseur! Thank you for this recipe!
Aw thank you!! I’m so happy you loved it too!! xo
What kind of skillet do you use? I have no idea if mine are oven friendly. Is there a way to check!
You can use a small cast iron. Most pans are oven proof up to a certain temp. My favorite non-stick has a plastic handle and it never melts haha 🙂 Maybe check your pan brand’s website to see what temp it’s safe up to!
Hi there! Wanted to know what size skillet is good for these?
I use an 8 inch oven proof skillet 🙂