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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OMG!!! My kids loved this cookie so so much they sacrificed burning their mouths! It was chewy and delicious, fresh out of the oven. This recipe is super easy and kid friendly. My 7 and 3 yr old literally did this all by themselves! Next time we will try butter, just for fun.
haha oh no!! I hope they are ok, although I can TOTALLY relate 🙂 I am so happy they love it as much as I do!! xo
Oh my heavens! It’s like a butter tart and a chocolate chip cookie has a baby. So easy and so delicious. I used Grapeseed oil and it turned out great!
Yay!! I’m so happy you loved it!! xo
Should the ghee/butter/coconut oil be melted? Thanks!
Yes I usually melt it for 20-30 seconds in the microwave so it’s slightly melted and slightly softened 🙂
I love this recipe…its my go to! I have a big family coming over , could i cook this in a glass tupperware?
yes definitely! you could probably double the recipe to make a bigger batch!! i’m so glad you love it!! hope your family enjoys!! xo
The family loves this cookie. I was surprised when my picky 7 & 3 year old girls (who are not fans of anything free of grains, dairy and unrefined sugars) devoured this cookie. I used coconut oil and it was amazing!
aw i love that so much!! my boys always ask for it too and it makes me so happy 😂 i’m so glad you enjoyed!! xo