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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Has anyone tried this with coconut flour?
Hi!! Yes, generally the people that have replaced almond flour with coconut flour have found it out be too dry and grainy. I think stick to almond flour or another nut flour like cashew flour. Oat flour would also be a good option but you may want to decrease the amount a bit.
When baking with ghee (and even coconut oil), do you have to melt it first?
Usually ghee is soft enough that you don’t have to, but I usually melt coconut oil before measuring. But it also depends on the recipe. For this recipe, melting beforehand works! xo
Sooo soo good and gooey !! Thank you for this recipe, love it!
It’s one of my absolute faves!! I’m so happy you love it! xo
So yummy! I used organic unsweetened apple sauce in place of the ghee.
That sounds delicious!! I’m so glad you enjoyed it!! xo
We had a sleep over with my niece and nephew and made this for dessert. Holy goodness it’s DELICIOUS!!! Be careful bc this is better than almost any other chocolate chip cookie out there and once you have the ingredients you’ll want to make it over and over. I highly recommend!!
Aw I LOVE hearing that!! Sending you so much love!! xo