Kitchen Skin Skillet Cookie Recipe

There’s something wildly satisfying about whipping up a giant, gooey chocolate chip cookie in a skillet, with its crispy edges and a melty center that’s practically begging for a scoop of ice cream—trust me, you’ll want to save this recipe for when you’re ready to impress without the fuss.

I adore how my Kitchen Sink Skillet Cookie combines the warmth, gooeyness, and crisp edges of the perfect cookie. Creamy butter, a hint of vanilla extract, and a little love really make this cookie shine, and the cookie is incandescently bright with flavors in such a way that it’s almost overwhelming.

Sweetness from granulated and brown sugar, perfectly melted and melty chocolate chips, crunchy nuts if that’s your thing, and oh so much more is going on with this cookie than you might expect!

Kitchen Skin Skillet Cookie Recipe Ingredients

• All-purpose flour: Provides structure, base of carbohydrates.
• Unsalted butter: Adds richness, moisture, and flavor.
• Granulated sugar: Sweetens and creates tender texture.
• Brown sugar: Adds sweetness and chewiness, contains molasses.
• Semi-sweet chocolate chips: Offer a rich chocolate flavor.
• Vanilla extract: Enhances overall sweetness, aromatic notes.
• Chopped nuts: (Optional) Add crunch and healthy fats.

Kitchen Skin Skillet Cookie Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts (optional)

How to Make this Kitchen Skin Skillet Cookie Recipe

1. Set your oven to 350°F (175°C) to heat up.

2. In a tiny bowl, mix together—by whisking—the flour, the baking soda, and the salt. Set aside.

3. In a big bowl, beat the softened butter with the granulated and brown sugars until fluffy.

4. Incorporate the vanilla extract and egg, beating them into the mixture until they are well combined.

5. Slowly combine the dry components with the wet components, mixing until they are almost together.

6. Incorporate the chocolate chips and nuts, if you are using them, until they are evenly distributed.

7. Place the dough evenly in a 9-inch ovenproof skillet, smoothing the top with a spatula.

8. Put the skillet in the oven that has been preheated, and let it bake for around 20-25 minutes. You want to remove it from the oven when the edges are a nice golden-brown and the center looks just set (not wet, but not quite fully baked either).

9. Let the cookie cool for at least 10 minutes in the skillet before serving.

10. Cut and savor while still warm, with a ball of ice cream if you wish.

Kitchen Skin Skillet Cookie Recipe Equipment Needed

1. Oven
2. Small mixing bowl
3. Large mixing bowl
4. Whisk
5. Hand mixer or stand mixer
6. 9-inch ovenproof skillet
7. Spatula
8. Measuring cups
9. Measuring spoons

FAQ

• Can I use salted butter instead of unsalted butter?
  Yes, you can use salted butter, but you might want to reduce or skip the added salt in the recipe to avoid it being too salty.
• What if I don’t have a skillet?
  You can use any oven-safe pan or even a cake pan as a substitute for a skillet.
• Can I substitute the chocolate chips with another ingredient?
  Absolutely, try using white chocolate chips, butterscotch chips, or even dried fruits for variety.
• Do I have to add the nuts?
  No, the nuts are optional. They add a nice crunch, but the cookie is delicious without them as well.
• What should I do if my cookie turns out too dry?
  Make sure not to overbake the cookie, and ensure your butter is properly softened to help keep the cookie moist.
• Can I double the recipe?
  Yes, you can double the ingredients and use a larger skillet, or make two batches.
• How do I store leftovers?
  Store any leftover cookie in an airtight container at room temperature for up to three days, or freeze for longer storage.

Kitchen Skin Skillet Cookie Recipe Substitutions and Variations

For all-purpose flour, substitute with the same amount of gluten-free all-purpose flour.
Use coconut sugar instead of granulated sugar, and do so at a 1:1 ratio for a straight swap that will yield healthier outcomes.
Use an equal amount of honey or maple syrup instead of brown sugar, though they may slightly alter the final product’s texture.
For a dairy-free option, use the same amount of coconut oil in place of unsalted butter.
Replace semisweet chocolate chips with dark chocolate chips or white chocolate chips, and you have a different flavor.

Pro Tips

1. Chill the Dough Consider chilling the dough in the refrigerator for about 30 minutes before baking. This can help the cookie maintain its shape better in the oven and enhance the flavors.

2. Measuring Flour Use the spoon and level method for measuring flour to avoid packing it down, which can lead to a dense cookie. Spoon the flour into the measuring cup and level it off with a knife.

3. Butter Consistency Ensure that the butter is perfectly softened (not melted). It should be soft enough to easily press with a finger but not so soft that it’s greasy. This helps achieve the ideal cookie texture.

4. Baking Time If you prefer a gooier center, consider taking the skillet out a minute or two earlier. The cookie will continue to cook slightly in the hot skillet after it’s removed from the oven.

5. Nut Selection If using nuts, toasting them lightly in a dry pan or in the oven beforehand can enhance their flavor and crunch, adding an extra layer of taste to your cookie.