This chocolate skillet cookie is so good it should be illegal
Is it just me, or does a cookie, especially a peanut butter laced chocolate chip cookie, taste better out of a skillet? I’ve always just made normal cookies, or cookie bars, but I recently got into making skillet cookies, and this chocolate skillet cookie is the real deal. I tried so many different variations until I found the gooiest of them all. And I’m happy to report this ticks all the boxes. It has crispy edges, a gooey center, a hint of peanut butter and whole lot of chocolate.
How to get the perfect chocolate chip skillet cookie
All good things start with butter and sugar, as does this recipe. But there are a couple other things I add to this to keep it extra gooey in the center. I learned how versatile corn syrup is during my time at pastry school, and I add a little in here to help get a chewy texture. Adding different types of chocolate elevates the flavor. It also gives a break to the cookie dough texture. The most important thing though, is the baking time. Essentially you’re under baking a cookie. The egg won’t be raw, but you take the cookie out before it’s fully baked, like a molten lava cake.
What you need to make this
I was vary of using excessive ingredients, but using two different types of chocolate really does make a better cookie. Add a combination of semi sweet and dark chocolate for variety. I always add peanut butter to my chocolate chip skillet cookie. You can omit it if you’re allergic or just don’t like it. Brown sugar is best for cookies, but I have a replacement in the recipe notes below just in case you’re out. I have a small 8 inch cast iron skillet that I specifically bought to make cookies, and this works great in it, but if you have a 9 inch skillet this will still work. Read how to properly season cast iron here.
Chocolate Chip Skillet Cookie
This skillet cookie has crispy edges and a gooey center. It's full of chocolate, peanut butter and it the perfect treat for your friends and family!
- cast iron skillet
- Oven
- 1/2 cup butter (melted)
- 3/4 cup brown sugar (not packed)
- 1 egg (room temperature)
- 1.5 tsp corn syrup
- 2 tbsp peanut butter
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup semi sweet chocolate chips
- 1/2 cup dark chocolate (chopped)
Preheat your oven to 350 F.
In a medium bowl mix the melted butter and sugar till smooth. Add in the egg, corn syrup and peanut butter and mix until smooth.
Add the flour, salt, baking soda and chocolate to the bowl and fold until just combined. There should be no streaks of flour remaining.
Pour into your cast iron or enamel coated skillet and bake for 22-25 minutes, or just until 2 inches around the edges are set and golden brown and the center is a little soft. Let it sit for 5 minutes before topping with icecream and serving.
Substitutions. I sometimes find that I’m out of brown sugar. If this happens to you, use 3/4 granulated sugar ad add 1 tsp molasses or corn syrup. You’ll get the same gooey texture.
Variations. I love mixing semi sweet and dark chocolate. You can do just all of one. I don’t recommend using milk chocolate, it’ll make the cookie too sweet. If milk chocolate is all you have reduce 2 tablespoons of sugar from the dough.
I haven’t tried it myself, but this will work with gluten free flours as well.
You can add chopped nuts to this as well. I love adding walnuts or macadamia nuts.
Tips. You can microwave the peanut butter for 10 seconds to help it mix into the dough easily.
I like using a combination of chocolate chips and a chopped chocolate bar to add variation.
If you over bake your cookie don’t worry. It’ll still taste delicious, it just won’t be as gooey in the center.
Did you try this recipe?
I love hearing your feedback! If you tried this recipe please let me know how it turned out int he comments below.
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