There is nothing better than eating a chocolate chip cookie that you made in a cast iron skillet. The following isn’t a recipe as much as it is a method.
But you can certainly use a recipe to accomplish the same thing. Or even refrigerated cookie dough.
Whatever your dough, if you make it in cast iron, it will be delicious, I’m sure.
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Four Chocolate Chip skillet Cookies
To make four chocolate chip skillet cookies the way I do it, follow the directions on the bag of a cookie mix. The cookie mix I use calls for:
- A cookie mix
- 8 Tbsp. softened butter
- A large egg, room temperature
After the dough is mixed, pour into four 6.5 or 7-inch pre-heated cast iron skillets and bake.
I didn’t put any oil or fat in the bottom because the mix calls for 8 Tbsp. of butter, which is enough to keep the cookie from sticking.
I also pre-heated my skillets because I wanted that crispy outside on the sides and bottom of the cookie.
After the dough is in the skillets, bake for 15 minutes for a gooey inside.
After they have cooled slightly, I add ice cream and hot fudge sauce. You can also add whipping cream for a complete skillet cookie.
Each skillet feeds 1-2 people.
One Giant Skillet Cookie
Instead of making four individual skillet cookies, I have also used my 10.25-inch Lodge Cast iron skillet to make one giant cookie. It comes out thicker and has to bake 10 minutes or so longer (approximately 25 minutes). Or, to make it more like a cookie bar, bake 30-35 minutes, as some recipes call for.
If you use a 12-inch cast iron skillet, you may be able to bake for less time and achieve more of the gooey inside. I will have to try that sometime.
The Dough is Your Choice
You don’t have to use a cookie mix if you prefer a favorite recipe. Or, if you want even less work, try to smash refrigerated cookie dough in the bottom of your pre-heated skillet.
I happen to like the taste of the cookie mix more than any recipes I have tried. Though I haven’t used refrigerated cookie dough, I’ve read in reviews that others have and love to do it that way.
Do You Have Leftovers?
Did you eat all the cookies, or do you have some left?
Unless you are making skillet cookies for multiple people, you probably won’t eat them all at once.
When I made them for just my husband and me, it took us two days to eat them. I know, they probably should have lasted longer, but they were that good!
The second day I heated the cookie on the stove just long enough to get it warm, but I didn’t add any ice cream or hot fudge. It was good either way.
I left them in the cast iron for two days, but for anything longer than that, I would have taken the rest out to store in a container. Therefore, I do not recommend leaving the cookies in the skillet for longer than a day.
The cookies may be okay, but cast iron needs to be completely dry to avoid rusting. They say it’s better to be safe than sorry.
And if you are making it just for yourself, you might want to try refrigerated cookie dough and only make one skillet cookie in a 6.5 or 7-inch skillet. That way, you are less likely to have any left or eat more than you wanted to.
Or you could even make one skillet cookie and the rest as regular cookies, which can be stored. It is up to you.
In my opinion, chocolate chip skillet cookies are the best!
Well, all chocolate chip cookies are good, but some are better than others. If you’re like me, though, you can’t have them around all the time. I make them occasionally or when people are over. Because if they are there, I eat them.
If you would like to try making individual skillet cookies, but you don’t have any mini skillets, check out my Lodge 6.5 Cast Iron Skillet Review.