This is everything we love about a warm chocolate chip cookie, but baked into one big, gooey skillet. The center stays soft and doughy (in the best way), while the edges turn perfectly crisp. It’s packed with oats, toasted coconut, crunchy pecans, and melted milk chocolate chunks. Top it with some vanilla ice cream and serve it straight from the skillet—no plates necessary.
Honestly, I didn’t grow up making skillet cookies. My mom stuck to classic cookie bars or her famous chocolate chip cookies—and they were always the best. But once I started baking on my own, I discovered the magic of baking cookie dough in a cast iron skillet, and it was a total game-changer.
There’s just something about a huge cookie, fresh out of the oven, with ice cream melting on top. It’s the kind of dessert that pulls everyone together at the table. And for some reason, I always crave skillet cookies during the summer. Probably because it’s the perfect excuse to pile on all that ice cream.
When I told my cousin Abby about this combo, she instantly said, “You have to make that.” So I baked it before heading to New York—and it turned out to be one of the easiest, most crowd-pleasing recipes I’ve made in a while.
Perfect for casual summer nights, last-minute get-togethers, or even a simple weeknight dessert.
Ingredients:
- Salted butter
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Semi-sweet chocolate chips or chunks
- Old fashioned oats
- Pecans
- Unsweetened coconut flakes (You can use sweetened, but I prefer less sweetness.)
- Flaked sea salt
For serving:
- A lot of good vanilla ice cream (the kind made with real vanilla, eggs, whole milk, and cream!)
- Extra flaked sea salt
Special Tools:
For this recipe, you’ll need an electric mixer, a large bowl, and an oven-safe skillet.
Steps:
Step 1: Make the Cookie Dough
Start with the basics—salted butter, brown sugar, a splash of vanilla, and a couple of eggs. Cream everything together, then mix in the flour, baking soda, and a pinch of salt. It’s the classic cookie dough we all love.
Step 2: The Mix-Ins
Now comes the fun part—stir in the old-fashioned oats, chopped pecans, shredded unsweetened coconut, and lots of chocolate. I usually go with semi-sweet chocolate chips or chunks, but feel free to use whatever chocolate you prefer or have on hand.
Step 3: Chill
This step is optional, but I highly recommend it if you have the time. Chilling the dough for 24 hours really takes this cookie to the next level. It helps the dough hold its shape in the skillet and lets the flavors deepen. Just pop the dough in the fridge overnight, then bake it cold—no need to bring it to room temp.
If you can plan ahead by a day or two, it’s definitely worth the extra chill time.
Step 4: Bake
Scoop the chilled dough into a 10-inch cast iron skillet and spread it out evenly. Bake at 350°F for about 30 minutes, until the edges are golden and the center is just set but still gooey. The key is that perfect underbaked middle.
Serve warm, topped with scoops of vanilla ice cream—and enjoy it right out of the skillet. You really can’t beat that!
Enjoy!
Skillet cookies are meant to be enjoyed warm—ideally right out of the skillet, with a few big scoops of vanilla ice cream on top.
This is one of those desserts made for sharing with family and friends. The kind you place in the center of the table and let everyone dig in with a spoon.
It’s simple, fun, and perfect for those summer nights in the backyard. Honestly, it’s the best way to end the day!