brown butter chocolate chip skillet cookie

Every dessert tastes better baked in a skillet, and this Skillet Chocolate Chip Cookie is no exception! Brown butter enhances the flavor of this gooey skillet cookie. It’s full of chocolate chips & chunks, and baked to gooey perfection, with crisp edges. For maximum enjoyment, eat it hot – straight from the pan!

this recipe

Why you’ll love this Skillet Chocolate Chip Cookie:

• Quick & Easy Dessert – This skillet cookie (also called a pizookie!) comes together quickly, with basic pantry ingredients that any baker already has on hand!
• Brown Butter Flavor – Taking a few minutes to brown the butter adds richness & depth of flavor, taking this classic cookie to a new level.
• Crowd Pleaser – Why make individual cookies when you can make one giant cookie?! Scoop (or slice!) up this dessert while warm & serve with vanilla ice cream for a fun & casual dessert when hosting.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Eggs – Use large eggs, at room temperature.
• Chocolate Chips – Use chocolate chips, chopped chocolate bars, chocolate chunks, or something like Guittard’s super cookie chips. You can use any mix of milk, white, semi-sweet, or dark chocolate, as long as it totals 1 and 1/2 cups.
• Vanilla extract – Use real vanilla extract for best results.

Recipe Substitutions & Variations:

• Gluten-free – I haven’t tested a gluten-free version of this recipe, but readers have reported success with a cup-for-cup gluten-free flour substitute.
• Dairy-free – Use your favorite, trusted dairy-free butter sticks & dairy-free chocolate to make this recipe dairy-free! I don’t know much about browning dairy-free butter, so you can just skip the browning if going dairy-free.
• Mix – Ins – Have fun with mix-ins! As long as your mix-ins total 2 cups, you can use any combination of things like mini peanut butter cups, m&ms, dried fruit, chopped nuts, etc. Be sure to try my Peanut Butter Skillet Cookie, too!

How to Make this Skillet Chocolate Chip Cookie:

Step 1: Brown the Butter. Melt your butter over medium heat, then cook on medium low, stirring, until the butter has turned a golden brown shade. Pop in the fridge to cool down to room temperature before using.

Below left is the brown butter, and below right is what it’ll look like as it cools to room temperature (mine is a somewhere between softened and melted here – it’s a little thicker than melted, but a lot more melty than softened butter.)

Step 2: Make the Cookie Dough. Whisk together the butter, sugar, eggs, and vanilla. Stir in the dry ingredients and chocolate chips.

Step 3: Bake. Press the dough into your cast iron pan in an even layer. Top with more chocolate chips and bake! This recipe is dangerously easy, hehe.

Below left is the skillet cookie made with melted brown butter. Below right is the skillet cookie made with softened regular butter. I wanted to show that the cookie may look a bit different each way you make it.

Serving + Storing a Pizookie:

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial in baking, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized. I also recommend weighing all other ingredients for the best results!

FAQs:

Special Tools:

• Cast-Iron Skillet – I used a 10-inch skillet. Yours doesn’t have to be cast iron, as long as it’s an oven-safe skillet. You can also use a 10-inch cake pan or 10-inch pie plate.

More Skillet Desserts to Love:

• S’mores Skillet Cookie
• Blueberry Peach Cobbler
• Double Peanut Butter Skillet Cookie
• Chocolate Pudding Cake (like a giant lava cake!)

More Cookie Recipes to Love:

• Bakery-Style Chocolate Peanut Butter Cookies
• S’mores Cookies (Marshmallow Stuffed)
• Chocolate White Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookies
• Double Stuffed Nutella Cookies

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