Lady’s Chocolate Chip Skillet Cookie

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Who else adores the combo of a warm chocolate chip cookie + vanilla ice cream? It’s absolutely heavenly. After testing loads of chocolate chip cookie recipes (take my word for it), this one crafts the ultimate chocolate chip skillet pizookie.

Lady’s Chocolate Chip Skillet Cookie is a warm, gooey chocolate chip cookie crowned with vanilla bean ice cream. It all begins by browning the butter in a cast iron skillet, adding both white and brown sugar, and stirring until it turns smooth. It’ll look like silky caramel and smells like homemade toffee.

Let it cool down, then mix in fresh eggs, vanilla, flour, baking soda, salt, milk chocolate chunks, and semi-sweet chocolate chips. Pop it in the oven and take it out just a bit underbaked, then crown it with vanilla bean ice cream. Get your spoon ready because you’ll want to dive in while it’s still warm!

Lady’s Chocolate Chip Skillet Cookie is a warm, gooey chocolate chip cookie crowned with vanilla bean ice cream.

Lady’s Chocolate Chip Skillet Cookie

Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course Dessert
Servings 6


  • 1 cup Butter
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 cups + 2 Tablespoons Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup Milk Chocolate Chunks
  • 3/4 cup Semi-sweet Chocolate Chips
  • Vanilla Bean Ice Cream


  • Preheat oven to 325 degrees Fahrenheit.
  • In a 10 or 12-inch cast iron skillet, melt butter over medium heat, stirring often, until it bubbles and completely melts. Reduce heat to low, add sugar and brown sugar, stirring well until smooth and glossy.
  • Chill for 10-15 minutes (don’t add the eggs now or you’ll get scrambled eggs).
  • Remove from refrigerator or freezer, add eggs and vanilla, and stir well.
  • Stir in flour, baking soda, and salt.
  • Mix in chocolate and stir to combine. *Check if dough is at room temperature before adding chocolate to prevent melting.
  • Bake at 325 degrees for 26 – 33 minutes or until edges are lightly golden brown. *The inside should be slightly gooey. If edges get too brown, cover them with foil. The smaller the pan, the thicker the dough, which means longer cooking time.
  • Top with vanilla bean ice cream and enjoy warm.

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