Chocolate Chip Skillet Cookie

The best skillet cookie with dark chocolate chips. Enjoy it straight out of the oven with your favorite ice cream.

Published Aug 08, 2026

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This chocolate chip skillet cookie has everything you love about classic chewy chocolate chip cookies but is baked in a large skillet, making it perfect for sharing. Served warm right out of the oven, this giant cookie is crisp around the edges with an irresistible, fudgy, melt-in-your-mouth center.

Chocolate Chip skillet cookie topped with three scoops of vanilla ice cream. In the background are more chocolate chips and a blue striped tea towel.

Made with simple pantry staple ingredients, this skillet cookie comes together in a single bowl and bakes in less than 20 minutes. Practically foolproof, it’s my go-to dessert when hosting. Pair it with main courses like burrata pasta or sausage pasta, and you’ll feel like you’re dining at a fancy restaurant.

An unbaked pizookie in a small skillet is ready to be baked.

It’s also a great option when you want to treat yourself. Spinkle with flaky sea salt, top with vanilla ice cream, and it’s the perfect dessert for every occasion!

Don’t have chocolate chips?

Not a problem! Chop your own using your favorite chocolate bar.

A baked and warm chocolate chip skillet cookie ready to be topped with ice cream.

Probably one of the best desserts ever!
One-bowl, no-fuss recipe.
Crispy on the outside and deliciously fudgy on the inside.
Easy to prep in advance and bake right before serving.

A close up of a chocolate chip pizookie topped with vanilla ice cream with the center scooped out.

Please be sure to scroll down to the recipe card below for the complete details!

Ingredients for Chocolate Chip Pizookie. Features bowls of melted butter, flour, vanilla paste, chocolate chips, baking soda, brown sugar, and an egg.

Melted butter: I use salted, but unsalted butter is fine too.
Brown sugar: Light brown sugar for chewiness.
Cane sugar: For that crispy edge (not pictured).
Egg: A medium or large egg.
Vanilla paste: Or vanilla extract.
Plain white flour: All-purpose. No need to sieve it.
Baking soda: To give a slight rise.
Chocolate chips: Or chop your own chocolate chunks from a bar.
Sea salt: To sprinkle on top after baking. Will balance the sweetness (not pictured).

Melted butter, vanilla paste, and light brown sugar being mixed in a bowl.

Prepare the cookie dough: Whisk melted butter with the sugars for 2-3 minutes. Add egg and vanilla paste. Whisk again.

Cookie dough topped with chocolate chips, ready to be folded in.

Fold in the dry ingredients (the flour, salt, and baking soda), followed by most of the chocolate chips.

Chocolate chip cookie dough is being spooned into a prepared skillet.

Spoon the cookie dough into a small skillet. Top with the remaining chocolate chips. Chill for at least 1 hour.

A freshly basked chocolate chip cookie skillet with golden brown edges.

Preheat the oven to 180°C (356°F) and bake for 17-18 minutes, until the edges are golden.

Tips for Success

Chill the dough in the fridge for at least 1 hour (up to 1 day). This allows the flavors to absorb and the butter to solidify.
Top the cookie with extra chocolate chips before baking.
Keep a close eye on the cookie while baking, so you don’t overbake it (you just want the edges to be golden brown and the center soft and wobbly).
Serve it warm from the oven, topped with ice cream.

Possible Variations

Sugars: Dark brown sugar, coconut sugar, cane sugar, or white sugar.
Butter: Coconut oil or browned butter.
Plain white flour: Try almond meal, gluten-free flour, whole wheat, oat flour, or tipo 00.
Dark chocolate: Swap for milk or white chocolate.
Add-ins: Chopped roasted nuts, chocolate buttons, mini marshmallows, butterscotch chips, espresso powder, pecans, walnuts, or pretzels.
Presentation: Divide the cookie dough into separate ramekins if you prefer to make individual portions. Do note that they will bake faster.