3 Giant Skillet Cookie Recipes You’ll Want to Dig in to Right Out of the Oven

You can’t go wrong with a family-sized skillet cookie!

Eat your cookie straight from the skillet! These oversized cookies show that bigger is better—and Sarah Alvord shared three recipes to prove it.

The beauty of the skillet cookie is that you only have to whip up one batch of dough, spread it in the pan, and let the oven do its magic. No standing over the counter baking tray after tray. Plus, the cast-iron skillet gives the cookie crispy, buttery edges with a perfectly gooey, melt-in-your-mouth center.

Sarah shared three giant cookies you’re going to want to dive into immediately. First up: the brookie skillet cookie—where brownie batter and classic cookie dough swirl together in one delicious pan. Then a salted caramel cookie, layered with caramel and extra cookie dough for that sweet-and-salty bite. And for peanut butter lovers: a giant peanut butter cookie, drizzled with even more peanut butter on top,

The best way to serve these skillet cookies? A la mode, of course. Plop a big ol’ scoop of vanilla ice cream right on top and let it melt into the warm cookie. Slice it up like a pie for individual portions, or skip the formality and dig in family-style with a spoon (no judgment here)!

Whichever way you slice—or scoop—it, one thing’s for sure: the skillet gives any cookie a delicious upgrade.

Peanut Butter Skillet Cookie

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes one skillet cookie

INGREDIENTS

• 1/2 cup butter softened
• 3/4 cup peanut butter smooth
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda

METHOD

1. Preheat oven to 350º F. Grease a 10.25 inch cast iron skillet.
2. In a large mixing bowl or stand mixer, mix together softened butter, peanut butter, sugar, brown sugar, eggs, and vanilla until fluffy, 1-2 minutes.
3. Add the flour, salt, and baking soda, and mix until a soft dough is formed.
4. Press the peanut butter cookie dough into the prepared cast iron skillet.
5. Bake for 20-25 minutes until edges are golden and center is soft.

Notes:

Store any leftovers in an air-tight container on the countertop for up to three days. Do not leave cookie in the skillet to store.

Salted Caramel Cookie Skillet

Recipe by Sarah Alvord
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes 1 skillet cookie 

INGREDIENTS

• 1 cup unsalted butter softened
• 3/4 cup light brown sugar packed
• 1/2 cup sugar
• 1 egg room temperature
• 1 1/2 teaspoons vanilla
• 2 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups chocolate chunks or semi-sweet chocolate chips
• 11 ounce caramel package unwrapped
• 2 tablespoons heavy cream
• 1 tablespoon flaky sea salt for topping cookie

METHOD

1. Preheat the oven to 350º F and grease a 12 inch cast iron skillet.
2. Combine 1 cup unsalted butter, 3/4 cup light brown sugar, 1/2 cup sugar, 1 egg, and 1 1/2 teaspoons vanilla in a large mixing bowl and beat with an electric mixer until creamy.
3. Add in the 2 1/4 cups all purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda and continue to mix until a soft dough is formed.
4. Fold in the 1 1/2 cups chocolate chunks. (reserve some of the chocolate and caramels for topping the cookie if desired)
5. Place the 11 ounce caramel package unwrapped and 2 tablespoons heavy cream in a microwave safe bowl. Cook for 2 minutes, until melted and bubbly.
6. Place 1/2 of the cookie dough into the cast iron skillet and press out evenly in the bottom of the pan.
7. Pour the melted caramel over the top of the cookie dough in the pan, making sure not to go right to the edge.
8. Place pieces of the remaining cookie dough over the top of the caramel until covered.
9. Bake for 20-25 minutes until the edges are golden brown and the center is soft but not jiggly.
10. Sprinkle the 1 tablespoon flaky sea salt over the top of the cookie just before serving.

Notes:

Serve with a scoop of vanilla ice cream or whipped cream for the ultimate treat.

Skillet Brookie

Recipe by Sarah Alvord
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes 

INGREDIENTS

Brownie Batter

• 1 cup semi sweet chocolate chips melted
• 1 cup butter very soft
• 1 cup sugar
• 2 eggs room temperature
• 1/2 teaspoon vanilla
• 1 1/2 cup flour
• 1/3 cup cocoa
• 1/2 teaspoon salt

Cookie Dough

• 1/2 cup butter softened
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi sweet chocolate chips

METHOD

1. Preheat oven to 350º F and grease a 12-inch cast iron skillet

Make the Brownie Batter

1. In a mixing bowl, combine the very soft (even melted will work!) 1 cup butter, 1 cup sugar, 2 eggs and 1/2 teaspoon vanilla together until well mixed
2. Add the 1 1/2 cup flour, 1/3 cup cocoa, and 1/2 teaspoon salt to the butter, sugar mixture and mix until combined together.
3. Melt the 1 cup semi sweet chocolate chips in a microwave safe bowl for about 40 seconds, stir until smooth, then pour and mix into the brownie batter. Mix quickly so the chocolate doesn’t harden.

Make the Cookie Dough

1. Just like the brownie batter, start by creaming together the softened 1/2 cup butter, 1/4 cup sugar, 1/2 cup brown sugar, 1 egg, and 1 teaspoon vanilla until combined.
2. To the same bowl add in the 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Continue to mix by hand or with an electric blender until a soft dough is formed.
3. Mix in the 1 cup semi-sweet chocolate chips, making sure to scrape the sides and bottom of the bowl to incorporate all of the ingredients.

Prepare For Baking

1. Make sure your cast iron skillet is greased before scooping the dough into the skillet. Scoop equal sized portions of cookie dough and brownie batter randomly in the bottom of the skillet. Spread the dough on the bottom of the pan, add any additional brownie or cookie dough on top.
2. Bake for 35-40 minutes until a toothpick comes out clean or the dough doesn’t jiggle if you shake the pan.

Notes:

Store any leftover in an airtight container for up to 3 days. This recipe can also be made in a 9 x 13 baking dish.

Find more recipes from Sarah on Instagram, @feedingyourfam, or on her website, feedingyourfam.com.