A deliciously gooey chocolate chip cookie skillet gets updated with butterscotch for a decadent treat!
Give me one cookie, and I’m a happy gal. But give me a giant chocolate chip cookie skillet, and I’m in heaven. This cookie is one big skillet of love, and that’s what makes it so heavenly to begin with.
I’ve got an imagination exercise for ya. Close your eyes for a second with me. It’s ok, don’t peak (well maybe just close one and read this because I’m sure you can’t read with your eyes closed. This is a time when I wish I was there with you to read this so you can totally be transported to deep cookie heaven).
Anyway…. imagine a gooey, chewy chocolate chip cookie with bits of butterscotch baked until just soft in a cast iron skillet. Nice and warm right out of the oven, imagine topping it with big scoops of vanilla ice cream that melt along the surface. This is pure decadence. And you deserve it all!
This chocolate chip cookie skillet isn’t for those who want to half step in the cookie department. This is about having one of those desserts that completely satisfies every cookie craving and addiction inside of you with one single bite. To create the recipe, I started with my favorite chewy chocolate chip cookie recipe. I piled the dough into my cast iron skillet and baked it until just barely cooked. I prefer my cookie underdone but if you want a crispier cookie, you can certainly bake it longer.
I didn’t let it cool long, added ice cream and dug right in. In fact, this baby didn’t last long at all.
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 1½ cups packed brown sugar
- 1 large egg plus 2 egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chips
- 1 cup butterscotch chips
- In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
- In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
- Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
- Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips and butterscotch chips.
- Place dough in the refrigerator for at least 1 hour. Two hours is even better.
- Preheat oven to 350 degrees.
- Spray a cast iron or deep dish skillet with non-stick baking spray.
- Pat all of cookie dough into the pan then bake for 20-35 minutes depending on how well done you want the cookie to be.
- Cookie may seem underdone but let it cool until warm to begin setting then serve.