Crispy, chewy, chocolatey cookie bliss baked in a single skillet and served warm from the oven.
There are nights when cutting out individual cookies feels like a lot, but the craving for something warm, buttery, and chocolatey refuses to wait. That is exactly where this brown butter skillet cookie steps in. It is big, dramatic, and designed to be dropped in the center of the table so everyone can grab a spoon and dive in. Minimal effort, maximum cozy.
At its heart, this is a classic chocolate chip cookie baked in a cast iron skillet, but browning the butter takes it to a totally different place. Brown butter is simply melted butter cooked until the milk solids turn golden and nutty. That little extra step adds deep toffee notes, a hint of nuttiness, and a rich aroma that makes the whole kitchen smell like a bakery.
This skillet cookie is also a great solution for “I have guests in 45 minutes and nothing planned for dessert.” There is no chilling of dough, no multiple trays rotating in and out of the oven, and no fancy decorating. You mix, spread, bake, and serve. The edges turn delightfully crisp, the center stays soft and gooey, and the chocolate goes molten and shiny.
You can slice it like a pie or scoop it out still slightly underbaked in the middle for that classic restaurant-style pizookie vibe. Add cold vanilla ice cream on top and you have hot and cold, crunchy and soft, sweet and salty all in one bite. It is a crowd pleaser for kids and adults, and it leans into that nostalgic American cookie flavor with a little grown up twist from the brown butter.
Why you will love this brown butter skillet cookie:
- One pan, no fuss – the dough is mixed right in the skillet, so cleanup stays easy.
- Deep flavor from brown butter, brown sugar, and plenty of vanilla.
- Flexible serving – bake it gooey for spooning or firm for clean slices.
- Customizable with different chocolates, nuts, or a sprinkle of flaky salt.
- Perfect for sharing at game nights, date nights, or lazy Sundays.
Ingredients
Yield: 8 servings
Prep time: 15 minutes
Cook time: 20 to 25 minutes
Total time: about 40 minutes
For the Brown Butter Skillet Cookie
- 1 cup unsalted butter (225 g)
- 1 cup packed light brown sugar (200 g)
- 1/3 cup granulated sugar (70 g)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract (10 ml)
- 2 cups all-purpose flour (250 g)
- 1 tsp baking soda (5 g)
- 1/2 tsp fine sea salt (3 g)
- 1 1/4 cups semisweet or dark chocolate chips or chunks (225 g)
- 1 to 2 tbsp milk (15 to 30 ml), only if needed to loosen a dry dough
- Flaky sea salt, for sprinkling on top (optional but lovely)
💡 Shopping tip: If you can, choose good quality chocolate bars and chop them instead of using only chips. The mix of chips and melty shards gives you those gorgeous pools of chocolate.
Step-by-Step Instructions
- Prep the oven and skillet. Preheat your oven to 350°F (175°C). Lightly grease a 10 inch (25 cm) oven safe or cast iron skillet with a little butter or neutral oil.
- Brown the butter. Add the 1 cup (225 g) butter to the skillet and place it over medium heat. Let it melt, then cook, stirring often, for 4 to 6 minutes until the butter foams and the milk solids at the bottom turn golden brown and smell nutty. Remove from heat and cool for 5 to 10 minutes so it is warm, not scorching. 💡 Tip: Keep the butter moving and watch closely once it starts to foam. It goes from perfectly browned to burnt quickly, and burnt butter will taste bitter in the final cookie.
- Whisk in the sugars. Once slightly cooled, add the brown sugar and granulated sugar directly to the skillet. Whisk or stir vigorously until the mixture looks thick and glossy and the sugars start to dissolve, about 1 to 2 minutes.
- Add egg, yolk, and vanilla. Stir in the egg, then the egg yolk and vanilla. Mix until the batter looks smooth, shiny, and slightly lighter in color, about 1 minute. 💡 Tip: If the mixture looks greasy or separated, keep stirring. The warmth will help the sugars and egg emulsify into the butter.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Add the dry mix to the skillet in two additions, gently folding until no streaks of flour remain. The dough will be thick but still spreadable. If it feels crumbly and dry, add milk 1 tablespoon at a time.
- Fold in chocolate. Fold in most of the chocolate chips or chunks, reserving a small handful for the top. Spread the dough evenly in the skillet, then press the remaining chocolate over the surface. 💡 Tip: Pressing a few extra pieces of chocolate on top just before baking makes the cookie look bakery-level and ensures some chocolate sits right on the surface.
- Bake the skillet cookie. Transfer the skillet to the oven and bake for 18 to 22 minutes, until the edges are deep golden brown and the center is just set but still a bit soft and slightly puffed. A toothpick in the center should come out with moist crumbs, not wet batter.
- Finish with flaky salt and cool slightly. Remove from the oven and immediately sprinkle with flaky sea salt, if using. Let the cookie cool in the skillet for at least 10 to 15 minutes so it sets but stays warm and gooey. 💡 Tip: For a soft and spoonable center, pull it from the oven on the earlier side. For neater slices, bake a couple of minutes longer and let it cool closer to 20 minutes.
- Serve. Serve warm straight from the skillet with spoons, or slice into wedges. Add scoops of ice cream, whipped cream, or a drizzle of warm chocolate sauce if you like.
Variations & Substitutions
- Swap half of the semisweet chocolate for milk chocolate or white chocolate for a sweeter cookie.
- Use chopped toasted pecans or walnuts in place of 1/2 cup (60 g) of the chocolate for more crunch.
- Make it a s’mores skillet cookie by pressing mini marshmallows and crushed graham crackers on top for the last 5 minutes of baking.
- For a nutty twist, use brown butter plus 2 tbsp (30 g) nut butter and reduce the butter by the same amount.
- To keep it dairy free, use a plant based butter that browns well and dairy free chocolate, and skip the milk or use a plant milk.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the dough through step 6 and press into the cooled, greased skillet. Cover tightly and refrigerate for up to 24 hours. Let sit at room temperature for 20 to 30 minutes before baking, and add 2 to 4 minutes to the bake time if needed.
- Storage: Store leftover, fully cooled cookie slices in an airtight container at room temperature for up to 3 days. For a very soft texture, you can refrigerate instead, but bring to room temp before serving.
- Freezing: Wrap wedges tightly in parchment then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for 1 to 2 hours.
- Reheat: Warm individual slices in the microwave for 15 to 20 seconds, or reheat the skillet in a 300°F (150°C) oven for 8 to 10 minutes until just warmed through.
Nutritional Info (Estimated, per serving)
Based on 8 servings.
- Calories: ~460
- Protein: ~5 g
- Carbs: ~52 g
- Fat: ~25 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve warm with vanilla, salted caramel, or coffee ice cream on top.
- Drizzle with warm caramel sauce or chocolate fudge sauce.
- Add a handful of fresh berries on the side for a little brightness and color.
- Pair with hot coffee, a latte, or a glass of cold milk.
- Finish with extra flaky sea salt and a dusting of cocoa powder for a restaurant-style look.
- Slice into wedges and pack in a tin once cooled for an easy party dessert to bring along.
Recipe FAQs
Can I make this without a cast iron skillet?
Yes. Use any oven safe 9 to 10 inch (23 to 25 cm) skillet or even a similar sized metal or glass baking dish. Grease it well and check for doneness a minute or two earlier, especially with glass.
Do I have to brown the butter?
Technically no, you can use simply melted butter, but you will miss out on the deep, nutty flavor that makes this cookie special. Browning only adds a few minutes and really lifts the taste.
Can I make this gluten free?
You can use a cup for cup style gluten free all purpose flour blend in the same amount as the wheat flour. Make sure it already contains xanthan gum or follow the package directions for best texture.
How do I keep the center from overbaking?
Pull the skillet when the edges are set and dark golden but the center is still a bit soft and slightly jiggly. Remember that it continues to cook in the hot pan as it cools.
Can I halve the recipe for a smaller cookie?
Yes. Halve all ingredients and bake in a 6 to 8 inch (15 to 20 cm) skillet. Start checking at around 14 minutes since a smaller cookie will bake faster.
Can I add cocoa powder to make it chocolate based?
You can replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder. This will give you a rich chocolate brown butter skillet cookie that pairs perfectly with vanilla ice cream.
Final Notes
A warm brown butter skillet cookie is one of those desserts that feels a little magical for how simple it is. You start with pantry basics, add the small ritual of browning butter until it smells nutty and toasty, and in less than an hour you have a dessert that looks impressive and tastes like something from your favorite dessert spot. It is the kind of recipe that quickly becomes a house classic.
Play around with the add-ins based on what you have. Use up the end of a few chocolate bars, fold in chopped nuts from your baking shelf, or throw in a handful of dried fruit for a twist. Once you get a feel for the dough, it is endlessly adaptable to your mood and your pantry.
If you try this brown butter skillet cookie, I would love to hear how it went for you. Did you go for spoonable and gooey or sliceable and chewy around the edges. Share your tweaks, leave a rating, or send the link to a friend who is always in charge of dessert. Happy baking and happy spoon-sharing.
