Skillet Cookies: 13 Warm, Gooey Pans That Beat a Plate of Plain Cookies

Skillet cookies are the easiest way to turn a regular night into a dessert event, and a reel of warm cookie under melting ice cream passed 6.9 million likes on Instagram this year to prove it. Instead of scooping and baking tray after tray, you press the dough into one cast iron pan and bake it until the edges are crisp and the middle is soft and gooey. Then everyone grabs a spoon. It is the same idea as the chocolate chip cookie from the late 1930s, just baked in Grandma’s favorite cast iron skillet. Is it really better than a plate of plain cookies? Warm, shareable and topped with ice cream, it makes a strong case. This gallery covers classic chocolate chip, brown butter, salted caramel, s’mores, gingerbread, brownie, pumpkin and more, with US measures and clear steps. Grab your skillet and pick your pan..

Classic Chocolate Chip Skillet Cookies With Vanilla Ice Cream

A reel of warm chocolate chip cookie under melting ice cream passed 6.9 million likes on Instagram this year, and one bite explains why. Skillet cookies bake in a single pan, so the edges turn crisp and golden while the middle stays soft and gooey. Pull it from the oven when the center still looks a little soft; it keeps setting in the hot iron. Serve it right in the pan with scoops of vanilla and spoons for everyone. Fans of the original should see classic chocolate chip cookies too. Who gets the corner..

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup semisweet chocolate chips, vanilla ice cream

How to make it: 1. Heat oven to 350F and butter a 10-inch cast iron skillet. 2. Whisk melted butter with both sugars, then whisk in egg and vanilla. 3. Stir in flour, baking soda and salt, then fold in chips. 4. Press dough into the skillet. 5. Bake at 350F for 20 to 25 minutes until the edges are golden. 6. Cool 10 minutes and top with ice cream.

Brown Butter Skillet Cookies With Flaky Salt

Browning the butter takes five extra minutes and gives the dough a nutty, toffee flavor that tastes like a bakery secret. Watch for golden brown flecks and a toasty smell, then pour it into a bowl right away so it does not burn. A pinch of flaky salt on top makes the chocolate taste richer. Of all skillet cookies, this one wins over grown-ups at holiday dinners. Love that toasty flavor? Try brown butter desserts next.

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chopped dark chocolate, flaky salt

How to make it: 1. Melt butter in a saucepan and cook, stirring, until golden brown and nutty, then cool 10 minutes. 2. Whisk in both sugars, then egg and vanilla. 3. Stir in flour, baking soda and salt, then fold in chocolate. 4. Press into a buttered 10-inch skillet and bake at 350F for 20 to 25 minutes until the edges are golden. 5. Sprinkle with flaky salt while warm.

Peanut Butter Cup Cookie Pan With Chocolate Ice Cream

Peanut butter dough loaded with chopped peanut butter cups is pure comfort for anyone who loves that sweet and salty pair. Creamy peanut butter makes the cookie soft and tender, and the candy pieces melt into gooey pockets. Press a few extra chopped cups on top in the last 5 minutes so they stay pretty. These skillet cookies pair beautifully with chocolate ice cream. Peanut butter fans, bake peanut butter blossoms as well.

You will need: 1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 cups chopped peanut butter cups

How to make it: 1. Whisk butter, peanut butter and both sugars, then whisk in egg and vanilla. 2. Stir in flour, baking soda and salt. 3. Fold in 1 cup chopped peanut butter cups and press into a buttered 10-inch skillet. 4. Bake at 350F for 18 minutes, scatter the rest of the cups on top and bake 4 to 6 minutes more.

Salted Caramel Skillet Cookies With Ice Cream

Southern cooks know caramel belongs on almost anything, and these skillet cookies prove it. A chocolate chunk dough bakes until gooey, then gets a big scoop of vanilla ice cream and a slow pour of warm salted caramel that runs into every crack. Dot a little caramel into the dough before baking too, so it turns into chewy ribbons inside. Toasted pecans are a lovely extra if you have them. For more drippy, spoon-licking treats, browse these gooey caramel desserts.

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chocolate chunks, 1/2 cup thick caramel sauce, flaky salt, vanilla ice cream, optional 1/2 cup toasted pecans

How to make it: 1. Whisk butter, sugars, egg and vanilla. 2. Stir in flour, baking soda and salt, then fold in chocolate and pecans. 3. Press into a buttered 10-inch skillet and dot with 2 tbsp caramel. 4. Bake at 350F for 20 to 25 minutes. 5. Top with ice cream, warm caramel and a pinch of flaky salt.

S’mores Skillet Cookies With Toasted Marshmallows

Campfire flavor without the campfire. Fine graham crumbs go into the dough, chocolate chunks melt inside, and a layer of marshmallows browns under the broiler until golden and puffy. Watch the broiler closely; marshmallows go from toasty to too dark in under a minute. Skillet cookies like this one make a fun winter treat when it is too cold to sit outside. For more campfire-style sweets, browse these Christmas s’mores ideas.

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 cup all-purpose flour, 1/2 cup fine graham crumbs, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chocolate chunks, 2 cups mini marshmallows

How to make it: 1. Whisk butter, sugars, egg and vanilla. 2. Stir in flour, graham crumbs, baking soda and salt, then fold in chocolate. 3. Press into a buttered 10-inch skillet and bake at 350F for 20 minutes. 4. Top with marshmallows and broil 30 to 60 seconds, watching closely, until golden.

Chocolate Hazelnut Swirl Cast Iron Cookie

Spoonfuls of chocolate hazelnut spread swirled through the dough bake into soft, fudgy ribbons, and chopped toasted hazelnuts add crunch. Warm the spread for 10 seconds so it swirls easily, then use a knife to make loose figure eights; too much swirling makes it muddy. Of all the skillet cookies here, this is the rich, special-occasion pan that tastes amazing with a melting scoop of vanilla on top. If you love that flavor, try these easy chocolate hazelnut desserts too.

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 3/4 cup chocolate chips, 1/2 cup chopped toasted hazelnuts, 1/3 cup chocolate hazelnut spread

How to make it: 1. Whisk butter, sugars, egg and vanilla. 2. Stir in flour, baking soda and salt, then fold in chips and hazelnuts. 3. Press into a buttered 10-inch skillet. 4. Dollop warmed spread on top and swirl with a knife. 5. Bake at 350F for 20 to 25 minutes and cool 10 minutes.

Gingerbread Skillet Cookies With Cinnamon Ice Cream

All the warm spice of a gingerbread house, baked into one soft, chewy pan. Molasses gives these skillet cookies a deep color and that classic holiday flavor, and white chocolate chips add sweet little pockets. A scoop of cinnamon ice cream on top tastes like Christmas morning. For more spice-season bakes, try old-fashioned ginger molasses cookies.

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup molasses, 1 large egg, 1 tsp vanilla extract, 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp salt, 3/4 cup white chocolate chips, cinnamon ice cream

How to make it: 1. Whisk butter, brown sugar and molasses, then egg and vanilla. 2. Stir in flour, baking soda, spices and salt. 3. Fold in white chips and press into a buttered 10-inch skillet. 4. Bake at 350F for 20 to 24 minutes until the edges are set. 5. Cool 10 minutes and top with cinnamon ice cream.

Fudgy Brownie Cookie Pan With Ice Cream

Cannot choose between brownies and cookies? This pan splits the difference: a cocoa-rich dough with a crackly brownie top, chewy cookie edges and a soft, fudgy middle. Drizzle melted chocolate over it while it is warm, then add two scoops of vanilla and let them slump. It is a fun pick for family game night because everyone fights over the center. A light hand with the flour keeps it fudgy, so measure carefully. Brownie fans should also see these Christmas brownies. Corner piece or gooey middle?

You will need: 1/2 cup unsalted butter, 3/4 cup packed brown sugar, 1 large egg, 1 tsp vanilla extract, 3/4 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt, 3/4 cup semisweet chocolate chips, 2 oz melted chocolate, vanilla ice cream

How to make it: 1. Whisk butter and brown sugar, then egg and vanilla. 2. Stir in flour, cocoa, baking soda and salt, then fold in chips. 3. Spread in a buttered 10-inch skillet. 4. Bake at 350F for 18 to 22 minutes until the edges are firm and the top is crackly. 5. Drizzle with melted chocolate and top with ice cream.

Sugar Cookie Skillet With Christmas Sprinkles

This one is all about color: a soft, vanilla sugar cookie baked in a pan and loaded with red and green sprinkles inside and on top. Kids love helping stir in the sprinkles, and it looks like a party the second it comes out of the oven. Use jimmies rather than tiny nonpareils, which can bleed color into the dough. A drizzle of simple vanilla glaze makes it extra festive. For more sprinkle-happy bakes, try these Christmas sugar cookies.

You will need: 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg, 2 tsp vanilla extract, 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/3 cup red and green jimmies, 1/2 cup powdered sugar, 1 tbsp milk

How to make it: 1. Whisk butter and sugar, then egg and vanilla. 2. Stir in flour, baking powder and salt, then fold in most of the jimmies. 3. Press into a buttered 10-inch skillet and top with the rest. 4. Bake at 350F for 20 to 24 minutes until lightly golden. 5. Cool and drizzle with powdered sugar mixed with milk.

Double Chocolate Cast Iron Cookie With Fresh Berries

Dark cocoa dough with chocolate chips bakes into a deep, fudgy pan that tastes like a black forest dessert in cookie form. A handful of fresh raspberries and blueberries on top adds bright, juicy bites that keep all that chocolate from feeling too heavy. Dried tart cherries folded into the dough work beautifully in winter. Let it cool 15 minutes so the slices hold their shape. Chocolate lovers should look up these cookie pie recipes too.

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt, 3/4 cup semisweet chocolate chips, fresh raspberries and blueberries, optional 1/2 cup dried tart cherries

How to make it: 1. Whisk butter, sugars, egg and vanilla. 2. Stir in flour, cocoa, baking soda and salt. 3. Fold in chips and cherries and press into a buttered 10-inch skillet. 4. Bake at 350F for 20 to 23 minutes until the edges are firm. 5. Cool 15 minutes and top with fresh berries.

Pumpkin Chocolate Chip Skillet Cookies

Pumpkin puree makes this pan soft and almost cakey, with warm pumpkin pie spice and plenty of melty chocolate chips. It is a great way to use up the leftover half can from Thanksgiving baking. Blot the pumpkin on paper towels first to remove extra water, which keeps these skillet cookies chewy instead of soggy. A scoop of vanilla or cinnamon ice cream on top makes it a perfect fall dessert. Pumpkin lovers, see these leftover pumpkin ideas too.

You will need: 1/2 cup unsalted butter, 3/4 cup packed brown sugar, 1 large egg yolk, 1/2 cup pumpkin puree (blotted), 1 tsp vanilla extract, 1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1 1/2 tsp pumpkin pie spice, 1/2 tsp salt, 1 cup chocolate chips

How to make it: 1. Blot pumpkin between paper towels for 5 minutes. 2. Whisk butter, brown sugar, yolk, pumpkin and vanilla. 3. Stir in flour, baking soda, spice and salt, then fold in chips. 4. Spread into a buttered 10-inch skillet and bake at 350F for 25 to 30 minutes until set. 5. Cool 10 minutes and serve with ice cream.

Candy-Topped Chocolate Cookie Pan for Game Night

Kids go wild for this one: a soft chocolate dough baked in the pan and covered edge to edge with candy-coated chocolates and chocolate chips. Press half the candies into the dough and scatter the rest on top in the last 5 minutes so the colors stay bright. Use red and green candies in December for an instant holiday look. It is the kind of pan that sits on the table during board games and slowly disappears. Fans of loaded cookies should try Midwest monster cookies next. How many candies is too many?

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup chocolate chips, 1 cup candy-coated chocolates

How to make it: 1. Whisk butter, sugars, egg and vanilla. 2. Stir in flour, cocoa, baking soda and salt, then chips and half the candies. 3. Press into a buttered 10-inch skillet. 4. Bake at 350F for 16 minutes, scatter the rest of the candies on top and bake 4 to 6 minutes more.

White Chocolate Cranberry Cast Iron Cookie

Red cranberries and creamy white chocolate chips make this pan look like a snowy holiday table. The tart fruit balances the sweet chips, and a little orange zest makes the flavor sparkle. Toss the cranberries with a spoon of the flour before folding them in so they spread out evenly. These skillet cookies are a pretty choice for a holiday open house because they look festive without any decorating. For more cranberry treats, try these holiday cranberry desserts.

You will need: 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp orange zest, 3/4 cup dried cranberries, 3/4 cup white chocolate chips

How to make it: 1. Whisk butter, sugars, egg, vanilla and zest. 2. Stir in flour, baking soda and salt. 3. Fold in cranberries and white chips. 4. Press into a buttered 10-inch skillet and bake at 350F for 20 to 25 minutes until the edges are golden.