Skillet Cookie – an ooey, gooey chocolate chip cookie baked in a skillet, topped with ice cream, hot fudge, whipped cream and any toppings you love.
A skillet cookie—sometimes called a pizookie or cookie sundae—is one of those simple yet irresistible desserts. A warm, freshly baked cookie served right from the skillet and topped with cold ice cream and sauce creates a perfect contrast of textures and temperatures. It’s easy to make and endlessly customizable.
The key to the best skillet cookie is serving it immediately after baking, while the center is still warm and slightly gooey so the ice cream melts over it for that molten, decadent bite.
What You’ll Need
Scroll to the recipe card below for the printable version.
- Chocolate Chip Cookie Dough – use the homemade recipe below or a store-bought tube of cookie dough.
- Ice Cream – vanilla is classic, but use any flavor you prefer.
- Hot Fudge – hot fudge or chocolate sauce makes a rich topping.
- Caramel
- M&M’s
- Sprinkles
- Whipped Cream – homemade or store-bought, as desired.
How To Make a Skillet Cookie
- Prepare the dough. Mix your homemade dough or use premade dough from the store.
- Press into skillet and bake. Press dough into a skillet (a full batch should make two 9-inch skillets). Bake about 15–20 minutes until the edges are golden and the center is mostly set but still slightly soft. Aim to underbake a bit for a gooey center.
- Remove and rest briefly. Let the skillet rest for 3–5 minutes after removing from the oven so it’s not piping hot.
- Add toppings and serve. Top with ice cream, sauces, candies and whipped cream. Serve immediately.
Recipe Tips & Tricks
- Underbake purposefully. The skillet stays hot and continues to cook the cookie after it’s out of the oven; slightly underbaking ensures a soft, gooey center.
- Any cookie dough works. Chocolate chip is classic, but swap in other cookie doughs to vary the flavor. Store-bought dough works great for convenience.
- Skillet choice. A cast iron skillet gives crisp, browned edges and great texture, but a pie plate or cake pan will work if you don’t have cast iron.
- Be creative with toppings. Ice cream, hot fudge, caramel, candies, crushed cookies and sprinkles all make excellent options—customize to your taste.
Storage
Skillet cookie is best served immediately. Bake only what you plan to serve right away. Extra dough can be baked into regular cookies or frozen to make another skillet cookie later.
More Must-Make Dessert Recipes
- Gooey Brownie Pie
- Skillet Brownie for Two
- Chocolate Chip Cookie Pie
- Cookies & Cream Cupcakes
- Peanut Butter Cake
Skillet Cookie
Ingredients
- 1 cup butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F. Cream together butter, brown sugar and granulated sugar until light and fluffy. Mix in eggs and vanilla.
- Add flour, baking soda and salt; mix until combined. Fold in chocolate chips.
- Press dough into a skillet (this recipe makes enough for two 9-inch skillets). Bake 15–18 minutes until edges are set but the center is still slightly underbaked.
- Remove from oven, let rest a few minutes, then top with ice cream and desired toppings. Serve immediately.
Notes
Nutrition
Nutrition information is an approximation.
Additional Info
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