Patriotic Chocolate Chip Skillet Cookie

Patriotic Chocolate Chip Skillet Cookie is much like a Pizookie. A giant, thick & chewy chocolate chip cookie baked in an iron skillet with patriotic M&M’s. I added a secret ingredient too. It’s absolutely INCREDIBLE! (& so easy too- mix, dump, bake, enjoy)

What’s not to love about a giant chocolate chip skillet cookie? This recipe is perfect for patriotic celebrations—it’s red, white, and blue, and it’s got all the classic flavors of a pizookie.

Plus, it’s easy to make: just mix together the dough in one bowl, spread it in a skillet, and bake. Serve with scoops of ice cream for an extra-indulgent dessert. Enjoy!  

 

I confess I have a serious thing for an oooey, gooey, chewy chocolate chip cookie. Right out of the oven, when they are all warm & the chocolate just drips & gets everywhere when it’s pulled apart. Oh boy! Do you know what I’m talking about? Do you love it too?

 

The other day I was REALLY craving a chocolate chip cookie. I had the best of intentions to make a batch & take half of them over to the new neighbors. But my favorite cookie recipe requires overnight chilling.

skillet cookie recipe

I hadn’t planned for it & it wasn’t in the schedule. Not that it wouldn’t be totally worth the wait. I just hadn’t budgeted my time accordingly. When I was feeling like it, there wasn’t time to chill the dough.

So I decided to change up the plan & create a fabulous, Pizookie-inspired, chocolate chip skillet cookie. I had been making them for years but started twisting the recipe a couple of years ago. Then last year I saw this one from Sally & gave it a try. It was already pretty similar to my original recipe, with the exception of my secret ingredient.

Pizookie Recipe

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Since this isn’t exactly the kind of treat you take to neighbors, I decided that I could just plan for the regular cookies another weekend. I wanted this NOW & oh boy it was good. I had forgotten just how amazing these skillet cookies are. Super chewy on the outer edges, a lot like a brownie.

Yep- do I have your attention now? Yeah, it’s like that. I added a couple of tablespoons of my favorite French Vanilla creamer. Because I’m always looking for ways to sneak that into just about everything.

Chocolate Chip Skillet Cookie

Now you can top this delectable treat with a scoop of vanilla ice cream. That’s always a fabulous pairing. But this time, I added just a mountain of fresh whipped cream. That was a perfect choice because it was light & yet still added a little creaminess to each bite.

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Here are some commonly asked questions

 

Ingredients for the best Skillet Cookie

• butter
• granulated sugar
• light brown sugar
• eggs
• vanilla extract
• milk or coffee creamer
• all-purpose flour
• cornstarch
• baking soda
• salt
• white chocolate chips
• M&M’S Patriotic colors
• ice cream whipped cream, chocolate or caramel syrup for topping

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

 

How to make a skillet cookie

1. Preheat the oven to 325°F.
2. Lightly grease an oven-safe, 8″ cast iron skillet. (you must use an oven-safe skillet)
3. In the mixer bowl with the paddle attachment, beat the butter until smooth and creamy.
4. Add the granulated sugar & brown sugar and beat on medium-high until light & fluffy.
5. Beat in the eggs, vanilla & creamer on high speed until well mixed.
6. Scrape down the sides and bottom of the bowl as needed if not using a scraper paddle attachment.
7. Add the flour, cornstarch, baking soda and salt on low speed until combined.
8. Fold in the chocolate chips and M&M’S.
9. Transfer the cookie dough evenly into the prepared skillet.
10. Bake for 27-30 minutes or until browned on the sides and lightly brown on top. It is normal for it to be just a little a bit gooey in the center. It will firm up as it cools.
11. If you like it a little more cooked through and cakey in the center, bake for 35-40 minutes.
12. Allow the cookie to cool slightly in the pan on a wire rack before serving with a scoop of ice cream or whipped cream on top.

Does it matter if I use salted instead of unsalted butter in this recipe?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.

I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

What does it mean to cream the butter and sugar together?

Creaming butter and sugar together is key to getting giving structure to your dough so that a cookie is light and fluffy. This is because you are incorporating air into the mix when you beat the butter.

When creaming your butter and sugar together, it is important to make sure that you start with soft butter. Add the butter and sugar to the mixing bowl and mix on medium speed for 2-3 minutes. You want to make sure that you stop when you get firm peaks. Be careful not to overmix because you will end up with an oily mix that fails to incorporate the air you need to make this recipe.

How to store leftovers of this chocolate chip cookie?

So this gets a bit tricky with the leftovers. Because this is meant to be eaten by a group when it is hot – intending to not have leftovers, I don’t typically recommend storing the leftovers for two reasons.

First – you will most likely be serving this with ice cream or whipped cream on top. That typically doesn’t store well – even in the refrigerator. It tends to make the cookie soggy as it melts while everyone is eating the cookie.

Secondly – if everyone is eating out of the same pan – then their personal germs are getting into the cookie. While it isn’t as much of an issue while the cookie is still hot and fresh – those germs will grow as the cookie sits and others might not want to enjoy the cookie with others germs on it at a later date.

So my recommendation is that if you think you won’t get through the whole cookie, or you don’t want to share germs – serve the cookie in personal portions when it is fresh. Give each person their own bowl and scoop of ice cream. If they happen to not finish it – they can cover it with a lid or plastic wrap and store it in the fridge for later.

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If you love this easy skillet cookie recipe, you’re going to love these other patriotic treats too. Please click each link below to find the easy, printable recipe!

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