Gooey Brown Butter Chocolate Chip Skillet Cookie Ready in 35 Minutes

I remember the first time I tried browning butter. It was a rainy afternoon, and I wanted a warm treat for my family. The kitchen filled with a nutty smell that drew everyone in. This skillet cookie became our go-to dessert. It bakes fast and serves straight from the pan. Prep time: 15 minutes. Cook time: 20 minutes. Total time: 35 minutes. Servings: 8.

This recipe uses a 10-inch cast iron skillet for crispy edges and a soft center. Brown butter gives it a rich taste. Pair it with ice cream for the best bite.

Ingredients

Use these in the order listed.

• 3/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions

Follow these steps for perfect results.

1. Preheat your oven to 350°F. Grease a 10-inch cast iron skillet with 1 tablespoon of the butter.
2. Melt the remaining butter in a light-colored pan over medium heat. Stir until it turns golden brown with brown bits at the bottom. This takes about 5-7 minutes. Pour into a bowl to cool for 10 minutes.
3. Mix the cooled brown butter with light brown sugar and granulated sugar in a large bowl. Stir well.
4. Add the egg and vanilla extract. Mix until smooth.
5. In another bowl, whisk flour, baking soda, and salt.
6. Add the dry mix to the wet mix. Stir until just combined.
7. Fold in chocolate chips and pecans if using.
8. Press the dough into the greased skillet. Spread it even.
9. Bake for 18-20 minutes. Edges should be golden, center soft.
10. Cool in the skillet for 10 minutes. Serve warm.

Tips and Variations

Bake until the center reaches 180°F for safety. Add sea salt on top after baking for extra flavor. For a twist, mix in white chocolate chips. Try this with our easy fudgy brownies from scratch for a chocolate feast.

• Use chopped dark chocolate bars instead of chips.
• Add dried cranberries for a tart bite.
• Make it in mini skillets for single servings.

Substitution Ideas

Swap light brown sugar for dark brown if you like more molasses taste. Use gluten-free flour blend for a gluten-free version. Replace pecans with walnuts or skip nuts. For dairy-free, use plant-based butter and check chocolate.

Storage or Make-Ahead Tips

Store leftovers in an airtight container at room temperature for 2 days. Reheat in a 350°F oven for 5-10 minutes to crisp edges. Make dough ahead and chill in the fridge up to 24 hours. Freeze dough in the skillet, wrapped, for up to 1 month. Bake from frozen, add 2-3 minutes.

Serving Suggestions

Serve warm with vanilla ice cream. Drizzle caramel sauce on top. Pair with coffee or milk. This works well after our sheet pan chicken fajitas for a full meal. For more no-bake ideas, check our no-bake cheesecake in a jar.