deep dish chocolate chip cookie pie on a plate and in a skillet

Chocolate Chip Skillet Cookie

This Chocolate Chip Skillet Cookie is sooooo easy to make, filled with chunks of dark chocolate and caramel, sprinkled with a touch of sea salt, and baked to chewy cookie perfection
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 453kcal
Author Danielle Wolter



  • Preheat the oven to 350 degrees. 
  • Grease a cast iron skillet with butter or nonstick cooking spray.
  • Use a mixer to beat the butter and sugar together for 1-2 minutes.
  • Add the whole egg, egg yolk and vanilla and mix thoroughly. 
  • Combine the dry ingredients in a separate bowl. 
  • Combine the wet and dry ingredients to make a dough, being careful not to overmix (it's ok if there are streaks of flour).
  • Add the chocolate chips and caramel pieces and gently fold into the dough.
  • Lightly press the dough into the cast iron skillet and sprinkle with the coarse sea salt. 
  • Bake for 20-25 minutes, until the edges start to brown and crisp. Remove from oven and let cool for at least 30 minutes.


  1. Be sure to grease the skillet thoroughly to prevent the cookie from sticking;
  2. Don't overmix the dough or the cookie pie will have a tougher consistency - it's ok if you leave a few streaks of flour in the dough;
  3. Be gentle when folding in the chocolate chip and caramel pieces;
  4. You can omit the sea salt sprinkled on the top if desired. I recommend it as I believe it gives the cookie an amazing flavor;
  5. Let it cool before slicing it to make it easier - otherwise it will be very soft and gooey (not always a bad thing though ;-);
  6. See in the post above the recipe card for some additional mix-in options


Serving: 1piece | Calories: 453kcal | Carbohydrates: 59g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 584mg | Potassium: 193mg | Fiber: 2g | Sugar: 40g | Vitamin A: 410IU | Calcium: 47mg | Iron: 2.5mg