This Brown Butter Chocolate Chip Skillet Cookie recipe is an easy way to conquer your fresh-baked cookies craving. It’s richly flavored and perfectly soft and chewy. Enjoy as-is, or for an extra-celebratory treat, add swirls of creamy chocolate buttercream and sprinkles!
This Chocolate Chip Skillet Cookie is especially delightful, with a richer, nuttier flavor than my even-easier Chewy Chocolate Chip Cookie Bars, thanks to starting with browned butter. The photo above shows it super fun, with silky-smooth chocolate buttercream piped around the perimeter, plus a scattering of festive sprinkles. But know that it’s also perfectly wonderful without the adornments, which is how we mostly make it. Either way, I know you’re gonna love this incredibly moist and chewy, excellently textured, sliceable cookie!
Why This Skillet Cookie Is a Family Tradition
I believe in celebrating the special people in our lives — they are a blessing — and this is a way to say, “Thank you, God!” This brown butter chocolate chip skillet cookie was Hatti’s birthday party request when she turned 16. It was a fast favorite for our family, and now 8 years later, I can definitely say it’s a family tradition.
What You Can Expect:
- An easier way to make cookies. No scooping out cookie dough and baking multiple pans of cookies. Just press the dough into the skillet and bake, simple as that.
- Deep brown butter flavor. Those nutty, toasty notes make this cookie taste extra special, extra delicious and cozy. If you’ve never browned butter before, do not worry — I will walk you through it and give you my best tips.
- Crispy edges with a chewy center. The browned butter offers incredible moist chewiness and a lightly crisped top and edges. And the cast iron skillet is the workhorse that bakes up the perfect texture contrast in the oven.
- Double the chocolate. With semisweet and white chocolate, this skillet cookie has depth of chocolate flavors. Of course, you can use whatever kinds of chocolate that you like!
Hatti was born on my dad’s (on the right) birthday, which made this an extra-extra special day. And Blake’s dad Archie’s (on the left) birthday is just a couple days beforehand. This picture holds cherished memories of the three of them celebrating together through the years, sometimes with a chocolate chip skillet cookie. And even though this treat has become an everyday-and-anyday kind of treat for us, whenever I make it, I think of these precious birthday celebrations.
What You’ll Need
Here’s a quick look at what goes into my chocolate chip skillet cookie recipe. Scroll down to the printable recipe card for exact measurements.
Chocolate Chip Skillet Cookie:
- Butter – In this recipe, unsalted butter is first browned, which adds incredible nutty flavor and chewy moistness.
- Sugar – Two kinds of sugar, granulated sugar and dark brown sugar, add moisture, rich caramel notes, and perfect browning.
- Vanilla extract – Use pure vanilla extract, not imitation, for the very best flavor.
- Salt – This adds contrast to the sweetness and chocolate. I use Morton kosher salt in my baking.
- Egg + egg yolk – The extra yolk makes the cookie especially chewy and rich. This is something I learned while making the Chewy Chocolate Chip Cookie Bars, which I mentioned earlier.
- Flour – All-purpose flour provides the structural base to the skillet cookie.
- Baking soda – Helps the cookie rise slightly.
- Chocolate chips – A combination of semisweet chips for classic chocolate chip cookie flavor and chopped white chocolate bar for creamy goodness. I’ve also made this recipe with semisweet + milk chocolate chips, and sometimes incorporate dark chocolate. Use what you like!
- Maldon sea salt flakes – A sprinkle over the top makes this recipe POP!
Chocolate BUttercream (Optional):
- Chocolate buttercream – If you’re adding the optional frosting, you’ll need butter, powdered sugar, cocoa powder, espresso powder, heavy cream, kosher salt, and vanilla. Add sprinkles too if you’d like!
How to Make Brown Butter Chocolate Chip Skillet Cookie
Here’s a step-by-step look at how I put this skillet cookie together.
- Brown the butter. Place a cast iron skillet over slightly less than medium heat. Add 9 tablespoons of the butter and melt, stirring gently but constantly, until the butter reaches a deep golden color. Remove from heat and transfer to a large heat-proof bowl and stir in the remaining 3 tablespoons butter until melted.
- Mix the sugar and butter. Whisk the brown sugar, granulated sugar, vanilla, and salt into the browned butter, followed by the egg and egg yolk.
- Rest & whisk. Rest & whisk. Rest & whisk. Let the mixture sit for 3 minutes, then whisk again for about 30 seconds. Repeat this resting and whisking process two more times. The mixture will become thicker, smoother, and glossy as the sugar dissolves.
- Add the dry ingredients. In a separate bowl, whisk together the flour and baking soda. Stir the flour mixture into the butter mixture just until combined. Then fold in the chocolates.
- Press the dough into the skillet. Lightly wipe the skillet with a paper towel to remove excess butter. Transfer the dough to the skillet and press into an even layer. Sprinkle additional chocolate pieces over the top, pressing lightly into the dough.
- Bake the skillet cookie. Bake at 375°F until the cookie is golden and the edges are set, about 18 to 20 minutes. Rotate the skillet halfway through baking.
- Finish with sea salt. Remove from the oven and immediately sprinkle with flaky sea salt.
- Let cool. Let the cookie cool for at least 30 minutes before serving (plain, without adding buttercream frosting). If you want to add frosting, definitely let it cool completely before adding the chocolate buttercream.
How to Make the Chocolate Buttercream and Decorate
To decorate the skillet cookie for a celebration, here’s how to add a fun border of chocolate buttercream!
- Beat the butter. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 2 minutes.
- Add the remaining ingredients. Add the powdered sugar, cocoa powder, espresso powder, cream, kosher salt, and vanilla. Mix on low speed until combined.
- Beat until fluffy. Increase the mixer speed to high and beat for 30 seconds. Scrape down the bowl and beat for another 30 seconds. Add more powdered sugar if the frosting is too thin, or more cream if it’s too thick.
- Decorate the cookie. Once the skillet cookie has cooled completely, pipe buttercream around the edge using a large star tip.
- Add sprinkles. If desired, add some festive sprinkles as soon as you finish piping on the frosting, so they stick.
Brenda’s Tips for a Perfect Skillet Cookie
- Adjust timing if not using a cast iron skillet. If you aren’t using a heavy cast iron skillet like I do for this recipe, know that the butter will likely take longer to brown and the edges of your cookie won’t be quite as crisp.
- Watch the butter carefully. Browned butter can turn to burnt butter very quickly. I’ve included very detailed, easy-to-follow instructions for browning the butter in Step 2 of the recipe card. My process came about through testing this recipe many times, with our daughters also testing it all on their own. We learned that sometimes we would cook the butter too long, which reduces its volume, and thus leads to a dry cookie. So just follow my instructions, and you’ll be good!
- Don’t overbake. The center should still look slightly soft when it comes out of the oven. It will continue to set from the residual heat of the cast iron skillet.
- Do sprinkle with flaky salt. Our family loves that savory contrasting bite of large, thin salt flakes!
- Let it cool before frosting. If adding chocolate buttercream, be sure the cookie and skillet are completely cooled to room temperature. Because the frosting has a butter base, even a touch of warmth can make it slump.
How to Store
Know that the skillet cookie will be at its softest, chewiest best, with lightly crisped edges, on the day that it’s made.
- Room temperature: Cover the skillet tightly or transfer slices to an airtight container. Store on the counter in a cool kitchen for up to 3 days.
- Refrigerator. You can also cover the skillet tightly or transfer slices to an airtight container, and then store in the fridge for up to 5 days.
- Freezer: Freeze chocolate chip skillet cookie slices wrapped well, or in a freezer-safe, airtight container, for up to 2 months. Thaw at room temperature before serving.
More Treats for Chocolate Chip Lovers
Brown Butter Chocolate Chip Skillet Cookie
Yield: 12 servings
This easy skillet cookie is richly flavored and perfectly soft and chewy. For an extra-celebratory treat, add swirls of creamy chocolate buttercream and sprinkles!
Print
Ingredients
Brown Butter Chocolate Chip Skillet Cookie
- 12 tablespoons (¾ cup) unsalted butter, cut into 1-tablespoon portions, divided
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon Morton kosher salt
- 1 large egg
- 1 large egg yolk
- 1¾ cup all-purpose flour
- ½ teaspoon baking soda
- 3 ounces semisweet chocolate chips, plus a bit more for sprinkling over the top
- 3 ounces white chocolate baking bar, chopped, plus a bit more for sprinkling over the top
- ½ teaspoon Maldon sea salt flakes
Chocolate Buttercream (Optional)
- 1 cup unsalted butter, softened to room temperature
- 3¼ cup powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon espresso powder
- 3 tablespoons heavy cream (or milk)
- ¼ teaspoon Morton kosher salt
- 2 teaspoons pure vanilla extract
- sprinkles, if desired
Instructions
Brown Butter Chocolate Chip Skillet Cookie
- Adjust oven rack to middle of oven. Preheat oven to 375°F.
- To create the browned butter, set a 12" cast iron skillet (or another heavy 12" skillet – see Notes below) over slightly less than medium heat. Once warmed, add 9 tablespoons of the butter and gently melt. It's key to not let the butter get too hot and burn. Cook, stirring gently and constantly – I like to use a large stainless steel spoon, so I can better see how the butter is browning, as it's harder to see the browning against the dark-colored skillet. The melted butter will have lots of large bubbles that keep popping as you stir. After about 2 minutes, the large bubbles will turn to small, foamy bubbles and you will see darkened bits in the bottom of the skillet. The butter will be a deeper golden brown and have a nutty aroma. It is now done browning >> IMMEDIATELY remove skillet from heat, as it can quickly go from "browned" to "burnt". (Also – the longer you cook the butter, the more it reduces, which leads to a dry cookie.) With a rubber spatula, transfer browned butter to a large heat-proof bowl, scraping out as much butter as possible. Stir remaining 3 tablespoons of the butter into the hot browned butter, until melted and evenly combined. Set skillet aside to cool (do not wash).
- To the bowl with browned butter, add brown sugar, sugar, vanilla, and salt, and whisk until smooth. Then whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. (This allows the sugar to dissolve more, giving better flavor and texture.)
- In a medium bowl, whisk flour and baking soda together. Then stir flour mixture into butter mixture until just combined, about 1 minute. Fold in chocolate chips and white chocolate chunks.
- With a paper towel, lightly wipe out the (still-warm) skillet to remove any excessive butter left behind. Transfer cookie dough to skillet and press into an even layer with a rubber spatula. Sprinkle a few more chocolate chips and white chocolate chunks over the top, pressing them in just slightly.
- Place skillet in oven and bake until cookie is golden brown and edges are set, about 18-20 minutes, rotating skillet after 10 minutes. Do not over bake; the cookie will firm up as it cools. Transfer skillet to cooling rack. If desired, sprinkle immediately with sea salt flakes. Let cookie cool for at least 30 minutes if serving warm, without the optional Chocolate Buttercream. Let cookie cool completely if decorating with Chocolate Buttercream.
Chocolate Buttercream and Sprinkles (Optional)
- In the bowl of a stand mixer fitted with a paddle attachment (or with an electric handheld mixer), beat the butter on medium-high speed until creamy and lightened in texture, about 2 minutes. Add powdered sugar, cocoa powder, espresso powder, heavy cream, kosher salt, and vanilla extract. With mixer on low speed, beat until just combined. Increase speed to high and beat for 30 seconds. Scrape down mixer bowl and then beat on high for another 30 seconds. If buttercream is thinner than you'd like, add a bit more powdered sugar. If thicker than desired, add a little more cream.
- Once Chocolate Chip Cookie Skillet is completely cooled, fit a pastry bag with a large star tip and fill with chocolate buttercream. Pipe buttercream around perimeter of cookie skillet. If you want to add sprinkles, add them as soon as you finish piping the buttercream, so they'll stick.
Notes
If using a skillet that is not cast iron: Know that a cast iron skillet retains heat really, really well. If you are using a different kind of skillet, it may take longer for the butter to brown.
Chocolate chip cookie skillet portion of recipe adapted from America’s Test Kitchen.
Nutrition Information:
Serving: 1 Calories: 634kcal Carbohydrates: 78g Protein: 6g Fat: 34g Saturated Fat: 21g Polyunsaturated Fat: 11g Trans Fat: 1g Cholesterol: 110mg Sodium: 465mg Fiber: 2g Sugar: 58g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was first published in 2018, then updated in 2026.
It’s so tempting and delicious, thank you for sharing the recipe.
Does this have to be served immediately after baking? Or can it be warmed back up?
Just found this on Pinterest!!! Looks amazing!
Thank you! :)
I love that photo of Papa Archie, Hatti, and Papa Bill!!
And, seriously, I would devour a slice of that yummy chocolate chip cookie!
I always have to include that photo. :) And with a little patience, you’ll be eating that cookie soon. wink, wink. xo
hey girl- this looks so good!
Thank you Shawnna!
I have a 10”skillet. Will this work? Do I end to adjust baking time or temp or …. This recipe looks amazing!
I haven’t tried that size skillet for this recipe, but it should work fine. The cookie will be thicker – you will probably need to bake it a bit longer.