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Hi Bold Bakers!
If you’re wondering what this recipe is like — I urge you to get right up to your screen and check out the photos. It’s a giant gooey cookie that’s still crispy on the outside and had loads of M&Ms throughout, and it tastes as awesome as it looks. Did I mention that when you mix it all together, you do it right in the skillet? It couldn’t be easier, and it’s essentially a Homemade Pizookie!
And yet… I decided to make this recipe because Gina Brazão, the new co-host of our baking podcast Knead to Know, said it’s been a dream of hers to make one, but she kept coming up short in different ways (I suspect her oven’s temperature is secretly broken). So, I solved all of her hurdles through testing and showed her how she can be successful with it right at home. Check out the video below for the how-to and see Gina finally make her dream dessert!
If you still have questions after reading through this page, go ahead and ask whatever you’d like in the comments below — our team (me included!) answers all comments on the site.
What Is A Skillet Cookie?
A skillet cookie is a giant cookie made right in an oven-safe skillet — I use my cast iron pan for this. No, you don’t scoop out the cookie dough into balls and bake them on a sheet, you keep the dough right in the skillet and portion it out later with a big dollop of vanilla ice cream. This cookie has loads of flavor because of the melted butter getting a little brown.
Skillet Cookies vs. Regular Cookies
When you make a skillet cookie, you’re looking for one thing: gooey. When you make individual cookies, you can still find yourself with a gooey dessert, but trust me, it’s less so than you get with a skillet cookie. Think of it as a deep-dish cookie instead of your usual hand-held cookies made by the dozen.
Skillets
As I mentioned above, you want to use an oven-safe skillet. Make sure you don’t use one that has a handle that can melt, and double-check for what temperature your skillet is oven-rated. At 350 degrees, this recipe doesn’t bake so hot that you’ll have a hard time finding a skillet to work with. And if you don’t have a cast iron skillet yet, this is your sign to get one.
Toppings & Mix-Ins
It’s no secret that my favorite candy is M&Ms, though I don’t eat them often because if they’re in the house, I will eat them. This recipe is an exception, though, but you can make this recipe as a chocolate chip, chocolate chunk, or even peanut butter cup cookie if you’d like. I’m not going to stop you!
If you want a good place to learn about what chocolate to use, check out my comprehensive Guide To Chocolate.
What You Need To Make The Best Skillet Cookie
- An oven-safe skillet
- Measuring cups and spoons
- A bowl to combine the dry ingredients
Essential Steps For Making My Skillet Cookie
There wasn’t a lot of trial and error in this recipe — but I did find that the best path to flavor has three things: the melted butter getting a little brown, plenty of vanilla, and plenty of salt (yes, salt will enhance sweet desserts!). Don’t skip these.
Also, make sure your eggs are at room temperature. This helps with blending the ingredients.
When it comes to texture, the ideal result here is a cookie that’s crispy on the outside, but still gooey in the middle. Don’t be afraid — it is not undercooked if it’s gooey or a bit doughie inside. Follow the time in the recipe for the right bake time & temperature, and watch my how-to video below to get a complete look at how this bad boy should look when you pull it out of the oven.
You’ve got this!
Gemma’s Pro Chef Tips For Making Skillet Cookies
- Make the dough in advance and keep it in the fridge for up to 2 days. Bake off fresh.
- Replace the M&M’s with chocolate chips, or white chocolate chips & toasted pecans.
- Don’t be shy with the vanilla or salt!
- Brown the butter a little to give your cookie a nutty, deeper flavor.
- Make sure your eggs are room temperature and not cold from the fridge. This is better for them to blend into the warm ingredients.
- Take care not to overtake so your cookie is gooey and soft in the middle.
Don’t Miss More Cookie Recipes
- Best-Ever Chocolate Chip Cookies
- The Internet’s Best Chewy Chocolate Chip Cookies
- Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities
- 3-Ingredient Shortbread Cookies
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Try These Recipes!
Watch The Recipe Video!
One-Pan Skillet Cookie Recipe (With M&Ms)
Ingredients
- 2 ½ cups (10½oz/355g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (8oz/225g) butter
- 1 cup (6oz/170g) dark brown sugar
- ½ cup (4oz/115g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup (4½oz/130g) M&M's
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
- Heat a 12-inch cast iron skillet over low heat. Add the butter and let it melt completely.
- Remove from the heat and stir in the sugars with a wooden spoon.
- Whisk together the eggs in a bowl. Add it to the skillet and mix in right away with a spoon, quickly mixing so the eggs don’t cook from the heat. Stir in the vanilla extract.
- Stir in the dry ingredients until just combined. Lastly, fold in the M&M's. Wipe down any flour that is left on the sides.
- Bake the cookie for 20 to 22 minutes, or until it’s mostly set in the center. (take care not to overbake or it will not be gooey in the middle.
- Serve warm from the oven with vanilla ice cream.
Question!!! What if I don’t have a cast iron skillet and can’t afford to get one! Can I use a cake pan or a casserole dish?
I read the recipe and tip section through. If we are to make ahead and refrigerate for 2days, I’m not sure if I need to mix it up in my cast iron skillet. Do I brown butter and mix the rest in the bowl, right. Then allow the dough to permeate for 2 days. Then what is done to prepare the skillet before baking? ,
I’m making this for my daughter who’s coming home from college for Spring Break!
Hi Gemma ! It’s Marium here . I am a really big fan of yours and I’ve tried a bunch of your recipes and they’ve turned out a hit , even my father who is not a big fan of desserts loves them. All thanks to you 😚❤️ I just wanted to ask that can I use a normal baking pan for this recipe because I don’t have a skillet pan so … And also can I replace the M&Ms with some chocolate in case I am craving a chocolate chip cookie 🍪😁 Thank you so much !! Will be… Read more »
I love your recipes! How long would I bake individual cookies for with this recipe?
How would you adjust recipe for a 10″ skillet?
Hi Gemma,
This recipe looks amazing! Do you know if this recipe works for your regular individual cookies?
Thanks in advance,
Rebecca
Hi Gemma,
firstly! Love you work, your scone’s are the best,
Can I make up the batch in a frying pan and then transfer into individual 4in fluted pie dish,
Thanks in advance
This sounds great but it is too big – there are only 2 of us. If I halved the recipe what size pan would I need?
Hi Gemma, can you show us how to make a vanilla slice?