Cookies

Giant One-Pan Skillet Cookie (With Loads of M&Ms!)

4.8 from 5 votes
My One-Pan Skillet Cookie recipe has loads of M&Ms, comes together in the skillet, and results in the giant, deep-dish cookie of your dreams!
Top-down view of a skillet cookie.

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.

A warm skillet cookie topped with vanilla ice cream.

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

My skillet cookie recipe with scoops removed.

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.

A scoop of cookie being pulled out of a skillet cookie.

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

And don’t forget to buy my Bigger Bolder Baking Cookbook!

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Watch The Recipe Video!

One-Pan Skillet Cookie Recipe (With M&Ms)

4.8 from 5 votes
My One-Pan Skillet Cookie recipe has loads of M&Ms, comes together in the skillet, and results in the giant, deep-dish cookie of your dreams!
Author: Gemma Stafford
Servings: 8 people
Prep Time 15 mins
Cook Time 22 mins
My One-Pan Skillet Cookie recipe has loads of M&Ms, comes together in the skillet, and results in the giant, deep-dish cookie of your dreams!
Author: Gemma Stafford
Servings: 8 people

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.

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15 days ago

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?

Marykay
15 days ago

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? ,

Rebecca
Rebecca
2 days ago

Hi Gemma,
This recipe looks amazing! Do you know if this recipe works for your regular individual cookies?
Thanks in advance,
Rebecca

10 days ago

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

Penny
Penny
15 days ago

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?

Mila
Mila
15 days ago

Hi Gemma, can you show us how to make a vanilla slice?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!