Salted Chocolate Chip Skillet Cookie

Are you looking for a delicious dessert that can be easily baked in the oven in a cast iron pan?  If so, this is the recipe that will soon become a family favorite.  It can be served with ice cream, whipped cream, or just warm out of the pan. The ingredients will sound familiar as they are much like any other chocolate chip cookie recipe.

Here are the ingredients I used: 1 cup softened unsalted butter, 1 1/2 cups firmly packed light brown sugar, 2 teaspoons vanilla extract, 1 egg, 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon baking soda, 1 1/2 cups coarsely chopped Hershey’s chocolate, 1/2 cup Baker’s semisweet chocolate, 1 tablespoon whole milk, 1/2 cup chopped walnuts, Sea salt


Preheat the oven to 325 degrees.  Prepare a cast iron skillet with baking spray and flour. In a bowl, beat butter, brown sugar and vanilla together. Add the egg and mix together until smooth and fluffy.

In another bowl, add flour, baking powder, salt, and baking soda — mix together.  Slowly add the dry ingredients into the butter mixture to combine. Add 1/2 cup of the Hershey’s chocolate, the Baker’s chocolate and the milk to finish.

Add to the skillet.  Bake for 40 minutes or until done. Cover the pan for the last 5 minutes with foil to prevent over browning of the cookie. After removing from the oven, sprinkle with the chopped walnuts and the rest of the Hershey’s chocolate. Cool for at least 30 minutes prior to serving.  Top with the Sea salt as a garnish.

This recipe was adapted from the Southern Cast Iron magazine, January/February 2018 issue–published by Hoffman Media.

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