Everyone loves a chocolate chip cookie skillet. And this recipe is about as simple as baking gets.
So, when you want to celebrate a loved one or make something special without all of the time and effort, this is your recipe.
And if you don’t have the time or desire to make the frosting (although it is really damn good!), go for the good ole' Duncan Hines or Betty Crocker. There’s no shame in that game.
You can also skip the frosting and serve with ice cream, fudge, caramel sauce, whipped cream and toppings.
Better yet, serve the cookie skillet unadorned, and let everyone make their own version. Kind of like a make your own Sundae.
Chocolate Chip Cookie Skillet
(Gluten-free; Dairy-free option)
Cookie Skillet Ingredients:
1 1/4 cup + 1 Tbsp cup-for-cup gluten-free baking flour*
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 cup unsalted butter (substitute plant-based butter for dairy-free option)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg large
1 tsp vanilla extract
1 ¼ cups chocolate chips/chunks
Frosting Ingredients:
16 Tbsp unsalted butter, room temperature
2 Tbsp unflavored, unsweetened almond milk, more if needed
2 tsp vanilla extract
3 cups powdered sugar, divided
Pinch of salt
Instructions:
Preheat the oven to 350° F. Coat a 10-12" cast iron skillet with baking spray. In a medium bowl, whisk together the flour, salt and baking soda. Set aside. Melt the butter in a small saucepan over low heat. Add the melted butter to a large bowl along with the brown and granulated sugars and lightly mix with a spatula or spoon until well combined. Add the egg and vanilla extract and lightly mix until well combined. Add in the flour mixture and mix until a smooth batter forms. Add the chocolate chips and mix until evenly distributed. Scoop the batter into the skillet and distribute evenly. Bake for 30-35 minutes, depending on whether you want a gooey or more firm center. The edges should be golden brown. If frosting, allow to cool completely first.
While the cookie skillet is baking, make the frosting. Using a hand or stand mixer, beat the butter until creamy. Add the milk and vanilla extract and beat until combined. Add in 1 ½ cups of the powdered sugar and beat. Gradually add in the remaining powdered sugar in batches until well-combined and creamy. If not at the desired spreadable consistency, either add a little bit of milk at a time to make it thinner, or a little powdered sugar at a time to make it thicker.
Note:
* Cup for cup gluten-free baking flour can be replaced with the same amount of regular all-purpose flour should you not need to make it gluten-free. I promise, though, you’ll never know this is gluten-free.