My cast iron pieces have become the most (only) used cookware in my home. I use them every morning for breakfast, and then again for dinner if I need them. Over the weekend, I decided to try my hand at baking in them. Everyone does it, so it can’t be that hard right? Right! It actually saved me some dishes, not having to have several mixing bowls for wet and dry ingredients. Do y’all remember my Perfect Chocolate Chip Cookie recipe? I took that and adapted it to make this Deep Dish Cast Iron Skillet Cookie.
One of the first things that I think of when I hear skillet cookie, are those pizookies that you find in the mall, or at supermarkets. And, to be honest, I’ve never had one of those. I know, gasp. Though, I knew that I wanted it to be deeper than that, more like a cookie pie than a cookie pizza. Using my Lodge Cast Iron 3.2 Quart Skillet, I was able to achieve the deep dish skillet cookie that I was looking for here.
I know what you’re thinking–let’s get to the recipe.
Gather Your Ingredients
- 1 C Butter
- 1 C Brown Sugar
- 1/2 C Granulated White Sugar
- 2 Eggs
- 2 TSP Vanilla
- 2 1/3 C Flour
- 1 TSP Baking Soda
- 1/2 TSP Salt
- 1 C Chocolate Chips (You could even do 1/2 chips and 1/2 chunks)
Vanilla Ice Cream, for serving.
My first go-round at this, I added about 2 – 2 1/2 C Chocolate Chips, same as my cookie recipe. Do NOT do this. Lol. Don’t add any extra chocolate chips, unless you prefer a super and chocolatey fudgey cookie
- Preheat oven to 350 Degrees
- In your cast iron skillet (can be anywhere from 10-12 in– a deeper skillet works best), melt butter over medium heat stirring often! Burnt butter is gross and you’ll have to start over…so watch this carefully.
- When it starts to bubble and is fully melted, turn your heat to low and add your sugars. Keep stirring until this mixture is glossy and free of lumps.
- Put a kitchen towel down on the lowest shelf in your fridge, and place the skillet inside to cool for 20-25 minutes (this will keep the eggs from scrambling when you add them in the next step).
- Remove from fridge and add your eggs and vanilla, stir well to combine.
- Stir in flour, baking soda, and salt.
- *Check to make sure that your dough is room temperature* Add in your chocolate chips and stir.
- Bake at 350 for 26-30 Minutes or until the edges are a light golden brown. *The insides will still be a bit gooey, but that’s what you want, and it will set some once you remove it* It’s so easy to overbake this, so keep an eye on it. If your inside looks super gooey and the crust is already golden brown, place foil over top to keep crust from burning and bake for an additional 3-4 minutes.
- Let your cookie rest for a few minutes, slice into it, and serve with vanilla ice cream!
Don’t worry, the leftovers are good too.