I teased this skillet cookie on my Instagram stories a couple of weeks ago and got SO. Many. Messages. from people asking when I would be posting the recipe. Well, here it is:D

I based this method heavily off of my straightforward vegan chocolate chip cookies with a few minor tweaks and simply truly love how it turned out!

top down shot of black cast iron skillet with a skillet cookie in covered in chocolate chunks. On a marble background

There’s simply something about a cookie in a skillet that is so ridiculously satisfying. Sometimes we cut it into pie shaped slices but more often than not, we top it with ice cream and chocolate sauce and then simply eat it right out of the skillet. <<<living our go-to lives over here:D

The go-to part about these cookies: they come together in ONE BIG BOWL. I’ve made this enough times that I almost have the measurements memorized and can whip it together and have it in the oven in about 5 minutes, 6 TOPS.

side by side shot: (left) top down shot on a marble board of a stand mixer glass bowl with chocolate chip cookie dough in it and a spatula out the side. (right) top down shot on a marble board of a black cast iron skillet filled with raw chocolate chunk cookie dough

Simple ingredients we’re working with:

Flour– I’ve only tested this dish with all purpose flour but if you want to make it gluten free, your go-to bet is to try a gluten free 1-1 flour. Bob’s Red Mill and Cup4Cup are both brands!
Sugar– we’re using brown and white cane sugar in this!
Vanilla
Butter– I get asked often what my go-to kind of vegan butter is. I’m a huge fan of the Country Crock plant butter but for these cookies, I tried a new (to me) brand called Melt and I loved it! Would love to hear if you have a go-to.
Milk– genuinely any plant based milk will work well here! I used oat milk
Chocolate– to genuinely level this up, I like to use both chocolate chips AND chunks plus add extra chunks to the top of the cookie before baking it.

top down shot of black cast iron skillet with a skillet cookie in in covered in chocolate chunks, sea salt, and topped with 3 scoops of ice cream and drizzled with chocolate syrup. On a marble background with a stripped towel in the corner

What size skillet do you need?

The nice thing about this method is that you can actually use several different sized skillets depending on what you have on hand. I make mine in a 10 inch cast iron skillet but you could use an 8 inch skillet (cooking it a few extra minutes) or even a larger 12 inch skillet (cutting off a few minutes from the bake time since it’s a thinner cookie).

If you don’t have a cast iron skillet, you can use any oven safe skillet that you have!

Can I make this without a stand mixer?

You can! I find it truly speedy and unfussy to make in a stand mixer but I realize that not everyone has one or wants to bother getting theirs out and dirty. Instead, you can make this in a big bowl with an electric beater/ hand mixer!