Brown Butter Chocolate Chip Skillet Cookie
There’s just something about a warm skillet cookie on a summer night. Right?!
Maybe it’s the warm, melty chocolate. Maybe it’s the cold ice cream slowly melting into the center. Or maybe it’s the fact that everyone gets their own little skillet and suddenly dessert feels a little extra special.
Whatever it is, these Brown Butter Chocolate Chip Skillet Cookies have quickly become one of my favorite, go-to desserts to make when friends or family come over.
They’re ridiculously easy. The dough comes together in one bowl, they bake in about 15 minutes, and you can even prepare them the day before and keep them in the refrigerator until you’re ready to bake.
And somehow, despite being incredibly simple, they taste like the kind of dessert you’d order at a restaurant.
Why You’ll Love These Brown Butter Chocolate Chip Skillet Cookies
The edges become golden and crisp while the centers stay soft and gooey, with puddles of melted chocolate throughout. Then all that’s left to do is add a scoop of your favorite ice cream and dig in while they’re still warm.
They’re ridiculously easy. The dough comes together in one bowl, they bake in about 15 minutes, and you can even prepare them the day before and keep them in the refrigerator until you’re ready to bake.
The Secret Is the Brown Butter
If you’ve never browned butter before, don’t let it intimidate you.
Browning butter simply means cooking it until the milk solids become golden brown and develop a rich, nutty flavor. It takes just a few extra minutes, but it adds so much depth to these skillet cookies.
That said, if you’re short on time, you can absolutely use melted butter instead. The cookies will still be delicious.
What Ice Cream Goes Best With Skillet Cookies?
You really can’t go wrong here. For these photos, I served them with my homemade pistachio ice cream (recipe coming soon), and I honestly can’t stop thinking about the combination. The nutty pistachio flavor paired with the brown butter cookie is absolutely incredible.
Some of my favorite options include:
- Pistachio ice cream
- Vanilla bean ice cream
- Coffee ice cream
- Butter pecan ice cream
- Chocolate ice cream
- Salted caramel ice cream
More Skillet Cookie Recipes You’ll Love
If you’re a skillet cookie fan, be sure to try these next:
Brown Butter Espresso Cookie Skillets
Rich brown butter, espresso, and melty chocolate make these perfect for coffee lovers.
Brown Butter Apple Skillet Cookies
A cozy fall-inspired version filled with warm flavors and delicious served with vanilla ice cream.
Whether you’re hosting a backyard cookout, having friends over for dinner, or just looking for an excuse to eat warm cookies and ice cream on a Tuesday night, these skillet cookies are always a good idea.
Brown Butter Chocolate Chip Skillet Cookie
Ingredients
Equipment
Method
- Add 113 g unsalted butter (½ cup) to a small saucepan over medium heat.
- Cook, stirring frequently, until the butter foams and the milk solids turn deep golden brown and smell nutty.
- Immediately transfer the browned butter to a mixing bowl.
- Allow the browned butter to cool for about 15 minutes. It can still be warm, but it should not be piping hot before adding the sugars.
- Add 120 g brown sugar (½ cup packed) and 50 g granulated sugar (¼ cup) to the browned butter. Whisk until glossy and smooth.
- Add 1 large egg, 1 large egg yolk, and 2 tsp vanilla extract. Whisk until fully combined.
- Add ½ tsp fine sea salt and ½ tsp baking soda. Whisk briefly to combine.
- Add 165 g all-purpose flour (1¼ cups) and gently fold until only a few streaks of flour remain.
- Add 70 g mini semi-sweet chocolate chips and 50 g semi-sweet chocolate chunks. Fold just until incorporated, being careful not to overmix the dough.
- Reserve a small handful of chocolate for topping.
- Preheat the oven to 350°F (175°C).
- Lightly grease four 4-inch cast iron skillets.
- Divide the dough evenly between the skillets.
- Press the dough into an even layer.
- Sprinkle the reserved chocolate over the tops.
- Bake for 14–18 minutes, depending on how gooey or baked-through you prefer your skillet cookies.
- The edges should be golden brown while the centers still look slightly underdone.
- Remove from the oven and allow the skillets to cool for 5–10 minutes.
- The cookies will continue to set as they cool.
- Serve warm with your favorite ice cream.
Notes
Brown Butter Shortcut
Brown butter adds an incredible depth of flavor, but these skillet cookies are still absolutely delicious without it. Simply melt 93 g butter and use it in place of the browned butter. Continue with the recipe as written.For a Larger Skillet
This recipe can also be baked in a 9 to 10-inch cast iron skillet instead of four mini skillets. Press all of the dough into the greased skillet and bake at 350°F (175°C) for 20–25 minutes, or until the edges are golden brown and the center is just set.Make Ahead
These skillet cookies are perfect for entertaining, dinner parties, or whenever you want dessert ready to go. Prepare the dough, divide it between the skillets, cover tightly, and refrigerate for up to 24 hours before baking. When ready to serve, simply bake as directed and enjoy warm with ice cream.Additional Notes
- Do not overmix the dough once the flour is added.
- The centers should still look slightly underbaked when removed from the oven.
- For extra chocolate puddles, press additional chocolate chunks onto the tops immediately after baking.
- The cookies will continue to set as they cool.
