It’s gooey on the inside with crispy edges, slightly under baked in a cast iron skillet, and made with two types of chocolate. If you are a fan of warm desserts with ice cream, you might also be into these Apple Pie Bars or a fruit galette! This dreamy skillet cookie is best eaten warm right out of the oven! Seriously, just grab a spoon and dig in. You won’t regret it. Oh, and don’t forget to top with vanilla ice cream too! (For the full recipe, scroll down to the recipe card below)
Flour: All-Purpose Flour works best. I haven’t tested this recipe with any other flour varieties. Brown sugar: You can use either light or dark brown sugar. Just like my chocolate chip cookie recipe, I use more brown sugar than granulated white because it results in a more moist, soft and chewy dessert. Browned Butter: Browned butter basically makes everything taste better! It has a rich, nutty flavor and adds so much to this cast iron skillet cookie. Plus, it’s easier to make than you think!
Granulated sugar: Any granulated white sugar works well in this skillet cookie. Chocolate: I recommend using a mix of milk chocolate chips to stir into the batter, and then topping the skillet cookie with semi-sweet chocolate chunks! I simply buy a chocolate bar and cut it into chunks.
In my other cookie recipes, the butter and sugars get creamed together, but this recipe is just a bit different! (For the full recipe, scroll down to the recipe card below)
